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Effect of photochemical UV/riboflavin‐mediated cross‐links on different properties of fish gelatin films

Journal of food process engineering, 2017-10, Vol.40 (5), p.n/a

2017

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Modeling non‐isothermal pathogen inactivation during liquid foods processing by pulsed light technology

Journal of food process engineering, 2024-01, Vol.47 (1), p.n/a

2024

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Microencapsulation of Turmeric Oleoresin by Spray Drying and In Vitro Release Studies of Microcapsules

Journal of food process engineering, 2015-02, Vol.38 (1), p.37-48

2015

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Perceptual Color Film Restoration

SMPTE motion imaging journal, 2010-11, Vol.119 (8), p.33-41

2010

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Optimization of continuous flow pulsed light system process parameters for microbial inactivation in tender coconut water, pineapple and orange juice

Journal of food process engineering, 2023-03, Vol.46 (3), p.n/a

2023

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Effect of Emulsification Process on Multiple Lipid Particles Encapsulating Both Coenzyme Q10 and Tea Polyphenols

Journal of food process engineering, 2015-03, Vol.38 (2), p.144-154

2015

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Study on Residual Oil Recovery from Empty Fruit Bunch by Combination of Water and Steam Process

Journal of food process engineering, 2015-08, Vol.38 (4), p.385-394

2015

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Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety

Journal of food process engineering, 2022-10, Vol.45 (10), p.n/a

2022

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Thermoplastic Starch: A Possible Biodegradable Food Packaging Material—A Review

Journal of food process engineering, 2017-06, Vol.40 (3), p.np-n/a

2017

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Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper (Capsicum annuum L.) powder

Journal of food process engineering, 2022-02, Vol.45 (2), p.n/a

2022

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Pulsed light treatment of water enriched with short‐chain fructooligosaccharides

Journal of food process engineering, 2024-05, Vol.47 (5), p.n/a

2024

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Evaluating the impact of pulsed light treatment on microbial and enzyme inactivation and quality attributes in fresh‐cut watermelon

Journal of food process engineering, 2024-05, Vol.47 (5), p.n/a

2024

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Effect of pulsed ultraviolet light on the degree of antigenicity and hydrolysis in cow's milk proteins

Journal of food process engineering, 2024-05, Vol.47 (5), p.n/a

2024

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Efficacy of photoactivated curcumin to decontaminate food surfaces under blue light emitting diode

Journal of food process engineering, 2019-05, Vol.42 (3), p.n/a

2019

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Advances in loquat post‐harvest preservation and the application of nanotechnology for its active packaging

Journal of food process engineering, 2024-01, Vol.47 (1), p.n/a

2024

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Pulsed light processing of low sugar, added fiber RTD mango beverage

Journal of food process engineering, 2024-03, Vol.47 (3), p.n/a

2024

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UV‐C treatment on the safety of skim milk: Effect on microbial inactivation and cytotoxicity evaluation

Journal of food process engineering, 2019-06, Vol.42 (4), p.n/a

2019

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Patulin degradation and cytotoxicity evaluation of UV irradiated apple juice using human peripheral blood mononuclear cells

Journal of food process engineering, 2017-12, Vol.40 (6), p.n/a

2017

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Preserving Strawberry Quality by Employing Novel Food Preservation and Processing Techniques - Recent Updates and Future Scope - An Overview

Journal of food process engineering, 2015-12, Vol.38 (6), p.536-554

2015

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UV‐C Irradiation of Freshly Squeezed Grape Juice and Modeling Inactivation Kinetics

Journal of food process engineering, 2014-08, Vol.37 (4), p.438-449

2014

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Novel colorimetric sensor array for Chinese rice wine evaluation based on color reactions of flavor compounds

Journal of food process engineering, 2021-12, Vol.44 (12), p.n/a

2021

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Spectral classification of lettuce cadmium stress based on information fusion and VISSA‐GOA‐SVM algorithm

Journal of food process engineering, 2019-08, Vol.42 (5), p.n/a

2019

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Drying characteristics of amla candy in solar tunnel greenhouse dryer

Journal of food process engineering, 2018-10, Vol.41 (6), p.n/a

2018

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Study on pesticide residues classification of lettuce leaves based on polarization spectroscopy

Journal of food process engineering, 2018-12, Vol.41 (8), p.n/a

2018

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Inactivation of Escherichia coli and Salmonella in liquid egg white by pulsed UV light and its effects on quality

Journal of food process engineering, 2020-05, Vol.43 (5), p.n/a

2020

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Effect of photochemical UV/riboflavin‐mediated cross‐links on different properties of fish gelatin films

Modeling non‐isothermal pathogen inactivation during liquid foods processing by pulsed light technology

Microencapsulation of Turmeric Oleoresin by Spray Drying and In Vitro Release Studies of Microcapsules

Perceptual Color Film Restoration

Optimization of continuous flow pulsed light system process parameters for microbial inactivation in tender coconut water, pineapple and orange juice

Effect of Emulsification Process on Multiple Lipid Particles Encapsulating Both Coenzyme Q10 and Tea Polyphenols

Study on Residual Oil Recovery from Empty Fruit Bunch by Combination of Water and Steam Process

Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety

Thermoplastic Starch: A Possible Biodegradable Food Packaging Material—A Review

Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper (Capsicum annuum L.) powder

Pulsed light treatment of water enriched with short‐chain fructooligosaccharides

Evaluating the impact of pulsed light treatment on microbial and enzyme inactivation and quality attributes in fresh‐cut watermelon

Effect of pulsed ultraviolet light on the degree of antigenicity and hydrolysis in cow's milk proteins

Efficacy of photoactivated curcumin to decontaminate food surfaces under blue light emitting diode

Advances in loquat post‐harvest preservation and the application of nanotechnology for its active packaging

Pulsed light processing of low sugar, added fiber RTD mango beverage

UV‐C treatment on the safety of skim milk: Effect on microbial inactivation and cytotoxicity evaluation

Patulin degradation and cytotoxicity evaluation of UV irradiated apple juice using human peripheral blood mononuclear cells

Preserving Strawberry Quality by Employing Novel Food Preservation and Processing Techniques - Recent Updates and Future Scope - An Overview

UV‐C Irradiation of Freshly Squeezed Grape Juice and Modeling Inactivation Kinetics

Novel colorimetric sensor array for Chinese rice wine evaluation based on color reactions of flavor compounds

Spectral classification of lettuce cadmium stress based on information fusion and VISSA‐GOA‐SVM algorithm

Drying characteristics of amla candy in solar tunnel greenhouse dryer

Study on pesticide residues classification of lettuce leaves based on polarization spectroscopy

Inactivation of Escherichia coli and Salmonella in liquid egg white by pulsed UV light and its effects on quality

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