C. Tong

发表

Effect of microwave radiation on inactivation of Clostridium sporogenes (PA 3679) spores

B. Welt, C. Tong, J. Rossen, 1994, Applied and environmental microbiology.

Design and calibration of a continuous temperature measurement system in a microwave cavity by infrared imaging

C. Tong, D. L. Goedeken, R. Lentz, 1991 .

Drying Kinetics and Time‐Temperature Distribution of Pregelatinized Bread

C. Tong, D. Lund, J. S. Roberts, 2002 .

Thiamin degradation kinetics in pureed restructured beef

C. Tong, J. A. Steet, 1994 .

Microwave assisted thawing of model frozen foods using feed-back temperature control and surface cooling

C. Tong, D. L. Goedeken, A. J. Virtanen, 1997 .

A Microwave Oven with Variable Continuous Power and a Feedback Temperature Controller

C. Tong, D. B. Lund, R. Lentz, 1993 .

Dielectric Properties of a Pregelatinized Bread System at 2450 MHz as a Function of Temperature, Moisture, Salt and Specific Volume

C. Tong, D. L. Goedeken, A. J. Virtanen, 1997 .

PHYSICAL PROPERTIES of BAKED PRODUCTS AS FUNCTIONS of MOISTURE and TEMPERATURE

C. Tong, D. B. Lund, M. Christenson, 1989 .

The Development of an Isothermal Drying Apparatus and the Evaluation of the Diffusion Model on Hygroscopic Porous Material

C. Tong, J. S. Roberts, 2003 .

Degradation kinetics of green color and chlorophylls in peas by colorimetry and HPLC

C. Tong, J. A. Steet, 1996 .

Fractional conversion for determining texture degradation kinetics of vegetables

C. Tong, A. F. Rizvi, C. H. Tong, 1997 .

Degradation Kinetics of Chlorophyll in Peas as a Function of pH

C. Tong, T. Ryan-Stoneham, 2000 .

Flavor Migration Out of Food Matrices: I. System Development for On‐line Measurement of Flavor Concentration

C. Tong, D. B. Lund, Yi-Chung Fu, 2003 .

True thermal conductivity determination of moist porous food materials at elevated temperatures

C. Tong, D. L. Goedeken, K. K. Shah, 2006 .

Dielectric Properties of Pea Puree at 915 MHz and 2450 MHz as a Function of Temperature

C. Tong, J. Rossen, R. Lentz, 1994 .

The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation Kinetics

C. Tong, D. B. Lund, T. Stoneham, 2000 .

Degradation Kinetics of (−)-Epigallocatechin Gallate as a Function of pH and Dissolved Oxygen in a Liquid Model System

C. Tong, J. Zimeri, 1999 .

DIELECTRIC PROPERTIES of BENTONITE PASTES AS A FUNCTION of TEMPERATURE

C. Tong, R. Lentz, 1993 .

Flavor Technology: Physical Chemistry, Modification, and Process

C. Tong, Chi-Tang Ho, Chee-Teck Tan, 1997 .

A RESEARCH NOTE EFFECT OF MOISTURE CONTENT AND INITIAL THIAMIN CONCENTRATION ON THIAMIN DEGRADATION KINETICS

C. Tong, T. Ryan-Stoneham, P. M. Clark, 1997 .

Effect ofMicrowave Radiation onInactivation ofClostridium sporogenes (PA3679) Sporest

B. Welt, C. Tong, J. Rossen, 1994 .

EFFECT OF MICROWAVE RADIATION ON THIAMIN DEGRADATION KINETICS

B. Welt, C. Tong, B. Welt, 1993 .

Methodology to Obtain True Thermal Conductivity of Low Porosity Food Powders

C. Tong, D. B. Lund, K. K. Shah, 2000 .

Effect of filling material on the temperature distribution in a thermal conductivity probe and thermal conductivity measurements: a numerical study

C. Tong, M. Karwe, 1991 .

Quantitative analysis of pyrazines in a hydrophilic solid model system

C. Tong, Chi-Tang Ho, M. G. Jusino, 1997 .

Effective Moisture Diffusivity in Porous Materials as a Function of Temperature and Moisture Content

C. Tong, D. B. Lund, C. H. Tong, 1990 .

Microwave heating of baked dough products with simultaneous heat and moisture transfer

C. Tong, D. B. Lund, C. H. Tong, 1993 .