selected publications
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academic article
- Detection And Discrimination Of Enterobacter Sakazakii (Cronobacter Spp.) By Mid-Infrared Spectroscopy And Multivariate Statistical Analyses. Journal of Food Safety. 29:531-545. 2009
- Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets. Lwt-food Science and Technology. 42:1174-1178. 2009
- Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure. Lwt-food Science and Technology. 41:1210-1222. 2008
- Dielectric properties of salmon fillets as a function of temperature and composition. Journal of Food Engineering. 87:236-246. 2008
- Salt effect on heat-induced physical and chemical changes of salmon fillet (O-gorbuscha). Food Chemistry. 106:957-966. 2008
- Kinetics of salmon quality changes during thermal processing. Journal of Food Engineering. 83:510-520. 2007
- Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing. Journal of Food Science. 72:S103-S111. 2007