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Fred Payne
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Ozone storage effects on anthocyanin content and fungal growth in blackberries
MM Barth, CEN Zhou, J Mercier, FA PAYNE
Journal of Food Science 60 (6), 1286-1288, 1995
3121995
Classification of weed species using color texture features and discriminant analysis
TF Burks, SA Shearer, FA Payne
Transactions of the ASAE 43 (2), 441-448, 2000
1862000
Color and defect sorting of bell peppers using machine vision
SA Shearer, FA Payne
Transactions of the ASAE 33 (6), 1245-1250, 1990
1401990
Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration
M Castillo, FA Payne, CL Hicks, MB Lopez
International Dairy Journal 10 (8), 551-562, 2000
1352000
Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut
D Álvarez, YL Xiong, M Castillo, FA Payne, MD Garrido
Meat science 92 (1), 8-15, 2012
1262012
Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels
M Castillo, JA Lucey, T Wang, FA Payne
International Dairy Journal 16 (2), 153-163, 2006
1032006
The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin …
M Castillo, JA Lucey, FA Payne
International Dairy Journal 16 (2), 131-146, 2006
1002006
Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations
G Nieto, M Castillo, YL Xiong, D Álvarez, FA Payne, MD Garrido
Meat Science 83 (1), 24-30, 2009
992009
Review of systems for monitoring curd setting during cheesemaking
DJ O’callaghan, CP O’Donnell, FA Payne
International journal of dairy technology 55 (2), 65-74, 2002
982002
Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters
D Álvarez, RM Delles, YL Xiong, M Castillo, FA Payne, J Laencina
LWT-Food Science and Technology 44 (6), 1435-1442, 2011
972011
Predicting optimal cutting time of coagulating milk using diffuse reflectance
FA Payne, CL Hicks, PS Shen
Journal of Dairy Science 76 (1), 48-61, 1993
961993
A review of puffing processes for expansion of biological products
FA Payne, JL Taraba, D Saputra
Journal of food engineering 10 (3), 183-197, 1989
881989
On-line prediction of cheese making indices using backscatter of near infrared light
CC Fagan, M Castillo, CP O’Donnell, DJ O’Callaghan, FA Payne
International Dairy Journal 18 (2), 120-128, 2008
812008
Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation
CC Fagan, M Leedy, M Castillo, FA Payne, CP O’donnell, DJ O’callaghan
Journal of Food Engineering 83 (1), 61-67, 2007
752007
Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking
CC Fagan, M Castillo, FA Payne, CP O’Donnell, M Leedy, ...
Journal of agricultural and food chemistry 55 (22), 8836-8844, 2007
742007
Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology
CC Fagan, M Castillo, FA Payne, CP O’Donnell, DJ O’Callaghan
Journal of dairy science 90 (10), 4499-4512, 2007
742007
On-line sensing techniques for coagulum setting in renneted milks
DJ O'callaghan, CP O'donnell, FA Payne
Journal of Food engineering 43 (3), 155-165, 2000
712000
Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture
CD Everard, DJ O’Callaghan, MJ Mateo, CP O’Donnell, M Castillo, ...
Journal of Dairy Science 91 (7), 2575-2582, 2008
652008
Prediction of meat emulsion stability using reflection photometry
D Álvarez, M Castillo, FA Payne, MD Garrido, S Bañón, YL Xiong
Journal of Food Engineering 82 (3), 310-315, 2007
612007
Fiber optic sensor for predicting the cutting time of coagulating milk for cheese production
FA Payne, CL Hicks, S Madangopal, SA Shearer
Transactions of the ASAE 36 (3), 841-847, 1993
561993
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