Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage

Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal

(2019) Sasha M. Barnett et al.   JOURNAL OF FOOD SCIENCE

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

(2019) Chandrashekhar R Sonar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies

(2018) Leticia Vidal et al.   FOOD QUALITY AND PREFERENCE

Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice

(2018) Ragita C. Pramudya et al.   FOOD RESEARCH INTERNATIONAL

Dielectric properties of rice model food systems relevant to microwave sterilization process

(2018) Thammanoon Auksornsri et al.   Innovative Food Science & Emerging Technologies

Microwave pasteurization for ready-to-eat meals

(2018) Juming Tang et al.   Current Opinion in Food Science

Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties

(2017) Geyang Wu et al.   JOURNAL OF FOOD SCIENCE

Review of the effects of different processing technologies on cooked and convenience rice quality

(2017) L. Yu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

(2016) Kyung-jin JUNG et al.   Food Science and Technology

Rate-all-that-apply (RATA) with semi-trained assessors: An investigation of the method reproducibility at assessor-, attribute- and panel-level

(2016) Davide Giacalone et al.   FOOD QUALITY AND PREFERENCE

On the analysis of Rate-All-That-Apply (RATA) data

(2016) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Lethality and quality evaluation of in-packaged ready-to-eat cooked Jasmine rice subjected to industrial continuous microwave pasteurization

(2016) Thammanoon Auksornsri et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Lipid oxidation of brown rice stored at different temperatures

(2016) Kunlun Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties

(2016) Hongchao Zhang et al.   JOURNAL OF FOOD ENGINEERING

Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

(2016) Kyung-jin JUNG et al.   Food Science and Technology

Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

(2015) Jing Peng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen-Cooked Rice by Correlating Consumer Acceptance

(2015) Han Sub Kwak et al.   JOURNAL OF FOOD QUALITY

Unlocking Potentials of Microwaves for Food Safety and Quality

(2015) Juming Tang   JOURNAL OF FOOD SCIENCE

Predicting Texture of Cooked Blended Rice with Pasting Properties

(2013) Bo Zhu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Seasonality of the Thermal Kinetics of Color Changes in Whole Spinach (Spinacia Oleracea) Leaves Under Pasteurization Conditions

(2013) Muhammad Aamir et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage

(2010) Shifeng Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage

(2009) Shifeng Yu et al.   JOURNAL OF CEREAL SCIENCE