| Prediction of texture characteristics from extrusion food surface images using a computer vision system and artificial neural networks FH Fan, Q Ma, J Ge, QY Peng, WW Riley, SZ Tang Journal of Food Engineering 118 (4), 426-433, 2013 | 91 | 2013 |
| X-ray diffraction analysis of lactose crystallization in freeze-dried lactose–whey protein systems F Fan, YH Roos Food Research International 67, 1-11, 2015 | 51 | 2015 |
| Structural relaxations of amorphous lactose and lactose-whey protein mixtures F Fan, YH Roos Journal of Food Engineering 173, 106-115, 2016 | 45 | 2016 |
| Glass transition-associated structural relaxations and applications of relaxation times in amorphous food solids: a review F Fan, YH Roos Food Engineering Reviews 9, 257-270, 2017 | 43 | 2017 |
| Crystallization and structural relaxation times in structural strength analysis of amorphous sugar/whey protein systems F Fan, YH Roos Food hydrocolloids 60, 85-97, 2016 | 31 | 2016 |
| Structural strength and crystallization of amorphous lactose in food model solids at various water activities F Fan, YH Roos Innovative Food Science & Emerging Technologies 40, 27-34, 2017 | 25 | 2017 |
| Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models F Fan, YH Roos Food research international 122, 137-148, 2019 | 22 | 2019 |
| Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems F Fan, T Mou, B Nurhadi, YH Roos Journal of food engineering 196, 150-158, 2017 | 22 | 2017 |
| Vibrational spectra analysis of amorphous lactose in structural transformation: Water/temperature plasticization, crystal formation, and molecular mobility F Fan, P Xiang, L Zhao Food Chemistry 341, 128215, 2021 | 20 | 2021 |
| Physicochemical properties and relaxation time in strength analysis of amorphous poly (vinyl-pyrrolidone) and maltodextrin: Effects of water, molecular weight, and lactose addition W Liu, YH Roos, F Fan Journal of food engineering 226, 82-95, 2018 | 16 | 2018 |
| 葡萄籽提取物体外抗氧化活性的研究 刘以娟， 范方辉， 王芳兵， 唐书泽 食品工业科技 33 (18), 143-146, 2012 | 13 | 2012 |
| Crystallization and strength analysis of amorphous maltose and maltose/whey protein isolate mixtures Y Wu, W Huang, T Cui, F Fan Journal of the Science of Food and Agriculture 101 (6), 2542-2551, 2021 | 9 | 2021 |
| Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene T Cui, Y Wu, F Fan Food Research International 151, 110877, 2021 | 8 | 2021 |
| Structural Characterization and Fluidness Analysis of Lactose/Whey Protein Isolate Composite Hydrocolloids as Printing Materials for 3D Printing F Fan, S Li, W Huang, J Ding Food Research International, 2021 | 7 | 2021 |
| 食品中氯丙醇酯的研究进展 黄明泉， 刘廷竹， 范方辉， 孙宝国， 田红玉， 张玉玉 食品安全质量检测学报（Food Safety and Quality Detection Technology）, 3962-3970, 2014 | 7 | 2014 |
| Color-based clustering algorithm as a novel image analytical method for characterizing maltose crystallinity in amorphous food models Y Wu, T Mou, K Ma, F Fan Food Research International 144, 110367, 2021 | 5 | 2021 |
| 亚甲基蓝对肠出血性大肠杆菌 O157 的光动力杀菌技术研究 唐姝姝， 唐书泽， 李红爱， 范方辉， 吴希阳， 陈振强 食品工业科技 (Science and Technology of Food Industry) 33 (23), 136-139, 2012 | 4 | 2012 |
| 小分子糖时-空特征及在高糖食品加工保藏中应用的研究进展 范方辉， 崔婷婷， 伍耀文 食品工业科技 43 (3), 463-471, 2022 | 1 | 2022 |
| 基于小鼠饥饿模型筛选应急食品基础配方 范方辉， 陈翠桃， 卓鹏飞， 张永慧， 唐书泽， 陈静 食品科技（Food Technology） 38 (7), 47-52, 2013 | 1 | 2013 |
| Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents H Ye, Y Zhang, L Wang, J Ban, Y Wei, F Fan, B Guo Foods 13 (7), 996, 2024 | | 2024 |
Yrjö H. RoosUniversity College CorkBestätigte E-Mail-Adresse bei ucc.ie
