| 1 |
Method to assess the drying performance of water vapour-permeable membrane pouches for fruit juice preservation
Phinney R, Sjoholm I, Ostbring K, Rayner M
Chemical Engineering Research & Design, 152, 433, 2019 |
| 2 |
Post harvest improvement of zeaxanthin content of vegetables
Clausen M, Huang SY, Emek SC, Sjoholm I, Akerlund HE
Journal of Food Engineering, 98(2), 192, 2010 |
| 3 |
Effect of long-term storage and blanching pre-treatments on the osmotic dehydration kinetics of carrots (Daucus carota L. cv. Nerac)
Escobar MP, Galindo FG, Wadso L, Najera JR, Sjoholm I
Journal of Food Engineering, 81(2), 313, 2007 |
| 4 |
Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers
Oroszvari BK, Rocha CS, Sjoholm I, Tornberg E
Journal of Food Engineering, 74(1), 1, 2006 |
| 5 |
The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying
Oroszvari BK, Bayod E, Sjoholm I, Tornberg E
Journal of Food Engineering, 76(2), 169, 2006 |
| 6 |
Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
Galindo FG, Toledo RT, Sjoholm I
Journal of Food Engineering, 67(4), 381, 2005 |
| 7 |
The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material
Oroszvari BK, Sjoholm I, Tornberg E
Journal of Food Engineering, 67(4), 499, 2005 |
| 8 |
The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter
Oroszvari BK, Bayod E, Sjoholm I, Tornberg E
Journal of Food Engineering, 71(1), 18, 2005 |
| 9 |
Studies on some raw material characteristics in different Swedish apple varieties
Mavroudis NE, Dejmek P, Sjoholm I
Journal of Food Engineering, 62(2), 121, 2004 |
| 10 |
Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties
Mavroudis NE, Dejmek P, Sjoholm I
Journal of Food Engineering, 63(1), 47, 2004 |
