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CHEMICAL STUDIES ON TROPICAL FRUITS BOOK CHAPTER published 1983 in Instrumental Analysis of Food |
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ANALYSIS OF THE FLAVORS IN AGED SAKE BOOK CHAPTER published 1983 in Instrumental Analysis of Food |
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SPECTROPHOTOMETRIC AND SPECTROFLUOROMETRIC CHARACTERIZATION OF ORANGE JUICES AND RELATED PRODUCTS BOOK CHAPTER published 1983 in Instrumental Analysis of Food |
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IMPORTANT AROMA COMPOUNDS IN TOMATO DETERMINED BY INSTRUMENTAL AND SENSORY ANALYSIS BOOK CHAPTER published 1999 in Agri-Food Quality II |
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CAPILLARY-CHROMATOGRAPHIC INVESTIGATIONS ON VARIOUS GRAPE VARIETIES BOOK CHAPTER published 1983 in Instrumental Analysis of Food |
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Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups JOURNAL ARTICLE published February 2022 in Food Hydrocolloids Research funded by Generalitat Valenciana (APOSTD/2020/264) | European Regional Development Fund (RTI2018-098842-B-I00) |
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Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods JOURNAL ARTICLE published November 2018 in Food Chemistry Research funded by MAFRA (316050-03) | Ministry of Science, ICT & Future Planning (2014R1A1A1002093) |
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Monitoring changes in whiting (Merlangius merlangus) fillets stored under modified atmosphere packaging by front face fluorescence spectroscopy and instrumental techniques JOURNAL ARTICLE published June 2016 in Food Chemistry |
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The quality of boiled cassava roots: instrumental characterization and relationship with physicochemical properties and sensorial properties JOURNAL ARTICLE published February 2005 in Food Chemistry |
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Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method JOURNAL ARTICLE published September 2019 in Food Research International |
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Estimation of soil loss rate using the USLE model for Agewmariayam Watershed, northern Ethiopia JOURNAL ARTICLE published December 2020 in Agriculture & Food Security |
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Complementary experiments for parameter estimation in heat transfer model JOURNAL ARTICLE published July 2021 in Food and Bioproducts Processing Research funded by National Science Foundation (109335,1023114) | NSF (109335,1023114) | National Institute of Food and Agriculture (109335,1023114) |
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Principles of solid food texture analysis * BOOK CHAPTER published 2013 in Instrumental Assessment of Food Sensory Quality |
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MICROSTRUCTURE OF PROTEIN GELS IN RELATION TO THEIR RHEOLOGICAL PROPERTIES BOOK CHAPTER published 1983 in Instrumental Analysis of Food |
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OPERATING PARAMETERS FOR INSTRUMENTAL MEASUREMENT OF JUICINESS IN FRUITS BOOK CHAPTER published 1999 in Agri-Food Quality II |
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Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems JOURNAL ARTICLE published March 2021 in Journal of Food Engineering Research funded by National Key R&D Program of China (2017YFD0400404) | Key R&D Program of Ningxia Hui Autonomous Region (2018BCF01001) | Agricultural Development and Rural Work of Guangdong Province (2018LM2170,2018LM2171,2017LM4173) | Contemporary International Collaborative Research Centre of Guangdong Province on Food Innovative Processing and Intelligent Control (2019A050519001) | Common Technical Innovation Team of Guangdong Province on Preservation and Logistics of Agricultural Products (2019KJ145) |
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Instrumental Methods Used in Food Analysis BOOK CHAPTER published 1987 in Food Composition and Analysis |
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Defining gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis JOURNAL ARTICLE published November 2018 in Food Chemistry |
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In-mouth measurement of food quality BOOK CHAPTER published 2013 in Instrumental Assessment of Food Sensory Quality |
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APPLICATION OF GC AND HPLC IN THE PREDICTIVE QUALITY EVALUATION OF WINES BOOK CHAPTER published 1983 in Instrumental Analysis of Food |