Predicting intramuscular fat content of pork using hyperspectral imaging von Liu, L., Ngadi, M.O.

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Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique von Qiao, J., Wang, N., Ngadi, M.O., Gunenc, A., Monroy, M., Gariépy, C., Prasher, S.O.

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Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk von Amiali, M., Ngadi, M.O., Smith, J.P., Raghavan, G.S.V.

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Pork meat quality classification using Visible/Near-Infrared spectroscopic data von Monroy, M., Prasher, S., Ngadi, M.O., Wang, N., Karimi, Y.

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Categorization of pork quality using Gabor filter-based hyperspectral imaging technology von Liu, L., Ngadi, M.O., Prasher, S.O., Gariépy, C.

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Prediction of pork marbling scores using pattern analysis techniques von Huang, H., Liu, L., Ngadi, M.O., Gariépy, C.

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Predicting mechanical properties of fried chicken nuggets using image processing and neural network techniques von Qiao, J., Wang, N., Ngadi, M.O., Kazemi, S.

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Flow behaviour and viscosity of reconstituted skimmed milk treated with pulsed electric field von Xiang, B.Y., Simpson, M.V., Ngadi, M.O., Simpson, B.K.

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Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget von Ngadi, M.O., Wang, Y., Adedeji, A.A., Raghavan, G.S.V.

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PULSED ELECTRIC FIELD INDUCED STRUCTURAL MODIFICATION OF SOY PROTEIN ISOLATE AS STUDIED BY FLUORESCENCE SPECTROSCOPY von XIANG, B.Y., NGADI, M.O., SIMPSON, B.K., SIMPSON, M.V.

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Inactivation of Escherichia coli O157:H7 in liquid whole egg using combined pulsed electric field and thermal treatments von Bazhal, M.I., Ngadi, M.O., Raghavan, G.S.V., Smith, J.P.

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ENZYME INACTIVATION ON APPLE JUICE TREATED BY ULTRAPASTEURIZATION AND PULSED ELECTRIC FIELDS TECHNOLOGY von SANCHEZ-VEGA, R, MUJICA-PAZ, H, MARQUEZ-MELENDEZ, R, NGADI, M.O, ORTEGA-RIVAS, E

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Pore structure characterization of deep-fat-fried chicken meat von Kassama, L.S., Ngadi, M.O.

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Pore development in chicken meat during deep-fat frying von Kassama, L.S., Ngadi, M.O.

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Prediction of pork fat attributes using NIR Images of frozen and thawed pork von Huang, H., Liu, L., Ngadi, M.O.

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Pork quality and marbling level assessment using a hyperspectral imaging system von Qiao, Jun, Ngadi, Michael O., Wang, Ning, Gariépy, Claude, Prasher, Shiv.O.

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Rapid and non-invasive quantification of intramuscular fat content of intact pork cuts von Huang, H., Liu, L., Ngadi, M.O., Gariépy, C.

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Inactivation of Escherichia Coli O157:H7 in Liquid Dialyzed Egg Using Pulsed Electric Fields von Amiali, M., Ngadi, M.O., Raghavan, V.G.S., Smith, J.P.

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Textural Changes in Apple Tissue During Pulsed Electric Field Treatment von Bazhal, M.I., Ngadi, M.O., Raghavan, G.S.V., Nguyen, D.H.

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Objective determination of pork marbling scores using the wide line detector von Liu, L., Ngadi, M.O., Prasher, S.O., Gariépy, C.

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