A. Saraceno

A hybrid neural approach to model batch fermentation of "ricotta cheese whey" to ethanol

Vincenza Calabrò, Stefano Curcio, Alessandra Saraceno, 2010, Comput. Chem. Eng..

Advanced Modeling of Food Convective Drying: A Comparison Between Artificial Neural Networks and Hybrid Approaches

Stefano Curcio, Alessandra Saraceno, Maria Aversa, 2012, Food and Bioprocess Technology.

Neural and Hybrid Modeling: An Alternative Route to Efficiently Predict the Behavior of Biotechnological Processes Aimed at Biofuels Obtainment

Stefano Curcio, Alessandra Saraceno, Vincenza Calabrò, 2014, TheScientificWorldJournal.

A mass transport/kinetic model for the description of inulin hydrolysis by immobilized inulinase

V. Calabrò, S. Curcio, G. Iorio, 2015 .