| 1 |
Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration
Achata EM, Inguglia ES, Esquerre CA, Tiwari BK, ODonnell CP
Journal of Food Engineering, 246, 134, 2019 |
| 2 |
Study of the cheese salting process by dielectric properties at microwave frequencies
Velazquez-Varela J, Castro-Giraldez M, Cuibus L, Tomas-Egea JA, Socaciu C, Fito PJ
Journal of Food Engineering, 224, 121, 2018 |
| 3 |
Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator
Sharedeh D, Mirade PS, Venien A, Daudin JD
Journal of Food Engineering, 166, 377, 2015 |
| 4 |
Food process innovation through new technologies: Use of ultrasound
Carel JA, Garcia-Perez JV, Benedito J, Mulet A
Journal of Food Engineering, 110(2), 200, 2012 |
| 5 |
Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry
Altan A, Oztop MH, McCarthy KL, McCarthy MJ
Journal of Food Engineering, 107(2), 200, 2011 |
| 6 |
Study of moisture and salt transfers during salting of sardine fillets
Boudhrioua N, Djendoubi N, Bellagha S, Kechaou N
Journal of Food Engineering, 94(1), 83, 2009 |
| 7 |
A model for determination of multicomponent diffusion coefficients in foods
Gerla PE, Rubiolo AC
Journal of Food Engineering, 56(4), 401, 2003 |
| 8 |
Experimental study and modeling of effective NaCl diffusion coefficients values during Emmental cheese brining
Pajonk AS, Saurel R, Andrieu J
Journal of Food Engineering, 60(3), 307, 2003 |
| 9 |
Effect of membrane support material on permeability in the microfiltration of brining wastewater
Kim JH, Choo KH, Yi HS, Lee S, Lee CH
Desalination, 140(1), 55, 2001 |
