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Da-Wen Sun

Showing results (1-10 of 324) with videos related to

Pageof 33
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Meat Science|November 9, 2011
Immersion vacuum cooling of cooked beef - Safety and process considerations regarding beef joint sizeLiana Drummond, Da-Wen Sun
Food Chemistry|February 14, 2022
Monitoring of moisture contents and rehydration rates of microwave vacuum and hot air dehydrated beef slices and splits using hyperspectral imagingYuqiao Ren, Da-Wen Sun
Meat Science|October 9, 2012
Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beefNoha Morsy, Da-Wen Sun
Critical Reviews in Food Science and Nutrition|June 11, 2014
Enhancement of food processes by ultrasound: a reviewYang Tao, Da-Wen Sun
Meat Science|November 9, 2011
Temperature evolution and mass losses during immersion vacuum cooling of cooked beef joints - A finite difference modelLiana Drummond, Da-Wen Sun
Food Chemistry|April 6, 2020
Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging techniqueJi Ma, Da-Wen Sun
Talanta|April 30, 2013
Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon fleshDi Wu, Da-Wen Sun
Talanta|October 24, 2013
Application of visible and near infrared hyperspectral imaging for non-invasively measuring distribution of water-holding capacity in salmon fleshDi Wu, Da-Wen Sun
Critical Reviews in Food Science and Nutrition|February 16, 2008
Factors affecting the water holding capacity of red meat products: a review of recent research advancesQiaofen Cheng, Da-Wen Sun
Meat Science|November 9, 2011
Effect of cooking bag and netting packaging on the quality of pork ham during water cookingQiaofen Cheng, Da-Wen Sun
Pageof 33

Showing results (1-10 of 324) with videos related to

Sort By:
Pageof 33
Meat Science|November 9, 2011
Immersion vacuum cooling of cooked beef - Safety and process considerations regarding beef joint sizeLiana Drummond, Da-Wen Sun
Food Chemistry|February 14, 2022
Monitoring of moisture contents and rehydration rates of microwave vacuum and hot air dehydrated beef slices and splits using hyperspectral imagingYuqiao Ren, Da-Wen Sun
Meat Science|October 9, 2012
Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beefNoha Morsy, Da-Wen Sun
Critical Reviews in Food Science and Nutrition|June 11, 2014
Enhancement of food processes by ultrasound: a reviewYang Tao, Da-Wen Sun
Meat Science|November 9, 2011
Temperature evolution and mass losses during immersion vacuum cooling of cooked beef joints - A finite difference modelLiana Drummond, Da-Wen Sun
Food Chemistry|April 6, 2020
Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging techniqueJi Ma, Da-Wen Sun
Talanta|April 30, 2013
Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon fleshDi Wu, Da-Wen Sun
Talanta|October 24, 2013
Application of visible and near infrared hyperspectral imaging for non-invasively measuring distribution of water-holding capacity in salmon fleshDi Wu, Da-Wen Sun
Critical Reviews in Food Science and Nutrition|February 16, 2008
Factors affecting the water holding capacity of red meat products: a review of recent research advancesQiaofen Cheng, Da-Wen Sun
Meat Science|November 9, 2011
Effect of cooking bag and netting packaging on the quality of pork ham during water cookingQiaofen Cheng, Da-Wen Sun
Pageof 33