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103篇 您的检索式：作者名="NGADI M"

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	题名	作者	年代	出处	被引量
1	Impact of pulsed electric fields on the dehydration and physical properties of apple and potato slices显示文摘	Arevalo P Ngadi M O Bazhal M I	2004	Drying Technology2004，22，5：	1
2	Solid state ethanol fermentation of apple pore ace as affected by moisture and bioreactor mixing speed显示文摘	Ngadi M O Correia L R	1992	Journal of Food Science1992，57，3：	1
3	Pork quality and marbling level assessment using a hyperspectral imaging system显示文摘	Qiao J Ngadi M O Wang N	2007	Journal of Food Engineering2007，83，1：	1
4	Synergistic Effect of Temperatureand Pulsed Electric Field on Inactivation of Escherichia Coli O157:H7 and Salmonella Enteritidis in Liquid Egg Yolk显示文摘	AMIALI M NGADI M O SMITHJ P	2007	Journal of Food Engineering2007，79，2：	1
5	Prediction of drip-loss,pH,and color for pork using a hyperspectral imaging technique显示文摘	Qiao J Wang N Ngadi M O	2007	Meat Science2007，76，1：	1
6	Prediction of drip-loss,pH,and color for pork using a hyperspectral imaging technique显示文摘	QIAO J WANG N NGADI M O		Meat Science0，，：	1
7	Textural change in apple tissue during pulsed electric field treatment 显示文摘	M I Bazhal M O Ngadi G S V R aghavan	2003	Journal of Food Science2003，，1：	1
8	Thermal properties of batter systems for- rnulated by combinations of different flours 显示文摘	Xue Jun Ngadi M	2007	LWT2007，40，8：	1
9	Mathematical modeling procedures for airflow, heat and mass transfer during forced convection cooling of produce : a review 显示文摘	Dehghannya J Ngadi M Vigneauh C	2010	Food Engineering Reviews2010，2，4：	1
10	Effect of Pretreatments on Drying Characteristics of Okra显示文摘	Adedeji A A Gachovska T K Ngadi M O	2008	Drying Technology2008，26，：	1
11	Textural and other quality properties of instant fried noodles as affected by some ingredients显示文摘	YU L J NGADI M O	2004	Cereal Chemistry2004，81，6：	1
12	Formation of heterocyclic amines in meat emulsion extended with soy protein显示文摘	HWANG D K NGADI M	2003	Journal of Food Processing andPreservation2003，27，5：	1
13	Pork quality and marbling level assessment using a hyperspectral imaging system显示文摘	Qiao Jun Ngadi M O Wang Ning	2007	Journal of Food Engineering2007，83，1：	1
14	Inter-particle space fraction in fried batter coatings as influenced by batter formulation and pre-drying time显示文摘	RAHIMI J NGADI M O	2014	LWT-Food Science and Technology2014，57，2：	1
15	Transport phenomena modelling during produce cooling for optimal package design: thermal sensitivity analysis 显示文摘	Dehghannya J Ngadi M Vigneault C	2012	Biosystems Engineering2012，111，3：	1
16	Prediction of drip-loss,pH,and color for pork using a hyperspectral imaging technique显示文摘	Qiao J Wang N Ngadi M O	2007	Meat Science2007，76，1：	1
17	Effects of methylcellulose, xanthan gum and carboxymethylcellulose on thermal properties of hatter systems formulated with different flour combinations显示文摘	Xue Jun Ngadi M	2009	Food Hydroeolloids2009，23，2：	1
18	Mathemati-cal Modeling Procedures for Airflow,Heat and Masstransfer During Forced Convection Cooling of Produce:A Review 显示文摘	DEHGHANNYA J NGADI M VIGNEAULT C	2010	Food Engineering2010，，2：	1
19	3-D imaging of deep-fat fried chicken nuggets breading coating using X-ray micro-CT显示文摘	ADEDEJI A A NGADI M O	2009	International Journal of Food Engineering2009，5，4：	1
20	Pores structureacharacterization of deep-fat-fried chicken meat显示文摘	Kassama L S Ngadi M O	2005	Journal of Food Engineering2005，66，3：	1

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