1. Non-destructive quality assessment of tomato paste by using portable mid-infrared spectroscopy and multivariate analysis;Aykas;Foods,2020
2. Physiochemical changes in sous-vide and conventionally cooked meat;Ayub;International Journal of Gastronomy and Food Science,2019
3. Analytical authentication of butter using Fourier Transform Infrared spectroscopy coupled with chemometrics;Bodner;International Journal of Nutrition and Food Engineering,2020
4. An investigation of the formulation and nutritional composition of modern meat analogue products;Bohrer;Food Science and Human Wellness,2019
5. Connectivity and plasticity determine collagen network fracture;Burla;Proceedings of the National Academy of Sciences,2020