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Page 1
Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products.
Foods. 2022 Nov 22;11(23):3750. doi: 10.3390/foods11233750.
Foods. 2022.
PMID: 36496559
Free PMC article.
Experimental and computational model approach to assess the photothermal effects in transparent nanocrystalline yttria stabilized zirconia cranial implant.
Cano-Velázquez MS, Bon J, Llamazares M, Camacho-López S, Aguilar G, Hernández-Cordero J, Trujillo M.
Cano-Velázquez MS, et al. Among authors: bon j.
Comput Methods Programs Biomed. 2022 Jun;221:106896. doi: 10.1016/j.cmpb.2022.106896. Epub 2022 May 16.
Comput Methods Programs Biomed. 2022.
PMID: 35617809
Free article.
Item in Clipboard
Computer modelling of an impedance-controlled pulsing protocol for RF tumour ablation with a cooled electrode.
Trujillo M, Bon J, José Rivera M, Burdío F, Berjano E.
Trujillo M, et al. Among authors: bon j.
Int J Hyperthermia. 2016 Dec;32(8):931-939. doi: 10.1080/02656736.2016.1190868. Epub 2016 Jul 24.
Int J Hyperthermia. 2016.
PMID: 27452352
Free article.
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Intensification of the convective drying process of Salvia officinalis: Modeling and optimization.
Jebri M, Tarrazó J, Bon J, Desmorieux H, Romdhane M.
Jebri M, et al. Among authors: bon j.
Food Sci Technol Int. 2018 Jul;24(5):382-393. doi: 10.1177/1082013218759363. Epub 2018 Mar 1.
Food Sci Technol Int. 2018.
PMID: 29495892
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Computational modelling of internally cooled wet (ICW) electrodes for radiofrequency ablation: impact of rehydration, thermal convection and electrical conductivity.
Trujillo M, Bon J, Berjano E.
Trujillo M, et al. Among authors: bon j.
Int J Hyperthermia. 2017 Sep;33(6):624-634. doi: 10.1080/02656736.2017.1303751. Epub 2017 Mar 21.
Int J Hyperthermia. 2017.
PMID: 28540782
Free article.
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Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks.
Eim VS, Simal S, Rosselló C, Femenia A, Bon J.
Eim VS, et al. Among authors: bon j.
Meat Sci. 2013 Jul;94(3):341-8. doi: 10.1016/j.meatsci.2013.02.009. Epub 2013 Feb 24.
Meat Sci. 2013.
PMID: 23567134
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