| Non-destructive measurement of bitter pit in apple fruit using NIR hyperspectral imaging BM Nicolaï, E Lötze, A Peirs, N Scheerlinck, KI Theron Postharvest biology and technology 40 (1), 1-6, 2006 | 241 | 2006 |
| Temperature compensation for near infrared reflectance measurement of apple fruit soluble solids contents A Peirs, N Scheerlinck, BM Nicolaı̈ Postharvest Biology and Technology 30 (3), 233-248, 2003 | 153 | 2003 |
| The impact of biological variation on postharvest behaviour of tomato fruit ML Hertog, J Lammertyn, M Desmet, N Scheerlinck, BM Nicolaı̈ Postharvest Biology and Technology 34 (3), 271-284, 2004 | 131 | 2004 |
| PH—Postharvest technology: Comparison of fourier transform and dispersive near-infrared reflectance spectroscopy for apple quality measurements A Peirs, N Scheerlinck, K Touchant, BM Nicolaı̈ Biosystems Engineering 81 (3), 305-311, 2002 | 123 | 2002 |
| Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry F Tanaka, P Verboven, N Scheerlinck, K Morita, K Iwasaki, B Nicolai Journal of Food Engineering 79 (2), 445-452, 2007 | 120 | 2007 |
| Computation of airflow effects on heat and mass transfer in a microwave oven P Verboven, AK Datta, NT Anh, N Scheerlinck, BM Nicolaı Journal of Food Engineering 59 (2-3), 181-190, 2003 | 119 | 2003 |
| Computational fluid dynamics modelling and validation of the temperature distribution in a forced convection oven P Verboven, N Scheerlinck, J De Baerdemaeker, BM Nicolaı̈ Journal of food engineering 43 (2), 61-73, 2000 | 118 | 2000 |
| Computational fluid dynamics modelling and validation of the isothermal airflow in a forced convection oven P Verboven, N Scheerlinck, J De Baerdemaeker, BM Nicolaı̈ Journal of Food Engineering 43 (1), 41-53, 2000 | 117 | 2000 |
| Monte Carlo analysis as a tool to incorporate variation on experimental data in predictive microbiology F Poschet, AH Geeraerd, N Scheerlinck, BM Nicolaı, JF Van Impe Food microbiology 20 (3), 285-295, 2003 | 110 | 2003 |
| A respiration–diffusion model for ‘Conference’pears I: model development and validation J Lammertyn, N Scheerlinck, P Jancsók, BE Verlinden, BM Nicolaı Postharvest Biology and Technology 30 (1), 29-42, 2003 | 94 | 2003 |
| Uncertainty analysis and modelling of the starch index during apple fruit maturation A Peirs, N Scheerlinck, AB Perez, P Jancsók, BM Nicolaı̈ Postharvest biology and technology 26 (2), 199-207, 2002 | 87 | 2002 |
| Factors that affect tomato bruise development as a result of mechanical impact N Scheerlinck, M Desmet, J De Baerdemaeker Postharvest biology and technology 42 (3), 260-270, 2006 | 85 | 2006 |
| Determination of the diffusion coefficient of tissue, cuticle, cutin and wax of apple EA Veraverbeke, P Verboven, N Scheerlinck, ML Hoang, BM Nicolaı̈ Journal of Food Engineering 58 (3), 285-294, 2003 | 72 | 2003 |
| The local surface heat transfer coefficient in thermal food process calculations: a CFD approach P Verboven, BM Nicolaï, N Scheerlinck, J De Baerdemaeker Journal of food engineering 33 (1-2), 15-35, 1997 | 69 | 1997 |
| Starch index determination of apple fruit by means of a hyperspectral near infrared reflectance imaging system A Peirs, N Scheerlinck, J De Baerdemaeker, BM Nicolaï Journal of near infrared spectroscopy 11 (5), 379-389, 2003 | 68 | 2003 |
| Ascorbic acid mapping to study core breakdown development in ‘Conference’pears C Franck, M Baetens, J Lammertyn, N Scheerlinck, MW Davey, ... Postharvest Biology and Technology 30 (2), 133-142, 2003 | 66 | 2003 |
| Fuzzy finite element analysis of heat conduction problems with uncertain parameters BM Nicolai, JA Egea, N Scheerlinck, JR Banga, AK Datta Journal of Food Engineering 103 (1), 38-46, 2011 | 65 | 2011 |
| Estimation of effective diffusivity of pear tissue and cuticle by means of a numerical water diffusion model TA Nguyen, P Verboven, N Scheerlinck, S Vandewalle, BM Nicolaï Journal of Food Engineering 72 (1), 63-72, 2006 | 62 | 2006 |
| Numerical analysis of the propagation of random parameter fluctuations in time and space during thermal food processes BM Nicolai, P Verboven, N Scheerlinck, J De Baerdemaeker Journal of Food Engineering 38 (3), 259-278, 1998 | 60 | 1998 |
| Finite element computation of unsteady phase change heat transfer during freezing or thawing of food using a combined enthalpy and Kirchhoff transform method N Scheerlinck, P Verboven, KA Fikiin, J De Baerdemaeker, BM Nicolaï Transactions of the ASAE 44 (2), 429, 2001 | 56 | 2001 |
Bart NicolaiProfessor of Biosystems Engineering, KU Leuven在 kuleuven.be 的电子邮件经过验证
