| 1 |
Experimental study of heat and mass transfer phenomena during the contact heating of solid food models
Cernela J, Heyd B, Keller S, Bailleul JL, Maillard MN, Bonazzi C, Broyart B
Journal of Food Engineering, 146, 99, 2015 |
| 2 |
Bread baking modeling: Coupling heat transfer and weight loss by the introduction of an explicit vaporization term
Papasidero D, Manenti F, Pierucci S
Journal of Food Engineering, 147, 79, 2015 |
| 3 |
Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system
Lopez-Lopez A, Beato VM, Sanchez AH, Garcia-Garcia P, Montano A
Journal of Food Engineering, 120, 9, 2014 |
| 4 |
Synergistic antibacterial activity of the essential oil of Cuminum cyminum L. seed and nisin in a food model
Pajohi MR, Tajik H, Farshid AA, Hadian M
Journal of Applied Microbiology, 110(4), 943, 2011 |
| 5 |
Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems
Obon JM, Castellar MR, Alacid M, Fernandez-Lopez JA
Journal of Food Engineering, 90(4), 471, 2009 |
| 6 |
Testing properties of potato starch from different scales of isolations - A ringtest
Wischmann B, Ahmt T, Bandsholm O, Blennow A, Young N, Jeppesen L, Thomsen L
Journal of Food Engineering, 79(3), 970, 2007 |
| 7 |
Modeling the mechanisms of dough puffing during vacuum microwave drying using the finite element method
Ressing H, Ressing M, Durance T
Journal of Food Engineering, 82(4), 498, 2007 |
