E.E. Badin

Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato

E.E. Badin, Roberto Quevedo, Albert Ibarz et al. · Food and Bioprocess Technology · 2021 · 46 citations

Food Chemistry, Ascorbic Acid, Engineering +8

Thermal processing of raspberry pulp: Effect on the color and bioactive compounds

E.E. Badin, Yanina Rossi, Mariana Montenegro et al. · Food and Bioproducts Processing · 2020 · 26 citations · Full text

Food Chemistry, Chemical Engineering, Bioactive Compounds +5

Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization: Effect of container orientation

Alejandro Rafael Lespinard, E.E. Badin, María Victoria Santos et al. · Journal of Food Process Engineering · 2019 · 15 citations

Engineering, Natural Convective Heating, Food Processing Facilities +16

Comparative study between conventional and microwave‐assisted pasteurization of packaged milk by finite element modeling

Alejandro Rafael Lespinard, Javier R. Arballo, E.E. Badin et al. · Journal of Food Processing and Preservation · 2019 · 14 citations

Engineering, Finite Element Modeling, Agricultural Economics +18

Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation

E.E. Badin, María M. Mercatante, Rodolfo H. Mascheroni et al. · Journal of Food Engineering · 2022 · 13 citations

Ascorbic Acid, Computational Study, Crushed Tomato +8