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Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

Food science & technology, 2021-04, Vol.141, p.110918, Article 110918

2021

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Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review

Agriculture (Basel), 2023-07, Vol.13 (7), p.1390

2023

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A review on health benefits and processing of tempeh with outlines on its functional microbes

Future foods : a dedicated journal for sustainability in food science, 2024-06, Vol.9, p.100330, Article 100330

2024

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The Effect of Edible Coatings (Spirulina and Chitosan) on the Quality and Shelf Life of Starfruit (Averrhoa carambola L. cv. B10) Throughout Storage

Pertanika Journal of Tropical Agricultural Science, 2023-05, Vol.46 (2), p.707-720

2023

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Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams

Foods, 2023-03, Vol.12 (6), p.1162

2023

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Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement

Applied sciences, 2022-02, Vol.12 (4), p.1864

2022

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Development of an Artificial Neural Network Utilizing Particle Swarm Optimization for Modeling the Spray Drying of Coconut Milk

Foods, 2021-11, Vol.10 (11), p.2708

2021

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Modelling mastication and aroma release from white rice during food oral processing

Journal of food engineering, 2023-11, Vol.357, p.111636, Article 111636

2023

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Correlation Among Physical Properties of Parboiled Milled Rice During Hydrothermal Pretreatment Processing

Pertanika Journal of Tropical Agricultural Science, 2024-05, Vol.47 (2), p.421-438

2024

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The significance of cultural context in the classification of preferred mouth behavior: Exploring eating behavior using causal network analysis

Food frontiers, 2024-09, Vol.5 (5), p.2084-2093

2024

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Kinetic Modelling During Soaking of Dried Long Grain Paddy MR297

ASEAN Journal on Science and Technology for Development, 2024-01, Vol.40 (2)

2024

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Design of experiments meets immersive environment: Optimising eating atmosphere using artificial neural network

Appetite, 2022-09, Vol.176, p.106122-106122, Article 106122

2022

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A mechanistic approach to model the breakdown of solid food during chewing

Journal of food engineering, 2022-03, Vol.317, p.110871, Article 110871

2022

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Corrigendum to ‘Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation’ [LWT-Food Science and Technology 141 (2021) 110918]

Food science & technology, 2021-06, Vol.144, p.111391, Article 111391

2021

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Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review

A review on health benefits and processing of tempeh with outlines on its functional microbes

The Effect of Edible Coatings (Spirulina and Chitosan) on the Quality and Shelf Life of Starfruit (Averrhoa carambola L. cv. B10) Throughout Storage

Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams

Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement

Development of an Artificial Neural Network Utilizing Particle Swarm Optimization for Modeling the Spray Drying of Coconut Milk

Modelling mastication and aroma release from white rice during food oral processing

Correlation Among Physical Properties of Parboiled Milled Rice During Hydrothermal Pretreatment Processing

The significance of cultural context in the classification of preferred mouth behavior: Exploring eating behavior using causal network analysis

Kinetic Modelling During Soaking of Dried Long Grain Paddy MR297

Design of experiments meets immersive environment: Optimising eating atmosphere using artificial neural network

A mechanistic approach to model the breakdown of solid food during chewing

Corrigendum to ‘Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation’ [LWT-Food Science and Technology 141 (2021) 110918]

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