Showing results (11-20 of 474) with videos related to
Sort By:
Pageof 48
Critical Reviews in Food Science and Nutrition|June 11, 2014
Enhancement of food processes by ultrasound: a reviewYang Tao, Da-Wen SunMeat Science|November 9, 2011
Temperature evolution and mass losses during immersion vacuum cooling of cooked beef joints - A finite difference modelLiana Drummond, Da-Wen SunFood Chemistry|April 6, 2020
Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging techniqueJi Ma, Da-Wen SunTalanta|April 30, 2013
Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon fleshDi Wu, Da-Wen SunTalanta|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 SunCritical 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 SunMeat Science|November 9, 2011
Effect of cooking bag and netting packaging on the quality of pork ham during water cookingQiaofen Cheng, Da-Wen SunMeat Science|November 9, 2011
Application of PLSR in correlating physical and chemical properties of pork ham with different cooling methodsQiaofen Cheng, Da-Wen SunComprehensive Reviews in Food Science and Food Safety|December 22, 2020
Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A ReviewWen-Hao Su, Da-Wen SunTalanta|May 25, 2016
Facilitated wavelength selection and model development for rapid determination of the purity of organic spelt (Triticum spelta L.) flour using spectral imagingWen-Hao Su, Da-Wen SunPageof 48