| 127 - 133 |
Application of visible/near infrared spectroscopy and chemometric calibrations for variety discrimination of instant milk teas
Liu F, Ye XJ, He Y, Wang L |
| 134 - 140 |
Modelling of rheological behaviour of pummelo juice concentrates using master-curve
Chin NL, Chan SM, Yusof YA, Chuah TG, Talib RA |
| 141 - 148 |
A novel method for 3-D microstructure modeling of pome fruit tissue using synchrotron radiation tomography images
Mebatsion HK, Verboven P, Endalew AM, Billen J, Ho QT, Nicolai BM |
| 149 - 157 |
Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating
Salvi D, Ortego J, Arauz C, Sabliov CM, Boldor D |
| 158 - 165 |
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties
Chiavaro E, Rinaldi M, Vittadini E, Barbanti D |
| 166 - 171 |
Effect of sonication on retention of anthocyanins in blackberry juice
Tiwari BK, O'Donnell CP, Cullen PJ |
| 172 - 176 |
Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio
Gokmen V, Palazoglu TK |
| 177 - 182 |
Assessment of colour development in dried bananas - measurements and implications for modelling
Baini R, Langrish TAG |
| 183 - 191 |
Detection of citrus canker using hyperspectral reflectance imaging with spectral information divergence
Qin JW, Burks TF, Ritenour MA, Bonn WG |
| 192 - 199 |
Evolution of bubble size distribution in baked foods
Deshlahra P, Mehra A, Ghosal D |
| 200 - 209 |
Thermal processing optimization through a modified adaptive random search
Abakarov A, Sushkov Y, Almonacid S, Simpson R |
| 210 - 217 |
Microwave-assisted extraction of tea phenols: A phenomenological study
Spigno G, De Faveri DM |
| 218 - 228 |
Multi-scale mathematical modelling of spray dryers
Langrish TAG |
| 229 - 235 |
Multispectral images of peach related to firmness and maturity at harvest
Lleo L, Barreiro P, Ruiz-Altisent M, Herrero A |
| 236 - 241 |
Attrition reduction and quality improvement of coated puffed wheat by fluidised bed technology
Solis-Morales D, Saenz-Hernandez CM, Ortega-Rivas E |
| 242 - 248 |
Effect of water content on thermal behaviors of common buckwheat flour and starch
Zhou YG, Li D, Wang LJ, Li YB, Yang BN, Bhandari B, Chen XD, Mao ZH |
| 249 - 252 |
Quantitative and qualitative determination of acid value of peanut oil using near-infrared spectrometry
Rao YL, Xiang BR, Zhou XH, Wang ZM, Xie SF, Xu JP |
| 253 - 253 |
One-dimensional finite difference modeling on temperature history and freezing time of individual food (vol 79, pg 502, 2007)
Wang ZF, Wu H, Zhao GH, Liao XJ, Chen F, Wu JH, Hu XS |
