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Advanced food process engineering to model real foods and processes: The “SAFES” methodology

Journal of food engineering, 2007-11, Vol.83 (2), p.173-185

2007

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Effect of composition on the rheological properties of tomato thin pulp

Food research international, 1996, Vol.29 (2), p.175-179

1996

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Dehydration of onion: some theoretical and practical considerations

International journal of food science & technology, 1980-04, Vol.15 (2), p.181-194

1980

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Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions

Food research international, 1996-04, Vol.29 (3), p.309-315

1996

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Development of Methods to Classify Mass Transfer Behaviour of Plant Tissues During Osmotic Dehydration

Food and bioproducts processing, 2004-03, Vol.82 (1), p.49-53

2004

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Modeling multicomponent mass transfer in plant material in contact with aqueous solutions of sucrose and sodium chloride during osmotic dehydration

International journal of food properties, 1999-01, Vol.2 (1), p.39-54

1999

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食品の水分収着に対する溶液熱力学の応用

日本農芸化学会誌, 1983, Vol.57(6), pp.581-590

1983

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Water Sorption Properties of Yellow Globe Onion (Allium cepa L.)

Canadian Institute of Food Science and Technology journal, 1978-10, Vol.11 (4), p.189-193

1978

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Densities and Viscosities of Ternary Systems of NaCl−Sucrose−Water from 283.15 to 303.15 K

Journal of chemical and engineering data, 1997-03, Vol.42 (2), p.266-269

1997

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Hydrocolloid/milk gel formation and properties

Journal of food science, 1992, Vol.57 (1), p.96-102

1992

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Influence of the Moisture Content on the Rate of Rehydration of Potato Granules

Canadian Institute of Food Science and Technology journal, 1975-04, Vol.8 (2), p.88-91

1975

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Adaptation of the schlieren optical system of a preparative ultracentrifuge to 35-mm photography

Analytica chimica acta, 1977-01, Vol.89 (2), p.419-421

1977

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Headspace Sampling Procedures for Onion (Allium cepa L.) Aroma Assessment

Canadian Institute of Food Science and Technology journal, 1980-04, Vol.13 (2), p.87-96

1980

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Purification and characterization of the physicochemical properties of the albumin fraction from the seeds of Amaranthus hypochondriacus

Food chemistry, 1994, Vol.51 (3), p.287-294

1994

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Effect of Cysteine on Volatile Development in Dehydrated Onions (Allium cepa L.)

Canadian Institute of Food Science and Technology journal, 1979-01, Vol.12 (2), p.43-46

1979

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Heat-transfer correlation for upward liquid film heat transfer with phase change: Application in the optimization and design of evaporators

Journal of food engineering, 1987, Vol.6 (4), p.291-300

1987

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Finite element modelling of osmotic dehydration processes

Food research international, 1994, Vol.27 (2), p.211-212

1994

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Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots

Journal of food process engineering, 1998-02, Vol.21 (1), p.75-88

1998

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Quality Changes in Sugarbeets During Frozen Storage

Canadian Institute of Food Science and Technology journal, 1983-10, Vol.16 (4), p.259-262

1983

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Dehydration of onion: some theoretical and practical considerations

Journal of food technology, 1980, Vol.15 (2), p.181-194

1980

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Modélisation Du Comportement Osmotique De La Pomme De Terre En Présence De Solutions Sucrées

Canadian Institute of Food Science and Technology journal, 1989-10, Vol.22 (4), p.408-408

1989

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Pisum sativum and vicia faba carbohydrates: Part IV — Granular structure of wrinkled pea starch

Carbohydrate polymers, 1982, Vol.2 (1), p.43-59

1982

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MASS TRANSFER KINETICS of OSMOTIC DEHYDRATION of MUSHROOMS

Journal of food processing and preservation, 1992-06, Vol.16 (3), p.215-231

1992

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Evaluation of an Aqueous Freezant Based Partial Dehydration Process

Canadian Institute of Food Science and Technology journal, 1986-10, Vol.19 (4), p.xlvi-xlvi

1986

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Mass Transfer in Cellular Foodstuffs in Contact with Aqueous Freezants. Theoretical Model and Simulation

Canadian Institute of Food Science and Technology journal, 1982, Vol.15 (3), p.xxii-xxii

1982

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Advanced food process engineering to model real foods and processes: The “SAFES” methodology

Effect of composition on the rheological properties of tomato thin pulp

Dehydration of onion: some theoretical and practical considerations

Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions

Development of Methods to Classify Mass Transfer Behaviour of Plant Tissues During Osmotic Dehydration

Modeling multicomponent mass transfer in plant material in contact with aqueous solutions of sucrose and sodium chloride during osmotic dehydration

食品の水分収着に対する溶液熱力学の応用

Water Sorption Properties of Yellow Globe Onion (Allium cepa L.)

Densities and Viscosities of Ternary Systems of NaCl−Sucrose−Water from 283.15 to 303.15 K

Hydrocolloid/milk gel formation and properties

Influence of the Moisture Content on the Rate of Rehydration of Potato Granules

Adaptation of the schlieren optical system of a preparative ultracentrifuge to 35-mm photography

Headspace Sampling Procedures for Onion (Allium cepa L.) Aroma Assessment

Purification and characterization of the physicochemical properties of the albumin fraction from the seeds of Amaranthus hypochondriacus

Effect of Cysteine on Volatile Development in Dehydrated Onions (Allium cepa L.)

Heat-transfer correlation for upward liquid film heat transfer with phase change: Application in the optimization and design of evaporators

Finite element modelling of osmotic dehydration processes

Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots

Quality Changes in Sugarbeets During Frozen Storage

Dehydration of onion: some theoretical and practical considerations

Modélisation Du Comportement Osmotique De La Pomme De Terre En Présence De Solutions Sucrées

Pisum sativum and vicia faba carbohydrates: Part IV — Granular structure of wrinkled pea starch

MASS TRANSFER KINETICS of OSMOTIC DEHYDRATION of MUSHROOMS

Evaluation of an Aqueous Freezant Based Partial Dehydration Process

Mass Transfer in Cellular Foodstuffs in Contact with Aqueous Freezants. Theoretical Model and Simulation

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