| 1 |
New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain
Yu L, Witt T, Bonilla MR, Tumer MS, Fitzgerald M, Stokes JR
Journal of Food Engineering, 240, 21, 2019 |
| 2 |
Recognition-based image segmentation of touching pairs of cooked shrimp (Penaeus Orientalis) using improved pruning algorithm for quality measurement
Liu ZH, Cheng F, Zhang W
Journal of Food Engineering, 195, 166, 2017 |
| 3 |
A combined high pressure carbon dioxide and high power ultrasound treatment for the microbial stabilization of cooked ham
Ferrentino G, Spilimbergo S
Journal of Food Engineering, 174, 47, 2016 |
| 4 |
Valorisation of industrial cooked ham by-products as functional ingredients
Ursu AV, Marcati A, Michaud P, Djelveh G
Journal of Food Engineering, 190, 54, 2016 |
| 5 |
Vacuum cooling in bulk of beef pieces of different sizes and shape -Evaluation and comparison to conventional cooling methods
Zhang ZH, Drummond L, Sun DW
Journal of Food Engineering, 116(2), 581, 2013 |
| 6 |
Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging
Talens P, Mora L, Morsy N, Barbin DF, ElMasry G, Sun DW
Journal of Food Engineering, 117(3), 272, 2013 |
| 7 |
Arsenic in groundwater and its influence on exposure risks through traditionally cooked rice in Prey Veng Province, Cambodia
O'Neill A, Phillips DH, Kok S, Chea E, Seng B, Sen Gupta B
Journal of Hazardous Materials, 262, 1072, 2013 |
| 8 |
Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat
Castro-Vargas HI, Benelli P, Ferreira SRS, Parada-Alfonso F
Journal of Supercritical Fluids, 76, 17, 2013 |
| 9 |
Kinetic modeling of quality changes of chilled ready to serve lasagna
Olivera DF, Salvadori VO
Journal of Food Engineering, 110(3), 487, 2012 |
| 10 |
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water
Billiris MA, Siebenmorgen TJ, Meullenet JF, Mauromoustakos A
Journal of Food Engineering, 113(4), 559, 2012 |
