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Shelf-Life Management and Ripening Assessment of 'Hass' Avocado ( Persea americana ) Using Deep Learning Approaches

Foods, 2024-04, Vol.13 (8), p.1150

2024

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Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life

Journal of food science and technology, 2015-08, Vol.52 (8), p.5066-5074

2015

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Application of Ultrasound Treatments in the Processing and Production of High-Quality and Safe-to-Drink Kiwi Juice

Foods, 2024-01, Vol.13 (2), p.328

2024

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Thermosonication Applied to Kiwi Peel: Impact on Nutritional and Microbiological Indicators

Foods, 2023-02, Vol.12 (3), p.622

2023

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New Approaches for Improving the Quality of Processed Fruits and Vegetables and Their By-Products

Foods, 2023-03, Vol.12 (7), p.1353

2023

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Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces

Foods, 2022-09, Vol.11 (17), p.2676

2022

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A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation

Food engineering reviews, 2013-06, Vol.5 (2), p.77-106

2013

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Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (Brassica oleracea L. ssp. Italica) during Blanching

Journal of agricultural and food chemistry, 2009-06, Vol.57 (12), p.5370-5375

2009

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Enhanced Solubility of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation

Foods, 2020-06, Vol.9 (6), p.703

2020

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Effect of Air‐Drying Temperature on the Quality and Bioactive Characteristics of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2485-2496

2015

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Microwave and Ultrasound Pre-Treatments for Drying of the "Rocha" Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Foods, 2021-04, Vol.10 (4), p.853

2021

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Multifunctionality of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation

Foods, 2022-02, Vol.11 (4), p.541

2022

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A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage

International journal of food science & technology, 2016-02, Vol.51 (2), p.381-388

2016

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Freeze-Drying Processes Applied to Melon Peel: Assessment of Physicochemical Attributes and Intrinsic Microflora Survival during Storage

Foods, 2022-05, Vol.11 (10), p.1499

2022

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Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato

Food and bioprocess technology, 2016-06, Vol.9 (6), p.924-935

2016

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Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators

Foods, 2021-03, Vol.10 (4), p.727

2021

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Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Journal of food quality, 2017-01, Vol.2017, p.1-9

2017

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Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion

Foods, 2022-04, Vol.11 (9), p.1272

2022

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Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala)

Food and bioprocess technology, 2016-05, Vol.9 (5), p.872-881

2016

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Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices

Food and bioprocess technology, 2017-04, Vol.10 (4), p.720-729

2017

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Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review

Food engineering reviews, 2016-06, Vol.8 (2), p.134-163

2016

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Thermal processing of food: Challenges, innovations and opportunities. A position paper

Food reviews international, 2023-08, Vol.39 (6), p.3344-3369

2023

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Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli ( Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions

International journal of refrigeration, 2011-12, Vol.34 (8), p.2136-2144

2011

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Kinetics of ethylene oxide desorption from sterilized materials

Journal of AOAC International, 2013-01, Vol.96 (1), p.33

2013

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Storage stability of an egg yolk cream formulation: texture and microbiological assessment

Journal of the science of food and agriculture, 2008-04, Vol.88 (6), p.1068-1073

2008

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Shelf-Life Management and Ripening Assessment of 'Hass' Avocado ( Persea americana ) Using Deep Learning Approaches

Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life

Application of Ultrasound Treatments in the Processing and Production of High-Quality and Safe-to-Drink Kiwi Juice

Thermosonication Applied to Kiwi Peel: Impact on Nutritional and Microbiological Indicators

New Approaches for Improving the Quality of Processed Fruits and Vegetables and Their By-Products

Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces

A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation

Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (Brassica oleracea L. ssp. Italica) during Blanching

Enhanced Solubility of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation

Effect of Air‐Drying Temperature on the Quality and Bioactive Characteristics of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Microwave and Ultrasound Pre-Treatments for Drying of the "Rocha" Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Multifunctionality of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation

A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage

Freeze-Drying Processes Applied to Melon Peel: Assessment of Physicochemical Attributes and Intrinsic Microflora Survival during Storage

Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato

Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators

Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion

Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala)

Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices

Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review

Thermal processing of food: Challenges, innovations and opportunities. A position paper

Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli ( Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions

Kinetics of ethylene oxide desorption from sterilized materials

Storage stability of an egg yolk cream formulation: texture and microbiological assessment

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