검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Determination of a critical stress and distance criterion for crack propagation in cutting models of cheese Vandenberghe E, Charalambides MN, Mohammed IK, De Ketelaere B, De Baerdemaeker J, Claes J Journal of Food Engineering, 208, 1, 2017 |
| 2 |
Characterisation of structural patterns in bread as evaluated by X-ray computer tomography Van Dyck T, Verboven P, Herremans E, Defraeye T, Van Campenhout L, Wevers M, Claes J, Nicolai B Journal of Food Engineering, 123, 67, 2014 |
| 3 |
Spatial variability in fundamental material parameters of Gouda cheese Vandenberghe E, Choucharina S, De Ketelaere B, De Baerdemaeker J, Claes J Journal of Food Engineering, 131, 50, 2014 |
| 4 |
Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese Vandenberghe E, Choucharina S, Luca S, De Ketelaere B, De Baerdemaeker J, Claes J Journal of Food Engineering, 142, 31, 2014 |
| 5 |
Decontamination of powdery and granular foods using Continuous Wave UV radiation in a dynamic process Stoops J, Jansen M, Claes J, Van Campenhout L Journal of Food Engineering, 119(2), 254, 2013 |