| 1 - 7 |
Absorption kinetics of oxygen and carbon dioxide scavengers as part of active modified atmosphere packaging
Charles F, Sanchez J, Gontard N |
| 8 - 15 |
Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale)
Cruz RMS, Vieira MC, Silva CLM |
| 16 - 23 |
The mathematical modelling of the rehydration characteristics of fruits
Lee KT, Farid M, Nguang SK |
| 24 - 29 |
Interactions of microorganisms during natural spoilage of pork at 5 degrees C
Liu F, Guo YZ, Li YF |
| 30 - 38 |
Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel
Kashaninejad M, Mortazavi A, Safekordi A, Tabil LG |
| 39 - 55 |
Learning techniques used in computer vision for food quality evaluation: a review
Du CJ, Sun DW |
| 56 - 62 |
Estimating shrinkage of large cooked beef joints during air-blast cooling by computer vision
Zheng CX, Sun DW, Du CJ |
| 63 - 72 |
Estimation of effective diffusivity of pear tissue and cuticle by means of a numerical water diffusion model
Nguyen TA, Verboven P, Scheerlinck N, Vandewalle S, Nicolai BM |
| 73 - 76 |
Physical and mechanical properties of mango during growth and storage for determination of maturity
Jha SN, Kingsly ARP, Chopra S |
| 77 - 84 |
Sorption isotherms of Chenopodium ambrosioides leaves at three temperatures
Jamali A, Kouhila M, Mohamed LA, Jaouhari JT, Idlimam A, Abdenouri N |
| 85 - 91 |
On the use of edible coatings to monitor osmotic dehydration kinetics for minimal solids uptake
Matuska M, Lenart A, Lazarides HN |
| 92 - 99 |
Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition
Barcenas ME, Rosell CM |
| 100 - 107 |
Physical properties of popcorn kernels
Karababa E |
| 108 - 112 |
Prediction of heat and mass transfer during passage of the chicken through the chilling tunnel
Landfeld A, Houska M |
