| 1 |
Quantification and spatial characterization of moisture and NaCl content of Iberian dry-cured ham slices using NIR hyperspectral imaging
Garrido-Novell C, Garrido-Varo A, Perez-Marin D, Guerrero-Ginel JE, Kim M
Journal of Food Engineering, 153, 117, 2015 |
| 2 |
Nanostructure and crystallography of aberrant columnar vaterite in Corbicula fluminea (Mollusca)
Frenzel M, Harrison RJ, Harper EM
Journal of Structural Biology, 178(1), 8, 2012 |
| 3 |
Use of ultrasound for characterising the gelation process in heat induced CaSO4 center dot 2H(2)O tofu curd
Ting CH, Kuo FJ, Lien CC, Sheng CT
Journal of Food Engineering, 93(1), 101, 2009 |
| 4 |
Thickening of sweet and sour sauces with various polysaccharide combinations
Gibinski M, Kowalski S, Sady M, Krawontka J, Tomasik P, Sikora M
Journal of Food Engineering, 75(3), 407, 2006 |
| 5 |
Textural analysis of a microcrystalline quartz using X-ray and Electron Backscatter Diffraction (EBSD) techniques
Chateigner D, Camana G, Trimby P
Materials Science Forum, 408-4, 1675, 2002 |
