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Determining degree of roasting in cocoa beans by artificial neural network (ANN)‐based electronic nose system and gas chromatography/mass spectrometry (GC/MS)

Journal of the science of food and agriculture, 2018-08, Vol.98 (10), p.3851-3859

2018

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Inactivation of Vegetative Cells by Continuous High-Pressure Processing: New Insights on the Contribution of Thermal Effects and Release Device

Journal of food science, 2011-09, Vol.76 (7), p.E525-E529

2011

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Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast

Journal of food science, 2020-10, Vol.85 (10), p.3020-3025

2020

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Effects of steam‐microwave blanching and different drying processes on drying characteristics and quality attributes of Thunbergia laurifolia Linn. leaves

Journal of the science of food and agriculture, 2017-08, Vol.97 (10), p.3211-3219

2017

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Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying

Journal of the science of food and agriculture, 2013-04, Vol.93 (6), p.1499-1504

2013

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Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling

Journal of texture studies, 2023-02, Vol.54 (1), p.115-126

2023

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Changes during storage of dried Moringa oleifera leaves prepared by heat pump-assisted dehumidified air drying

International journal of food science & technology, 2015-05, Vol.50 (5), p.1224-1233

2015

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Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice

Journal of the science of food and agriculture, 2013-10, Vol.93 (13), p.3304-3311

2013

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Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent

Journal of the science of food and agriculture, 2019-01, Vol.99 (2), p.816-823

2019

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Effects of oil content on the sensory, textural, and physical properties of pecan butter (Carya illinoinensis)

Journal of texture studies, 2018-06, Vol.49 (3), p.286-292

2018

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Chemical changes in almonds throughout storage: modeling the effects of common industry practices

International journal of food science & technology, 2019-06, Vol.54 (6), p.2190-2198

2019

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Effects of Storage Conditions on Consumer and Chemical Assessments of Raw ‘Nonpareil’ Almonds Over a Two‐Year Period

Journal of food science, 2018-03, Vol.83 (3), p.822-830

2018

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Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple

Journal of food science, 2018-01, Vol.83 (1), p.84-92

2018

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INFLUENCE OF OSMOTIC DEHYDRATION, RIPENESS AND FROZEN STORAGE ON PHYSICOCHEMICAL PROPERTIES OF MANGO

Journal of food processing and preservation, 2010-10, Vol.34 (5), p.887-903

2010

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The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples

Journal of food science, 2018-12, Vol.83 (12), p.3019-3026

2018

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Effect of water blanching on phenolic compounds, antioxidant activities, enzyme inactivation, microbial reduction, and surface structure of samnamul (Aruncus dioicus var kamtschaticus)

International journal of food science & technology, 2020-04, Vol.55 (4), p.1754-1762

2020

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Electrostatic Spraying of Potassium Sorbate for the Reduction of Yeast and Molds on Cakes

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2171-2179

2015

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Quality factors, antioxidant activity, and sensory properties of jet-tube dried rabbiteye blueberries

Journal of the science of food and agriculture, 2013-06, Vol.93 (8), p.1887-1897

2013

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Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties

Journal of food science, 2009-06, Vol.74 (5), p.E278-E284

2009

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Impact of supercritical carbon dioxide turmeric extract on the oxidative stability of perilla oil

International journal of food science & technology, 2020-01, Vol.55 (1), p.183-191

2020

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Swelling Characteristics of Native and Chemically Modified Wheat Starches as a Function of Heating Temperature and Time

Die Stärke, 2004-05, Vol.56 (5), p.181-189

2004

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Effect of gluten content on recrystallisation kinetics and water mobility in wheat starch gels

Journal of the science of food and agriculture, 2004-03, Vol.84 (4), p.371-379

2004

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Changes during storage of dried M oringa oleifera leaves prepared by heat pump‐assisted dehumidified air drying

International journal of food science & technology, 2015-05, Vol.50 (5), p.1224-1233

2015

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Electrostatic Spraying of Potassium Sorbate for the Reduction of Yeast and Molds on Cakes: Electrostatic Spraying of Cakes

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2171-2179

2015

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Thermal and functional characteristics of defatted bovine heart using supercritical CO 2 and organic solvent

Journal of the science of food and agriculture, 2019-01, Vol.99 (2), p.816-823

2019

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Determining degree of roasting in cocoa beans by artificial neural network (ANN)‐based electronic nose system and gas chromatography/mass spectrometry (GC/MS)

Inactivation of Vegetative Cells by Continuous High-Pressure Processing: New Insights on the Contribution of Thermal Effects and Release Device

Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast

Effects of steam‐microwave blanching and different drying processes on drying characteristics and quality attributes of Thunbergia laurifolia Linn. leaves

Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying

Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling

Changes during storage of dried Moringa oleifera leaves prepared by heat pump-assisted dehumidified air drying

Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice

Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent

Effects of oil content on the sensory, textural, and physical properties of pecan butter (Carya illinoinensis)

Chemical changes in almonds throughout storage: modeling the effects of common industry practices

Effects of Storage Conditions on Consumer and Chemical Assessments of Raw ‘Nonpareil’ Almonds Over a Two‐Year Period

Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple

INFLUENCE OF OSMOTIC DEHYDRATION, RIPENESS AND FROZEN STORAGE ON PHYSICOCHEMICAL PROPERTIES OF MANGO

The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples

Effect of water blanching on phenolic compounds, antioxidant activities, enzyme inactivation, microbial reduction, and surface structure of samnamul (Aruncus dioicus var kamtschaticus)

Electrostatic Spraying of Potassium Sorbate for the Reduction of Yeast and Molds on Cakes

Quality factors, antioxidant activity, and sensory properties of jet-tube dried rabbiteye blueberries

Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties

Impact of supercritical carbon dioxide turmeric extract on the oxidative stability of perilla oil

Swelling Characteristics of Native and Chemically Modified Wheat Starches as a Function of Heating Temperature and Time

Effect of gluten content on recrystallisation kinetics and water mobility in wheat starch gels

Changes during storage of dried M oringa oleifera leaves prepared by heat pump‐assisted dehumidified air drying

Electrostatic Spraying of Potassium Sorbate for the Reduction of Yeast and Molds on Cakes: Electrostatic Spraying of Cakes

Thermal and functional characteristics of defatted bovine heart using supercritical CO 2 and organic solvent

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