An analytical solution for diffusion in a shrinking bodyVIOLLAZ, P.Journal of polymer science. Polymer physics edition. 1985, Vol 23, Num 1, pp 143-147, issn 0098-1273Article

THERMODYNAMICS OF WATER VAPOUR SORPTION BY SUGAR BEET ROOT = THERMODYNAMIQUE DE LA SORPTION DE VAPEUR D'EAU PAR LES RACINES DE BETTERAVE A SUCREIGLESIAS HA; CHIRIFE J; VIOLLAZ P et al.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 1; PP. 91-101; BIBL. 24REF.Article

EVALUATION OF SOME FACTORS USEFUL FOR THE MATHEMATICAL PREDICTION OF MOISTURE GAIN BY PACKAGED DRIED BEEF.IGLESIAS HA; CHIRIFE J; VIOLLAZ P et al.1977; J. FOOD TECHNOL.; G.B.; DA. 1977; VOL. 12; NO 5; PP. 505-513; BIBL. 14 REF.Article

EFFECT OF PRESSURIZED GAS-FREEZING PRETREATMENT ON THE SHRINKAGE OF POTATOES DURING AIR DRYING = EFFET D'UN PRETRAITEMENT DE CONGELATION SOUS PRESSION DE GAZ SUR LA DIMINUTION DE VOLUME DES POMMES DE TERRE AU COURS DE LA DESHYDRATATION A L'AIRVIOLLAZ P; VACCAREZZA LM; CHIRIFE J et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 2; PP. 244-245; BIBL. 8 REF.Article

An equation for diffusion in shrinking or swelling bodiesVIOLLAZ, P. E; SUAREZ, C.Journal of polymer science. Polymer physics edition. 1984, Vol 22, Num 5, pp 875-879, issn 0098-1273Article

The use of a diffusional model in determining the permeability of corn pericarpTOLABA, M. P; SUAREZ, C; VIOLLAZ, P. E et al.Journal of food engineering. 1990, Vol 12, Num 1, pp 53-66, issn 0260-8774, 14 p.Article

Swelling and pore structure in starchy materials = Gonflement et structure des pores dans les produits amylacésAGUERRE, R. J; SUAREZ, C; VIOLLAZ, P. E et al.Journal of food engineering. 1989, Vol 9, Num 1, pp 71-80, issn 0260-8774Article

A mathematical model to predict the temperature of maize kernels during drying = Un modèle mathématique pour prévoir la température des grains de maïs durant le séchageTOLABA, M. P; VIOLLAZ, P. E; SUAREZ, C et al.Journal of food engineering. 1988, Vol 8, Num 1, pp 1-16, issn 0260-8774Article

Effect of drying on the quality of milled rice = Effet du séchage sur la qualité du riz poliAGUERRE, R; SUAREZ, C; VIOLLAZ, P. E et al.Journal of Food Technology. 1986, Vol 21, Num 1, pp 75-80, issn 0022-1163Article

Effect of temperature and SO₂ on the rates of water absorption of three maize hybridsHAROS, M; VIOLLAZ, P. E; SUAREZ, C et al.Journal of food engineering. 1995, Vol 25, Num 4, pp 473-482, issn 0260-8774Article

Modeling temperature dependence of food sorption isotherms = Modélisation de la dépendance des isothermes de sorption des produits alimentaires vis-à-vis de la températureAGUERRE, R. J; SUAREZ, C; VIOLLAZ, P. E et al.Lebensmittel - Wissenschaft + Technologie. 1989, Vol 22, Num 1, pp 1-5, issn 0023-6438Article

New BET type multilayer sorption isotherms. Part 1 : theoretical derivation of the model = Nouveaux isothermes de sorption multicouches du type BET. 1ère partie : dérivation théorique du modèleAGUERRE, R. J; SUAREZ, C; VIOLLAZ, P. E et al.Lebensmittel - Wissenschaft + Technologie. 1989, Vol 22, Num 4, pp 188-191, issn 0023-6438Article

Relationship between energies of water sorption and diffusion in grains = Corrélation entre les énergies de sorption d'eau et de diffusion de l'eau dans les céréalesAGUERRE, R. J; SUAREZ, C; VIOLLAZ, P. E et al.International journal of food science & technology. 1989, Vol 24, Num 3, pp 317-320, issn 0950-5423Article

Drying of foods: evaluation of a drying modelROVEDO, C. O; SUAREZ, C; VIOLLAZ, P. E et al.Journal of food engineering. 1995, Vol 26, Num 1, pp 1-12, issn 0260-8774Article

Drying kinetics of corn in contact with a solid adsorbentFALABELLA, M. C; SUAREZ, C; VIOLLAZ, P. E et al.Journal of food engineering. 1991, Vol 13, Num 4, pp 273-283, issn 0260-8774, 11 p.Article

Analysis of the interface conditions during drying of rice = Analyse des conditions aux interfaces lors du séchage du rizAGUERRE, R. J; SUAREZ, C; VIOLLAZ, P. E et al.Journal of Food Technology. 1984, Vol 19, Num 3, pp 315-323, issn 0022-1163Article

Analysis of moisture profiles, mass Biot number and driving forces during drying of potato slabsROVEDO, C. O; SUAREZ, C; VIOLLAZ, P et al.Journal of food engineering. 1998, Vol 36, Num 2, pp 211-231, issn 0260-8774Article

Kinetics of forced convective air drying of potato and squash slabsROVEDO, C. O; SUAREZ, C; VIOLLAZ, P. E et al.Food science and technology international. 1997, Vol 3, Num 4, pp 251-261, issn 1082-0132Article

A fractal isotherm for multilayer adsorption in foodsAGUERRE, R. J; VIOLLAZ, P. E; SUAREZ, C et al.Journal of food engineering. 1996, Vol 30, Num 1-2, pp 227-238, issn 0260-8774Article

The effect of pH and temperature on the rheological behavior of Dulce de Leche, a typical dairy Argentine productROVEDO, C. O; VIOLLAZ, P. E; SUAREZ, C et al.Journal of dairy science. 1991, Vol 74, Num 5, pp 1497-1502, issn 0022-0302Article

Some aspects derived from BET theory and their relation with food conservation = Quelques aspects dérivés de la théorie BET et leur relation avec la conservation des produits alimentairesAGUERRE, R. J; SUAREZ, C; VIOLLAZ, P. E et al.Lebensmittel - Wissenschaft + Technologie. 1986, Vol 19, Num 4, pp 328-330, issn 0023-6438Article

Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory = Calcul, basé sur la théorie de BET, de la variation de la chaleur de désorption en fonction du taux d'humiditéAGUERRE, R. J; SUAREZ, C; VIOLLAZ, P. E et al.Journal of Food Technology. 1984, Vol 19, Num 3, pp 325-331, issn 0022-1163Article