| 1 - 7 |
Hyperspectral near-infrared imaging for the detection of physical damages of pear
Lee WH, Kim MS, Lee H, Delwiche SR, Bae H, Kim DY, Cho BK |
| 8 - 13 |
Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique
Ivorra E, Amat SV, Sanchez AJ, Barat JM, Grau R |
| 14 - 22 |
Energy efficiency opportunities in the US commercial baking industry
Therkelsen P, Masanet E, Worrell E |
| 23 - 35 |
Modelling heat and mass transfer in deformable porous media: Application to bread baking
Nicolas V, Salagnac P, Glouannec P, Ploteau JP, Jury V, Boillereaux L |
| 36 - 44 |
Thermodynamic analysis of salting cheese process
Velazquez-Varela J, Fito PJ, Castro-Giraldez M |
| 45 - 51 |
The rheological properties of calcium-induced milk gels
Ramasubramanian L, D'Arcy BR, Deeth HC, Oh HE |
| 52 - 59 |
Underlying mechanisms behind adhesion of fermented milk to packaging surfaces
Cragnell C, Hansson K, Andersson T, Jonsson B, Skepo M |
| 60 - 60 |
Rotational effect on the sterilization of liquid food cans
Tang JH |
| 61 - 61 |
Response to the Letter to the editor on Rotational effect on the sterilization of liquid food cans
Farid M |
| 62 - 62 |
A dual-view computer-vision system for volume and image texture analysis in multiple apple slices drying (vol 127, pg 49, 2014)
Sampson DJ, Chang YK, Rupasinghe HPV, Zaman QUZ |
