| 1 |
Assessment of intramuscular fat content of pork using NIR hyperspectral images of rib end
Huang H, Liu L, Ngadi MO
Journal of Food Engineering, 193, 29, 2017 |
| 2 |
Surface ruptures of fried batters as influenced by batter formulations
Rahimi J, Ngadi MO
Journal of Food Engineering, 152, 50, 2015 |
| 3 |
Predicting intramuscular fat content of pork using hyperspectral imaging
Liu L, Ngadi MO
Journal of Food Engineering, 134, 16, 2014 |
| 4 |
Objective determination of pork marbling scores using the wide line detector
Liu L, Ngadi MO, Prasher SO, Gariepy C
Journal of Food Engineering, 110(3), 497, 2012 |
| 5 |
Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy
Adedeji AA, Liu L, Ngadi MO
Journal of Food Engineering, 102(1), 49, 2011 |
| 6 |
Categorization of pork quality using Gabor filter-based hyperspectral imaging technology
Liu L, Ngadi MO, Prasher SO, Gariepy C
Journal of Food Engineering, 99(3), 284, 2010 |
| 7 |
Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets
Adedeji AA, Ngadi MO, Raghavan GSV
Journal of Food Engineering, 91(1), 146, 2009 |
| 8 |
Influence of pulsed electric field energy on the damage degree in alfalfa tissue
Gachovska TK, Adedeji AA, Ngadi MO
Journal of Food Engineering, 95(4), 558, 2009 |
| 9 |
Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157 : H7 and Salmonella enteritidis in liquid egg yolk
Amiali A, Ngadi MO, Smith JP, Raghavan GSV
Journal of Food Engineering, 79(2), 689, 2007 |
| 10 |
Predicting mechanical properties of fried chicken nuggets using image processing and neural network techniques
Qiao J, Wang N, Ngadi MO, Kazemi S
Journal of Food Engineering, 79(3), 1065, 2007 |
