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An Integrated Model of Heat Transfer in Meat Products during Multistage Operations

Foods, 2023-09, Vol.12 (18), p.3369

2023

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Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM

Journal of food science and technology, 2018-07, Vol.55 (7), p.2420-2428

2018

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Effect of Pulsed Electric Field on the Drying Kinetics of Apple Slices during Vacuum-Assisted Microwave Drying: Experimental, Mathematical and Computational Intelligence Approaches

Applied sciences, 2024-09, Vol.14 (17), p.7861

2024

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Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process

Journal of food engineering, 2012-03, Vol.109 (2), p.281-290

2012

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Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice

Journal of food science and technology, 2019-08, Vol.56 (8), p.3951-3956

2019

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Cross-European initial survey on the use of mathematical models in food industry

Journal of food engineering, 2019-11, Vol.261, p.109-116

2019

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Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice

Molecules (Basel, Switzerland), 2022-03, Vol.27 (6), p.1986

2022

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Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels

Food biophysics, 2019-09, Vol.14 (3), p.249-259

2019

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Review on physical properties and acrylamide formation in seaweed bread

Frontiers in Food Science and Technology (Online), 2023-12, Vol.3

2023

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Effect of the extraction process parameters on aquafaba composition and foaming properties

Applied Food Research, 2023-12, Vol.3 (2), p.100354, Article 100354

2023

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Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions

Gels, 2023-09, Vol.9 (9), p.747

2023

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Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven

Journal of food engineering, 2018-11, Vol.237, p.60-68

2018

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Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly ( Hermetia illucens ) Larvae Protein Concentrate

Foods, 2021-12, Vol.10 (12), p.2977

2021

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Kinetic Modeling of Texture and Color Changes During Thermal Treatment of Chicken Breast Meat

Food and bioprocess technology, 2018-08, Vol.11 (8), p.1495-1504

2018

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Modelling of food processes under uncertainty: Mechanistic 3D model of chicken meat roasting

Journal of food engineering, 2019-12, Vol.262, p.49-59

2019

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Modelling Processes and Products in the Cereal Chain

Foods, 2021-01, Vol.10 (1), p.82

2021

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Low-cost multispectral sensor reveals cold chain breaks, meat type, and storage time in chicken meat samples

Food control, 2025-01, Vol.167, p.110816, Article 110816

2025

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Stochastic inactivation evaluation of foodborne pathogens during ohmic heating of poultry meat

International journal of food engineering, 2023-12, Vol.19 (12), p.593-604

2023

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The potential role of gas hydrates: An emerging frontier in food science and engineering

Journal of food engineering, 2024-12, Vol.382, p.112210, Article 112210

2024

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High voltage pre-treatment on cheddar cheese for model cheese feed preparation

Food hydrocolloids, 2025-02, Vol.159, p.110677, Article 110677

2025

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Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach

Food control, 2019-10, Vol.104, p.42-49

2019

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Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l 1 Norm Regularisation: Simultaneous Ohmic Heating and Convection Drying

Journal of food processing and preservation, 2024-01, Vol.2024, p.1-18

2024

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Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1 Norm Regularisation: Simultaneous Ohmic Heating and Convection Drying

Journal of food processing and preservation, 2024-01, Vol.2024

2024

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Seaweed extract as an effective dough conditioner in bread manufacturing

Food science & technology, 2024-04, Vol.197, p.115881, Article 115881

2024

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Uncertainty and sensitivity analysis by Monte Carlo simulation: Recovery of trans-resveratrol from grape cane by pressurised low polarity water system

Journal of food engineering, 2021-03, Vol.292, p.110366, Article 110366

2021

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An Integrated Model of Heat Transfer in Meat Products during Multistage Operations

Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM

Effect of Pulsed Electric Field on the Drying Kinetics of Apple Slices during Vacuum-Assisted Microwave Drying: Experimental, Mathematical and Computational Intelligence Approaches

Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process

Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice

Cross-European initial survey on the use of mathematical models in food industry

Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice

Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels

Review on physical properties and acrylamide formation in seaweed bread

Effect of the extraction process parameters on aquafaba composition and foaming properties

Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions

Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven

Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly ( Hermetia illucens ) Larvae Protein Concentrate

Kinetic Modeling of Texture and Color Changes During Thermal Treatment of Chicken Breast Meat

Modelling of food processes under uncertainty: Mechanistic 3D model of chicken meat roasting

Modelling Processes and Products in the Cereal Chain

Low-cost multispectral sensor reveals cold chain breaks, meat type, and storage time in chicken meat samples

Stochastic inactivation evaluation of foodborne pathogens during ohmic heating of poultry meat

The potential role of gas hydrates: An emerging frontier in food science and engineering

High voltage pre-treatment on cheddar cheese for model cheese feed preparation

Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach

Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l 1 Norm Regularisation: Simultaneous Ohmic Heating and Convection Drying

Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1 Norm Regularisation: Simultaneous Ohmic Heating and Convection Drying

Seaweed extract as an effective dough conditioner in bread manufacturing

Uncertainty and sensitivity analysis by Monte Carlo simulation: Recovery of trans-resveratrol from grape cane by pressurised low polarity water system

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