| Prediction of foods freezing and thawing times: Artificial neural networks and genetic algorithm approach SM Goni, S Oddone, JA Segura, RH Mascheroni, VO Salvadori Journal of food engineering 84 (1), 164-178, 2008 | 107 | 2008 |
| Prediction of cooking times and weight losses during meat roasting SM Goñi, VO Salvadori Journal of Food Engineering 100 (1), 1-11, 2010 | 99 | 2010 |
| Three-dimensional reconstruction of irregular foodstuffs SM Goñi, E Purlis, VO Salvadori Journal of Food Engineering 82 (4), 536-547, 2007 | 98 | 2007 |
| Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching AR Lespinard, SM Goñi, PR Salgado, RH Mascheroni Journal of Food Engineering 92 (1), 8-17, 2009 | 72 | 2009 |
| Color measurement: comparison of colorimeter vs. computer vision system SM Goñi, VO Salvadori Journal of Food Measurement and Characterization 11, 538-547, 2017 | 69 | 2017 |
| Geometry modelling of food materials from magnetic resonance imaging SM Goñi, E Purlis, VO Salvadori Journal of Food Engineering 88 (4), 561-567, 2008 | 52 | 2008 |
| Mathematical modeling of Microcystis aeruginosa growth and [D-Leu1] microcystin-LR production in culture media at different temperatures CMM Celeste, R Lorena, AJ Oswaldo, G Sandro, S Daniela, A Dario, ... Harmful Algae 67, 13-25, 2017 | 28 | 2017 |
| Drying–toasting kinetics of presoaked soybean. A mathematical model considering variable diffusivity, shrinkage and coupled heat transfer RMT Irigoyen, SM Goñi, SA Giner Journal of food engineering 142, 70-79, 2014 | 26 | 2014 |
| Characterisation of liquid food colour from digital images LI Segura, VO Salvadori, SM Goñi International journal of food properties 20 (sup1), S467-S477, 2017 | 21 | 2017 |
| Model-based multi-objective optimization of beef roasting SM Goñi, VO Salvadori Journal of food engineering 111 (1), 92-101, 2012 | 19 | 2012 |
| Geometric modelling of heterogeneous and complex foods SM Goñi, E Purlis Journal of food engineering 97 (4), 547-554, 2010 | 19 | 2010 |
| Medición de color de alimentos en el espacio CIELAB a partir de imágenes SM Goñi, VO Salvadori III Jornadas de Investigación, Transferencia y Extensión de la Facultad de …, 2015 | 16 | 2015 |
| Kinetic modelling of colour changes during beef roasting SM Goñi, VO Salvadori Procedia Food Science 1, 1039-1044, 2011 | 16 | 2011 |
| Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz SM Goñi, M d’Amore, M Della Valle, DF Olivera, VO Salvadori, F Marra Foods 11 (8), 1096, 2022 | 7 | 2022 |
| Modeling of fluid dynamics and water vapor transport in microwave ovens JR Arballo, SM Goni, RH Mascheroni Food and bioproducts processing 119, 75-87, 2020 | 7 | 2020 |
| CIELAB Color measurement from digital images S Goñi, VO Salvadori | 6 | 2015 |
| Simulación y optimización de la cocción de productos cárneos en hornos convectivos SM Goñi Ph. D. thesis. Universidad Nacional de Quilmes, Argentina, 2010 | 6 | 2010 |
| Modelling of chlorophyll-a and Microcystis aeruginosa decay under the effect of different oxidants in culture media I Juárez, JO Aranda, S Goñi, MC Crettaz-Minaglia, D Sedan, D Andrinolo, ... Water SA 46 (3), 523–533-523–533, 2020 | 5 | 2020 |
| Energy requirements during sponge cake baking: Experimental and simulated approach MM Ureta, SM Goñi, VO Salvadori, DF Olivera Applied Thermal Engineering 115, 637-643, 2017 | 5 | 2017 |
| Energy consumption estimation during oven cooking of food SM Goñi, VO Salvadori Energy consumption: impacts of human activity, current and future challenges …, 2014 | 5 | 2014 |
Viviana SalvadoriInvestigador Principal Conicet (CIDCA), Profesor Titular FI UNLPVerified email at ing.unlp.edu.ar
