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Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Food chemistry, 2020-08, Vol.322, p.126779-126779, Article 126779

2020

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Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing

Journal of food engineering, 2020-01, Vol.265, p.109686, Article 109686

2020

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Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat

Meat science, 2014-03, Vol.96 (3), p.1133-1140

2014

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Mass transfer dynamics during the acidic marination of turkey meat

Journal of food engineering, 2011-05, Vol.104 (1), p.161-168

2011

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Evolution of pH during immersion of meat protein matrices in acidic marinades

Meat science, 2012-03, Vol.90 (3), p.618-623

2012

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Linking objective and subjective modeling in engineering design through arc-elastic dominance

Expert systems with applications, 2012-07, Vol.39 (9), p.7743-7756

2012

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Modeling of Mass Transfer During Hot-Smoking of Fish Fillets

Drying technology, 2014-01, Vol.32 (3), p.339-351

2014

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Drying and smoking of meat: heat and mass transfer modeling and experimental analysis

Journal of food engineering, 2005-09, Vol.70 (2), p.227-243

2005

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Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Journal of food engineering, 2023-04, Vol.343, p.111303, Article 111303

2023

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Thermal characterization of chicken fat dry fractionation process

Journal of food engineering, 2006-02, Vol.72 (4), p.390-397

2006

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Decontamination of chicken skin surfaces inoculated with Listeria innocua, Salmonella enteritidis and Campylobacter jejuni by contact with a concentrated lactic acid solution

British poultry science, 2009-05, Vol.50 (3), p.307-317

2009

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Quick Marination of Anchovies (Engraulis enchrasicolus) Using Acetic and Gluconic Acids. Quality and Stability of the End Product

Food science & technology, 2000-05, Vol.33 (3), p.202-209

2000

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Impact of solute molecular mass and molality, and solution viscosity on mass transfer during immersion of meat in a complex solution

Journal of food engineering, 2007-02, Vol.78 (4), p.1188-1201

2007

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Characterization of traditional processing of pork meat into boucané

Meat science, 2001-12, Vol.59 (4), p.377-389

2001

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Processing smoked pork belly by immersion in a complex solution at high temperature

Journal of food engineering, 2005, Vol.66 (2), p.155-169

2005

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Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork

Journal of food science, 2002-10, Vol.67 (8), p.2976-2986

2002

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Effect of steam and lactic acid treatments on the survival of Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin

International journal of food microbiology, 2013-04, Vol.162 (3), p.276-282

2013

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Mass Transfer Kinetics of Nonvolatile Compounds into Coffee Beans during Wet Processing: Study at the Laboratory Scale and in Real Conditions Using Two Yeast Strains

ACS food science & technology, 2022-05, Vol.2 (5), p.852-861

2022

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Prediction of Mass-transfer Kinetics and Product Quality Changes during a Dehydration-Impregnation-Soaking Process using Artificial Neural Networks. Application to Pork Curing

Food science & technology, 2002-12, Vol.35 (8), p.748-756

2002

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Equipment design for osmotic treatments

Journal of food engineering, 2001-08, Vol.49 (2), p.207-221

2001

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Dewatering and Salting of Cod by Immersion in Concentrated Sugar/Salt Solutions

Food science & technology, 1994-06, Vol.27 (3), p.259-264

1994

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Soaking turkey meat in salt-glucose syrup solutions--an experimental study of mass transfers

Poultry science, 2002-08, Vol.81 (8), p.1243-1250

2002

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Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection

Journal of food engineering, 1998-09, Vol.37 (4), p.451-469

1998

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Optimizing the traditional processing of beef into Kilishi

Meat science, 1998-09, Vol.50 (1), p.21-32

1998

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Optimal operating conditions calculation for a pork meat dehydration–impregnation–soaking process

Food science & technology, 2004-01, Vol.37 (7), p.763-770

2004

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Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing

Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat

Mass transfer dynamics during the acidic marination of turkey meat

Evolution of pH during immersion of meat protein matrices in acidic marinades

Linking objective and subjective modeling in engineering design through arc-elastic dominance

Modeling of Mass Transfer During Hot-Smoking of Fish Fillets

Drying and smoking of meat: heat and mass transfer modeling and experimental analysis

Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Thermal characterization of chicken fat dry fractionation process

Decontamination of chicken skin surfaces inoculated with Listeria innocua, Salmonella enteritidis and Campylobacter jejuni by contact with a concentrated lactic acid solution

Quick Marination of Anchovies (Engraulis enchrasicolus) Using Acetic and Gluconic Acids. Quality and Stability of the End Product

Impact of solute molecular mass and molality, and solution viscosity on mass transfer during immersion of meat in a complex solution

Characterization of traditional processing of pork meat into boucané

Processing smoked pork belly by immersion in a complex solution at high temperature

Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork

Effect of steam and lactic acid treatments on the survival of Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin

Mass Transfer Kinetics of Nonvolatile Compounds into Coffee Beans during Wet Processing: Study at the Laboratory Scale and in Real Conditions Using Two Yeast Strains

Prediction of Mass-transfer Kinetics and Product Quality Changes during a Dehydration-Impregnation-Soaking Process using Artificial Neural Networks. Application to Pork Curing

Equipment design for osmotic treatments

Dewatering and Salting of Cod by Immersion in Concentrated Sugar/Salt Solutions

Soaking turkey meat in salt-glucose syrup solutions--an experimental study of mass transfers

Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection

Optimizing the traditional processing of beef into Kilishi

Optimal operating conditions calculation for a pork meat dehydration–impregnation–soaking process

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