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Turbulent particle-gas feedback exacerbates the hazard impacts of pyroclastic density currents

Communications earth & environment, 2024-12, Vol.5 (1), p.245-15, Article 245

2024

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The Permeability of Volcanic Mixtures—Implications for Pyroclastic Currents

Journal of geophysical research. Solid earth, 2019-02, Vol.124 (2), p.1343-1360

2019

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Defining the end‐point of mastication: A conceptual model

Journal of texture studies, 2017-10, Vol.48 (5), p.345-356

2017

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Air-suspension particle coating in the food industry: Part I — state of the art

Powder technology, 2007-01, Vol.171 (1), p.25-33

2007

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Food smoke generation by frictional heating

Wood science and technology, 2022, Vol.56 (1), p.241-257

2022

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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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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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A dehumidification process with cascading desiccant wheels to produce air with dew point below 0 °C

Applied thermal engineering, 2019-02, Vol.148, p.78-86

2019

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Air-suspension coating in the food industry: Part II — micro-level process approach

Powder technology, 2007-01, Vol.171 (1), p.34-45

2007

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Secondary Reactions and the Heat of Pyrolysis of Wood

Energy technology (Weinheim, Germany), 2020-06, Vol.8 (6), p.n/a

2020

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Effect of autogenous pressure on volatile pyrolysis products

Fuel (Guildford), 2018-08, Vol.225, p.80-88

2018

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Stickiness of maltodextrins using probe tack test during in-situ drying

Journal of food engineering, 2007-06, Vol.80 (3), p.859-868

2007

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Stickiness during drying of amorphous skin-forming solutions using a probe tack test

Journal of food engineering, 2007-08, Vol.81 (4), p.647-656

2007

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Mastication of heterogeneous foods: Peanuts inside two different food matrices

Food quality and preference, 2011-06, Vol.22 (4), p.332-339

2011

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Particle breakdown dynamics of heterogeneous foods during mastication: Peanuts embedded inside different food matrices

Journal of food engineering, 2012-04, Vol.109 (4), p.736-744

2012

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Shear testing of lactose powders: The influence of consolidation stress and particle size on bulk density and estimated cohesion

Advanced powder technology : the international journal of the Society of Powder Technology, Japan, 2014-07, Vol.25 (4), p.1164-1170

2014

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Variation of bite size with different types of food bars and implications for serving methods in mastication studies

Food quality and preference, 2009-09, Vol.20 (6), p.456-460

2009

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Droplet impact and spreading: Droplet formulation effects

Chemical engineering science, 2007-05, Vol.62 (9), p.2336-2345

2007

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A statistical comparison of international fertiliser spreader test methods — Confidence in bout width calculations

Powder technology, 2008-06, Vol.184 (3), p.337-351

2008

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Changes in wood smoke volatile composition by manipulating the smoke generation conditions

Journal of analytical and applied pyrolysis, 2020-06, Vol.148, p.104769, Article 104769

2020

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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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Single droplet drying: Transition from the effective diffusion model to a modified receding interface model

Powder technology, 2008, Vol.179 (3), p.184-189

2008

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Droplet impact and spreading on lecithinated anhydrous milkfat surfaces

Journal of food engineering, 2009-02, Vol.90 (4), p.525-530

2009

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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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Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study

International Journal of Food Engineering, 2009-05, Vol.5 (2), p.7

2009

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Turbulent particle-gas feedback exacerbates the hazard impacts of pyroclastic density currents

The Permeability of Volcanic Mixtures—Implications for Pyroclastic Currents

Defining the end‐point of mastication: A conceptual model

Air-suspension particle coating in the food industry: Part I — state of the art

Food smoke generation by frictional heating

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

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

A dehumidification process with cascading desiccant wheels to produce air with dew point below 0 °C

Air-suspension coating in the food industry: Part II — micro-level process approach

Secondary Reactions and the Heat of Pyrolysis of Wood

Effect of autogenous pressure on volatile pyrolysis products

Stickiness of maltodextrins using probe tack test during in-situ drying

Stickiness during drying of amorphous skin-forming solutions using a probe tack test

Mastication of heterogeneous foods: Peanuts inside two different food matrices

Particle breakdown dynamics of heterogeneous foods during mastication: Peanuts embedded inside different food matrices

Shear testing of lactose powders: The influence of consolidation stress and particle size on bulk density and estimated cohesion

Variation of bite size with different types of food bars and implications for serving methods in mastication studies

Droplet impact and spreading: Droplet formulation effects

A statistical comparison of international fertiliser spreader test methods — Confidence in bout width calculations

Changes in wood smoke volatile composition by manipulating the smoke generation conditions

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

Single droplet drying: Transition from the effective diffusion model to a modified receding interface model

Droplet impact and spreading on lecithinated anhydrous milkfat surfaces

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]

Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study

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