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Open Access research that explores why technology innovation occurs

Strathprints makes available Open Access scholarly outputs by Hunter Centre for Entrepreneurship based within Strathclyde Business School. Particular research specialisms within the Hunter Centre include better understanding the dynamics of how new technologies and business models move from concept to market. This research aligns with another local specialism, 'entrepreneurial ecosystems', which seeks to codify the role of context and systemic influences on entrepreneurship.

Explore some of this Open Access research from Hunter Centre for Entrepreneurship. Or explore all Strathclyde Open Access research...

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Number of items: 6.

Article

Mishra, Puneet and Nordon, Alison and Mohd Asaari, Mohd Shahrimie and Lian, Guoping and Redfern, Sally (2019) Fusing spectral and textural information in near-infrared hyperspectral imaging to improve green tea classification modelling. Journal of Food Engineering, 249. pp. 40-47. ISSN 0260-8774

Mishra, Puneet and Nordon, Alison and Tschannerl, Julius and Lian, Guoping and Redfern, Sally and Marshall, Stephen (2018) Near-infrared hyperspectral imaging for non-destructive classification of commercial tea products. Journal of Food Engineering, 238. pp. 70-77. ISSN 0260-8774

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark and Vieira, Joselio (2009) Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates. Journal of Food Engineering, 91 (4). pp. 571-581. ISSN 0260-8774

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark and Vieira, Joselio (2008) Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. Journal of Food Engineering, 89 (2). pp. 128-136. ISSN 0260-8774

Schaschke, C.J. and Abid, S. and Fletcher, I. and Heslop, M.J. (2008) Evaluation of a falling sinker-type viscometer at high pressure using edible oil. Journal of Food Engineering, 87 (1). pp. 51-58. ISSN 0260-8774

Afoakwa, E.O. and Paterson, A. and Fowler, M. and Vieira, J. (2008) Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering, 87 (2). pp. 181-190. ISSN 0260-8774

This list was generated on Wed Nov 30 07:38:40 2022 GMT.