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Scopus Author ID: 25923373800
Loop profile: 1812724

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Argentina

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Employment (1)

CONICET Cordoba: Villa María, Córdoba, AR

Employment
Source: Self-asserted source
Lespinard A.R.

Works (18)

Enhancement of commercial color and antioxidant capacity in egg yolks from laying hen by dietary supplementation with grape pomace

AgroScience Research
2024-06-28 | Journal article
DOI: 10.17268/agrosci.2024.003
Part of ISSN: 2961-2659
Contributors: Betty Ronceros; Roberto Quevedo-León; John Jara-Quezada; Carmen Soto-Maldonado; Alejandro Lespinard; Edgar Uquiche
Source: Self-asserted source
Lespinard A.R.

Influence of partial substitution of NaCl with KCl on the sensory characteristics of Port Salut cheese

AgroScience Research
2023-07-14 | Journal article
DOI: 10.17268/agrosci.2023.003
Contributors: Tomas Ramón Gill; Hernán Ramón Allasia; Guillermo Ernesto Hough; Mario Nicolas Lanteri; Alejandro Rafael Lespinard
Source: check_circle
Crossref

Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation

Journal of Food Engineering
2023-01 | Journal article
DOI: 10.1016/j.jfoodeng.2022.111218
Contributors: E.E. Badin; M.M. Mercatante; R.H. Mascheroni; R. Quevedo-Leon; A. Ibarz; P.D. Ribotta; A.R. Lespinard
Source: check_circle
Crossref

Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention

Journal of Food Process Engineering
2023-01 | Journal article
DOI: 10.1111/jfpe.14168
Contributors: Emiliano Emanuel Badin; Pedro Esteves Duarte Augusto; Roberto Agustín Quevedo‐Leon; Albert Ibarz; Pablo Daniel Ribotta; Alejandro Rafael Lespinard
Source: check_circle
Crossref

Shelf life of barley shoots chlorophyll under four frozen‐storage conditions

Journal of Food Processing and Preservation
2021-11 | Journal article
DOI: 10.1111/jfpp.15972
Contributors: Betty Ronceros; Dagoberto Díaz; José Miguel Bastías‐Montes; Ociel Muñoz‐Fariña; Alejandro R. Lespinard; Teófilo Espinoza‐Tellez; Roberto Quevedo‐León
Source: check_circle
Crossref

Preservation of protective capacity of hyperimmune anti-Stx2 bovine colostrum against enterohemorrhagic Escherichia coli O157:H7 pathogenicity after pasteurization and spray-drying processes

Journal of Dairy Science
2021-05 | Journal article
DOI: 10.3168/jds.2020-19709
Contributors: N. Garimano; L.I. Diaz Vergara; A.D. Kim; E.E. Badin; S. Sodero; A.M. Bernal; D.D. Gonzalez; M.M. Amaral; A.R. Lespinard; C. Porporatto et al.
Source: check_circle
Crossref

Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato

Food and Bioprocess Technology
2021-02-12 | Journal article
DOI: 10.1007/s11947-021-02579-1
Contributors: E.E. Badin; R. Quevedo-Leon; A. Ibarz; P.D. Ribotta; A.R. Lespinard
Source: check_circle
Crossref
grade
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Thermal processing of raspberry pulp: Effect on the color and bioactive compounds

Food and Bioproducts Processing
2020-11 | Journal article
DOI: 10.1016/j.fbp.2020.08.016
Contributors: E.E. Badin; Y.E. Rossi; M.A. Montenegro; A. Ibarz; P.D. Ribotta; A.R. Lespinard
Source: check_circle
Crossref
grade
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Comparative study between conventional and microwave‐assisted pasteurization of packaged milk by finite element modeling

Journal of Food Processing and Preservation
2019-11 | Journal article
DOI: 10.1111/jfpp.14207
Part of ISSN: 0145-8892
Part of ISSN: 1745-4549
Source: Self-asserted source
Lespinard A.R.
grade
Preferred source (of 3)‎

Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization: Effect of container orientation

Journal of Food Process Engineering
2019-05 | Journal article
DOI: 10.1111/jfpe.12995
Part of ISSN: 0145-8876
Part of ISSN: 1745-4530
Source: Self-asserted source
Lespinard A.R.
grade
Preferred source (of 3)‎

Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars

International Journal of Food Engineering
2015-10-01 | Journal article
DOI: 10.1515/ijfe-2014-0241
Part of ISSN: 2194-5764
Part of ISSN: 1556-3758
Source: Self-asserted source
Lespinard A.R.
grade
Preferred source (of 2)‎

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

Food and Bioprocess Technology
2015-01 | Journal article
DOI: 10.1007/s11947-014-1373-z
Part of ISSN: 1935-5130
Part of ISSN: 1935-5149
Source: Self-asserted source
Lespinard A.R.
grade
Preferred source (of 2)‎

INFLUENCE OF THE GEOMETRY ASPECT OF JARS ON THE HEAT TRANSFER AND FLOW PATTERN DURING STERILIZATION OF LIQUID FOODS

Journal of Food Process Engineering
2012-10 | Journal article
DOI: 10.1111/j.1745-4530.2010.00624.x
Part of ISSN: 0145-8876
Source: Self-asserted source
Lespinard A.R.
grade
Preferred source (of 2)‎

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

Food and Bioproducts Processing
2012-10 | Journal article
DOI: 10.1016/j.fbp.2012.03.001
Part of ISSN: 0960-3085
Source: Self-asserted source
Lespinard A.R.
grade
Preferred source (of 2)‎

Numerical simulation of mushrooms during freezing using the FEM and an enthalpy: Kirchhoff formulation

Heat and Mass Transfer
2011-12 | Journal article
DOI: 10.1007/s00231-011-0831-7
Part of ISSN: 0947-7411
Part of ISSN: 1432-1181
Source: Self-asserted source
Lespinard A.R.
grade
Preferred source (of 2)‎

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

Journal of Food Engineering
2009-05 | Journal article
DOI: 10.1016/j.jfoodeng.2008.10.025
Part of ISSN: 0260-8774
Source: Self-asserted source
Lespinard A.R.
grade
Preferred source (of 2)‎

Sigmoid model: Application to heat transfer in vegetable preserves sterilized in glass jars

Latin American Applied Research
2008 | Journal article
EID:

2-s2.0-77649285217

Part of ISSN: 03270793
Contributors: Lespinard, A.R.; Salgado, P.R.; Mascheroni, R.H.
Source: Self-asserted source
Lespinard A.R. via Scopus - Elsevier

Modelling of heat transfer in glass jars with particulated foods immersed in a liquid medium

4th International Conference on Simulation and Modelling in the Food and Bio-Industry 2006, FOODSIM 2006
2006 | Conference paper
EID:

2-s2.0-84898662347
Contributors: Lespinard, A.R.; Salgado, P.R.; Roche, L.A.; Mascheroni, R.H.
Source: Self-asserted source
Lespinard A.R. via Scopus - Elsevier

Peer review (3 reviews for 2 publications/grants)

Review activity for Food and bioprocess technology. (1)
Review activity for Journal of food engineering. (2)
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