SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Pedro D. Sanz, Laura Otero, Emerging Technologies for Food Processing, 2014,

    CrossRef

  2. 2
    Kirk D. Dolan, Dharmendra K. Mishra, Parameter Estimation in Food Science, Annual Review of Food Science and Technology, 2013, 4, 1, 401

    CrossRef

  3. 3
    Loc Thai Nguyen, V.M. Balasubramaniam, S.K. Sastry, Determination of In-Situ Thermal Conductivity, Thermal Diffusivity, Volumetric Specific Heat and Isobaric Specific Heat of Selected Foods Under Pressure, International Journal of Food Properties, 2012, 15, 1, 169

    CrossRef

  4. 4
    Ales Landfeld, Jan Strohalm, Jaromir Stancl, Milan Houska, Thermal diffusivity of Swedish meatballs, pork meat pate and tomato puree during high pressure processing, High Pressure Research, 2011, 31, 2, 358

    CrossRef

  5. 5
    Ales Landfeld, Jan Strohalm, Milan Houska, Karel Kyhos, Karel Hoke, Rudolf Zitny, Thermal diffusivity estimation of mashed potatoes and olive oil at high pressure, High Pressure Research, 2010, 30, 1, 108

    CrossRef

  6. 6
    Ibrahim O. Mohamed, Simultaneous estimation of thermal conductivity and volumetric heat capacity for solid foods using sequential parameter estimation technique, Food Research International, 2009, 42, 2, 231

    CrossRef

  7. 7
    Pablo Juliano, Kai Knoerzer, Cornelis Versteeg, Computational Fluid Dynamics Applied in High-Pressure High-Temperature Processes: Spore Inactivation Distribution and Process Optimization,
  8. 8
    Pablo Juliano, Francisco Javier Trujillo, Gustavo V. Barbosa-Cánovas, Kai Knoerzer, The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies,