Principles and applications of sous vide processed foods PG Creed, W Reeve Ghazala, S. ed., Sous Vide and Cook-Chill Processing for the Food Industry …, 1998 | 166* | 1998 |
The sensory and nutritional quality of 'sous vide' foods PG Creed Food Control 6 (1), 45-52, 1995 | 110 | 1995 |
The potential of foodservice systems for satisfying consumer needs PG Creed Innovative Food Science & Emerging Technologies 2 (3), 219-227, 2001 | 97 | 2001 |
Sensory and nutritional aspects of sous vide processed foods PG Creed Sous Vide and Cook–Chill Processing for the Food Industry, 57-88, 1998 | 95 | 1998 |
Heat transfer during the freezing of liver in a plate freezer PG Creed, SJ James Journal of Food Science 50 (2), 285-288, 1985 | 48 | 1985 |
Effect of cooking method and variety on the sensory quality of rice DG Crowhurst, PG Creed Food Service Technology 1 (3), 133-140, 2001 | 46 | 2001 |
Air thawing of beef quarters SJ James, PG Creed, TA Roberts Journal of the Science of Food and Agriculture 28 (12), 1109-1119, 1977 | 23 | 1977 |
'The quality experience' in the food service industry BJ Pierson, WG Reeve, PG Creed Food quality and preference 6 (3), 209-213, 1995 | 21 | 1995 |
Predicting thawing time of frozen boneless beef blocks PG Creed, SJ James International Journal of Refrigeration 4 (6), 355-358, 1981 | 18 | 1981 |
Sous vide-an overview of the process PG Creed Ready meals: the revolution in convenience, 2000 | 16 | 2000 |
The determination of freezing time of boxed meat blocks SJ James, C PG, C Bailey | 16 | 1978 |
The freezing times of liver in a vertical plate freezer PG Creed, SJ James Progress in Refrigeration Science and Technology, Proceedings of the XVI …, 1983 | 15 | 1983 |
Quality and Safety of Frozen Ready Meals PG Creed Handbook of Frozen Food Processing and Packaging., 459-479, 2006 | 13 | 2006 |
A comparison of the acceptability to student consumers of three food products retailed at three ‘quality’levels T Mann, WG Reeve, PG Creed Food Service Technology 2 (1), 13-18, 2002 | 13 | 2002 |
A Study of the Sensory Characteristics of Food produced by the Sous Vide system: the measure of pleasure. PG Creed Bournemouth University, 1998 | 13 | 1998 |
Effect of air speed, temperature and carcass weight on the cooling rates and weight losses of goat carcasses A Gigiel, PG Creed International journal of refrigeration 10 (5), 305-306, 1987 | 13 | 1987 |
Chilling and freezing of prepared consumer foods PG Creed Advances in food refrigeration, 422-455, 2001 | 12 | 2001 |
Sensory and nutritional aspects of sous vide processed foods.[w:] Ghazala S.(red.): Sous Vide and Cook-Chill Processing for the Food Industry PG Creed Aspen Publishers, Inc 57, 84, 1998 | 10 | 1998 |
A survey of commercial meat block freezing in the United Kingdom and Eire PG Creed, SJ James International Journal of Refrigeration 4 (6), 348-354, 1981 | 9 | 1981 |
Predicting thawing time of frozen beef fore and hindquarters SJ James, PG Creed International Journal of Refrigeration 3 (4), 237-240, 1980 | 9 | 1980 |