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Raman hyperspectral imaging and analysis of fat spreads

Journal of Raman spectroscopy, 2017-08, Vol.48 (8), p.1075-1084

2017

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Ice crystal interspacing in frozen foods

Journal of food engineering, 2013-05, Vol.116 (2), p.622-626

2013

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Determination of the size distribution and percentage of broken kernels of rice using flatbed scanning and image analysis

Food research international, 2004, Vol.37 (1), p.51-58

van Dalen, G.

2004

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Bread crispness and morphology can be controlled by proving conditions

Food research international, 2010, Vol.43 (1), p.207-217

2010

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The structural and hydration properties of heat-treated rice studied at multiple length scales

Food chemistry, 2010-06, Vol.120 (4), p.1031-1040

2010

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Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model

Journal of food engineering, 2012-03, Vol.109 (2), p.301-310

2012

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Mathematical modeling of water uptake through diffusion in 3D inhomogeneous swelling substrates

AIChE journal, 2009-07, Vol.55 (7), p.1834-1848

2009

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Real-time mapping of moisture migration in cereal based food systems with Aw contrast by means of MRI

Food chemistry, 2008, Vol.106 (4), p.1366-1374

2008

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The use of ATR-FTIR imaging to study coated oil capsules

Vibrational spectroscopy, 2012-05, Vol.60, p.118-123

2012

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Characterization of the human Ly‐6 antigens, the newly annotated member Ly‐6K included, as molecular markers for head‐and‐neck squamous cell carcinoma

International journal of cancer, 2003-03, Vol.103 (6), p.768-774

2003

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Scope of droplet size measurements in food emulsions by pulsed field gradient NMR at low field

Magnetic resonance in chemistry, 2002-12, Vol.40 (13), p.S51-S59

2002

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Rehydration kinetics of freeze-dried carrots

Innovative food science & emerging technologies, 2014-08, Vol.24, p.40-47

2014

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Multiphysics pore-scale model for the rehydration of porous foods

Innovative food science & emerging technologies, 2014-08, Vol.24, p.69-79

2014

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The mechanical properties of model-compacted tablets

Journal of materials science, 2008-11, Vol.43 (22), p.7171-7178

2008

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Determination of the water droplet size distribution of fat spreads using confocal scanning laser microscopy

Journal of microscopy (Oxford), 2002-11, Vol.208 (2), p.116-133

Van Dalen, G.

2002

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The impact of freeze-drying on microstructure and rehydration properties of carrot

Food research international, 2012-12, Vol.49 (2), p.687-693

2012

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Correlative microscopy of detergent granules

Journal of microscopy (Oxford), 2011-03, Vol.241 (3), p.273-281

2011

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Chromosome loss with concomitant duplication and recombination both contribute most to loss of heterozygosity in vitro

Genes chromosomes & cancer, 1998-01, Vol.21 (1), p.30-38

1998

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Magnetic resonance imaging of single rice kernels during cooking

Journal of magnetic resonance (1997), 2004-11, Vol.171 (1), p.157-162

2004

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Intrinsic genetic instability of normal human lymphocytes and its implication for loss of heterozygosity

Genes chromosomes & cancer, 2001-04, Vol.30 (4), p.323-335

2001

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Porosity, Bulk Density, and Volume Reduction During Drying: Review of Measurement Methods and Coefficient Determinations

Drying technology, 2015-01, Vol.33 (14), p.1681-1699

2015

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Both the rate and spectrum of loss of heterozygosity differ between human lymphoblastoid cells derived from various donors

Mutation research, 1999-01, Vol.423 (1), p.1-10

1999

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Real-time assessment of the internal porous structure of cereal materials under high-moisture conditions using 3D MRI and XRT

Magnetic resonance imaging, 2007-05, Vol.25 (4), p.590-590

2007

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Determination of the phosphorus and sulphur content in edible oils and fats by wavelength-dispersive x-ray fluorescence spectrometry

X-ray spectrometry, 1998-01, Vol.27 (1), p.26-30

van Dalen, G.

1998

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The effect of rice kernel microstructure on cooking behaviour: A combined μ-CT and MRI study

Food chemistry, 2009, Vol.115 (4), p.1491-1499

2009

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Raman hyperspectral imaging and analysis of fat spreads

Ice crystal interspacing in frozen foods

Determination of the size distribution and percentage of broken kernels of rice using flatbed scanning and image analysis

Bread crispness and morphology can be controlled by proving conditions

The structural and hydration properties of heat-treated rice studied at multiple length scales

Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model

Mathematical modeling of water uptake through diffusion in 3D inhomogeneous swelling substrates

Real-time mapping of moisture migration in cereal based food systems with Aw contrast by means of MRI

The use of ATR-FTIR imaging to study coated oil capsules

Characterization of the human Ly‐6 antigens, the newly annotated member Ly‐6K included, as molecular markers for head‐and‐neck squamous cell carcinoma

Scope of droplet size measurements in food emulsions by pulsed field gradient NMR at low field

Rehydration kinetics of freeze-dried carrots

Multiphysics pore-scale model for the rehydration of porous foods

The mechanical properties of model-compacted tablets

Determination of the water droplet size distribution of fat spreads using confocal scanning laser microscopy

The impact of freeze-drying on microstructure and rehydration properties of carrot

Correlative microscopy of detergent granules

Chromosome loss with concomitant duplication and recombination both contribute most to loss of heterozygosity in vitro

Magnetic resonance imaging of single rice kernels during cooking

Intrinsic genetic instability of normal human lymphocytes and its implication for loss of heterozygosity

Porosity, Bulk Density, and Volume Reduction During Drying: Review of Measurement Methods and Coefficient Determinations

Both the rate and spectrum of loss of heterozygosity differ between human lymphoblastoid cells derived from various donors

Real-time assessment of the internal porous structure of cereal materials under high-moisture conditions using 3D MRI and XRT

Determination of the phosphorus and sulphur content in edible oils and fats by wavelength-dispersive x-ray fluorescence spectrometry

The effect of rice kernel microstructure on cooking behaviour: A combined μ-CT and MRI study

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