Loong-Tak Lim
Affiliations: | University of Guelph (Canada), Guelph, Ontario, Canada |
Area:
Food Science and Technology Agriculture, Packaging Engineering, Agricultural EngineeringGoogle:
"Loong-Tak Lim"
BETA: Related publications
See more...
Publications
|
You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect. |
| Wang X, Lim LT, Fu Y. (2020) Review of Analytical Methods to Detect Adulteration in Coffee. Journal of Aoac International. 103: 295-305 |
| Singh SS, Lim LT, Manickavasagan A. (2020) Ultrasound-assisted alkali-urea pre-treatment of Miscanthus × giganteus for enhanced extraction of cellulose fiber. Carbohydrate Polymers. 247: 116758 |
| Luo X, Lim LT. (2020) An inkjet-printed sulfonephthalein dye indicator array for volatile amine detection. Journal of Food Science |
| Zaitoon A, Lim L. (2020) Effect of poly(ethylene oxide) on the electrospinning behavior and characteristics of ethyl cellulose composite fibers Materialia. 10: 100649 |
| Luo X, Lim L. (2020) Curcumin-loaded electrospun nonwoven as a colorimetric indicator for volatile amines Lwt. 128: 109493 |
| Ahenkorah CK, Zaitoon A, Apalangya VA, et al. (2020) Moisture-activated release of hexanal from imidazolidine precursor encapsulated in ethylcellulose/poly(ethylene oxide) nonwoven for shelf-life extension of papaya Food Packaging and Shelf Life. 25: 100532 |
| Ranjan S, Chandrasekaran R, Paliyath G, et al. (2020) Effect of hexanal loaded electrospun fiber in fruit packaging to enhance the post harvest quality of peach Food Packaging and Shelf Life. 23: 100447 |
| Zaitoon A, Lim L, Scott-Dupree C. (2020) Activated release of ethyl formate vapor from its precursor encapsulated in ethyl Cellulose/Poly(Ethylene oxide) electrospun nonwovens intended for active packaging of fresh produce Food Hydrocolloids. 106313 |
| Gabiatti C, Neves ICO, Lim L, et al. (2020) Characterization of dietary fiber from residual cellulose sausage casings using a combination of enzymatic treatment and high-speed homogenization Food Hydrocolloids. 100: 105398 |
| Mohammadi M, Rezaei Mokarram R, Shahvalizadeh R, et al. (2020) Immobilization and stabilization of pectinase on an activated montmorillonite support and its application in pineapple juice clarification Food Bioscience. 36: 100625 |