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Predicting frankfurters quality metrics using light backscatterJOURNAL OF FOOD ENGINEERINGIF5.82014-12-014PREAI
Optical backscatter method for determining thermal denaturation of β-lactoglobulin and other whey proteins in milkJOURNAL OF DAIRY SCIENCEIF4.42013-03-0113OAAI
Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnutMEAT SCIENCEIF6.12012-09-01111PRE
Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical methodJOURNAL OF FOOD ENGINEERINGIF5.82012-02-0138PREAI
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Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurtersLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62011-07-0156PREAI
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Application of light extinction to determine stability of beef emulsionsJOURNAL OF FOOD ENGINEERINGIF5.82010-01-018PREAI
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A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scatteringMEAT SCIENCEIF6.12009-03-0124PRE
Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory-scale stirred cheese vatJOURNAL OF FOOD SCIENCEIF3.42008-08-0114PREAI
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