M. Swain

Reducing food’s environmental impacts through producers and consumers

Remarks on Various Applications of Microwave Energy

Silage review: Factors affecting dry matter and quality losses in silages

Microwave food processing—A review

Infrared thermography for condition monitoring – A review

Resistant starch in food: a review

The food cold-chain and climate change

Effect of door opening and defrost cycle on a freezer with phase change panels

Microwave expansion of imitation cheese containing resistant starch

Microwave applications to oil sands and petroleum: A review

Review on building energy performance improvement using phase change materials

Food systems are responsible for a third of global anthropogenic GHG emissions

Applications of thermal imaging in food quality and safety assessment

Climate Change and Food Systems

Review on phase change materials (PCMs) for cold thermal energy storage applications

Design and development of apparatus to provide repeatable surface temperature–time treatments on inoculated food samples

Energy consumption in the UK food chill chain – primary chilling

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

Measurement and prediction of air movement through doorways in refrigerated rooms

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