| 1 - 15 |
Quality assurance in microwave food processing and the enabling potentials of solid-state power generators: A review
Atuonwu JC, Tassou SA |
| 16 - 23 |
Fish fillet authentication by image analysis
Grassi S, Casiraghi E, Alamprese C |
| 24 - 40 |
Modeling radio frequency heating of granular foods: Individual particle vs. effective property approach
Huang Z, Datta AK, Wang SJ |
| 41 - 49 |
Temperature sensitive smart packaging for monitoring the shelf life of fresh beef
Singh S, Gaikwad KK, Lee M, Lee YS |
| 50 - 56 |
Optimizing twin-screw food extrusion processing through regression modeling and genetic algorithms
Kowalski RJ, Li CJ, Ganjyal GM |
| 57 - 62 |
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air
Zanoni B, Breschi C, Canuti V, Guerrini L, Masella P, Picchi M, Parenti A |
| 63 - 72 |
Coalescence stability of Pickering emulsions produced with lipid particles: A microfluidic study
Schroder A, Sprakel J, Schroen K, Spaen JN, Berton-Carabin CC |
| 73 - 81 |
Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)
Chiarappa G, De'Nobili M, Rojas AM, Abrami M, Lapasin R, Grassi G, Ferreira JA, Gudino E, de Oliveira P, Grassi M |
| 82 - 90 |
Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions
Van de Walle D, Heymans R, Dewettinck K |
| 91 - 97 |
Effect of high coacervation temperature on the physicochemical properties of resultant microcapsules through induction of Maillard reaction between soybean protein isolate and chitosan
Du YL, Huang GQ, Wang HO, Xiaot JX |
| 98 - 107 |
Applications of power ultrasound in oriented modification and degradation of pectin: A review
Wang WJ, Chen WJ, Zou MM, Lv RL, Wang DL, Hou FR, Feng H, Ma XB, Zhong JJ, Ding T, Ye XG, Liu DH |
| 108 - 116 |
Physicochemical properties of apple juice influenced by induced potential difference (induced electric field) during disposable continuous-flow treatment
Zhang MY, Yang N, Guo LN, Li DD, Wu SL, Wu FF, Jin ZY, Xu XM |
| 117 - 117 |
Characterization of dough baked via blue laser (vol 232, pg 56, 2018)
Blutinger JD, Meijers Y, Chen PY, Zheng CX, Grinspun E, Lipson H |
| 118 - 118 |
Soy PC liposomes as CLA carriers for food applications: Preparation and physicochemical characterization (vol 212, pg 174, 2017)
Velez MA, Perotti MC, Zanel P, Hynes ER, Gennaro AM |
