NC State University brick logo

Andy Hale

Biological & Agricultural Engineering

Link your ORCID

Andy Hale

Works (10)

Wang, M., Yuan, W., & Hale, A. (2016). Three-dimensional simulation of ultrasound-induced microalgal cell disruption. Applied Biochemistry and Biotechnology, 178(6), 1184–1195.

Source: NCSU Libraries

Gayo, J., & Hale, S. A. (2007). Detection and quantification of species authenticity and adulteration in crabmeat using visible and near-infrared spectroscopy. Journal of Agricultural and Food Chemistry, 55(3), 585–592. https://doi.org/10.1021/jf061801+

Source: NCSU Libraries

Gayo, J., Hale, S. A., & Blanchard, S. M. (2006). Quantitative analysis and detection of adulteration in crab meat using visible and near-infrared spectroscopy. Journal of Agricultural and Food Chemistry, 54(4), 1130–1136. https://doi.org/10.1021/jf051636i

Source: NCSU Libraries

Dodd, T. H., Hale, S. A., & Blanchard, S. M. (2004). Electronic nose analysis of tilapia storage. Transactions of the ASAE, 47(1), 135–140.

Source: NCSU Libraries

Bell, J. W., Farkas, B. E., Hale, S. A., & Lanier, T. C. (2002). Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle. Journal of Food Processing and Preservation, 26(4), 267–278. https://doi.org/10.1111/j.1745-4549.2002.tb00484.x

Source: NCSU Libraries

Zhang, J., Farkas, B. E., & Hale, S. A. (2002). Precooking and cooling of skipjack tuna (Katsuwonas pelamis): A numerical simulation. Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 35(7), 607. https://doi.org/10.1006/fstl.2002.0912

Source: NCSU Libraries

Zhang, J. R., Farkas, B. E., & Hale, S. A. (2001). Thermal properties of skipjack tuna (Katsuwonus pelamis). International Journal of Food Properties, 4(1), 81–90. https://doi.org/10.1081/JFP-100000345

Source: NCSU Libraries

Requena, D. D., Hale, S. A., Green, D. P., McClure, W. F., & Farkas, B. E. (1999). Detection of discoloration in thermally processed blue crab meat. Journal of the Science of Food and Agriculture, 79(5), 786–791. https://doi.org/10.1002/(SICI)1097-0010(199904)79:5<786::AID-JSFA253>3.0.CO;2-6

Source: NCSU Libraries

Kyereme, M., Hale, S. A., & Farkas, B. E. (1999). Modeling the temperature effect on the flow behavior of sweet potato puree. Journal of Food Process Engineering, 22(3), 235–247. https://doi.org/10.1111/j.1745-4530.1999.tb00483.x

Source: NCSU Libraries

Adelberg, J. W., Desamero, N. V., Hale, S. A., & Young, R. E. (1997). Long-term nutrient land water utilization during micropropagation of cattleya on a liquid/membrane system. Plant Cell, Tissue and Organ Culture, 48(1), 1–7. https://doi.org/10.1023/A:1005751030212

Source: NCSU Libraries