Sun DW - Search Results

1

Diagnostics of plasma reactive species and induced chemistry of plasma treated foods.

Zhang K, Perussello CA, Milosavljević V, Cullen PJ, Sun DW, Tiwari BK. Zhang K, et al. Among authors: sun dw. Crit Rev Food Sci Nutr. 2019;59(5):812-825. doi: 10.1080/10408398.2018.1564731. Epub 2019 Jan 24. Crit Rev Food Sci Nutr. 2019. PMID: 30676057 Review.

2

Factors affecting the water holding capacity of red meat products: a review of recent research advances.

Cheng Q, Sun DW. Cheng Q, et al. Among authors: sun dw. Crit Rev Food Sci Nutr. 2008 Feb;48(2):137-59. doi: 10.1080/10408390601177647. Crit Rev Food Sci Nutr. 2008. PMID: 18274969 Review.

3

Meat quality evaluation by hyperspectral imaging technique: an overview.

Elmasry G, Barbin DF, Sun DW, Allen P. Elmasry G, et al. Among authors: sun dw. Crit Rev Food Sci Nutr. 2012;52(8):689-711. doi: 10.1080/10408398.2010.507908. Crit Rev Food Sci Nutr. 2012. PMID: 22591341 Review.

4

Principles and applications of hyperspectral imaging in quality evaluation of agro-food products: a review.

Elmasry G, Kamruzzaman M, Sun DW, Allen P. Elmasry G, et al. Among authors: sun dw. Crit Rev Food Sci Nutr. 2012;52(11):999-1023. doi: 10.1080/10408398.2010.543495. Crit Rev Food Sci Nutr. 2012. PMID: 22823348 Review.

5

Vacuum cooling of meat products: current state-of-the-art research advances.

Feng C, Drummond L, Zhang Z, Sun DW, Wang Q. Feng C, et al. Among authors: sun dw. Crit Rev Food Sci Nutr. 2012;52(11):1024-38. doi: 10.1080/10408398.2011.594186. Crit Rev Food Sci Nutr. 2012. PMID: 22823349 Review.

6

Application of hyperspectral imaging in food safety inspection and control: a review.

Feng YZ, Sun DW. Feng YZ, et al. Among authors: sun dw. Crit Rev Food Sci Nutr. 2012;52(11):1039-58. doi: 10.1080/10408398.2011.651542. Crit Rev Food Sci Nutr. 2012. PMID: 22823350 Review.

7

Computational fluid dynamics in the design and analysis of thermal processes: a review of recent advances.

Norton T, Tiwari B, Sun DW. Norton T, et al. Among authors: sun dw. Crit Rev Food Sci Nutr. 2013;53(3):251-75. doi: 10.1080/10408398.2010.518256. Crit Rev Food Sci Nutr. 2013. PMID: 23215998 Review.

8

Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging.

Barbin DF, ElMasry G, Sun DW, Allen P. Barbin DF, et al. Among authors: sun dw. Food Chem. 2013 Jun 1;138(2-3):1162-71. doi: 10.1016/j.foodchem.2012.11.120. Epub 2012 Dec 5. Food Chem. 2013. PMID: 23411227

9

Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process.

Tao Y, García JF, Sun DW. Tao Y, et al. Among authors: sun dw. Crit Rev Food Sci Nutr. 2014;54(6):817-35. doi: 10.1080/10408398.2011.609949. Crit Rev Food Sci Nutr. 2014. PMID: 24345051 Review.

10

Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process.

Liu D, Sun DW, Qu J, Zeng XA, Pu H, Ma J. Liu D, et al. Among authors: sun dw. Food Chem. 2014;152:197-204. doi: 10.1016/j.foodchem.2013.11.107. Epub 2013 Nov 27. Food Chem. 2014. PMID: 24444926

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