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Aguerre, Roberto Jorge
38
LWT - Food Science and Technology
9
"Some aspects derived from BET theory and their relation with food conservation" (1986) Aguerre, R.J.; Suárez, C.; Viollaz, P.E. LWT - Food Science and Technology. 19(4):328-330
"Kinetics of colour change in corn: effect of temperature and moisture content" (1987) Aguerre, R.J.; Suárez, C. LWT - Food Science and Technology. 20(6):287-290
"Modeling temperature dependence of food sorption isotherms" (1989) Aguerre, R.J.; Suárez, C.; Viollaz, P.E. LWT - Food Science and Technology. 22(1):1-5
"New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods" (1989) Aguerre, R.J.; Suarez, C.; Viollaz, P.E. LWT - Food Science and Technology. 22(4):192-195
"New BET type multilayer sorption isotherms. Part I: Theoretical derivation of the model" (1989) Aguerre, R.J.; Suarez, C.; Viollaz, P.E. LWT - Food Science and Technology. 22(4):188-191
"Determination of the heat of water vapor sorption by means of electronic hygrometers" (1989) Falabella, M.C.; Aguerre, R.J.; Suárez, C. LWT - Food Science and Technology. 22(1):11-14
"Modelling non-isothermal sorption equilibrium data of cereal grains" (1992) Falabella, M.C.; Aguerre, R.J.; Suarez, C. LWT - Food Science and Technology. 25(3):286-288
"Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping" (2001) Haros, C.M.; Aguerre, R.J.; Suarez, C. LWT - Food Science and Technology. 34(5):293-298
"Modeling sulfur dioxide uptake in dent corn during steeping" (2005) Haros, C.M.; Aguerre, R.J.; Suarez, C. LWT - Food Science and Technology. 38(4):393-398