Emerging challenges and opportunities in innovating food science technology and engineering education von Saguy, I. S., Silva, C. L. M., Cohen, E.

Volltext

Author Correction: Emerging challenges and opportunities in innovating food science technology and engineering education von Saguy, I. S., Silva, C. L. M., Cohen, E.

Volltext

Normalized Weibull distribution for modeling rehydration of food particulates von MARABI, A, LIVINGS, S, JACOBSON, M, SAGUY, I. S

Volltext

Modeling rehydration of porous food materials: II. The dual porosity approach von Wallach, R., Troygot, O., Saguy, I.S.

Volltext

Modeling rehydration of porous food materials: I. Determination of characteristic curve from water sorption isotherms von Troygot, O., Saguy, I.S., Wallach, R.

Volltext

Assessing dissolution kinetics of powders by a single particle approach von Marabi, A., Mayor, G., Burbidge, A., Wallach, R., Saguy, I.S.

Volltext

Effect of fat content on the dissolution enthalpy and kinetics of a model food powder von Marabi, A., Raemy, A., Bauwens, I., Burbidge, A., Wallach, R., Saguy, I.S.

Volltext

Adhesion Modeling on Rough Low Linear Density Polyethylene von Meiron, T.S, Saguy, I.S

Volltext

Unveiling Health Attitudes and Creating Good-For-You Foods: The Genomics Metaphor, Consumer Innovative Web-Based Technologies von Moskowitz, H. R., German, J. B., Saguy, I. S.

Volltext

Kinetics of solids leaching during rehydration of particulate dry vegetables von Marabi, A, Dilak, C, Shah, J, Saguy, I.S

Volltext

Collapse, shrinkage and structural changes in dried alginate gels containing fillers von Rassis, D.K, Saguy, I.S, Nussinovitch, A

Volltext

Effect of mixing and viscosity on rehydration of dry food particulates von MARABI, A, JACOBSON, M, LIVINGS, S. J, SAGUY, I. S

Volltext

Oil uptake in deep fat frying as affected by porosity von Pinthus, E.J. (The Hebrew University of Jerusalem, Rehovot, Israel.), Weinberg, P, Saguy, I.S

Volltext

Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying von Rubnov, M. (Hebrew Univ. of Jerusalem, Rehovot, Israel.), Saguy, I.S

Volltext

Wetting properties of food packaging von Meiron, T.S., Saguy, I.S.

Volltext

Deep-fat fried potato product oil uptake as affected by crust physical properties von Pinthus, E.J. (The Hebrew University of Jerusalem, Rehovot, Israel.), Weinberg, P, Saguy, I.S

Volltext

Utilization of Jojoba Oil for Deep-fat Frying of Foods von Saguy, I.S., Shani, A., Weinberg, P., Garti, N.

Volltext

Oxidation of Encapsulated Oil in Tailor-Made Cellular Solid von Rassis, D, Nussinovitch, A, Saguy, I. S

Volltext

Modeling the survival of two soilborne pathogens under dry structural solarization von Shlevin, E, Saguy, I.S, Mahrer, Y, Katan, J

Volltext

Physical Properties of Alginate−Starch Cellular Sponges von Rassis, D. K, Saguy, I. S, Nussinovitch, A

Volltext