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

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

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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Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage

Journal of food engineering, 2013-02, Vol.114 (3), p.338-345

2013

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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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Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction

International journal of food microbiology, 2019-09, Vol.305, p.108257-108257, Article 108257

2019

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Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries

Journal of food engineering, 2012-02, Vol.108 (3), p.417-426

2012

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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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Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress

Journal of food engineering, 2011-07, Vol.105 (2), p.277-282

2011

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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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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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Carob bean (Ceratonia siliqua L.): A new perspective for functional food

Trends in food science & technology, 2021-08, Vol.114, p.310-322

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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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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Modelling colour changes during the caramelisation reaction

Journal of food engineering, 2007-12, Vol.83 (4), p.483-491

2007

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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

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

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

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

Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage

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

Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction

Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries

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

Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress

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

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)

Carob bean (Ceratonia siliqua L.): A new perspective for functional food

Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties 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

Modelling colour changes during the caramelisation reaction

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