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M

Michael Ngadi

mcgill university

55H指数
373论文数
1.1W被引数
收录论文 40
发表时间
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Relationship between glass-transition and textural evolution of batter-coated meat analog玻璃化转变与裹糊类仿生肉质构演变的关系
errFood and Bioproducts Processing
IF3.4
err2026-03-02
err0
errOAAI
errMd. Hafizur Rahman Bhuiyan; Nushrat Yeasmen; Michael Ngadi
err分享
err收藏
Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying
errFOOD HYDROCOLLOIDS
IF12.4
err2025-02-01
err0
errOAAI
errBhuiyan, Md. Hafizur Rahman; Yeasmen, Nushrat; Ngadi, Michael
err分享
err收藏
Enhancing understanding of microstructure-texture relationship in doughnuts: A comparative study of deep-fat and hot-air frying
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-02-01
err0
errOAAI
errGhaitaranpour, Arash; Mohebbi, Mohebbat; Koocheki, Arash; Ngadi, Michael O.
err分享
err收藏
Characterization of pea composites and feasibility of heat-modulated meat analogs production
errFOOD CHEMISTRY
IF9.8
err2025-01-01
err1
errOAAI
errBhuiyan, Hafizur Rahman; Liu, Laura; Samaranayaka, Anusha; Ngadi, Michael
err分享
err收藏
Impact of hydrocolloids on 3D meat analog printing and cooking
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2024-10-01
err0
errOAAI
errBhuiyan, Md. Hafizur Rahman; Yeasmen, Nushrat; Ngadi, Michael
err分享
err收藏
Prediction of pea composites physicochemical traits and techno-functionalities using FTIR spectroscopy
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-09-01
err3
errOAAI
errBhuiyan, Md Hafizur Rahman; Liu, Laura; Samaranayaka, Anusha; Ngadi, Michael
err分享
err收藏
Multifractal characterization of fried foods pore microstructure
errFOOD BIOSCIENCE
IF5.9
err2024-08-01
err1
errOAAI
errBhuiyan, Hafizur Rahman; Ngadi, Michael
err分享
err收藏
Thermomechanical transitions of meat-analog based fried foods batter coating
errFOOD CHEMISTRY
IF9.8
err2024-07-01
err3
PREAI
errBhuiyan, Md. Hafizur Rahman; Ngadi, Michael
err分享
err收藏
Restructuring plant-derived composites towards the production of meat-analog based coated fried food重组植物衍生的复合材料，以生产基于肉类似物的涂层油炸食品
errFOOD CHEMISTRY
IF9.8
err2024-06-01
err11
PREAI
errBhuiyan, Md. Hafizur Rahman; Yeasmen, Nushrat; Ngadi, Michael
err分享
err收藏
Techno-eco-environmental assessment of dry fractionation of protein concentrates from yellow peas with different pre-treatment methods: An eco-efficiency approach采用不同预处理方法从黄豌豆中干法分离蛋白质浓缩物的技术生态环境评估: 一种生态效率方法
errJOURNAL OF CLEANER PRODUCTION
IF10
err2024-06-01
err0
errOAAI
errAllotey, Derrick K.; Kwofie, Ebenezer M.; Adewale, Peter; Samaranayaka, Anusha G. P.; Rajagopalan, Nandhakishore; Asavajaru, Praiya; Klassen, Darrin; Ngadi, Michael
err分享
err收藏
Air-frying of meat analog based parfried frozen batter coated foods
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2024-04-01
err12
PREAI
errBhuiyan, Md. Hafizur Rahman; Ngadi, Michael O.
err分享
err收藏
Augmented reality for food quality assessment: Bridging the physical and digital worlds
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2024-04-01
err4
PREAI
errLiberty, Jacob Tizhe; Sun, Shangpeng; Kucha, Christopher; Adedeji, Akinbode A.; Agidi, Gbabo; Ngadi, Michael O.
err分享
err收藏
Post-fry oil distribution in batter coated fried foods
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-02-01
err12
errOAAI
errBhuiyan, Md. Hafizur Rahman; Ngadi, Michael
err分享
err收藏
Multifractal analysis of meat-analog based coated fried foods texture profile
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2024-01-01
err12
PREAI
errBhuiyan, Md. Hafizur Rahman; Yeasmen, Nushrat; Ngadi, Michael O.
err分享
err收藏
Impact of batter solid-water ratio and frying time on meat-analog based coated fried food
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-01-01
err13
errOAAI
errBhuiyan, Md. Hafizur Rahman; Ngadi, Michael O.
err分享
err收藏
Early-stage analysis on developing different oat (Avena sativa L) added value fractions by ultrasound-assisted three-phase partition (UATPP): Effect of variables on yield and environmental impacts
errJOURNAL OF CLEANER PRODUCTION
IF10
err2023-12-01
err1
PREAI
errPerez-Vega, Samuel; Ayokanmbi, Samuel; Kwofie, Ebenezer M.; Mba, Ogan; Salmeron, Ivan; Gutierrez, Nestor; Ngadi, Michael
err分享
err收藏
SR-FTIR microspectroscopy: Emerging 2D structural-chemical analytical technique for food quality and safety monitoring
errFOOD BIOSCIENCE
IF5.9
err2023-12-01
err4
PREAI
errBhuiyan, Md Hafizur Rahman; Ngadi, Michael O.
err分享
err收藏
The application of pretreatments for producing low-fat fried foods: A review预处理在低脂油炸食品生产中的应用: 综述
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2023-10-01
err9
PREAI
errDehghannya, Jalal; Ngadi, Michael
err分享
err收藏
Overview of single cell protein: Production pathway, sustainability outlook, and digital twin potentials
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2023-08-01
err15
PREAI
errAidoo, Raphael; Kwofie, Ebenezer M.; Adewale, Peter; Lam, Edmond; Ngadi, Michael
err分享
err收藏
A multi-dimensional assessment of sustainable foods and the influence of stakeholder perceptions during nutrition interventions
errFOOD POLICY
IF6
err2023-07-01
err3
PREAI
errAgyemang, Prince; Kwofie, Ebenezer Miezah; Aidoo, Raphael; Allotey, Derrick Kpakpo; Ngadi, Michael
err分享
err收藏

研究方向

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合作学者
合作期刊
H
Hosahalli S. Ramaswamy
H 指数: 72 · 论文数: 659
赵
赵昕 (Xin Zhao)
H 指数: 48 · 论文数: 653
A
Arash Koocheki
H 指数: 48 · 论文数: 220
M
Mohebbat Mohebbi
H 指数: 43 · 论文数: 244
E
Elijah G. Kiarie
H 指数: 40 · 论文数: 249
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