Towards a holistic approach for multi-objective optimization of food processes: A critical review

Effect of Moringa oleifera leaf powder on drying kinetics, physico‐chemical properties, ferric reducing antioxidant power, α‐tocopherol, β‐carotene, and lipid oxidation of dry pork sausages during processing and storage

Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (Abelmoschus esculentus) suspensions

Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters

Simulation model for the optimization of a radiant plate hot-smoking process

Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions