Rodolfo H. Mascheroni

Author

Centro de Investigación y Desarrollo en Criotecnología de Alimentos ORCID

Also Known As

MASCHERONI, Rodolfo H., Mascheroni, Rodolfo Horacio, R H Mascheroni, R H. MASCHERONI, R. H. MASCHERONI, R. H. Mascheroni, R. Mascheroni, R.H Mascheroni, R.H. MASCHERONI, R.H. Mascheroni

173

Publications

Citations

H-Index

Concepts

All Affiliations

Centro de Investigación y Desarrollo en Criotecnología de Alimentos Consejo Nacional de Investigaciones Científicas y Técnicas Universidad Nacional de La Plata National University of Misiones Comisión de Investigaciones Científicas

About

Rodolfo H. Mascheroni is an author at Centro de Investigación y Desarrollo en Criotecnología de Alimentos specializing in engineering, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	26	42	1.6K
2	Health Sciences	25	41	1.5K
3	Public Health	6	6	245
4	Natural Sciences	2	2	46
5	Medicine	1	1	22

Rodolfo H. Mascheroni

Publications

2.7K

Citations

H-Index

Page 1

	Year	Citations
Quality evaluation of pineapple fruit during drying process Laura A. Ramallo, Rodolfo H. Mascheroni Food and Bioproducts Processing Pineapple FruitRipeningPost-harvest PhysiologyFood Quality	2011	188
Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage Daniela F. Olivera, Sonia Zulma Viña, Claudio M. Marani, Journal of Food Engineering Food ChemistryFrozen StorageBrussels SproutsEngineeringBotany	2007	100
Mass transfer model for osmotic dehydration of fruits and vegetables—I. Development of the simulation model E. Spiazzi, Rodolfo H. Mascheroni Journal of Food Engineering Simulation ModelEngineeringMass Transfer ModelEnvironmental EngineeringAgricultural Economics	1997	98
Dehydrofreezing of pineapple Laura A. Ramallo, Rodolfo H. Mascheroni Journal of Food Engineering Food Preservation	2010	91
Modeling and Simulation of Microwave Heating of Foods Under Different Process Schedules Laura A. Campañone, C. A. Paola, Rodolfo H. Mascheroni Food and Bioprocess Technology EngineeringMicrowave HeatingRadiofrequency HeatingFood EngineeringModeling And Simulation	2010	79
Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon Laura A. Campañone, José Alberto Bava, Rodolfo H. Mascheroni Applied Thermal Engineering Microwave Device ModelingEngineeringRadiofrequency HeatingProcess SimulationFood Engineering	2014	78
Osmo-frozen fruits: mass transfer and quality evaluation Claudio M. Marani, M. Agnelli, Rodolfo H. Mascheroni Journal of Food Engineering NutritionBotanyAgricultural EconomicsFood PreservationRipening	2006	73
Prediction of foods freezing and thawing times: Artificial neural networks and genetic algorithm approach Sandro M. Goñi, Sebastián Oddone, J. A. Segura, Journal of Food Engineering EngineeringGenetic Algorithm ApproachData ScienceArtificial Neural NetworksAgricultural Economics	2007	73
Quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method Sonia Zulma Viña, Daniela F. Olivera, Claudio M. Marani, Journal of Food Engineering Food ChemistryBrussels SproutsEngineeringBotanyL. Gemmifera Dc	2006	72
Weight loss during freezing and storage of unpackaged foods Laura A. Campañone, Viviana O. Salvadori, Rodolfo H. Mascheroni Journal of Food Engineering NutritionShelf LifeFood PackagingWeight LossFood Preservation	2001	71

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