Alejandro Rafael Lespinard

Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching

Alejandro Rafael Lespinard, Sandro M. Goñi, Pablo R. Salgado et al. · Journal of Food Engineering · 2008 · 49 citations · Full text

Mushroom Blanching, Thermal Processing, Food Processing +5

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

Quality parameters assessment in kiwi jam during pasteurization. Modelling and optimization of the thermal process

Alejandro Rafael Lespinard, Ruth R. Bambicha, Rodolfo H. Mascheroni · Food and Bioproducts Processing · 2012 · 30 citations · Full text

Health Sciences, Quality Parameters, Mechanical Engineering +9

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

Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms

Alejandro Rafael Lespinard, J. Bon, Juan A. Cárcel et al. · Food and Bioprocess Technology · 2014 · 25 citations · Full text

Food Quality, Food Engineering, Food Processing +5