Radio frequency treatment of foods : Review of recent advancesMARRA, Francesco; LU ZHANG; LYNG, James G et al.Journal of food engineering. 2009, Vol 91, Num 4, pp 497-508, issn 0260-8774, 12 p.Article

Effect of vacuum cooling on the thermophysical properties of a cooked beef productMCDONALD, Karl; SUN, Da-Wen; LYNG, James G et al.Journal of food engineering. 2002, Vol 52, Num 2, pp 167-176, issn 0260-8774Article

The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heatingLU ZHANG; LYNG, James G; BRUNTON, Nigel P et al.Journal of food engineering. 2007, Vol 80, Num 1, pp 142-151, issn 0260-8774, 10 p.Article

Radio-frequency heating of foodstuff : Solution and validation of a mathematical modelMARRA, Francesco; LYNG, James; ROMANO, Vittorio et al.Journal of food engineering. 2007, Vol 79, Num 3, pp 998-1006, issn 0260-8774, 9 p.Article

Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat productZHANG, L; LYNG, James G; BRUNTON, Nigel P et al.Meat science. 2004, Vol 68, Num 2, pp 257-268, issn 0309-1740, 12 p.Article

Quality of radio frequency heated pork leg and shoulder hamLU ZHANG; LYNG, James G; BRUNTON, Nigel P et al.Journal of food engineering. 2006, Vol 75, Num 2, pp 275-287, issn 0260-8774, 13 p.Article

Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chickenHAUGHTON, Pippa N; LYNG, James; CRONIN, Denis et al.Food microbiology. 2012, Vol 32, Num 1, pp 147-151, issn 0740-0020, 5 p.Article

Use of chemical treatments applied alone and in combination to reduce Campylobacter on raw poultryKOOLMAN, Leonard; WHYTE, Paul; MEADE, Joseph et al.Food control. 2014, Vol 46, pp 299-303, issn 0956-7135, 5 p.Article

Radio frequency heating of beef rolls from biceps femoris muscleXUEYAN TANG; LYNG, James G; CRONIN, Denis A et al.Meat science. 2006, Vol 72, Num 3, pp 467-474, issn 0309-1740, 8 p.Article

Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batterSHIRSAT, Nicky; BRUNTON, Nigel P; LYNG, James G et al.European food research & technology (Print). 2004, Vol 219, Num 1, pp 1-5, issn 1438-2377, 5 p.Article

Microbiological carcass sampling methods to achieve compliance with 2001/471/EC and new hygiene regulationsBYRNE, Brian; DUNNE, Gemma; LYNG, James et al.Research in microbiology (Paris). 2005, Vol 156, Num 1, pp 104-106, issn 0923-2508, 3 p.Article

Suitability of ccRSM as a tool to predict inactivation and its kinetics for Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in homogenized milk treated by manothermosonication (MTS)CREGENZAN-ALBERTI, Oliver; HALPIN, Rachel M; WHYTE, Paul et al.Food control. 2014, Vol 39, pp 41-48, issn 0956-7135, 8 p.Article

Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fieldsWALKLING-RIBEIRO, Markus; NOCI, Francesco; CRONIN, Denis A et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 7, pp 1067-1073, issn 0023-6438, 7 p.Article

Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivationRIENER, Joerg; NOCI, Francesco; CRONIN, Denis A et al.European food research & technology (Print). 2008, Vol 227, Num 5, pp 1461-1465, issn 1438-2377, 5 p.Article

The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blendCAMINITI, Irene M; NOCI, Francesco; MORGAN, Desmond J et al.Food and bioproducts processing. 2012, Vol 90, Num 3, pp 442-448, issn 0960-3085, 7 p.Article

Characterisation of volatile compounds generated in milk by high intensity ultrasoundRIENER, Joerg; NOCI, Francesco; CRONIN, Denis A et al.International dairy journal. 2009, Vol 19, Num 4, pp 269-272, issn 0958-6946, 4 p.Article

Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivationRIENER, Joerg; NOCI, Francesco; CRONIN, Denis A et al.Food chemistry. 2008, Vol 109, Num 2, pp 402-407, issn 0308-8146, 6 p.Article

Influence of lipid extraction process on the rheological characteristics, swelling power, and granule size of rice starches in excess waterKAR, Aditi; JACQUIER, Jean-Christophe; MORGAN, Desmond J et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 21, pp 8259-8264, issn 0021-8561, 6 p.Article

The use of pulsed electric fields for accelerating the salting of porkMcDONNELL, Ciara K; ALLEN, Paul; CHARDONNEREAU, Fanny S et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 59, Num 2, pp 1054-1060, issn 0023-6438, 7 p., 1Article

An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscleO'DOWD, Louise P; ARIMI, Joshua M; NOCI, Francesco et al.Meat science. 2013, Vol 93, Num 2, pp 303-309, issn 0309-1740, 7 p.Article

Ohmic cooking of whole beef muscle: Evaluation of the impact of a novel rapid ohmic cooking method on product qualityZELL, Markus; LYNG, James G; CRONIN, Denis A et al.Meat science. 2010, Vol 86, Num 2, pp 258-263, issn 0309-1740, 6 p.Article

Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methodsHARBOURNE, Niamh; CHRISTOPHE JACQUIER, Jean; MORGAN, Desmond J et al.Food chemistry. 2008, Vol 111, Num 1, pp 204-208, issn 0308-8146, 5 p.Article

An examination of factors affecting radio frequency heating of an encased meat emulsionLYNG, James G; CRONIN, Denis A; BRUNTON, Nigel P et al.Meat science. 2007, Vol 75, Num 3, pp 470-479, issn 0309-1740, 10 p.Article

Combined effect of temperature and pulsed electric fields on pectin methyl esterase inactivation in red grapefruit juice (Citrus paradisi)RIENER, Joerg; NOCI, Francesco; CRONIN, Denis A et al.European food research & technology (Print). 2009, Vol 228, Num 3, pp 373-379, issn 1438-2377, 7 p.Article

Effect of high intensity pulsed electric fields on enzymes and vitamins in bovine raw milkRIENER, Joerg; NOCI, Francesco; CRONIN, Denis A et al.International journal of dairy technology. 2009, Vol 62, Num 1, pp 1-6, issn 1364-727X, 6 p.Article