A method to determine the density of foods using X-ray imaging von Kelkar, Shivangi, Boushey, Carol J., Okos, Martin

Volltext

Characterization of structure of gluten-free breads by using X-ray microtomography von Demirkesen, Ilkem, Kelkar, Shivangi, Campanella, Osvaldo H., Sumnu, Gulum, Sahin, Serpil, Okos, Martin

Volltext

Novel pearl millet couscous process for West African markets using a low‐cost single‐screw extruder von Moussa, Moustapha, Ponrajan, Amudhan, Campanella, Osvaldo H., Okos, Martin R., Martinez, Mario M., Hamaker, Bruce R.

Volltext

Predicting the density and tensile strength of viscoelastic soy powder compacts von Pai, Dhananjay A., Okos, Martin R.

Volltext

Modeling pharmaceutical compacts tensile strength based on viscoelastic properties von Pai, Dhananjay A., Hayes, Anna Alsman, Okos, Martin R.

Volltext

Comparison of the specific mechanical energy, specific thermal energy, and functional properties of cold and hot extruded pea protein isolate von Helmick, Harrison, Tonner, Troy, Hauersperger, Daniel, Okos, Martin, Kokini, Jozef L

Volltext

Physicochemical characterization of changes in pea protein as the result of cold extrusion von Helmick, Harrison, Tonner, Troy, Hauersperger, Daniel, Ettestad, Sarah, Hartanto, Christabel, Okos, Martin, Liceaga, Andrea, Bhunia, Arun K., Kokini, Jozef L.

Volltext

Effects of microwave on the drying, checking and mechanical strength of baked biscuits von Ahmad, Saiyad S, Morgan, Mark T, Okos, Martin R

Volltext

Kinetic Study of the Conversion of Different Substrates to Lactic Acid Using Lactobacillus bulgaricus von Burgos-Rubio, Concepción N., Okos, Martin R., Wankat, Phillip C.

Volltext

Predicting the quality of dehydrated foods and biopolymers--research needs and opportunities von Achanta, S, Okos, M.R

Volltext

Sustainable food processing systems - Path to a zero discharge: reduction of water, waste and energy von Lee, WangHee, Okos, Martin R.

Volltext

A mathematical model for the isothermal growth of bubbles in wheat dough von Hailemariam, Leaelaf, Okos, Martin, Campanella, Osvaldo

Volltext

Moisture transport in shrinking gels during saturated drying von Achanta, Srinivas, Okos, Martin R., Cushman, John H., Kessler, David P.

Volltext

Density Standards Meeting Organized by Purdue University: A Report von Okos, Martin R., Boushey, Carol

Volltext

Acceptability of locally produced ready‐to‐use therapeutic foods in Ethiopia, Ghana, Pakistan and India von Weber, Jacklyn M., Ryan, Kelsey N., Tandon, Rajiv, Mathur, Meeta, Girma, Tsinuel, Steiner‐Asiedu, Matilda, Saalia, Firibu, Zaidi, Shujaat, Soofi, Sajid, Okos, Martin, Vosti, Stephen A., Manary, Mark J.

Volltext

Effect of porosity on moisture diffusion during drying of pasta von Waananen, Kurt M., Okos, Martin R.

Volltext

A Theoretical Modeling for Suggesting Unique Mechanism of Adolescent Calcium Metabolism von Wang Hee Lee, Byoung Kwan Cho, Martin R. Okos

Volltext

Effect of composition and pore structure on binding energy and effective diffusivity of moisture in porous food von Xiong, Xiaobing, Narsimhan, Ganesan, Okos, Martin R.

Volltext

Lateral growth of a wheat dough disk under various growth conditions von Penner, Amy, Hailemariam, Leaelaf, Okos, Martin, Campanella, Osvaldo

Volltext

An Overview of the Technology Assisted Dietary Assessment Project at Purdue University von Khanna, N, Boushey, C J, Kerr, D, Okos, M, Ebert, D S, Delp, E J

Volltext bestellen