Da-Wen Sun
#43,832
Most Influential Person Now
Food engineer
Da-Wen Sun's AcademicInfluence.com Rankings
Da-Wen Sunengineering Degrees
Engineering
#854
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#1336
Historical Rank
Food Engineering
#1
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#1
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Applied Physics
#120
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#127
Historical Rank
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Sociology Engineering
Da-Wen Sun's Degrees
- Bachelors Food Science and Technology National University of Ireland
- PhD Food Engineering National University of Ireland
Why Is Da-Wen Sun Influential?
(Suggest an Edit or Addition)According to Wikipedia, Sun Dawen , known as Da-Wen Sun, is a Chinese-born professor who studies food engineering at University College Dublin. Professor Sun is an Academician of six academies including Royal Irish Academy, Academia Europaea , Polish Academy of Sciences, International Academy of Food Science and Technology, International Academy of Agricultural and Biosystems Engineering and International Academy of Refrigeration. He is also President of International Commission of Agricultural and Biosystems Engineering .
Da-Wen Sun's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Improving quality inspection of food products by computer vision: a review (2004) (978)
- Recent developments in the applications of image processing techniques for food quality evaluation (2004) (564)
- Colour measurements by computer vision for food quality control – A review (2013) (461)
- Novel methods for rapid freezing and thawing of foods - a review (2002) (454)
- Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications (2013) (423)
- Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry (2008) (399)
- Applications of cold plasma technology in food packaging (2014) (379)
- Computational fluid dynamics (CFD) ¿ an effective and efficient design and analysis tool for the food industry: A review (2006) (375)
- Learning techniques used in computer vision for food quality evaluation: a review (2006) (356)
- Water crystallization and its importance to freezing of foods: A review (2011) (345)
- Principles and Applications of Hyperspectral Imaging in Quality Evaluation of Agro-Food Products: A Review (2012) (345)
- Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef (2012) (344)
- Application of Hyperspectral Imaging in Food Safety Inspection and Control: A Review (2012) (341)
- Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce. (2014) (334)
- Applications of computational fluid dynamics (CFD) in the modelling and design of ventilation systems in the agricultural industry: a review. (2007) (330)
- Innovative applications of power ultrasound during food freezing processes—a review (2006) (320)
- Applications of computational fluid dynamics (cfd) in the food industry: a review (2002) (312)
- Deciphering the Modulation Essence of p Bands in Co-Based Compounds on Li-S Chemistry (2018) (291)
- In-Package Atmospheric Pressure Cold Plasma Treatment of Strawberries (2014) (284)
- Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry (2014) (281)
- A review on recent advances in cold plasma technology for the food industry: Current applications and future trends (2017) (274)
- Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis. (2012) (270)
- Comprehensive Review of Campylobacter and Poultry Processing. (2004) (253)
- Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression (2012) (252)
- Effects of Cold Plasma on Food Quality: A Review (2018) (251)
- Precooling techniques and applications for horticultural products — a review (2001) (249)
- Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging (2011) (249)
- Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances (2008) (248)
- Heat and mass transfer models for predicting freezing processes – a review (2001) (242)
- Recent developments and applications of image features for food quality evaluation and inspection – a review (2006) (232)
- In-package atmospheric pressure cold plasma treatment of cherry tomatoes. (2014) (231)
- Solar powered combined ejector-vapour compression cycle for air conditioning and refrigeration (1997) (229)
- Recent applications of image texture for evaluation of food qualities—a review (2006) (229)
- Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging. (2012) (224)
- Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview (2012) (224)
- Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing (2003) (224)
- Comparison of the performances of NH3-H2O, NH3-LiNO3 and NH3-NaSCN absorption refrigeration systems (1998) (220)
- Application of NIR hyperspectral imaging for discrimination of lamb muscles (2011) (219)
- Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging. (2013) (218)
- The Potential of Cold Plasma for Safe and Sustainable Food Production. (2018) (218)
- Microwave processing techniques and their recent applications in the food industry (2017) (218)
- Ultrasound assisted nucleation of some liquid and solid model foods during freezing (2011) (218)
- Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams. (2009) (218)
- Near-infrared hyperspectral imaging for grading and classification of pork. (2012) (217)
- Atmospheric cold plasma inactivation of Escherichia coli in liquid media inside a sealed package (2013) (215)
- Effect of power ultrasound on freezing rate during immersion freezing of potatoes (2002) (215)
- Effect of Microwave-Vacuum Drying on the Carotenoids Retention of Carrot Slices and Chlorophyll Retention of Chinese Chive Leaves (2004) (214)
- Emerging Technologies for Food Processing (2005) (212)
- Enhancement of Food Processes by Ultrasound: A Review (2015) (212)
- Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications (2017) (209)
- Microwave–vacuum drying kinetics of carrot slices (2004) (209)
- A review of novel physical and chemical decontamination technologies for aflatoxin in food (2018) (206)
- Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage (2009) (205)
- Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples (2009) (198)
- Physicochemical Properties of Starch and Flour from Different Rice Cultivars (2012) (196)
- Study on infrared spectroscopy technique for fast measurement of protein content in milk powder based on LS-SVM (2008) (190)
- High-Pressure Processing of Foods: An Overview (2005) (189)
- Chemical-free assessment and mapping of major constituents in beef using hyperspectral imaging (2013) (188)
- Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh. (2013) (186)
- Fast detection and visualization of minced lamb meat adulteration using NIR hyperspectral imaging and multivariate image analysis. (2013) (182)
- Vacuum cooling technology for the agri-food industry: Past, present and future (2006) (182)
- Ultrasound-assisted extraction of phenolics from wine lees: modeling, optimization and stability of extracts during storage. (2014) (181)
- Variable geometry ejectors and their applications in ejector refrigeration systems (1996) (179)
- Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging. (2013) (179)
- Recent developments in numerical modelling of heating and cooling processes in the food industry—a review (2003) (178)
- Dehydration of Garlic Slices by Combined Microwave-Vacuum and Air Drying (2003) (178)
- Near-infrared hyperspectral imaging and partial least squares regression for rapid and reagentless determination of Enterobacteriaceae on chicken fillets. (2013) (178)
- Effects of freezing on cell structure of fresh cellular food materials: A review (2018) (175)
- Thermodynamic design data and optimum design maps for absorption refrigeration systems (1997) (175)
- Preservation of kiwifruit coated with an edible film at ambient temperature (2001) (172)
- Inspecting pizza topping percentage and distribution by a computer vision method (2000) (171)
- Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview (2014) (170)
- Safety and quality assessment of packaged spinach treated with a novel ozone-generation system (2009) (169)
- Vacuum cooling technology for the food processing industry: a review (2000) (168)
- Near-infrared hyperspectral imaging in tandem with partial least squares regression and genetic algorithm for non-destructive determination and visualization of Pseudomonas loads in chicken fillets. (2013) (163)
- Bacterial inactivation by high‐voltage atmospheric cold plasma: influence of process parameters and effects on cell leakage and DNA (2014) (163)
- Rapid cooling of porous and moisture foods by using vacuum cooling technology (2001) (160)
- Application of long-wave near infrared hyperspectral imaging for measurement of color distribution in salmon fillet (2012) (160)
- Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments (2017) (157)
- Quality classification of cooked, sliced turkey hams using NIR hyperspectral imaging system (2011) (156)
- Preparation of dry honey by microwave–vacuum drying (2008) (153)
- Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process (2014) (152)
- Comparative study of the performance of an ejector refrigeration cycle operating with various refrigerants (1999) (151)
- Application of Visible and Near Infrared Hyperspectral Imaging to Differentiate Between Fresh and Frozen–Thawed Fish Fillets (2013) (150)
- Evaluation of a novel combined ejector-absorption refrigeration cycle — I: computer simulation (1996) (150)
- Recent advances in the use of computer vision technology in the quality assessment of fresh meats (2011) (144)
- Extraction of Spectral Information from Hyperspectral Data and Application of Hyperspectral Imaging for Food and Agricultural Products (2016) (143)
- Comparison and selection of EMC/ERH isotherm equations for rice (1999) (142)
- Functionalization techniques for improving SERS substrates and their applications in food safety evaluation: A review of recent research trends (2018) (141)
- Effects of nonthermal food processing technologies on food allergens: A review of recent research advances (2018) (141)
- Comparison of three methods for classification of pizza topping using different colour space transformations (2005) (140)
- Performance characteristics of HCFC-123 ejector refrigeration cycles (1996) (139)
- Desorption isotherms for cooked and cured beef and pork (2002) (139)
- The formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling (2001) (138)
- Desorption isotherms and glass transition temperature for chicken meat (2002) (138)
- CFD simulation of coupled heat and mass transfer through porous foods during vacuum cooling process (2003) (137)
- Comparison of the Quality of Cooked Beef Products Cooled by Vacuum Cooling and by Conventional Cooling (2000) (137)
- Cold Plasma in Modified Atmospheres for Post-harvest Treatment of Strawberries (2014) (136)
- Influence of high voltage atmospheric cold plasma process parameters and role of relative humidity on inactivation of Bacillus atrophaeus spores inside a sealed package. (2014) (136)
- Heat transfer characteristics of cooked meats using different cooling methods (2000) (135)
- Pizza sauce spread classification using colour vision and support vector machines (2005) (133)
- Selection of EMC/ERH Isotherm Equations for Rapeseed (1998) (132)
- The selection of sorption isotherm equations for wheat based on the fitting of available data (1994) (131)
- The effect of injection level on the quality of a rapid vacuum cooled cooked beef product (2001) (131)
- SIMULATION OF THE HEAT AND MOISTURE TRANSFER PROCESS DURING DRYING IN DEEP GRAIN BEDS (1997) (131)
- Vacuum cooling for the food industry—a review of recent research advances (2004) (131)
- Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins (2013) (130)
- The Moisture Content/Relative Humidity Equilibrium Relationship Of Wheat - A Review (1993) (130)
- Pizza quality evaluation using computer vision: Part 1. Pizza base and sauce spread (2003) (129)
- Modelling vacuum cooling process of cooked meat—part 2: mass and heat transfer of cooked meat under vacuum pressure (2002) (128)
- Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes (2013) (128)
- Modelling vacuum cooling process of cooked meat: part 1: analysis of vacuum cooling system (2002) (127)
- Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system (2013) (127)
- Effect of operating conditions of a vacuum cooler on cooling performance for large cooked meat joints (2004) (127)
- A Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010 (2011) (126)
- Effect of evacuation rate on the vacuum cooling process of a cooked beef product (2001) (125)
- CFD simulation of heat and moisture transfer for predicting cooling rate and weight loss of cooked ham during air-blast chilling process (2000) (125)
- Effect of high voltage atmospheric cold plasma on white grape juice quality. (2017) (124)
- Prediction of beef eating qualities from colour, marbling and wavelet surface texture features using homogenous carcass treatment (2009) (124)
- Low temperature moisture transfer characteristics of Barley: thin-layer models and equilibrium isotherms (1994) (124)
- Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging (2013) (123)
- Determination of total viable count (TVC) in chicken breast fillets by near-infrared hyperspectral imaging and spectroscopic transforms. (2013) (123)
- Potential of hyperspectral imaging and pattern recognition for categorization and authentication of red meat (2012) (122)
- Computer vision––an objective, rapid and non-contact quality evaluation tool for the food industry (2004) (122)
- Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imaging (2013) (121)
- Investigation of the effect of power ultrasound on the nucleation of water during freezing of agar gel samples in tubing vials. (2012) (121)
- Recent advances in quality preservation of postharvest mushrooms ( Agaricus bisporus ): A review (2018) (120)
- Assessing the ventilation effectiveness of naturally ventilated livestock buildings under wind dominated conditions using computational fluid dynamics (2009) (119)
- Selection of feature wavelengths for developing multispectral imaging systems for quality, safety and authenticity of muscle foods-a review (2015) (119)
- Emerging non-destructive terahertz spectroscopic imaging technique: Principle and applications in the agri-food industry (2017) (118)
- Extension of the vase life of cut daffodil flowers by rapid vacuum cooling (1999) (118)
- Melting characteristics of cheese: analysis of effect of cheese dimensions using computer vision techniques (2002) (117)
- Rapid and non-invasive detection of fish microbial spoilage by visible and near infrared hyperspectral imaging and multivariate analysis (2015) (116)
- Vis-NIR hyperspectral imaging in visualizing moisture distribution of mango slices during microwave-vacuum drying. (2015) (115)
- Post-discharge gas composition of a large-gap DBD in humid air by UV–Vis absorption spectroscopy (2014) (114)
- Microbial Inactivation and Quality Changes in Orange Juice Treated by High Voltage Atmospheric Cold Plasma (2017) (112)
- Pizza quality evaluation using computer vision: Part 2. Pizza topping analysis (2003) (111)
- Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments (2019) (111)
- Optimising the ventilation configuration of naturally ventilated livestock buildings for improved indoor environmental homogeneity (2010) (109)
- The effect of ultrasound irradiation on the convective heat transfer rate during immersion cooling of a stationary sphere. (2012) (109)
- IMAGE PROCESSING METHOD TO DETERMINE SURFACE AREA AND VOLUME OF AXI-SYMMETRIC AGRICULTURAL PRODUCTS (2002) (106)
- Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review. (2018) (106)
- Raman imaging for food quality and safety evaluation: Fundamentals and applications (2017) (103)
- Effects of carcass washers on Campylobacter contamination in large broiler processing plants. (2004) (101)
- Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest developments (2017) (100)
- Recent Advances in the Application of Cold Plasma Technology in Foods. (2018) (100)
- Application of Time Series Hyperspectral Imaging (TS-HSI) for Determining Water Distribution Within Beef and Spectral Kinetic Analysis During Dehydration (2013) (100)
- Translation of Plasma Technology from the Lab to the Food Industry (2018) (100)
- Application of visible and near infrared hyperspectral imaging for non-invasively measuring distribution of water-holding capacity in salmon flesh. (2013) (98)
- Prediction of moisture content uniformity of microwave-vacuum dried mangoes as affected by different shapes using NIR hyperspectral imaging (2016) (98)
- Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging (2016) (97)
- Cold plasma: background, applications and current trends (2017) (97)
- Reduction of Aflatoxin in Corn by High Voltage Atmospheric Cold Plasma (2017) (97)
- SERS-microfluidic systems: A potential platform for rapid analysis of food contaminants (2017) (95)
- Application of the electronic nose to the identification of different milk flavorings (2010) (95)
- NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen–thawed porcine longissimus dorsi muscles (2013) (92)
- Correlating colour to moisture content of large cooked beef joints by computer vision (2006) (92)
- Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage (2010) (90)
- Enzymatic hydrolysis of corn starch for producing fat mimetics (2006) (89)
- Recent development in rapid detection techniques for microorganism activities in food matrices using bio-recognition: A review (2020) (89)
- Titanium dioxide (TiO2) photocatalysis technology for nonthermal inactivation of microorganisms in foods (2018) (89)
- Novel non-invasive distribution measurement of texture profile analysis (TPA) in salmon fillet by using visible and near infrared hyperspectral imaging. (2014) (89)
- Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging (2013) (88)
- Innovative nondestructive imaging techniques for ripening and maturity of fruits – A review of recent applications (2018) (88)
- The effects of edible coatings on chicken egg quality under refrigerated storage. (2009) (87)
- Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research (2013) (86)
- Effect of testing temperature on internal egg quality measurements. (2006) (86)
- Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods (2018) (85)
- In-package cold plasma technologies (2019) (83)
- Measuring and controlling ice crystallization in frozen foods: A review of recent developments (2019) (83)
- The application of superheated steam impingement blanching (SSIB) in agricultural products processing – A review (2014) (83)
- Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review (2018) (83)
- Assessment of cheese browning affected by baking conditions using computer vision (2003) (82)
- Potential of hyperspectral imaging combined with chemometric analysis for assessing and visualising tenderness distribution in raw farmed salmon fillets (2014) (81)
- Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review (2017) (80)
- Rapid and non-destructive determination of drip loss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis-NIR) hyperspectral imaging. (2014) (79)
- Grape seed characterization by NIR hyperspectral imaging (2013) (79)
- Temperature Changes during Microwave-Vacuum Drying of Sliced Carrots (2005) (79)
- Properties Influencing Fat, Oil, and Grease Deposit Formation (2008) (79)
- Correlation between Cheese Meltability Determined with a Computer Vision Method and with Arnott and Schreiber Tests (2002) (79)
- Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine (2012) (78)
- Evaluation of spectral imaging for inspection of adulterants in terms of common wheat flour, cassava flour and corn flour in organic Avatar wheat (Triticum spp.) flour (2017) (77)
- Application of Wavelet Analysis to Spectral Data for Categorization of Lamb Muscles (2014) (76)
- AIR QUALITY AND EMISSION MEASUREMENT METHODOLOGY AT SWINE FINISHING BUILDINGS (2001) (75)
- Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications (2021) (75)
- In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies. (2019) (73)
- Effects of design parameters on flow and temperature fields of a cold store by CFD simulation (2006) (72)
- Structures of Degradation Products and Degradation Pathways of Aflatoxin B1 by High-Voltage Atmospheric Cold Plasma (HVACP) Treatment. (2017) (72)
- Microbial evaluation of raw and processed food products by Visible/Infrared, Raman and Fluorescence spectroscopy (2015) (71)
- Effects of cryogenic cooling of shell eggs on egg quality. (2002) (67)
- Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure (2018) (66)
- Development of an alternative technique for rapid and accurate determination of fish caloric density based on hyperspectral imaging (2016) (66)
- Rapid and real-time prediction of lactic acid bacteria (LAB) in farmed salmon flesh using near-infrared (NIR) hyperspectral imaging combined with chemometric analysis (2014) (66)
- High voltage atmospheric cold plasma treatment of refrigerated chicken eggs for control of Salmonella Enteritidis contamination on egg shell (2017) (66)
- Cryopreservation of tissue-engineered dermal replacement in Me2SO: Toxicity study and effects of concentration and cooling rates on cell viability. (2007) (66)
- Multispectral Imaging for Plant Food Quality Analysis and Visualization. (2018) (66)
- Characterization of a Novel Atmospheric Air Cold Plasma System for Treatment of Packaged Biomaterials (2013) (66)
- Preparation of garlic powder with high allicin content by using combined microwave–vacuum and vacuum drying as well as microencapsulation (2007) (65)
- Evaluation of the functional properties of Cheddar Cheese using a computer vision method (2001) (65)
- Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion (2020) (64)
- Measurement of Soluble Solid Contents and pH of White Vinegars Using VIS/NIR Spectroscopy and Least Squares Support Vector Machine (2013) (64)
- Comparison of hyperspectral imaging and computer vision for automatic differentiation of organically and conventionally farmed salmon (2017) (63)
- Estimating the surface area and volume of ellipsoidal ham using computer vision (2006) (61)
- Properties of starch-palmitic acid complexes prepared by high pressure homogenization (2014) (61)
- Inactivation of Listeria Monocytogenes at various growth temperatures by ultrasound pretreatment and cold plasma (2020) (61)
- Using Wavelet Textural Features of Visible and Near Infrared Hyperspectral Image to Differentiate Between Fresh and Frozen–Thawed Pork (2014) (60)
- Effects of heat treatment on postharvest quality of peaches (2002) (60)
- Recent advances in image processing using image texture features for food quality assessment (2013) (60)
- The effects of nonthermal plasma on chemical quality of strawberries (2015) (60)
- Effects of modified atmosphere vacuum cooling (MAVC) on the quality of three different leafy cabbages (2018) (59)
- An Overview on Nondestructive Spectroscopic Techniques for Lipid and Lipid Oxidation Analysis in Fish and Fish Products (2015) (59)
- Preparation of corn starch–fatty acid complexes by high-pressure homogenization (2014) (58)
- Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging (2017) (57)
- Recent advances in detecting and regulating ethylene concentrations for shelf-life extension and maturity control of fruit: A review (2019) (57)
- Nondestructive Spectroscopic and Imaging Techniques for Quality Evaluation and Assessment of Fish and Fish Products (2015) (57)
- Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging (2014) (57)
- Effects of operation processes and conditions on enhancing performances of vacuum cooling of foods: A review (2019) (56)
- Mathematical simulation and experimental study of a modified zeolite 13X–water adsorption refrigeration module (2009) (56)
- Combination of spectra and texture data of hyperspectral imaging for differentiating between free-range and broiler chicken meats (2015) (55)
- Identification of freezer burn on frozen salmon surface using hyperspectral imaging and computer vision combined with machine learning algorithm (2017) (55)
- Experimental study of vacuum cooling of cooked beef in soup (2003) (55)
- High-voltage Atmospheric Cold Plasma (HVACP) hydrogenation of soybean oil without trans-fatty acids (2016) (54)
- MATHEMATICAL SIMULATION OF TEMPERATURE AND MOISTURE FIELDS WITHIN A GRAIN KERNEL DURING DRYING (2000) (53)
- Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples (2013) (53)
- Hyperspectral imaging technology for rapid detection of various microbial contaminants in agricultural and food products (2015) (53)
- Automatic measurement of pores and porosity in pork ham and their correlations with processing time, water content and texture. (2006) (53)
- Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices (2021) (52)
- Advanced glycation end-products (AGEs) in foods and their detecting techniques and methods: A review (2018) (52)
- Experimental Investigation of the Performance Characteristics of a Steam Jet Refrigeration System (1997) (52)
- Non-destructive seed detection in mandarins: Comparison of automatic threshold methods in FLASH and COMSPIRA MRIs (2008) (51)
- Effects of novel physical processing techniques on the multi-structures of starch (2020) (51)
- Melting characteristics of cheese: analysis of effects of cooking conditions using computer vision technology (2002) (51)
- Modelling, responses and applications of time-temperature indicators (TTIs) in monitoring fresh food quality (2020) (50)
- Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing (2014) (50)
- Effects of controlled freezing-point storage at 0 °C on quality of green bean as compared with cold and room-temperature storages (2008) (50)
- Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components (2016) (50)
- Assessing the inactivation efficiency of Ar/O2 plasma treatment against Listeria monocytogenes cells: Sublethal injury and inactivation kinetics (2019) (50)
- Predicting local surface heat transfer coefficients by different turbulent k-ϵ models to simulate heat and moisture transfer during air-blast chilling (2001) (49)
- Shape extraction and classification of pizza base using computer vision (2004) (49)
- Effect of vacuum cooling on the thermophysical properties of a cooked beef product (2002) (49)
- Quantification and visualization of α-tocopherol in oil-in-water emulsion based delivery systems by Raman microspectroscopy (2018) (49)
- Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments (2021) (49)
- Detection of dichlorvos residue by flow injection calorimetric biosensor based on immobilized chicken liver esterase (2006) (49)
- Effects of processing parameters on the convective heat transfer rate during ultrasound assisted low temperature immersion treatment of a stationary sphere (2013) (48)
- Multifunctional cellulose based substrates for SERS smart sensing: Principles, applications and emerging trends for food safety detection (2021) (48)
- Simulation of high pressure freezing processes by enthalpy method (2009) (48)
- Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes. (2019) (48)
- Enhancement of Ethanol–Acetic Acid Esterification Under Room Temperature and Non-catalytic Condition via Pulsed Electric Field Application (2012) (48)
- Multi-classification of pizza using computer vision and support vector machine (2008) (47)
- Deep-bed simulation of the cooling of stored grain with ambient air: a test bed for ventilation control strategies (1997) (46)
- Variation analysis in spectral indices of volatile chlorpyrifos and non-volatile imidacloprid in jujube (Ziziphus jujuba Mill.) using near-infrared hyperspectral imaging (NIR-HSI) and gas chromatograph-mass spectrometry (GC-MS) (2017) (46)
- Improving the representation of thermal boundary conditions of livestock during CFD modelling of the indoor environment (2010) (46)
- Applications of electromagnetic fields for nonthermal inactivation of microorganisms in foods: An overview (2017) (46)
- Characterization and antimicrobial efficacy against E. coli of a helium/air plasma at atmospheric pressure created in a plastic package (2013) (46)
- Advantages of Using Quantitative Shape Descriptors in Protocols for Plant Cultivar and Postharvest Product Quality Assessment (2011) (46)
- Effect of fluctuation in inlet airflow temperature on CFD simulation of air-blast chilling process (2001) (45)
- Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato ( Lycopersicon esculentum Mill) juice (2020) (45)
- Impact of cooling rates on the staling behavior of cooked rice during storage (2010) (45)
- Naturally sourced biosubstances for regulating freezing points in food researches: Fundamentals, current applications and future trends (2020) (45)
- Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes (2020) (45)
- Evaluation of performance of slow air, air blast and water immersion cooling methods in the cooked meat industry by the finite element method (2002) (44)
- Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review (2019) (43)
- Analysis and classification of commercial ham slice images using directional fractal dimension features. (2009) (43)
- Investigation of a large gap cold plasma reactor for continuous in-package decontamination of fresh strawberries and spinach (2020) (43)
- Experimental investigation of performance of vacuum cooling for commercial large cooked meat joints (2004) (43)
- Handbook of Frozen Food Processing and Packaging, Second Edition (2011) (42)
- Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state (2020) (42)
- Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine. (2013) (42)
- Prediction of beef palatability from colour, marbling and surface texture features of longissimus dorsi (2010) (42)
- Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review (2019) (42)
- Chemical method for determination of carbon dioxide content in egg yolk and egg albumen. (2001) (42)
- Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet (2016) (42)
- Effects of extremely low frequency electromagnetic field on the freezing processes of two liquid systems (2019) (41)
- Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns (2015) (41)
- Fingerprinting and tagging detection of mycotoxins in agri-food products by surface-enhanced Raman spectroscopy: Principles and recent applications (2021) (41)
- Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP). (2019) (41)
- The influence of rapid air cooling and carbon dioxided cooling and subsequent storage in air and carbon dioxide on shell egg quality. (2000) (40)
- Decontamination of Bacillus subtilis Spores in a Sealed Package Using a Non-thermal Plasma System (2012) (40)
- Impacts of Low and Ultra-Low Temperature Freezing on Retrogradation Properties of Rice Amylopectin During Storage (2011) (40)
- Comparison of Infrared Spectroscopy and Nuclear Magnetic Resonance Techniques in Tandem with Multivariable Selection for Rapid Determination of ω-3 Polyunsaturated Fatty Acids in Fish Oil (2014) (40)
- Demonstrating the Potential of Industrial Scale In-Package Atmospheric Cold Plasma for Decontamination of Cherry Tomatoes (2016) (40)
- In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect (2019) (40)
- Finite element prediction of transient temperature distribution in a grain storage bin. (2000) (40)
- Freezing Efficiency and Quality Attributes as Affected by Voids in Plant Tissues During Ultrasound-Assisted Immersion Freezing (2018) (39)
- Effects of micro-nano bubbles on the nucleation and crystal growth of sucrose and maltodextrin solutions during ultrasound-assisted freezing process (2018) (39)
- Development of a hybrid image processing algorithm for automatic evaluation of intramuscular fat content in beef M. longissimus dorsi. (2008) (39)
- Inspection of the distribution and amount of ingredients in pasteurized cheese by computer vision (2007) (39)
- CFD predicting the effects of various parameters on core temperature and weight loss profiles of cooked meat during vacuum cooling (2002) (39)
- Generation of In-Package Cold Plasma and Efficacy Assessment Using Methylene Blue (2015) (39)
- EVALUATION OF THERMAL DESORPTION FOR THE MEASUREMENT OF ARTIFICIAL SWINE ODORANTS IN THE VAPOR PHASE (2002) (39)
- Robust colour calibration of an imaging system using a colour space transform and advanced regression modelling. (2012) (39)
- Recent developments in vibrational spectroscopic techniques for tea quality and safety analyses (2020) (38)
- Vacuum Cooling of Meat Products: Current State-of-the-Art Research Advances (2012) (38)
- Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables (2021) (38)
- Investigation of moisture content uniformity of microwave-vacuum dried mushroom (Agaricus bisporus) by NIR hyperspectral imaging (2019) (37)
- Comparison of Visible and Long-wave Near-Infrared Hyperspectral Imaging for Colour Measurement of Grass Carp (Ctenopharyngodon idella) (2014) (37)
- Dehydration of Concentrated Ganoderma lucidum Extraction by Combined Microwave-Vacuum and Conventional Vacuum Drying (2006) (37)
- Modelling three-dimensional transient heat transfer of roasted meat during air blast cooling by the finite element method (2002) (37)
- Mathematical simulation of temperature fields in a stored grain bin due to internal heat generation (2000) (37)
- Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods (2019) (37)
- Effects of different cooling methods on the carbon footprint of cooked rice (2017) (37)
- Freeze-Drying of Liposomes with Cryoprotectants and Its Effect on Retention Rate of Encapsulated Ftorafur and Vitamin A (2003) (37)
- Fourier transform mid-infrared-attenuated total reflectance (FTMIR-ATR) microspectroscopy for determining textural property of microwave baked tuber (2018) (36)
- CORRELATING SHRINKAGE WITH YIELD, WATER CONTENT AND TEXTURE OF PORK HAM BY COMPUTER VISION (2005) (36)
- Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling (2006) (36)
- Feasibility of water immersion cooking of beef joints: Effect on product quality and yield (2006) (35)
- Segmentation of complex food images by stick growing and merging algorithm (2004) (35)
- Chemometric determination of time series moisture in both potato and sweet potato tubers during hot air and microwave drying using near/mid-infrared (NIR/MIR) hyperspectral techniques (2020) (35)
- Chemometrics in tandem with near infrared (NIR) hyperspectral imaging and Fourier transform mid infrared (FT-MIR) microspectroscopy for variety identification and cooking loss determination of sweet potato (2019) (34)
- Influence of Modulated Vacuum Cooling on the Cooling Rate, Mass Loss and Vase Life of Cut Lily Flowers (2003) (34)
- Quality comparison of French fry style potatoes produced by oven heating, immersion frying and controlled dynamic radiant heating (2004) (34)
- Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield (2015) (34)
- Classical and emerging non-destructive technologies for safety and quality evaluation of cereals: A review of recent applications (2019) (34)
- Comparative assessment of feature-wavelength eligibility for measurement of water binding capacity and specific gravity of tuber using diverse spectral indices stemmed from hyperspectral images (2016) (34)
- PORE SIZE DISTRIBUTION AND STRUCTURE OF A COOKED BEEF PRODUCT AS AFFECTED BY VACUUM COOLING (2001) (33)
- Performance of Grease Abatement Devices for Removal of Fat, Oil, and Grease (2011) (33)
- Evaluation of a combined ejector-vapour-compression refrigeration system (1998) (33)
- An overview on principle, techniques and application of hyperspectral imaging with special reference to ham quality evaluation and control (2014) (33)
- The probiotic role of Lactobacillus plantarum in reducing risks associated with cardiovascular disease (2017) (32)
- Heat transfer characteristics of carbon steel spirally fluted tube for high pressure preheaters (2000) (32)
- Recent Progress in Rapid Analyses of Vitamins, Phenolic, and Volatile Compounds in Foods Using Vibrational Spectroscopy Combined with Chemometrics: a Review (2019) (32)
- Effect of Electric Field Treatments on Brandy Aging in Oak Barrels (2013) (32)
- SELECTION OF EMC/ERH ISOTHERM EQUATIONS FOR SHELLED CORN BASED ON FITTING TO AVAILABLE DATA (1998) (32)
- Blocking and degradation of aflatoxins by cold plasma treatments: Applications and mechanisms (2021) (32)
- Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods (2005) (31)
- Correlation of consumer assessment of longissimus dorsi beef palatability with image colour, marbling and surface texture features. (2010) (31)
- Application of immersion vacuum cooling to water-cooked beef joints : Quality and safety assessment (2009) (31)
- Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet (2015) (31)
- A review and research trends in alternate frying technologies (2017) (31)
- Rapid detection of anthocyanin content in lychee pericarp during storage using hyperspectral imaging coupled with model fusion (2015) (30)
- Assessing the ventilation performance of a naturally ventilated livestock building with different eave opening conditions (2010) (30)
- Analysis of the effects of internal heating and cooling during the rotational molding of plastics (1993) (30)
- In-package cold plasma decontamination of fresh-cut carrots: microbial and quality aspects (2020) (30)
- Transport phenomena and their effect on microstructure of frozen fruits and vegetables (2020) (29)
- Effects of tissue pre-degassing followed by ultrasound-assisted freezing on freezing efficiency and quality attributes of radishes. (2020) (29)
- Retrospective Shading Correction of Confocal Laser Scanning Microscopy Beef Images for Three-Dimensional Visualization (2009) (29)
- Characteristics of trehalose synthase from permeablized Pseudomonas putida cells and its application in converting maltose into trehalose (2006) (29)
- Thermodynamic analysis of the operation of two-stage metal-hydride heat pumps (1996) (29)
- Effects of different cooling methods on shelf-life of cooked jumbo plain sausages (2013) (29)
- Calibration Transfer from Micro NIR Spectrometer to Hyperspectral Imaging: a Case Study on Predicting Soluble Solids Content of Bananito Fruit (Musa acuminata) (2018) (29)
- Influence of various fish constituents on inactivation efficacy of plasma‐activated water (2020) (28)
- Effect of cooling methods on the cooling efficiencies and qualities of cooked broccoli and carrot slices (2006) (28)
- Application of PLSR in correlating physical and chemical properties of pork ham with different cooling methods. (2005) (28)
- Computer Simulation and Optimization of Ammonia-Water Absorption Refrigeration Systems (1997) (28)
- Differentiation of chill-stored and frozen pork necks using electronic nose with ultra-fast gas chromatography (2017) (28)
- Effects of liquid nitrogen quick freezing on polyphenol oxidase and peroxide activities, cell water states and epidermal microstructure of wolfberry (2020) (28)
- Introduction to Hyperspectral Imaging Technology (2016) (28)
- Synergistic effect of thermal and pulsed electric field (PEF) treatment on the permeability of soya PC and DPPC vesicles (2015) (28)
- Effects of cooling methods on the cooling efficiency and quality of cooked rice (2006) (27)
- Rapid detection and control of psychrotrophic microorganisms in cold storage foods: A review (2019) (27)
- Rapid detection of browning levels of lychee pericarp as affected by moisture contents using hyperspectral imaging (2015) (27)
- CHARACTERIZATION OF ODOR COMPONENTS FROM SWINE HOUSING DUST USING GAS CHROMATOGRAPHY (2001) (27)
- Identification of important image features for pork and turkey ham classification using colour and wavelet texture features and genetic selection. (2010) (27)
- Modeling the inactivation of Bacillus subtilis spores during cold plasma sterilization (2019) (27)
- Mid-infrared (MIR) Spectroscopy for Quality Analysis of Liquid Foods (2019) (27)
- Quantitative analysis of sublethally injured Saccharomyces cerevisiae cells induced by pulsed electric fields (2015) (27)
- Immersion vacuum cooling of cooked beef - Safety and process considerations regarding beef joint size. (2008) (27)
- Magnetic surface-enhanced Raman scattering (MagSERS) biosensors for microbial food safety: Fundamentals and applications (2021) (26)
- Potential of hyperspectral imaging for non-invasive determination of mechanical properties of prawn (Metapenaeus ensis) (2014) (26)
- Atmospheric cold plasma inactivation of Escherichia coli and Listeria monocytogenes in tender coconut water: Inoculation and accelerated shelf-life studies (2019) (26)
- Time series hyperspectral chemical imaging (HCI) for investigation of spectral variations associated with water and plasticizers in casein based biopolymers (2018) (26)
- Foodborne bacterial stress responses to exogenous reactive oxygen species (ROS) induced by cold plasma treatments (2020) (26)
- Estimating shrinkage of large cooked beef joints during air-blast cooling by computer vision (2006) (26)
- An Overview of CFD Applications in the Food Industry (2007) (26)
- Nondestructive quality evaluation of banana slices during microwave vacuum drying using spectral and imaging techniques (2018) (25)
- Inducing a Dielectric Barrier Discharge Plasma Within a Package (2014) (25)
- Quality of pork ham as affected by locations within sample, cooking methods and storage (2004) (25)
- A computational fluid dynamics study of air mixing in a naturally ventilated livestock building with different porous eave opening conditions (2010) (25)
- Research developments in methods to reduce carbon footprint of cooking operations: A review (2015) (25)
- Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics (2019) (25)
- Effect of high voltage atmospheric cold plasma on inactivation of Listeria innocua on Queso Fresco cheese, cheese model and tryptic soy agar (2019) (25)
- Chemical imaging for measuring the time series variations of tuber dry matter and starch concentration (2017) (24)
- MATHEMATICAL SIMULATION OF STRESSES WITHIN A CORN KERNEL DURING DRYING (2000) (24)
- Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology (2014) (24)
- DESIGNS FOR WINDBREAK WALLS FOR MITIGATING DUST AND ODOR EMISSIONS FROM TUNNEL VENTILATED SWINE BUILDINGS (2000) (23)
- Effects of high-voltage electric field produced by an improved electrode system on freezing behaviors and selected properties of agarose gel (2019) (23)
- IMPROVING THE QUALITY OF PORK HAM BY PULSED VACUUM COOLING IN WATER (2006) (23)
- Potential of Visible and Near Infrared Spectroscopy and Pattern Recognition for Rapid Quantification of Notoginseng Powder with Adulterants (2013) (23)
- Evaluating drying feature differences between ginger slices and splits during microwave-vacuum drying by hyperspectral imaging technique. (2020) (23)
- Vacuum cooling in bulk of beef pieces of different sizes and shape – Evaluation and comparison to conventional cooling methods (2013) (23)
- Handbook of food safety engineering. (2012) (23)
- Methods for performing dimensionality reduction in hyperspectral image classification (2018) (23)
- Nonthermal Plasma System for Extending Shelf Life of Raw Broiler Breast Fillets (2015) (22)
- Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams. (2013) (22)
- Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems (2021) (22)
- Innovations in Freezing Process (2005) (22)
- Towards improvement in classification of Escherichia coli, Listeria innocua and their strains in isolated systems based on chemometric analysis of visible and near-infrared spectroscopic data (2015) (22)
- One-dimensional finite difference modelling of heat and mass transfer during thawing of cooked cured meat (2003) (22)
- Evaluation of the oiling off property of cheese with computer vision: Influence of cooking conditions and sample dimensions (2004) (22)
- Predicting shrinkage of ellipsoid beef joints as affected by water immersion cooking using image analysis and neural network (2007) (22)
- Degradation kinetics of organic dyes in water by high voltage atmospheric air and modified air cold plasma. (2017) (22)
- Evaluation of the immersion vacuum cooling of cooked beef joints—mathematical simulation of variations in beef size and porosity and pressure reduction rates (2012) (22)
- Mapping changes in sarcoplasmatic and myofibrillar proteins in boiled pork using hyperspectral imaging with spectral processing methods (2019) (21)
- High voltage atmospheric cold plasma treatment inactivates Aspergillus flavus spores and deoxynivalenol toxin. (2021) (21)
- Inspection of harmful microbial contamination occurred in edible salmon flesh using imaging technology (2015) (21)
- Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency (2021) (21)
- Effect of heat transfer direction on the numerical prediction of beef freezing processes (1999) (21)
- NUMERICAL ANALYSIS OF THE THREE–DIMENSIONAL MASS AND HEAT TRANSFER WITH INNER MOISTURE EVAPORATION IN POROUS COOKED MEAT JOINTS DURING VACUUM COOLING (2003) (21)
- Evaluation of the oiling off property of cheese with computer vision: Correlation with fat ring test (2004) (21)
- Applications of Imaging Spectrometry in Inland Water Quality Monitoring—a Review of Recent Developments (2017) (21)
- Ultrasound-assisted freezing of Lactobacillus plantarum subsp. plantarum: The freezing process and cell viability (2013) (20)
- Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds (2019) (20)
- Development of a mathematical model for vacuum cooling of cooked meats (2006) (20)
- Modelling three conventional cooling processes of cooked meat by finite element method (2002) (20)
- Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods (2014) (20)
- Fingerprinting study of tuber ultimate compressive strength at different microwave drying times using mid-infrared imaging spectroscopy (2019) (20)
- HARDNESS OF COOKED RICE AS AFFECTED BY VARIETIES, COOLING METHODS AND CHILL STORAGE (2009) (20)
- Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints (2007) (19)
- Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds. (2020) (19)
- 23 – Ultrasonic Assistance of Food Freezing (2005) (19)
- The Effect of High-Voltage Atmospheric Cold Plasma Treatment on the Shelf-Life of Distillers Wet Grains (2017) (19)
- Evaluation of physical and chemical properties and their interactions in fat, oil, and grease (FOG) deposits. (2017) (19)
- Inactivation of Shiga-toxin-producing Escherichia coli, Salmonella enterica and natural microflora on tempered wheat grains by atmospheric cold plasma (2019) (19)
- Eating quality enhancement of cooked pork and beef by ripening in brine and vacuum cooling (2005) (18)
- Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets (2021) (18)
- Temperature evolution and mass losses during immersion vacuum cooling of cooked beef joints - A finite difference model. (2008) (18)
- A comparative study of mango solar drying methods by visible and near-infrared spectroscopy coupled with ANOVA-simultaneous component analysis (ASCA) (2019) (18)
- Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing (2013) (18)
- Ultrasound-Assisted Freezing (2011) (18)
- Innovations in Thermal Food Processes (2012) (17)
- A new region-primitive method for classification of colour meat image texture based on size, orientation, and contrast. (2007) (17)
- Plasma Sources (2021) (17)
- Green extraction of soluble dietary fibre from coffee silverskin: impact of ultrasound/microwave‐assisted extraction (2020) (17)
- EFFECTS OF COMBINED WATER COOKING–VACUUM COOLING WITH WATER ON PROCESSING TIME, MASS LOSS AND QUALITY OF LARGE PORK HAM (2007) (17)
- Computer Vision Detection of Salmon Muscle Gaping Using Convolutional Neural Network Features (2017) (17)
- High‐voltage atmospheric cold plasma treatment of different types of starch films (2017) (17)
- Influence of carbon dioxide on the activity of chicken egg white lysozyme. (2011) (17)
- Evaluation of Low Field (5.40-MHz) Proton Magnetic Resonance Measurements of Dw and T2 as Methods of Nondestructive Quality Evaluation of Apples (1999) (17)
- Compensation for water loss in vacuum-precooled cut lily flowers (2001) (17)
- Scintillation counting of 14C-labeled soluble and insoluble compounds in plant tissue. (1988) (17)
- A Mixer Viscometry Approach to Use Vane Tools as Steady Shear Rheological Attachments (2000) (16)
- FLOW BEHAVIOR AND RHEOLOGICAL MODELS OF RICE FLOUR PASTES (1999) (16)
- Effect of cooking bag and netting packaging on the quality of pork ham during water cooking. (2007) (16)
- Determination of acrylamide in food products based on the fluorescence enhancement induced by distance increase between functionalized carbon quantum dots. (2020) (16)
- Comparison of moisture uniformity between microwave-vacuum and hot-air dried ginger slices using hyperspectral information combined with semivariogram (2020) (16)
- Effects of pulsed electric field on selected properties of L‐tryptophan (2015) (16)
- CFD evaluating the influence of airflow on the thermocouple-measured temperature data during air-blasting chilling (2002) (16)
- A novel end‐effector design for robotics in image‐guided needle procedures (2006) (16)
- Cooling of Shell Eggs with Cryogenic Carbon Dioxide: a Finite Element Analysis of Heat Transfer (2002) (16)
- Future of Cold Plasma in Food Processing (2016) (16)
- Cold Plasma Processing of Fruit Juices (2018) (15)
- Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents (2015) (15)
- Computational fluid dynamics (CFD)—a design and analysis tool for the agri-food industry (2002) (15)
- Penetration and Microbial Inactivation by High Voltage Atmospheric Cold Plasma in Semi-Solid Material (2020) (15)
- Experimental evaluation of the performance of vacuum cooling method for large cooked meat joints (2002) (15)
- Hyperspectral Imaging Technology: A Nondestructive Tool for Food Quality and Safety Evaluation and Inspection (2013) (14)
- Quality Evaluation of Meat Cuts (2016) (14)
- Toward enhancement in prediction of Pseudomonas counts distribution in salmon fillets using NIR hyperspectral imaging (2015) (14)
- Characterization of a Novel Cold Atmospheric Air Plasma System for Treatment of Packaged Liquid Food Products (2012) (14)
- Dispersion of Livestock Building Ventilation Using Windbreaks and Ducts (2001) (14)
- Modeling Thermal Processing Using Computational Fluid Dynamics (CFD) (2012) (14)
- Effects of vesicle components on the electro-permeability of lipid bilayers of vesicles induced by pulsed electric fields (PEF) treatment (2016) (14)
- Heat and Mass Transfer in Thermal Food Processing (2012) (14)
- Characterization of Radiant Emitters Used in Food Processing (2003) (14)
- Proton magnetic resonance measurement of self-diffusion coefficient of water in sucrose solutions, citric acid solutions, fruit juices, and apple tissue (1997) (14)
- The Effect of Atmospheric Cold Plasma on Bacterial Stress Responses and Virulence Using Listeria monocytogenes Knockout Mutants (2019) (14)
- Numerical simulation of heat transfer and phase change during freezing of potatoes with different shapes at the presence or absence of ultrasound irradiation (2018) (14)
- The aqua-ammonia absorption system : An alternative option for food refrigeration (1998) (14)
- Fats, Roots, Oils, and Grease (FROG) in Centralized and Decentralized Systems (2009) (14)
- A simulation based method to assess inversion algorithms for transverse relaxation data. (2008) (14)
- COMPARISON BETWEEN LOW-END DISCRETE AND HIGH-END CONTINUOUS MEASUREMENTS OF AIR QUALITY IN SWINE BUILDINGS (2000) (14)
- DUST AND ODOR EMISSIONS FROM TUNNEL VENTILATED SWINE BUILDINGS IN NORTH CAROLINA AND COMPARISON OF DIFFERENT ODOR EVALUATION METHODS (2000) (13)
- Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques (2020) (13)
- Comparison of Superdex Peptide HR 10/30 Column and TSK Gel G2000 SWXL Column for Molecular Weight Distribution Analysis of Protein Hydrolysates (2013) (13)
- 2 – Image Segmentation Techniques (2008) (13)
- Trends in Food Authentication (2018) (13)
- Application of Water-stress Models to estimate the Herbage Dry Matter Yield of a Permanent Grassland Pasture Sward Regrowth (2003) (13)
- Selection of Informative Spectral Wavelength for Evaluating and Visualising Enterobacteriaceae Contamination of Salmon Flesh (2015) (13)
- Effects of Chilling and Freezing on Safety and Quality of Food Products (2009) (12)
- Gas exchange into shell eggs from cryogenic cooling. (2000) (12)
- Field Characterization of External Grease Abatement Devices (2012) (12)
- Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology (2020) (12)
- Cold Plasma Treatment of Soybean Oil with Hydrogen Gas (2020) (12)
- Comparison of the FryLess 100 K Radiant Fryer to oil immersion frying (2013) (12)
- Potato hierarchical clustering and doneness degree determination by near-infrared (NIR) and attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy (2019) (12)
- High voltage atmospheric cold plasma treatment of Listeria innocua and Escherichia coli K-12 on Queso Fresco (fresh cheese) (2021) (12)
- Low-pressure plasma modification of the rheological properties of tapioca starch (2021) (11)
- Atmospheric Pressure Cold Plasma as a Potential Technology to Degrade Carbamate Residues in Water (2020) (11)
- Influence of surface water activity on freezing/thawing times and weight loss prediction (2007) (11)
- Facilitating Smart HACCP strategies with Process Analytical Technology (2017) (11)
- Quality and Safety Assessment of Packaged Spinach Treated with a Novel Atmospheric, Non-Equilibrium Plasma System (2008) (11)
- Experimental studies on heat transfer enhancement of the inside and outside spirally triangle finned tube with small spiral angles for high-pressure preheaters (2000) (11)
- BIOTECHNOLOGY and its APPLICATIONS (2000) (10)
- Potential Life Cycle Carbon Savings for Immersion Freezing of Water by Power Ultrasound (2015) (10)
- Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications (2022) (10)
- Safety and quality evaluation of large meat joints cooled by a precommercial immersion vacuum cooling prototype (2015) (10)
- Comparison and Selection of EMC/ERH Isotherm Equations for Drying and Storage of Grain and Oil Seeds (1999) (10)
- Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks (2017) (10)
- Photocatalytic effects on the quality of pork packed in the package combined with TiO2coated nonwoven fabrics (2019) (10)
- Workflow-driven collaborative session management in product lifecycle management via Internet (2004) (10)
- Biomimetic modification of freezing facility surfaces to prevent icing and frosting during freezing for the food industry (2021) (9)
- Numerical modeling of particle to fluid heat transfer during ultrasound assisted immersion cooling (2016) (9)
- In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1 (2019) (9)
- Computer simulation of rotational moulding heat transfer processes (1993) (9)
- Effects of freezing rates and dimethyl sulfoxide concentrations on thermal expansion of rabbit aorta during freezing phase change as measured by thermo mechanical analysis. (2007) (9)
- Inactivation efficacy of plasma‐activated water: influence of plasma treatment time, exposure time and bacterial species (2020) (9)
- To Zap or not to Zap ? (2001) (9)
- The effects of cold plasma technology on physical, nutritional, and sensory properties of milk and milk products (2021) (9)
- Experimental study and analysis of mechanical properties of frozen rabbit aorta by fracture mechanics approach. (2008) (9)
- High voltage atmospheric cold plasma modification of bovine serum albumin (2021) (8)
- Effect of Electro-Osmotic Dewatering on the Quality of Tofu Sheet (2003) (8)
- Thermal Physical Properties of Foods (2005) (8)
- Object Measurement Methods (2016) (8)
- Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish (Raphanussativus L.) (2016) (8)
- Surface Heat Transfer Coefficients with and without Phase Change (2009) (8)
- CFD: An Innovative and Effective Design Tool for the Food Industry (2010) (8)
- Characterization of Poultry Manure for Potential Co-Combustion with Coal in an Electricity Generation Plant (2002) (8)
- Ultrasound-Accelerated Freezing (2011) (8)
- Handbook of Food Safety Engineering: Sun/Handbook of Food Safety Engineering (2011) (7)
- Cytotoxicity Assessment of Aflatoxin B1 after High Voltage Atmospheric Cold Plasma Treatment. (2021) (7)
- Thermal Processing of Canned Foods (2012) (7)
- Object Classification Methods (2016) (7)
- High-Voltage Atmospheric Cold Plasma Treatment of Yeast for Spoilage Prevention (2017) (7)
- Diet with linseed oil and organic selenium yields low n‐6/n‐3 ratio pork Semimembranosus meat with unchanged volatile compound profiles (2018) (7)
- Characterization of High Voltage Cold Atmospheric Plasma Generation in Sealed Packages as a Function of Container Material and Fill Gas (2018) (7)
- SEGMENTATION OF BEEF JOINT IMAGES USING HISTOGRAM THRESHOLDING (2006) (7)
- Thermal Food Processing : New Technologies and Quality Issues, Second Edition (2012) (7)
- Gold-Silver Core-Shell Nanorods Based Time-Temperature Indicator for Quality Monitoring of Pasteurized Milk in the Cold Chain (2021) (6)
- 3 – Object Measurement Methods (2008) (6)
- The use of hyperspectral techniques in evaluating quality and safety of meat and meat products (2016) (6)
- Modelling of inactivation kinetics of Escherichia coli and Listeria monocytogenes on grass carp treated by combining ultrasound with plasma functionalized buffer (2022) (6)
- Effects of selected myofibrillar protein activities on beef tenderization process based on electrophoretic analysis (2018) (6)
- Maximizing carbon dioxide content of shell eggs by rapid cooling treatment and its effect on shell egg quality. (2012) (6)
- Preparation of SiO2/epoxy nanocomposite via reverse microemulsion in situ polymerization (2014) (6)
- Effects of Pressure Reduction Modes on Vacuum Cooling Efficiency and Quality Related Attributes of Different Parts of Pakchoi (Brassica Chinensis L.) (2020) (6)
- Effects of low temperature cooking methods and holding times on selected quality attributes of cooked pork longissimus dorsi (2017) (6)
- Rapid cooling of cooked meat joints (2002) (5)
- An Overview of Refrigeration Cycles (2011) (5)
- Aseptic Processing and Packaging (2012) (5)
- Thermal Processing of Meat and Meat Products (2012) (5)
- DNA-Based Technique: Polymerase Chain Reaction (PCR) (2018) (5)
- Evaluation of Treatment Methods for Reducing Bacteria in Textured Beef (2009) (5)
- Kinetic modeling of microwave extraction of polysaccharides from Astragalus membranaceus (2019) (5)
- Corrigendum to “In-package atmospheric pressure cold plasma treatment of strawberries” [J. Food Eng. 125 (2014) 131–138] (2015) (5)
- CHARACTERISTICS OF CHAMBER TEMPERATURE CHANGE DURING VACUUM COOLING (2009) (5)
- Inactivation of Salmonella enterica serovars and Escherichia coli O157:H7 surrogate from baby spinach leaves using high voltage atmospheric cold plasma (HVACP) (2021) (5)
- Long life nickel electrodes for a nickel-hydrogen cell. I Initial performance (1983) (4)
- Enzyme activity of wheat esterase as affected by various cryopreservation conditions (2005) (4)
- Nonthermal Plasma Technology (2020) (4)
- Cryostability of frozen concentrated orange juices produced by enzymatic process (2001) (4)
- Shell Egg Pasteurization (2017) (4)
- 22 – Vacuum Cooling of Foods (2005) (4)
- Quality Evaluation of Corn/Maize (2016) (4)
- Comparison and Selection of EMC / ERH Isotherm Equations for Drying and Storage of Grain and Oilseed (2013) (4)
- Determination of cooling rates and carbon dioxide uptake in commercially processed shell eggs using cryogenic carbon dioxide gas. (2004) (4)
- Control of aflatoxin M1 in skim milk by high voltage atmospheric cold plasma. (2022) (4)
- Effects of ultrahigh permittivity ceramic on water freezing by high voltage electric field-assisted freezing system (2021) (4)
- Future of food engineering (2007) (4)
- Modelling of three-dimensional heat and mass transfer during vacuum cooling of cooked diced beefs (2005) (4)
- Modeling Thermal Microbial Inactivation Kinetics (2012) (4)
- Assessment of efficacy and reactive gas species generation for orange juice decontamination using high voltage atmospheric cold plasma (2016) (3)
- Quantification of Odorants from TedlarTM Bags (2002) (3)
- PH—Postharvest Technology: Evaluation of Cut Lily Flower Vase Life by Computer Vision (2002) (3)
- Recent Advances and Potential Applications of Atmospheric Pressure Cold Plasma Technology for Sustainable Food Processing (2022) (3)
- Quality Measurement of Cooked Meats (2016) (3)
- Plastic Packaging of Frozen Foods (2011) (3)
- Spatial organization and correlation properties quantify structural changes on mesoscale of parenchymatous plant tissue (2014) (3)
- Emerging Technologies in Food Freezing (2011) (3)
- Optical absorption spectroscopy of high voltage, cold atmospheric pressure plasmas (2016) (3)
- Computer simulation of submicron fluid flows in microfluidic chips and their applications in food analysis. (2021) (3)
- Corrigendum to “Safety and quality assessment of packaged spinach treated with a novel ozone-generation system” [LWT – Food Science and Technology 42 (2009) 1047–1053] (2010) (3)
- Chemometric methods applied in the image plane to correct striping noise in hyperspectral chemical images of biomaterials (2018) (3)
- Moisture content and moisture quantity of sweated chicken eggs in 2 storage environments (2016) (2)
- Cleaning and Sanitizing Operations (2008) (2)
- Message from the Editor-in-Chief (2014) (2)
- Development of a fluorescent m icrowave‐assisted synthesized carbon dots/Cu 2+ probe for rapid detection of tea polyphenols (2020) (2)
- Operational Practices in Food Processing Plants (2008) (2)
- EASUREMENT OF ARTIFICIAL SWINE ODORANTS IN THE VAPOR PHASE (2001) (2)
- Quality Evaluation of Strawberry (2016) (2)
- Physicochemical Changes of Foods during Freezing and Thawing (2010) (2)
- Thermal Processing of Poultry Products (2012) (2)
- In package inactivation of Bacillus atrophaeus spores using high voltage atmospheric cold plasma (2014) (2)
- Ultrasound assisted nucleation of water during freezing (2011) (2)
- DEVELOPMENT OF A SOFTWARE PACKAGE FOR ANALYSING COOLING PROCESSES OF COOKED MEAT (2001) (2)
- Characterization of silicon in the terahertz (2020) (2)
- Design Considerations for the Construction and Operation of Meat and Poultry Processing Facilities. (2008) (2)
- Inactivation of spoilage organisms on baby spinach leaves using high voltage atmospheric cold plasma (HVACP) and assessment of quality (2022) (2)
- Computational Fluid Dynamics in Thermal Processing (2009) (2)
- Corrigendum to “Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments” [Trends Food Sci. Technol. 67 (2017) 58–69] (2018) (2)
- Optimisation of operating conditions of a vacuum cooling system for cooling cooked meats (2001) (2)
- An accurate water activity model for sulfuric acid solutions and its implementation on moisture sorption isotherm determination (2021) (2)
- Inhibitory effects of dielectric barrier discharge cold plasma on pathogenic enzymes and anthracnose for mango postharvest preservation (2023) (2)
- Water Transport during Freezing of Human Dermal Fibroblast as Affected by Various Freezing Rates (2007) (1)
- Food Irradiation Fact Sheet (2001) (1)
- Biotechnology : Answers to Common Questions (2000) (1)
- Effect of Cooling Methods on Cooling Efficiency and Product Quality of Large Cooked Beef Products (2002) (1)
- Parametric analysis of cryogenic carbon dioxide cooling of shell eggs. (2002) (1)
- High voltage atmospheric cold plasma decontamination of Salmonella enteritidis on chicken eggs (2022) (1)
- Corrigendum to “CFD predicting the effects of various parameters on core temperature and weight loss profiles of cooked meat during vacuum cooling” (2003) (1)
- Optical Emission Spectroscopy Diagnostics of Cold Plasmas for Food Sterilization (2015) (1)
- Rooting Out SSOs (2008) (1)
- Achieving joint calibration of soil Vis-NIR spectra across instruments, soil types and properties by an attention-based spectra encoding-spectra/property decoding architecture (2022) (1)
- Degradation of Aflatoxin M1 in skim and whole milk using high voltage atmospheric cold plasma (HVACP) and quality assessment. (2022) (1)
- The egg is refractory to soy sterol enrichment through alteration of the hen ’ s diet (1)
- Observation and Analysis of Popular Root Control Methods in Pilot Scale Sanitary Sewer (2007) (1)
- Erratum to: International academy of agricultural and biosystems engineering (iAABE): a new instrument for recognizing the top profession (2017) (1)
- COMBINED EFFECTS OF FREEZING AND STORAGE CONDITIONS ON THE STALING OF COOKED RICE (2010) (1)
- Experimental comparison of cooling commercial large cooked meat joints by various methods. (2003) (1)
- An accurate water activity model for glycerol solutions and its implementation on moisture sorption isotherm determination (2021) (1)
- Biofilm formation of Pectobacterium carotovorum subsp. carotovorum on polypropylene surface during multiple cycles of vacuum cooling (2020) (1)
- Accelleration of Immersion Freezing of Potato By Using Power Ultrasound (2002) (1)
- Modeling Food Thermal Processes Using Articial Neural Networks (2012) (1)
- Factors that affect high voltage atmospheric cold plasma treatment efficacy on wet distillers’ grains: Shelf-life and nutrient composition (2020) (1)
- Performance comparison of free and immobilised chicken liver esterase inhibited by four different pesticides (2008) (1)
- Optical emission spectroscopy of high voltage, cold atmospheric pressure plasmas (2016) (1)
- Nanozymes in Food Science and Technology (2021) (1)
- Physical–Chemical Principles in Freezing (2016) (1)
- 2 – Food Regulations (2007) (1)
- MEASUREMENT OF ODORS AND ODORANTS IN SWINE BUILDING AIRFLOW USING ASPIRATED FABRIC SWATCHES AND DUST SAMPLES (2001) (1)
- Analysis and detection using novel terahertz spectroscopy technique in dietary carbohydrate-related research: Principles and application advances (2023) (1)
- Three-Dimensional CFD Modeling of a Continuous Industrial Baking Process (2007) (1)
- High voltage atmospheric cold plasma inactivation of Listeria monocytogenes in fresh Queso Fresco cheese. (2022) (1)
- A new theoretical model for moisture sorption isotherms and its application in deriving a hygroscopicity index for food products (2022) (1)
- Implementation and evaluation of the pulse field gradient technique for the prediction of soluble solids content of fruit juices and soluble solids content and defects in apple tissue using a low frequency proton magnetic resonance sensor (1996) (1)
- Household Refrigerators and Freezers (2016) (1)
- International academy of agricultural and biosystems engineering (iAABE): a new instrument for recognizing the top profession (2017) (1)
- PREDICTION OF THAWING TIME OF COOKED CURED MEAT (2001) (1)
- Plasma: Atmospheric Non-Equilibrium (2010) (1)
- Changing the IgE Binding Capacity of Tropomyosin in Shrimp through Structural Modification Induced by Cold Plasma and Glycation Treatment (2023) (0)
- Introduction to Frozen Food Packaging (2005) (0)
- Cover Image, Volume 41, Issue 1 (2022) (0)
- Edible Coatings and Films and Their Applications on Frozen Foods (2016) (0)
- Analysis of Mixing Processes Using CFD (2007) (0)
- Greenhouse Management for Better Vegetable Quality, Higher Nutrient Use Efficiency, and Healthier Soil (2022) (0)
- Sire and Dam Effects on Fertility, Inner Periv- Itelline Membrane Sperm Binding and Embryonic Survival of Turkeys Selected for Increased Egg Production or Body Effect of Vitamin E on Fertility after Artificial Insemination with Liquid-stored Turkey Spermatozoa (2002) (0)
- List of Contributors (2019) (0)
- 18 – Quality Evaluation of Pizzas (2016) (0)
- Influence of different parameters on freezing rate during ultrasound-assisted freezing. (2008) (0)
- Trends in Frozen Food Packaging (2011) (0)
- Chapter 2 – Food Regulations (2013) (0)
- Meet the Editorial Board (2015) (0)
- Atmospheric Cold Plasma Treatment of Soybean Oil with Hydrogen Gas (2020) (0)
- Fundamentals of Freezing (2011) (0)
- Insight into Aflatoxin M1 Degradation by Cold Plasma: Effects of Different Operating Gases and Treatment Time - Degradation Pathway Andtoxicity Prediction (2023) (0)
- Aflatoxin M1 degradation using high voltage atmospheric cold plasma (HVACP) technology (2023) (0)
- Facilities for the Cold Chain (2011) (0)
- Comparison of quality and functionality of traditionally and cryogenically cooled shell eggs (2001) (0)
- For undergrads: A food and bioprocess engineering vision (2004) (0)
- Muscle exudate protein composition and Warner-Bratzler shear force in broiler breast fillets (2013) (0)
- Egg white lysozyme activity in carbon dioxide solutions. (2006) (0)
- Modeling of Thermal Food Processes (2012) (0)
- Correlation of plasma generated long-lived reactive species in aqueous and gas phases with different feeding gases (2023) (0)
- Ohmic Heating for Food Processing (2012) (0)
- Scent of a swine building: tunnel ventilation problems test engineers' ingenuity. (2000) (0)
- Progress on bioproducts processing and food safety (2006) (0)
- Study on ionic liquid treatment and enzymatic hydrolysis of corn stover after activation of zinc chloride solution (2021) (0)
- Combination Treatment of Pressure and Mild Heating (2012) (0)
- Use of a novel in-package ozonation process for reducing salmonella enteritidis on chicken meat (2010) (0)
- 144. A primary study on the osmotic behavior of immature (germinal vesicle, GV) and in vitro matured (metaphase II, MII) bovine oocyte (2009) (0)
- Quality and Safety of Thermally Processed Foods (2012) (0)
- Grouping illuminants by aggregation-induced emission (AIE) mechanisms for designing sensing platforms for food quality and safety inspection (2023) (0)
- Erratum to “CFD simulation of coupled heat and mass transfer through porous foods during vacuum cooling process”: [International Journal of Refrigeration 26 (2003) 19–27 (2004) (0)
- Modelling of two-dimensional heat and mass transfer during vacuum cooling of cooked rice in tray (2005) (0)
- Evaluation of four strength measurement devices : cone penetrometer, vane shear, modified vane shear, and hand vane in two Ohio soils (1993) (0)
- Dielectric Properties of Chicken Eggs and Their Components (2007) (0)
- Frying Oil Studied by High Resolution NMR 1H and 13C spectra (2003) (0)
- Preface to the 2nd Edition (2014) (0)
- Quality and Safety of Frozen Eggs and Egg Products (2016) (0)
- Editorial Message from the Editor-in-Chief (2011) (0)
- Thermal Processing of Vegetables (2012) (0)
- Thermal Processing of Fishery Products (2012) (0)
- Fast adulterant quantification in chinese yam powder using visible, near and mid-infrared spectroscopy (2010) (0)
- RODENTS, BIRDS, AND INSECTS (2011) (0)
- High voltage atmospheric cold plasma treatment of fresh cantaloupe to improve safety and quality (2015) (0)
- Packaging of Frozen Foods (2011) (0)
- International Academy of Agricultural and Biosystems Engineering (iAABE): A New Instrument for Recognizing the Top Profession (2017) (0)
- NUMERICAL AND EXPERIMENTAL ANALYSIS OF ULTRASOUND ASSISTED FREEZING OF POTATO SPHERES (2015) (0)
- Mathematical Analysis of Vacuum Cooling (2010) (0)
- Continuous quantitative preparation methods of chromosome of peripheral blood lymphocytes (2017) (0)
- Effect of metal salts on high‐voltage atmospheric cold plasma‐induced polymerization of acrylamide (2021) (0)
- Correction to: Nonthermal Plasma Technology (2020) (0)
- Study on the Thermionic-Emission-Type Cs-Ion Source (2018) (0)
- Perspectives With Respect to Regulations, Consumer Acceptance and Sustainability (2021) (0)
- Analysis of the efficiency of natural ventilation in a climatic calf house using Computational Fluid Dynamics ( CFD ) (0)
- XVII World Congress of the International Commission of Agricultural and Biosystems Engineering (CIGR) (2010) (0)
- An Optimization Study on Energy Consumption Benchmarks for Boilers and their Auxiliary Systems (2017) (0)
- Meat refrigeration: S. J. James and C. James, (eds.); CRC Press, Boca Raton, Boston, New York, Washington, DC, USA, 2002, 341 pp., ISBN 1-85573-442-7. (2003) (0)
- Evaluation of Potato Cakes and Breaded Chicken Patties Fried by the FryLess 100K Radiant System Compared to Oil Immersion Frying (2010) (0)
- International academy of agricultural and biosystems engineering (iAABE): a new instrument for recognizing the top profession (2017) (0)
- High voltage atmospheric cold plasma technology as a food safety intervention for decontamination of cutting tools during ready-to-eat poultry meat slicing (2022) (0)
- A Terahertz time-domain spectroscopy-based intelligent microwave vacuum dehydration system for in-situ monitoring of real-time moisture migration during dehydration of agricultural products (2023) (0)
- Investigation of effects of operation parameters on cooling time and weight loss during vacuum cooling of cooked rice and cooked diced beef in tray (2005) (0)
- 3 D Simulation of Packed Particle Bed and Transport Properties Prediction for Product Optimization through Virtual Experiments (2006) (0)
- Thermal Processing of Dairy Products (2012) (0)
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