| 1 |
Chemical and structural characteristics of frankfurters during in vitro gastric digestion as influenced by cooking method and severity
Ozvural EB, Bornhorst GM
Journal of Food Engineering, 229, 102, 2018 |
| 2 |
Effect of water sorption on the glass transition temperature and texture of deep-fried models
Jothi JS, Ebara T, Hagura Y, Kawai K
Journal of Food Engineering, 237, 1, 2018 |
| 3 |
Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying
Wu BG, Guo YT, Wang J, Pan ZL, Ma HL
Journal of Food Engineering, 237, 249, 2018 |
| 4 |
Microstructure investigation and its effects on moisture sorption in fried potato chips
Yang J, Martin A, Richardson S, Wu CH
Journal of Food Engineering, 214, 117, 2017 |
| 5 |
Performance optimization of CI engine fuelled with waste fried oil methyl ester-diesel blend using response surface methodology
Hirkude JB, Padalkar AS
Fuel, 119, 266, 2014 |
| 6 |
Development of methodology for assessment of shelf-life of fried potato wedges using electronic noses: Sensor screening by fuzzy logic analysis
Chatterjee D, Bhattacharjee P, Bhattacharyya N
Journal of Food Engineering, 133, 23, 2014 |
| 7 |
Towards a wicking rapid test for rejection assessment of reused fried oils: Results and analysis for extra virgin olive oil
Lioumbas JS, Zamanis A, Karapantsios TD
Journal of Food Engineering, 119(2), 260, 2013 |
| 8 |
Performance and emission analysis of a compression ignition Engine operated on waste fried oil methyl esters
Hirkude JB, Padalkar AS
Applied Energy, 90(1), 68, 2012 |
| 9 |
Development of a two separate phase submerged biocatalytic membrane reactor for the production of fatty acids and glycerol from residual vegetable oil streams
Chakraborty S, Drioli E, Giorno L
Biomass & Bioenergy, 46, 574, 2012 |
| 10 |
Excess molar enthalpies of ternary mixtures (1-hexene + tetrahydrofuran+2,2-dimethylbutane or 2,3-dimethylbutane) at the temperature 298.15 K
Hasan SMN, Peng DY
Journal of Chemical Thermodynamics, 43(3), 323, 2011 |
