Stoforos, N.G., Noronha, J., Hendrickx, M. and Tobback, P., 1997. A critical analysis of mathematical procedures for the evaluation and design of in-container thermal processes for foods. Critical Reviews in Food Science and Nutrition, 37, 5, 411-441.

Stoforos, N.G, Noronha, J., Hendrickx, M. and Tobback, P., 1997. Inverse superposition for calculating food product temperatures during in-container thermal processing. Journal of Food Science, 62, 2, 219.

Noronha, J., Van Loey, A., Hendrickx, M. and Tobback, P., 1996. An empirical equation for the description of the optimum profiles that maximise surface quality retention of thermally processed foods. Journal of Food Processing and Preservation, 20, 3, 251-264.

Noronha, J., Hendrickx, M. and Tobback, P. 1996. Simultaneous optimisation of surface quality during the sterilisation of packed foods using constant and variable retort temperature profiles. Journal of Food Engineering, 30, 283-297. [Abstract] [PDF]

Tucker, G.S.; Noronha, J.F. and Heydon, C.J. 1996. Experimental validation of mathematical procedures for the evaluation of thermal processes and process deviations during the sterilization of canned foods. Trans IChemE, 74, C, 140-147.  [Abstract] [PDF]

Denys, S.; Noronha, J.; Stoforos, N.G.; Hendrickx, M. and Tobback, P., 1996. A semi-empirical approach to handle broken-line heating: Determination of empirical parameters and evaluation of process deviations. Journal of Food Processing and Preservation, 20, 331-346.

Denys, S.; Noronha, J.; Stoforos, N.G.; Hendrickx, M. and Tobback, P., 1996. Evaluation of Process deviations, consisting of drops in rotational speed during thermal processing of foods in rotary water cascading retorts. Journal of Food Engineering, 30, 327-338. [Abstract] [PDF]

Noronha, J., Hendrickx, M., Van Loey, A. and Tobback, P., 1995. New semi-empirical approach to handle time-variable boundary conditions during sterilisation of non-conductive heating foods. Journal of Food Engineering, 24, 249-268. [Abstract] [PDF]

Hendrickx, M., Maesmans, G., De Cordt, S., Noronha, J., Van Loey, A. and Tobback, P., 1995. Evaluation of the integrated time-temperature effect in thermal processing of foods. Critical Reviews in Food Science and Nutrition, 35, 3, 231-262.

Maesmans, G. ; Hendrickx, M., De Cord, S., Van Loey, A., Noronha, J. and Tobback, P., 1994. Combined use of the equivalent point method and a multi-component time-temperature integrator in thermal process evaluation: Influence of kinetic characteristics and reference temperature. Food Control, 5, 4, 249-256.

 Van Loey, A.; Fransis, A.; Hendrickx, M.; Maesmans, G.; Noronha, J. and Tobback, P., 1994. Optimizing thermal process for canned beans in water cascading retorts. Journal of Food Science, 59,4, 828-832.

Noronha, J., Hendrickx, M., Suys, J. and Tobback, P., 1993. Optimisation of surface quality retention during the thermal processing of conduction heating foods using variable temperature retort profiles. Journal of Food Processing and Preservation, 17, 2, 75-91.

Maesmans, G., Hendrickx, M., De Cordt, S., Van Loey, A., Noronha, J. and Tobback, P, 1993. Evaluation of process value distribution with time temperature integrators. Food Research International, 27, 5, 413-423.