G. Purnell

发表

A Review of Novel and Innovative Food Freezing Technologies

C. James, G. Purnell, S. James, 2015, Food and Bioprocess Technology.

New apparatus to provide repeatable surface temperature–time treatments on inoculated food samples

Judith Evans, Michel Havet, A. M. Foster, 2006 .

Routes of salmonellae contamination in pig lairages and the development and evaluation of simple cleaning methods

C. James, G. Purnell, S. James, 2007 .

A Critical Review of Dehydrofreezing of Fruits and Vegetables

C. James, G. Purnell, S. James, 2014, Food and Bioprocess Technology.

Two-dimensional modelling of pig carcass spines for robotic evisceration

K. Khodabandehloo, G. Purnell, I. Wadie, 1996 .

The Effects of Applying Oscillating Magnetic Fields During the Freezing of Apple and Potato

C. James, G. Purnell, S. James, 2017, Food and Bioprocess Technology.

An evaluation of improvements in carcass hygiene through the use of anal plugging of pig carcasses prior to scalding and dehairing.

C. James, G. Purnell, S. James, 2010, Journal of food protection.

Sources of salmonella contamination in pig processing

C. James, G. Purnell, S. James, 2007 .

Comparison of Acidified Sodium Chlorite, Chlorine Dioxide, Peroxyacetic Acid and Tri-Sodium Phosphate Spray Washes for Decontamination of Chicken Carcasses

C. James, G. Purnell, S. James, 2014, Food and Bioprocess Technology.

Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces.

Graham Purnell, Christian James, Janet E L Corry, 2007, International journal of food microbiology.

Microwave-assisted thawing and tempering

C. James, G. Purnell, S. James, 2017 .

Advances in food surface pasteurisation by thermal methods.

C. James, G. Purnell, 2012 .

Combined steam and ultrasound treatment of broilers at slaughter: a promising intervention to significantly reduce numbers of naturally occurring campylobacters on carcasses.

G. Purnell, J. Corry, Hanieh Musavian, 2014, International journal of food microbiology.

The use of ‘hot wash’ treatments to reduce the number of pathogenic and spoilage bacteria on raw retail poultry

Karen Mattick, Graham Purnell, Tom J. Humphrey, 2004 .

The production and microbiological status of skin-on sheep carcasses.

Graham Purnell, Alan Fisher, A. Fisher, 2007, Meat science.

Surface pasteurisation of chicken carcasses using hot water

Sj James, Graham Purnell, Christian James, 2005 .

An evaluation of simple cleaning methods that may be used in red meat abattoir lairages.

G Purnell, C James, C. James, 2007, Meat science.

Microbial studies of carcass hygiene issues

C. James, G. Purnell, S. James, 2007 .

The effects of surface steam treatment on bacterial reduction and storage of beef primals and retail cuts

Sj James, Graham Purnell, Lp Ketteringham, 2005 .

The heating performance of domestic microwave ovens

C. James, G. Purnell, S. James, 2017 .

Qualitative risk assessment to support a policy decision on partially eviscerated (effilé) poultry production

C. James, G. Purnell, A. Dudkiewicz, 2014 .

Operating temperatures of supermarket frozen retail display cabinets

C. James, G. Purnell, S. James, 2020 .

Category-based food ordering processes

Jian S. Dai, Helge A. Wurdemann, John Reed, 2011 .

Cutting forces in foods : experimental measurements

Graham Purnell, Stephen James, T Brown, 2005 .

Robot deboning for beef forequarters

Graham Purnell, Neil A. Maddock, Koorosh Khodabandehloo, 1990, Robotica.

Forty two Years of Food Process Engineering Research at Langford, UK

Graham Purnell, Christian James, Stephen James, 2009 .

Robots for the meat industry

K Khodabandehloo, Iain Wadie, Na Maddock, 1995 .