Blutinger, J.D., Meijers, Y., Lipson, H. (2019). Selective laser broiling of Atlantic salmon. Food Research International.
Kwatkowski, R., Lipson, H. (2019). Task-agnostic self-modeling machines. Science Robotics.
Stute, F., Mici, J., Chamberlain, L., Lipson, H. (2018). Digital wood: 3D internal color texture mapping. 3D Printing and Additive Manufacturing, 5 (4), 285-291.
Blutinger, J.D., Meijers, Y., Chen, P.Y., Zheng, C., Grinspun, E., & Lipson, H. (2018). Characterization of CO2 laser browning of dough. Innovative Food Science & Emerging Technologies.
Hertafeld, E., Zhang, C., Jin, Z., Jakub, A., Russell, K., Lakehal, Y., Andreyeva, K., Bangalore, S.N., Mezquita, J., Blutinger, J.D., Lipson, H. (2018). Multi-material three-dimensional food printing with simultaneous infrared cooking. 3D Printing and Additive Manufacturing.
Chen, P.Y., Blutinger, J.D., Meijers, Y., Zheng, C., Grinspun, E., & Lipson, H. (2019). Visual modeling of laser-induced dough browning. Journal of Food Engineering, 243, 9-21.
Blutinger, J.D., Meijers, Y., Chen, P.Y., Zheng, C., Grinspun, E., & Lipson, H. (2018). Characterization of dough baked via blue laser. Journal of Food Engineering, 232, 56-64.
Kwatkowski, R., Lipson, H. (2019). Task-agnostic self-modeling machines. Science Robotics.
Stute, F., Mici, J., Chamberlain, L., Lipson, H. (2018). Digital wood: 3D internal color texture mapping. 3D Printing and Additive Manufacturing, 5 (4), 285-291.
Blutinger, J.D., Meijers, Y., Chen, P.Y., Zheng, C., Grinspun, E., & Lipson, H. (2018). Characterization of CO2 laser browning of dough. Innovative Food Science & Emerging Technologies.
Hertafeld, E., Zhang, C., Jin, Z., Jakub, A., Russell, K., Lakehal, Y., Andreyeva, K., Bangalore, S.N., Mezquita, J., Blutinger, J.D., Lipson, H. (2018). Multi-material three-dimensional food printing with simultaneous infrared cooking. 3D Printing and Additive Manufacturing.
Chen, P.Y., Blutinger, J.D., Meijers, Y., Zheng, C., Grinspun, E., & Lipson, H. (2019). Visual modeling of laser-induced dough browning. Journal of Food Engineering, 243, 9-21.
Blutinger, J.D., Meijers, Y., Chen, P.Y., Zheng, C., Grinspun, E., & Lipson, H. (2018). Characterization of dough baked via blue laser. Journal of Food Engineering, 232, 56-64.
