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Bovine oocyte vitrification using the Cryotop method: Effect of cumulus cells and vitrification protocol on survival and subsequent development

Cryobiology, 2010-08, Vol.61 (1), p.66-72

2010

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Computational fluid dynamics (CFD) – an effective and efficient design and analysis tool for the food industry: A review

Trends in food science & technology, 2006-11, Vol.17 (11), p.600-620

2006

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Applications of computational fluid dynamics (CFD) in the modelling and design of ventilation systems in the agricultural industry: A review

Bioresource technology, 2007-09, Vol.98 (12), p.2386-2414

2007

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Study on infrared spectroscopy technique for fast measurement of protein content in milk powder based on LS-SVM

Journal of food engineering, 2008, Vol.84 (1), p.124-131

2008

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Innovative applications of power ultrasound during food freezing processes—a review

Trends in food science & technology, 2006, Vol.17 (1), p.16-23

2006

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Tribological behaviors of binary and ternary epoxy composites functionalized with different microcapsules and reinforced by short carbon fibers

Wear, 2016-03, Vol.350-351, p.89-98

2016

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Learning techniques used in computer vision for food quality evaluation: a review

Journal of food engineering, 2006, Vol.72 (1), p.39-55

2006

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Preparation of dry honey by microwave–vacuum drying

Journal of food engineering, 2008-02, Vol.84 (4), p.582-590

2008

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Recent developments and applications of image features for food quality evaluation and inspection – a review

Trends in food science & technology, 2006-01, Vol.17 (12), p.642-655

2006

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Wear resistant epoxy composites with diisocyanate-based self-healing functionality

Wear, 2014-05, Vol.313 (1-2), p.19-28

2014

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Recent applications of image texture for evaluation of food qualities—a review

Trends in food science & technology, 2006-03, Vol.17 (3), p.113-128

2006

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Comparison of three methods for classification of pizza topping using different colour space transformations

Journal of food engineering, 2005-06, Vol.68 (3), p.277-287

2005

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Correlating colour to moisture content of large cooked beef joints by computer vision

Journal of food engineering, 2006-12, Vol.77 (4), p.858-863

2006

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Vacuum cooling for the food industry—a review of recent research advances

Trends in food science & technology, 2004-12, Vol.15 (12), p.555-568

2004

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Multi-classification of pizza using computer vision and support vector machine

Journal of food engineering, 2008-05, Vol.86 (2), p.234-242

2008

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Pizza sauce spread classification using colour vision and support vector machines

Journal of food engineering, 2005, Vol.66 (2), p.137-145

2005

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Microwave–vacuum drying kinetics of carrot slices

Journal of food engineering, 2004-11, Vol.65 (2), p.157-164

2004

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Preparation of garlic powder with high allicin content by using combined microwave–vacuum and vacuum drying as well as microencapsulation

Journal of food engineering, 2007-11, Vol.83 (1), p.76-83

2007

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Visible and near infrared spectroscopy for rapid detection of citric and tartaric acids in orange juice

Journal of food engineering, 2007-09, Vol.82 (2), p.253-260

2007

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Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves

Drying technology, 2004-01, Vol.22 (3), p.563-575

2004

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Meat refrigeration

Food science & technology, 2003-08, Vol.36 (5), p.553

Sun, D.W.

2003

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Enzymatic hydrolysis of corn starch for producing fat mimetics

Journal of food engineering, 2006-04, Vol.73 (3), p.297-303

2006

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Effects of controlled freezing-point storage at 0 °C on quality of green bean as compared with cold and room-temperature storages

Journal of food engineering, 2008-05, Vol.86 (1), p.25-29

2008

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Effects of design parameters on flow and temperature fields of a cold store by CFD simulation

Journal of food engineering, 2006-11, Vol.77 (2), p.355-363

2006

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Predictive food microbiology for the meat industry: a review

International journal of food microbiology, 1999-11, Vol.52 (1-2), p.1-27

1999

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Bovine oocyte vitrification using the Cryotop method: Effect of cumulus cells and vitrification protocol on survival and subsequent development

Computational fluid dynamics (CFD) – an effective and efficient design and analysis tool for the food industry: A review

Applications of computational fluid dynamics (CFD) in the modelling and design of ventilation systems in the agricultural industry: A review

Study on infrared spectroscopy technique for fast measurement of protein content in milk powder based on LS-SVM

Innovative applications of power ultrasound during food freezing processes—a review

Tribological behaviors of binary and ternary epoxy composites functionalized with different microcapsules and reinforced by short carbon fibers

Learning techniques used in computer vision for food quality evaluation: a review

Preparation of dry honey by microwave–vacuum drying

Recent developments and applications of image features for food quality evaluation and inspection – a review

Wear resistant epoxy composites with diisocyanate-based self-healing functionality

Recent applications of image texture for evaluation of food qualities—a review

Comparison of three methods for classification of pizza topping using different colour space transformations

Correlating colour to moisture content of large cooked beef joints by computer vision

Vacuum cooling for the food industry—a review of recent research advances

Multi-classification of pizza using computer vision and support vector machine

Pizza sauce spread classification using colour vision and support vector machines

Microwave–vacuum drying kinetics of carrot slices

Preparation of garlic powder with high allicin content by using combined microwave–vacuum and vacuum drying as well as microencapsulation

Visible and near infrared spectroscopy for rapid detection of citric and tartaric acids in orange juice

Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves

Meat refrigeration

Enzymatic hydrolysis of corn starch for producing fat mimetics

Effects of controlled freezing-point storage at 0 °C on quality of green bean as compared with cold and room-temperature storages

Effects of design parameters on flow and temperature fields of a cold store by CFD simulation

Predictive food microbiology for the meat industry: a review

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