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Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Journal of food process engineering, 2018-02, Vol.41 (1), p.n/a

2018

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Influence of nitrogen protection on the extraction yield and antioxidant activities of polyphenols by ultrasonic‐assisted extraction from rapeseed meal

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

2019

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Improvement of the polyphenol extraction from avocado peel by assisted ultrasound and microwaves

Journal of food process engineering, 2019-10, Vol.42 (6), p.n/a

2019

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Biopolymeric films based on whey protein isolate/lignin microparticles for waste recovery

Journal of food process engineering, 2021-01, Vol.44 (1), p.n/a

2021

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Importance and prior considerations for development and utilization of tea bags: A critical review

Journal of food process engineering, 2020-01, Vol.43 (1), p.n/a

2020

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Optimization of an extrusion process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch

Journal of food process engineering, 2020-11, Vol.43 (11), p.n/a

2020

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Application of cryogenic grinding pretreatment to enhance extractability of bioactive molecules from pumpkin seed cake

Journal of food process engineering, 2019-12, Vol.42 (8), p.n/a

2019

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Total phenolic content prediction in Flos Lonicerae using hyperspectral imaging combined with wavelengths selection methods

Journal of food process engineering, 2019-10, Vol.42 (6), p.n/a

2019

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Automatic system for grading banana using GLCM texture feature extraction and neural network arbitrations

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

2017

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Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch

Journal of food process engineering, 2021-06, Vol.44 (6), p.n/a

2021

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Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

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

2019

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Vacuum frying of fish tofu and effect on oil quality usage life

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

2017

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Calcium chloride impregnation of potato slices using ultrasound to reduce oil absorption during frying

Journal of food process engineering, 2021-01, Vol.44 (1), p.n/a

2021

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Rheology of gluten‐free dough and physical characteristics of bread with potato protein

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

2017

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Optimizing the Homogenizer‐Assisted Extraction (HAE) of Total Phenolic Compounds from Banana Peel

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

2017

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Production of cocoa and carob‐based drink powders by foam mat drying

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

2018

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Optimization and characteristics of extruded puffed snacks with Agaricus bisporus powder and rice flour

Journal of food process engineering, 2019-12, Vol.42 (8), p.n/a

2019

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Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace

Journal of food process engineering, 2017-08, Vol.40 (4), p.n/a

2017

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Extrusion cooking of gluten‐free whole grain flour blends

Journal of food process engineering, 2020-02, Vol.43 (2), p.n/a

2020

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Optimization of the porcine liver enzymatic hydrolysis conditions

Journal of food process engineering, 2020-04, Vol.43 (4), p.n/a

2020

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Selection and microencapsulation of myrosinase enzyme from broccoli sprouts of different varieties and characteristics evaluation

Journal of food process engineering, 2020-12, Vol.43 (12), p.n/a

2020

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Effect of microwave irradiation on the pasting, thermal, and rheological properties of cassava starch–sugar mixtures

Journal of food process engineering, 2020-08, Vol.43 (8), p.n/a

2020

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Statistical process control of the vertical form, fill and seal packaging machine in food industry

Journal of food process engineering, 2021-02, Vol.44 (2), p.n/a

2021

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Comparison of drying methods on drying efficiency and physicochemical quality of okra (Abelmoschus esculentus) cultivated in China

Journal of food process engineering, 2019-10, Vol.42 (6), p.n/a

2019

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Optimization of ultrasound assisted extraction of of goji berry (Lycium barbarum) fruits and evaluation of extracts' bioactivity

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

2017

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Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Influence of nitrogen protection on the extraction yield and antioxidant activities of polyphenols by ultrasonic‐assisted extraction from rapeseed meal

Improvement of the polyphenol extraction from avocado peel by assisted ultrasound and microwaves

Biopolymeric films based on whey protein isolate/lignin microparticles for waste recovery

Importance and prior considerations for development and utilization of tea bags: A critical review

Optimization of an extrusion process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch

Application of cryogenic grinding pretreatment to enhance extractability of bioactive molecules from pumpkin seed cake

Total phenolic content prediction in Flos Lonicerae using hyperspectral imaging combined with wavelengths selection methods

Automatic system for grading banana using GLCM texture feature extraction and neural network arbitrations

Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Vacuum frying of fish tofu and effect on oil quality usage life

Calcium chloride impregnation of potato slices using ultrasound to reduce oil absorption during frying

Rheology of gluten‐free dough and physical characteristics of bread with potato protein

Optimizing the Homogenizer‐Assisted Extraction (HAE) of Total Phenolic Compounds from Banana Peel

Production of cocoa and carob‐based drink powders by foam mat drying

Optimization and characteristics of extruded puffed snacks with Agaricus bisporus powder and rice flour

Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace

Extrusion cooking of gluten‐free whole grain flour blends

Optimization of the porcine liver enzymatic hydrolysis conditions

Selection and microencapsulation of myrosinase enzyme from broccoli sprouts of different varieties and characteristics evaluation

Effect of microwave irradiation on the pasting, thermal, and rheological properties of cassava starch–sugar mixtures

Statistical process control of the vertical form, fill and seal packaging machine in food industry

Comparison of drying methods on drying efficiency and physicochemical quality of okra (Abelmoschus esculentus) cultivated in China

Optimization of ultrasound assisted extraction of of goji berry (Lycium barbarum) fruits and evaluation of extracts' bioactivity

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