3D modelling of coupled mass and heat transfer of a convection-oven roasting process

Modelling of coupled heat and mass transfer during a contact baking process

Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven

Kinetic Modeling of Texture and Color Changes During Thermal Treatment of Chicken Breast Meat

Recent advances in the potential of modeling and simulation to assess the performance of modified atmosphere packaging (MAP) systems for the fresh agricultural product: Challenges and development

Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM