Temperature- and Moisture-Dependent Dielectric Properties of Macadamia Nut Kernels

Influence of Water Content on RF and Microwave Dielectric Behavior of Foods

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Temperature-dependent dielectric properties of chestnut and chestnut weevil from 10 to 4500 MHz

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Dielectric properties of cowpea weevil, black-eyed peas and mung beans with respect to the development of radio frequency heat treatments

(2011) S. Jiao et al.   BIOSYSTEMS ENGINEERING

Functional lipid characteristics, oxidative stability, and antioxidant activity of macadamia nut (Macadamia integrifolia) cultivars

(2010) Marisa M. Wall   FOOD CHEMISTRY

Dielectric properties of foods: Reported data in the 21st Century and their potential applications

(2010) M.E. Sosa-Morales et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microwave and Radio Frequency Heating

(2009) H. Ramaswamy et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process

(2009) Chaleeda Borompichaichartkul et al.   JOURNAL OF FOOD ENGINEERING

Discrimination of olive oil adulterated with vegetable oils using dielectric spectroscopy

(2009) Hu Lizhi et al.   JOURNAL OF FOOD ENGINEERING

Temperature and moisture dependent dielectric properties of legume flour associated with dielectric heating

(2009) Wenchuan Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Frequency, moisture and temperature-dependent dielectric properties of chickpea flour

(2008) W. Guo et al.   BIOSYSTEMS ENGINEERING

Volatiles Evaluation and Dielectric Properties Measurements of Chinese Spirits for Quality Assessment

(2008) Zhenfeng Li et al.   Food and Bioprocess Technology

Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks

(2008) İsmail Hakkı Boyacı et al.   Food and Bioprocess Technology