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A microwave heat transfer model for a rotating multi-component meal in a domestic oven: Development and validation

Journal of food engineering, 2014-05, Vol.128, p.60-71

2014

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Coupled electromagnetic and heat transfer model for microwave heating in domestic ovens

Journal of food engineering, 2012-09, Vol.112 (1-2), p.100-111

2012

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Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk

Journal of dairy science, 2019-02, Vol.102 (2), p.1096-1107

2019

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Development of a multi-temperature calibration method for measuring dielectric properties of food

IEEE transactions on dielectrics and electrical insulation, 2015-02, Vol.22 (1), p.626-634

2015

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IEEE_Xplore

Modeling cooling of ready-to-eat meats by 3D finite element analysis: Validation in meat processing facilities

Journal of food engineering, 2013-05, Vol.116 (2), p.450-461

2013

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Ultraviolet and Pulsed Electric Field Treatments Have Additive Effect on Inactivation of E. coli in Apple Juice

Journal of food science, 2008-11, Vol.73 (9), p.M412-M417

2008

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Determination of yolk contamination in liquid egg white using Raman spectroscopy

Poultry science, 2016-07, Vol.95 (7), p.1702-1708

2016

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Spontaneous and coherent anti-Stokes Raman spectroscopy of human gastrocnemius muscle biopsies in CH-stretching region for discrimination of peripheral artery disease

Biomedical optics express, 2015-08, Vol.6 (8), p.2766-2777

2015

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Short communication: Radio frequency dielectric heating of nonfat dry milk affects solubility and whey protein nitrogen index

Journal of dairy science, 2013-03, Vol.96 (3), p.1471-1476

2013

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Inactivation of Escherichia coli K-12 in Apple Juice Using Combination of High-Pressure Homogenization and Chitosan

Journal of food science, 2009, Vol.74 (1), p.M8-M14

2009

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Heat and Mass Transfer Modeling for Microbial Food Safety Applications in the Meat Industry: A Review

Food engineering reviews, 2013-06, Vol.5 (2), p.57-76

2013

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Dynamic Predictive Model for Growth of Salmonella Enteritidis in Egg Yolk

Journal of food science, 2007-09, Vol.72 (7), p.M254-M262

2007

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Predicting beef tenderness using near-infrared spectroscopy

Journal of animal science, 2008-01, Vol.86 (1), p.211

2008

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Visible/near-infrared hyperspectral imaging for beef tenderness prediction

Computers and electronics in agriculture, 2008-12, Vol.64 (2), p.225-233

2008

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Fullerene peapod nanoparticles as an organic semiconductor-electrode interface layer

Chemical communications (Cambridge, England), 2016-01, Vol.52 (16), p.3356-3359

2016

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Modeling the effect of temperature on growth of Salmonella in chicken

Food microbiology, 2007-06, Vol.24 (4), p.328-335

2007

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Dry Aging of High Ultimate pH Beef

Meat and muscle biology, 2019-12, Vol.3 (2)

2019

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Interlayers for Efficient Electron Injection in Polymer LEDs

Journal of display technology, 2013-06, Vol.9 (6), p.469-475

2013

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IEEE_Xplore

Dry Aging of High Ultimate pH Beef

Meat and muscle biology, 2019-01, Vol.3 (2), p.55-56

2019

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Relationship Between Relative Humidity and Moisture Loss in Dry Aged Beef

Meat and muscle biology, 2019-12, Vol.3 (2)

2019

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Color and Lipid Stability of Dry Aged Beef During Retail Display

Meat and muscle biology, 2019-12, Vol.3 (2)

2019

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Relationship Between Relative Humidity and Moisture Loss in Dry Aged Beef

Meat and muscle biology, 2019-01, Vol.3 (2), p.62-62

2019

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Color and Lipid Stability of Dry Aged Beef During Retail Display

Meat and muscle biology, 2019-01, Vol.3 (2), p.61-61

2019

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Sealing techniques and methods of determining gastightness

Phytoparasitica, 2001-02, Vol.29 (S1), p.S43-S49

2001

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Laser-induced-fluorescence study of the reaction of N2O with hot hydrogen atoms from 248 nm excimer laser photolysis of HI

The Journal of chemical physics, 1985, Vol.82 (5), p.2295-2299

1985

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A microwave heat transfer model for a rotating multi-component meal in a domestic oven: Development and validation

Coupled electromagnetic and heat transfer model for microwave heating in domestic ovens

Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk

Development of a multi-temperature calibration method for measuring dielectric properties of food

Modeling cooling of ready-to-eat meats by 3D finite element analysis: Validation in meat processing facilities

Ultraviolet and Pulsed Electric Field Treatments Have Additive Effect on Inactivation of E. coli in Apple Juice

Determination of yolk contamination in liquid egg white using Raman spectroscopy

Spontaneous and coherent anti-Stokes Raman spectroscopy of human gastrocnemius muscle biopsies in CH-stretching region for discrimination of peripheral artery disease

Short communication: Radio frequency dielectric heating of nonfat dry milk affects solubility and whey protein nitrogen index

Inactivation of Escherichia coli K-12 in Apple Juice Using Combination of High-Pressure Homogenization and Chitosan

Heat and Mass Transfer Modeling for Microbial Food Safety Applications in the Meat Industry: A Review

Dynamic Predictive Model for Growth of Salmonella Enteritidis in Egg Yolk

Predicting beef tenderness using near-infrared spectroscopy

Visible/near-infrared hyperspectral imaging for beef tenderness prediction

Fullerene peapod nanoparticles as an organic semiconductor-electrode interface layer

Modeling the effect of temperature on growth of Salmonella in chicken

Dry Aging of High Ultimate pH Beef

Interlayers for Efficient Electron Injection in Polymer LEDs

Dry Aging of High Ultimate pH Beef

Relationship Between Relative Humidity and Moisture Loss in Dry Aged Beef

Color and Lipid Stability of Dry Aged Beef During Retail Display

Relationship Between Relative Humidity and Moisture Loss in Dry Aged Beef

Color and Lipid Stability of Dry Aged Beef During Retail Display

Sealing techniques and methods of determining gastightness

Laser-induced-fluorescence study of the reaction of N2O with hot hydrogen atoms from 248 nm excimer laser photolysis of HI

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