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Water Sorption Kinetics of Gluten-Added Wheat Noodle

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2016English

Effects of Collagen-Derived Oligopeptide Prolylhydroxyproline on Differentiation of Mouse 3t3-L1 Preadipocytes

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2012English

Management Optimisation of Mass Customisation Manufacturing Using Computational Intelligence

South African Journal of Industrial Engineering
IndustrialManufacturing Engineering
2018English

Recently Published IEEJ Technical Reports

IEEJ Transactions on Industry Applications
Electronic EngineeringIndustrialElectricalManufacturing Engineering
2015English

Physicochemical Properties, Characterization, and Antioxidant Activity of Sodium Ferric Gluconate Complex

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2016English

Dominant Microorganisms During the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2014English

Comparative Study on Phenolic Profiles and Antioxidant Activity of Litchi Juice Treated by High Pressure Carbon Dioxide and Thermal Processing

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2015English

The Kinetic Analysis and Simulation of Hardening in Bread Made by the Yudane Dough Method

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2017English

Improving the Effectiveness and Utilisation of the Industrial Engineering Function

South African Journal of Industrial Engineering
IndustrialManufacturing Engineering
2012English

Analysis of Volatile Odor Components of Superheated Steam-Cooked Rice With a Less Stale Flavor

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2016English

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