Food and Bioproducts Processing - Transactions of the Institution of of Chemical Engineers, Part C: Editorial

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Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C | 2002年 / 80卷 / 03期
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10.1205/096030802760309151
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[31]   Erratum: Effect of measurement method and moisture content on wheat kernal density measurement (Food and Bioproducts Processing (2000) 78:C4 (179-186)) [J].
Fang, C. ;
Campbell, G.M. .
Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C, 2001, 79 (01)
[32]   Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health [J].
Xia, Qiang ;
Green, Brain D. ;
Liu, Zhonghua .
FRONTIERS IN NUTRITION, 2022, 9
[33]   RETRACTION NOTICE: Biodiesel yield enhancement through optimizing process parameters with assistance of solar energy—Taguchi and response surface methodology application, (Proceedings of the Institution of Mechanical Engineers, Part C: Journal of Mechanical Engineering Science, (2021), 10.1177/09544062211054980) [J].
Proceedings of the Institution of Mechanical Engineers, Part C: Journal of Mechanical Engineering Science, 2022,
[34]   Publication Notice: A Global Synthesis Approach for Optimizing the Meshing Performance of Hypoid Gears Based on a Swarm Intelligence Algorithm (Proceedings of the Institution of Mechanical Engineers, Part C: Journal of Mechanical Engineering Science, (2020), 235, 8, (1368-1388), 10.1177/0954406219899679) [J].
Proceedings of the Institution of Mechanical Engineers, Part C: Journal of Mechanical Engineering Science, 2022, 236 (04) :2074-2075
[35]   Publication Notice: Design and calibration of a 3D localization system for automatic measurement of long and thin tube based on camera and laser displacement sensor (Proceedings of the Institution of Mechanical Engineers, Part C: Journal of Mechanical Engineering Science, (2019), 235, 7, (1193-1210), 10.1177/0954406219892302) [J].
Proceedings of the Institution of Mechanical Engineers, Part C: Journal of Mechanical Engineering Science, 2022, 236 (04) :2074-2075
[36]   Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]” [J].
Aaron Lerner ;
T. Matthias .
Food and Bioprocess Technology, 2016, 9 :2125-2126
[37]   Responses to Lerner A. and Matthias T. Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]” [J].
Rafael C. Rodrigues .
Food and Bioprocess Technology, 2016, 9 :2127-2127
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