All Stories

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

    Article • Food and Bioprocess Technology, August 2017, Springer Science + Business Media

    Mr Christian James

  2. Effects of Weak Oscillating Magnetic Fields on the Freezing of Pork Loin

    Article • Food and Bioprocess Technology, May 2017, Springer Science + Business Media

    Mr Christian James

  3. Microwave-assisted thawing and tempering

    Article • January 2017, Elsevier

    Mr Christian James

  4. The heating performance of domestic microwave ovens

    Article • January 2017, Elsevier

    Mr Christian James

  5. Domestic fridge review

    Article • Comprehensive Reviews in Food Science and Food Safety, November 2016, Wiley

    Mr Christian James, Dr Bukola Onarinde

  6. A Review of Novel and Innovative Food Freezing Technologies

    Article • Food and Bioprocess Technology, June 2015, Springer Science + Business Media

    Mr Christian James

  7. The Efficiency of UVC Radiation in the Inactivation of Listeria monocytogenes on Beef-Agar Food Models

    Article • Food Technology and Biotechnology, January 2015, Food Technology and Biotechnology Journal

    Mr Christian James

  8. The Freezing Characteristics of Garlic Bulbs (Allium sativum L.) Frozen Conventionally or with the Assistance of an Oscillating Weak Magnetic Field

    Article • Food and Bioprocess Technology, November 2014, Springer Science + Business Media

    Mr Christian James

  9. A Critical Review of Dehydrofreezing of Fruits and Vegetables

    Article • Food and Bioprocess Technology, March 2014, Springer Science + Business Media

    Mr Christian James

  10. Chilling and Freezing

    Article • January 2014, Elsevier

    Mr Christian James

  11. Food Technologies: Freezing

    Article • January 2014, Elsevier

    Mr Christian James

  12. REFRIGERATION AND FREEZING TECHNOLOGY | Equipment

    Article • January 2014, Elsevier

    Mr Christian James

  13. MEAT MARKETING | Transport of Meat and Meat Products

    Article • January 2014, Elsevier

    Mr Christian James

  14. MEAT MARKETING | Cold Chain

    Article • January 2014, Elsevier

    Mr Christian James

  15. CUTTING AND BONING | Hot Boning of Meat

    Article • January 2014, Elsevier

    Mr Christian James

  16. COOKING OF MEAT | Heat Processing Methods

    Article • January 2014, Elsevier

    Mr Christian James

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

    Article • Food and Bioprocess Technology, October 2013, Springer Science + Business Media

    Mr Christian James

  18. Automatic control of food chilling and freezing

    Article • January 2013, Elsevier

    Mr Christian James

  19. Quality and Safety of Frozen Meat and Meat Products

    Article • October 2011, Taylor & Francis

    Mr Christian James

  20. Impact of refrigeration on processed meat safety and quality

    Article • January 2011, Elsevier

    Mr Christian James

  21. The food cold-chain and climate change

    Article • Food Research International, August 2010, Elsevier

    Mr Christian James

  22. An Evaluation of Improvements in Carcass Hygiene through the Use of Anal Plugging of Pig Carcasses Prior to Scalding and Dehairing

    Article • Journal of Food Protection, June 2010, International Association for Food Protection

    Mr Christian James

  23. Advances in the cold chain to improve food safety, food quality and the food supply chain

    Article • January 2010, Elsevier

    Mr Christian James

  24. The freezing and supercooling of garlic (Allium sativum L.)

    Article • International Journal of Refrigeration, March 2009, Elsevier

    Mr Christian James

  25. Chilling and freezing of meat and its effect on meat quality

    Article • January 2009, Elsevier

    Mr Christian James

  26. The effect of hot-water immersions on the appearance and microbiological quality of skin-on chicken-breast pieces

    Article • International Journal of Food Science & Technology, July 2008, Wiley

    Mr Christian James

  27. A review of the performance of domestic refrigerators

    Article • Journal of Food Engineering, July 2008, Elsevier

    Mr Christian James

  28. Refrigeration, storage and transport of chilled foods

    Article • January 2008, Elsevier

    Mr Christian James

  29. Raw material selection: meat and poultry

    Article • January 2008, Elsevier

    Mr Christian James

  30. Surface pasteurisation of chicken carcasses using hot water

    Article • Journal of Food Engineering, April 2007, Elsevier

    Mr Christian James

  31. Construction, management and cleanliness of red meat abattoir lairages in the UK

    Article • Meat Science, March 2007, Elsevier

    Mr Christian James

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

    Article • International Journal of Food Microbiology, March 2007, Elsevier

    Mr Christian James

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

    Article • Meat Science, February 2007, Elsevier

    Mr Christian James

  34. The influence of processing and product factors on the quality of microwave pre-cooked bacon

    Article • Journal of Food Engineering, December 2006, Elsevier

    Mr Christian James

  35. Modelling of food transportation systems – a review

    Article • International Journal of Refrigeration, September 2006, Elsevier

    Mr Christian James

  36. The primary chilling of poultry carcasses—a review

    Article • International Journal of Refrigeration, September 2006, Elsevier

    Mr Christian James

  37. Application of aqueous ozone for treating pre-cut green peppers (Capsicum annuum L.)

    Article • Journal of Food Engineering, September 2006, Elsevier

    Mr Christian James

  38. Thawing of cook-freeze catering packs

    Article • Journal of Food Engineering, May 2006, Elsevier

    Mr Christian James

  39. The effect of salt concentration on the freezing point of meat simulants

    Article • International Journal of Refrigeration, September 2005, Elsevier

    Mr Christian James

  40. The heat pipe and its potential for enhancing the cooking and cooling of meat joints

    Article • International Journal of Food Science & Technology, April 2005, Wiley

    Mr Christian James

  41. Minimal Processing of Ready Meals

    Article • January 2005, Elsevier

    Mr Christian James

  42. Microbial contamination of food refrigeration equipment

    Article • Journal of Food Engineering, May 2004, Elsevier

    Mr Christian James

  43. REFRIGERATION AND FREEZING TECHNOLOGY | Equipment

    Article • January 2004, Elsevier

    Mr Christian James

  44. MEAT MARKETING | Transport of Meat and Meat Products

    Article • January 2004, Elsevier

    Mr Christian James

  45. MEAT MARKETING | Cold Chain

    Article • January 2004, Elsevier

    Mr Christian James

  46. HEAT PROCESSING METHODS

    Article • January 2004, Elsevier

    Mr Christian James

  47. Practical investigations of two-stage bacon tempering

    Article • International Journal of Refrigeration, September 2003, Elsevier

    Mr Christian James

  48. FREEZING | Cryogenic Freezing

    Article • January 2003, Elsevier

    Mr Christian James

  49. FREEZING | Structural and Flavor (Flavour) Changes

    Article • January 2003, Elsevier

    Mr Christian James

  50. Development of methodology for assessing the heating performance of domestic microwave ovens

    Article • International Journal of Food Science & Technology, December 2002, Wiley

    Mr Christian James

  51. Surface pasteurisation of shell eggs

    Article • Journal of Food Engineering, June 2002, Elsevier

    Dr Valerie Lechevalier, Mr Christian James

  52. Meat refrigeration

    Article • January 2002, Elsevier

    Mr Christian James

  53. Influence of refrigeration on evaporative weight loss from meat

    Article • January 2002, Elsevier

    Mr Christian James

  54. Drip production in meat refrigeration

    Article • January 2002, Elsevier

    Mr Christian James

  55. Effect of refrigeration on texture of meat

    Article • January 2002, Elsevier

    Mr Christian James

  56. Specifying, designing and optimising refrigeration systems

    Article • January 2002, Elsevier

    Mr Christian James

  57. Primary chilling of red meat

    Article • January 2002, Elsevier

    Mr Christian James

  58. Microbiology of refrigerated meat

    Article • January 2002, Elsevier

    Mr Christian James

  59. Freezing of meat

    Article • January 2002, Elsevier

    Mr Christian James

  60. Thermophysical properties of meat

    Article • January 2002, Elsevier

    Mr Christian James

  61. Secondary chilling of meat and meat products

    Article • January 2002, Elsevier

    Mr Christian James

  62. Colour changes in chilling, freezing and storage of meat

    Article • January 2002, Elsevier

    Mr Christian James

  63. Transportation

    Article • January 2002, Elsevier

    Mr Christian James

  64. Chilled and frozen retail display

    Article • January 2002, Elsevier

    Mr Christian James

  65. Consumer handling

    Article • January 2002, Elsevier

    Mr Christian James

  66. Thawing and tempering

    Article • January 2002, Elsevier

    Mr Christian James

  67. Temperature measurement

    Article • January 2002, Elsevier

    Mr Christian James

  68. Chilled and frozen storage

    Article • January 2002, Elsevier

    Mr Christian James

  69. New developments in decontaminating raw meat

    Article • January 2002, Elsevier

    Mr Christian James

  70. The effect of hot-water immersions on the appearance and microbiological quality of skin-on chicken-breast pieces

    Article • International Journal of Food Science & Technology, January 2001, Wiley

    Mr Christian James

  71. The effect of short-time microwave exposures on inoculated pathogens on chicken and the shelf-life of uninoculated chicken meat

    Article • Journal of Food Engineering, August 2000, Elsevier

    Mr Christian James

  72. Surface pasteurisation of poultry meat using steam at atmospheric pressure

    Article • Journal of Food Engineering, August 2000, Elsevier

    Mr Christian James

  73. Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses

    Article • Journal of Food Engineering, March 2000, Elsevier

    Mr Christian James

  74. The heat pipe and its potential for enhancing the freezing and thawing of meat in the catering industry

    Article • International Journal of Refrigeration, August 1999, Elsevier

    Mr Christian James

  75. Non-Uniformity of Surface Temperatures After Microwave Heating of Poultry Meat

    Article • Journal of Microwave Power and Electromagnetic Energy, January 1999, Taylor & Francis

    Mr Christian James

  76. Salmonella, Campylobacter and Escherichia coli 0157:H7 decontamination techniques for the future

    Article • International Journal of Food Microbiology, December 1995, Elsevier

    Mr Christian James

  77. Prediction of Heat Transfer During Food Chilling, Freezing, Thawing, and Distribution

    Article • Springer Science + Business Media

    Mr Christian James

  78. Colour changes in meat refrigeration

    Article • Elsevier

    Mr Christian James

  79. Drip production in meat refrigeration

    Article • Elsevier

    Mr Christian James

  80. Freezing of meat and meat products

    Article • Elsevier

    Mr Christian James

  81. The effect of refrigeration on the texture of meat

    Article • Elsevier

    Mr Christian James

  82. Influence of refrigeration on evaporative weight loss from meat

    Article • Elsevier

    Mr Christian James