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Effect of temperature and humidity on the transpiration rate of the whole mushrooms

Journal of food engineering, 2008, Vol.84 (2), p.281-288

2008

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Development of user-friendly software for design of modified atmosphere packaging for fresh and fresh-cut produce

Innovative food science & emerging technologies, 2007-03, Vol.8 (1), p.84-92

2007

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Process conditions effect on the quality of banana osmotically dehydrated

Journal of food engineering, 2011-04, Vol.103 (4), p.401-408

2011

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Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms ( Agaricus bisporus spp.)

Journal of food engineering, 2008-05, Vol.86 (1), p.39-48

2008

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Prediction of water and soluble solids concentration during osmotic dehydration of mango

Food and bioproducts processing, 2008-03, Vol.86 (1), p.7-13

2008

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Shrinkage and porosity of banana, pineapple and mango slices during air-drying

Journal of food engineering, 2008-02, Vol.84 (3), p.430-440

2008

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Residence time distribution studies in continuous thermal processing of liquid foods: a review

Journal of food engineering, 1998-04, Vol.36 (1), p.1-30

1998

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MODELLING THE INFLUENCE OF STORAGE TIME ON THE RESPIRATION RATE OF SHREDDED CARROTS AT DIFFERENT TEMPERATURES UNDER AMBIENT ATMOSPHERE

Acta horticulturae, 2005 (674), p.105-111

2005

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Application of the acid hydrolysis of sucrose as a temperature indicator in continuous thermal processes

Journal of food engineering, 1999, Vol.40 (3), p.181-188

1999

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ANALYSIS OF THE EFFECT OF PROCESS VARIABLES ON THE OSMOTIC DEHYDRATION OF MANGO AND PROCESS OPTIMISATION USING A GENETIC ALGORITHM APPROACH

Acta horticulturae, 2005 (674), p.181-188

2005

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Residence time distribution of liquids in a continuous tubular thermal processing system part I: Relating RTD to processing conditions

Journal of food engineering, 1998, Vol.35 (2), p.147-163

1998

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Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution function

Journal of food engineering, 1998-08, Vol.37 (2), p.175-191

1998

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Mathematical modelling of the kinetic of quality deterioration of intermediate moisture content banana during storage

Journal of food engineering, 2008-02, Vol.84 (3), p.359-367

2008

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CA TRANSPORT OF FRESH PRODUCE IN MAP: DESIGNING SYSTEMS FOR OPTIMAL ATMOSPHERE CONDITIONS THROUGHOUT THE POSTHARVEST HANDLING CHAIN

Acta horticulturae, 2003 (600), p.799-801

2003

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Maintaining optimal atmosphere conditions for fruits and vegetables throughout the postharvest handling chain

Postharvest biology and technology, 2003, Vol.27 (1), p.87-101

2003

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Residence time distribution of liquids in a continuous tubular thermal processing system part II: Relating hold tube efficiency to processing conditions

Journal of food engineering, 1998, Vol.35 (2), p.165-175

1998

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The effect of mixing particles with different characteristics on the residence time distribution of particles in two-phase flow in a tubular system

Journal of food engineering, 1996, Vol.29 (3), p.361-373

1996

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Identification of critical quality parameters and optimal environment conditions of intermediate moisture content banana during storage

Journal of food engineering, 2008-03, Vol.85 (2), p.163-172

2008

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Influence of low oxygen and high carbon dioxide on shredded Galega kale quality for development of modified atmosphere packages

Postharvest biology and technology, 2005-03, Vol.35 (3), p.279-292

2005

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The effect of translational and rotational relative velocity components on fluid-to-particle heat transfer coefficients in continuous tube flow

Food research international, 1997, Vol.30 (1), p.21-27

1997

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Analysis of the heat transfer coefficient during potato frying

Journal of food engineering, 1999, Vol.39 (3), p.293-299

1999

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Modelling the kinetics of water loss during potato frying with a compartmental dynamic model

Journal of food engineering, 1999-08, Vol.41 (3-4), p.177-185

1999

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Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water

International journal of food science & technology, 1998-06, Vol.33 (3), p.225-237

1998

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Residence time distribution of liquids in a continuous tubular thermal processing system. II. Relating hold tube efficiency to processing conditions

Journal of food engineering, 1998, Vol.35 (2), p.165-175

1998

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Optimal experimental design for estimating the kinetic parameters of the Bigelow model

Journal of food engineering, 1997, Vol.33 (1), p.111-128

1997

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Effect of temperature and humidity on the transpiration rate of the whole mushrooms

Development of user-friendly software for design of modified atmosphere packaging for fresh and fresh-cut produce

Process conditions effect on the quality of banana osmotically dehydrated

Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms ( Agaricus bisporus spp.)

Prediction of water and soluble solids concentration during osmotic dehydration of mango

Shrinkage and porosity of banana, pineapple and mango slices during air-drying

Residence time distribution studies in continuous thermal processing of liquid foods: a review

MODELLING THE INFLUENCE OF STORAGE TIME ON THE RESPIRATION RATE OF SHREDDED CARROTS AT DIFFERENT TEMPERATURES UNDER AMBIENT ATMOSPHERE

Application of the acid hydrolysis of sucrose as a temperature indicator in continuous thermal processes

ANALYSIS OF THE EFFECT OF PROCESS VARIABLES ON THE OSMOTIC DEHYDRATION OF MANGO AND PROCESS OPTIMISATION USING A GENETIC ALGORITHM APPROACH

Residence time distribution of liquids in a continuous tubular thermal processing system part I: Relating RTD to processing conditions

Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution function

Mathematical modelling of the kinetic of quality deterioration of intermediate moisture content banana during storage

CA TRANSPORT OF FRESH PRODUCE IN MAP: DESIGNING SYSTEMS FOR OPTIMAL ATMOSPHERE CONDITIONS THROUGHOUT THE POSTHARVEST HANDLING CHAIN

Maintaining optimal atmosphere conditions for fruits and vegetables throughout the postharvest handling chain

Residence time distribution of liquids in a continuous tubular thermal processing system part II: Relating hold tube efficiency to processing conditions

The effect of mixing particles with different characteristics on the residence time distribution of particles in two-phase flow in a tubular system

Identification of critical quality parameters and optimal environment conditions of intermediate moisture content banana during storage

Influence of low oxygen and high carbon dioxide on shredded Galega kale quality for development of modified atmosphere packages

The effect of translational and rotational relative velocity components on fluid-to-particle heat transfer coefficients in continuous tube flow

Analysis of the heat transfer coefficient during potato frying

Modelling the kinetics of water loss during potato frying with a compartmental dynamic model

Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water

Residence time distribution of liquids in a continuous tubular thermal processing system. II. Relating hold tube efficiency to processing conditions

Optimal experimental design for estimating the kinetic parameters of the Bigelow model

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