Effect of freezing rate and comminution on dielectric properties of pork by James G. LYNG, Lu ZHANG, Francesco MARRA, Nigel P. BRUNTON

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Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light by Emilio Francesco Ricciardi, Selene Pedros-Garrido, Kostas Papoutsis, James G. Lyng, Amalia Conte, Matteo A. Del Nobile

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Monitoring the effect of different microwave extraction parameters on the recovery of polyphenols from shiitake mushrooms: Comparison with hot-water and organic-solvent extractions by Wen Xiaokang, James G. Lyng, Nigel P. Brunton, Lydia Cody, Jean-Christophe Jacquier, Sabine M. Harrison, Konstantinos Papoutsis

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Examination of the interrelationships between nutrition, environmental sustainability and food-processing: A concept study using model diets by Steven L. Mulrooney, James G. Lyng, Cathal O'Hara, Aifric O'Sullivan, E. Dolores O'Riordan, Eileen R. Gibney

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High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (<i>Cancer pagurus</i>) by Federico Lian, Enrico De Conto, Vincenzo Del Grippo, Sabine M. Harrison, John Fagan, James G. Lyng, Nigel P. Brunton

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