publication venue for
- A numerical approach for predicting volumetric inactivation of food borne microorganisms in liquid substrates by Pulsed Light treatment
- A user-friendly general-purpose predictive software package for food safety
- An accelerated method for adjustment of equilibrium relative humidity of foods
- Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures.
- Computation of airflow effects on heat and mass transfer in a microwave oven
- Computer Modeling Studies of the Interaction of Water with Carbohydrates
- Drying kinetics of grape seeds
- Dynamic modeling and computer control of a retort for thermal processing
- Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures
- Error estimates for approximate kinetic parameters used in food literature
- Food property estimation equations for enabling computer-aided food process engineering.
- Fuzzy finite element analysis of heat conduction problems with uncertain parameters
- Heat transfer to a canned corn starch dispersion under intermittent agitation
- Heat transfer to particles in shear flow: Application in aseptic processing
- Infrared and hot air additions to microwave heating of foods for control of surface moisture
- Interdisciplinary engineering approaches to study how pathogenic bacteria interact with fresh produce.
- Mathematical modeling of bread baking process
- Microwave puffing: Determination of optimal conditions using a coupled multiphase porous media-Large deformation model
- Modeling and process control of twin-screw cooking food extruders
- Modeling the heating uniformity contributed by a rotating turntable in microwave ovens
- Multiphase and multicomponent transport with phase change during meat cooking
- Multiscale modeling in food engineering.
- Novel chemical and biological sensors for monitoring and control of food processing operations
- On the theoretical basis of the asymptotic semilogarithmic heat penetration curves used in food processing
- Physical and chemical methods used to enhance the structure and mechanical properties of protein films: A review.
- Physicochemical changes in whey protein concentrate texturized by reactive supercritical fluid extrusion
- Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem Formulations
- Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results
- Porous media based model for deep-fat vacuum frying potato chips
- Porous media characterization of breads baked using novel heating modes
- Pulsed Light inactivation of L. innocua on food packaging materials: inactivation kinetics and effect of substrate properties.
- Quantifying and mapping the spatial distribution of fluence inside a Pulsed Light treatment chamber and various liquid substrates
- Recommended design parameters for thermal conductivity probes for non-frozen food materials
- Texture prediction during deep frying: A mechanistic approach
- Transport and related properties of breads baked using various heating modes