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Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut

Meat science, 2012-09, Vol.92 (1), p.8-15

2012

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Development and validation of a weather-based warning system to advise fungicide applications to control dollar spot on turfgrass

PloS one, 2018-03, Vol.13 (3), p.e0194216

2018

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Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method

Journal of food engineering, 2012-02, Vol.108 (4), p.549-556

2012

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The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels

International dairy journal, 2006-02, Vol.16 (2), p.131-146

2006

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Development and Evaluation of Two Pecan Scab Prediction Models

Plant disease, 2012, Vol.96 (1), p.117-123

2012

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Effects of Cutting Intensity and Stirring Speed on Syneresis and Curd Losses During Cheese Manufacture

Journal of dairy science, 2008-07, Vol.91 (7), p.2575-2582

2008

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Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis

Journal of dairy science, 2011-11, Vol.94 (11), p.5350-5358

2011

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Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology

Journal of dairy science, 2007-10, Vol.90 (10), p.4499-4512

2007

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Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield

Journal of dairy science, 2011-06, Vol.94 (6), p.2673-2679

2011

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Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation

Journal of food engineering, 2007-11, Vol.83 (1), p.61-67

2007

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Computer Vision and Color Measurement Techniques for Inline Monitoring of Cheese Curd Syneresis

Journal of dairy science, 2007-07, Vol.90 (7), p.3162-3170

2007

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Prediction of beef meat emulsion quality with apparent light backscatter extinction

Food research international, 2010-06, Vol.43 (5), p.1260-1266

2010

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A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering

Meat science, 2009-03, Vol.81 (3), p.456-466

2009

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Prediction of meat emulsion stability using reflection photometry

Journal of food engineering, 2007-10, Vol.82 (3), p.310-315

2007

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Validation of a curd-syneresis sensor over a range of milk composition and process parameters

Journal of dairy science, 2009-11, Vol.92 (11), p.5386-5395

2009

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Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels

International dairy journal, 2006-02, Vol.16 (2), p.153-163

2006

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Application of Image Texture Analysis for Online Determination of Curd Moisture and Whey Solids in a Laboratory-Scale Stirred Cheese Vat

Journal of food science, 2008-08, Vol.73 (6), p.E250-E258

2008

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Review of systems for monitoring curd setting during cheesemaking

International journal of dairy technology, 2002-05, Vol.55 (2), p.65-74

2002

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Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

Food science & technology, 2011-07, Vol.44 (6), p.1435-1442

2011

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Optical sensor technology for measuring whey fat concentration in cheese making

Journal of food engineering, 2005-12, Vol.71 (4), p.354-360

2005

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Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration

International dairy journal, 2000, Vol.10 (8), p.551-562

2000

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Effect of temperature and inoculum concentration on prediction of both gelation time and cutting time. Cottage cheese-type gels

International dairy journal, 2006-02, Vol.16 (2), p.147-152

2006

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Ozone storage effects on anthocyanin content and fungal growth in blackberries

Journal of food science, 1995-11, Vol.60 (6), p.1286-1288

1995

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Development and Evaluation of Two Pecan Scab Prediction Models

Plant disease, 2012-09, Vol.96 (9), p.1358-1364

2012

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On-line sensing techniques for coagulum setting in renneted milks

Journal of food engineering, 2000-02, Vol.43 (3), p.155-165

2000

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Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut

Development and validation of a weather-based warning system to advise fungicide applications to control dollar spot on turfgrass

Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method

The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels

Development and Evaluation of Two Pecan Scab Prediction Models

Effects of Cutting Intensity and Stirring Speed on Syneresis and Curd Losses During Cheese Manufacture

Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis

Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology

Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield

Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation

Computer Vision and Color Measurement Techniques for Inline Monitoring of Cheese Curd Syneresis

Prediction of beef meat emulsion quality with apparent light backscatter extinction

A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering

Prediction of meat emulsion stability using reflection photometry

Validation of a curd-syneresis sensor over a range of milk composition and process parameters

Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels

Application of Image Texture Analysis for Online Determination of Curd Moisture and Whey Solids in a Laboratory-Scale Stirred Cheese Vat

Review of systems for monitoring curd setting during cheesemaking

Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

Optical sensor technology for measuring whey fat concentration in cheese making

Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration

Effect of temperature and inoculum concentration on prediction of both gelation time and cutting time. Cottage cheese-type gels

Ozone storage effects on anthocyanin content and fungal growth in blackberries

Development and Evaluation of Two Pecan Scab Prediction Models

On-line sensing techniques for coagulum setting in renneted milks

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