Instrumental Data

OTHER published 15 May 2009 in Statistical Methods for Food Science

Mathematical Model of Simultaneous Heat and Mass Transfer in Food with Dimensional Changes and Variable Transport Parameters

JOURNAL ARTICLE published May 1988 in Journal of Food Science

Authors: M. BALABAN | G.M. PIGOTT

Estimation of Double Layers Flow Model for Fluidity of Milk in a Capillary

BOOK CHAPTER published 1994 in Developments in Food Engineering

Authors: Teruko Nakamura | Akemi Yamamoto | Kishiko Sakanishi | Takeshi Mineshita

Modeling Salmonella Inactivation in Low Moisture Foods: Using Parameter Estimation to Improve Model Performance

JOURNAL ARTICLE published 2016 in Procedia Food Science

Authors: F. Garces-Vega | S. Jeong | K. Dolan | B. Marks

WATER SORPTION OF COFFEE SOLUBLES BY INVERSE GAS CHROMATOGRAPHY

BOOK CHAPTER published 1983 in Instrumental Analysis of Food

Authors: Dimitrios Apostolopoulos | S.G. Gilbert

Drying–toasting kinetics of presoaked soybean. A mathematical model considering variable diffusivity, shrinkage and coupled heat transfer

JOURNAL ARTICLE published December 2014 in Journal of Food Engineering

Authors: R.M. Torrez Irigoyen | S.M. Goñi | S.A. Giner

Rheological parameters estimation of non-Newtonian food fluids by finite elements model inversion

JOURNAL ARTICLE published January 2016 in Journal of Food Engineering

Authors: Angelo Fabbri | Chiara Cevoli

Preface

BOOK CHAPTER published 1998 in Developments in Food Science

Authors: David L.B. Wetzel

List of contributors

BOOK CHAPTER published 1998 in Developments in Food Science

Estimation of the probability of bacterial population survival: Development of a probability model to describe the variability in time to inactivation of Salmonella enterica

JOURNAL ARTICLE published December 2017 in Food Microbiology

Research funded by Food Safety Commission, Japan (1406)

Authors: Kento Koyama | Hidekazu Hokunan | Mayumi Hasegawa | Shuso Kawamura | Shigenobu Koseki

Sensory and instrumental texture evaluation of restructured shrimp

JOURNAL ARTICLE published 1 December 1999 in British Food Journal

Authors: Elza Maria Meinert | Luiz Henrique Beirão | Evanilda Teixeira

Determination of Flavor Threshold Levels and Sub‐Threshold, Additive, and Concentration Effects

JOURNAL ARTICLE published March 1968 in Journal of Food Science

Authors: ELIZABETH S. KEITH | JOHN J. POWERS

VOLATILE COMPONENTS PRODUCED BY CALLUS TISSUES FROM THREE PERILLA PLANTS

BOOK CHAPTER published 1983 in Instrumental Analysis of Food

Authors: Kensuke Nabeta | Hiroshi Sugisawa

Instrumental Techniques for Measurement of Textural and Rheological Properties of Foods

BOOK CHAPTER published 9 March 2011 in Emerging Technologies for Food Quality and Food Safety Evaluation

MORE POWER TO YOUR ANALYSIS - INTEGRATORS AND COMPUTERS IN THE FLAVOUR LABORATORY

BOOK CHAPTER published 1983 in Instrumental Analysis of Food

Authors: G.G. Barberio

GLASS CAPILLARY GAS CHROMATOGRAPHY IN THE WINE AND SPIRIT INDUSTRY

BOOK CHAPTER published 1983 in Instrumental Analysis of Food

Authors: Peter Liddle | André Bossard

Instrumental methods for the analysis of food additives

JOURNAL ARTICLE published January 1963 in Food and Cosmetics Toxicology

Diffusive model with variable effective diffusivity considering shrinkage in thin layer drying of chitosan

JOURNAL ARTICLE published July 2007 in Journal of Food Engineering

Authors: Lucia M. Batista | Cezar A. da Rosa | Luiz A.A. Pinto

Flavour profiling of ‘Marion’ and thornless blackberries by instrumental and sensory analysis

JOURNAL ARTICLE published August 2010 in Food Chemistry

Authors: X.F. Du | A. Kurnianta | M. McDaniel | C.E. Finn | M.C. Qian

Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests

JOURNAL ARTICLE published January 2006 in Food Hydrocolloids

Authors: R.A. de Wijk | J.F. Prinz | A.M. Janssen