| 1 |
Mathematical modelling of color, texture kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination
Nannyonga S, Bakalis S, Andrews J, Mugampoza E, Gkatzionis K
Journal of Food Engineering, 190, 205, 2016 |
| 2 |
Photocatalytic Degradation of Malic Acid Using a Thin Coated TiO2-Film: Insights on the Mechanism of Photocatalysis
Rodgher V, Moreira J, de Lasa H, Serrano B
AIChE Journal, 60(9), 3286, 2014 |
| 3 |
Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of model
Bhattacharya S
Journal of Food Engineering, 97(4), 539, 2010 |
| 4 |
Toasting of corn flakes: Product characteristics as a function of processing conditions
Sumithra B, Bhattacharya S
Journal of Food Engineering, 88(3), 419, 2008 |
| 5 |
Storage stability of jackfruit (Artocarpus heterophyllus) powder packaged in aluminium laminated polyethylene and metallized co-extruded biaxially oriented polypropylene during storage
Pua CK, Hamid NSA, Tan CP, Mirhosseini H, Rahman RA, Rusul G
Journal of Food Engineering, 89(4), 419, 2008 |
| 6 |
Use of selected indigenous Saccharomyces cerevisiae strains for the production of the traditional cachaca in Brazil
Gomes FCO, Silva CLC, Marini MM, Oliveira ES, Rosa CA
Journal of Applied Microbiology, 103(6), 2438, 2007 |
| 7 |
Orange (Citrus sinensis) juice concentration by reverse osmosis
Jesus DF, Leite MF, Silva LFM, Modesta RD, Matta VM, Cabral LMC
Journal of Food Engineering, 81(2), 287, 2007 |
| 8 |
Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds
Aguillar-Rosas SF, Ballinas-Casarrubias ML, Nevarez-Moorillon GV, Martin-Belloso O, Ortega-Rivas E
Journal of Food Engineering, 83(1), 41, 2007 |
| 9 |
Rheology of corn dough with gum Arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes
Bhattacharya S, Narasimha HV, Bhattacharya S
Journal of Food Engineering, 74(1), 89, 2006 |
