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Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice

Food chemistry, 2016-11, Vol.210, p.422-427

2016

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Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods

Food chemistry, 2013-12, Vol.141 (3), p.2649-2655

2013

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Reduced retort processing time improves canning quality of fast‐cooking dry beans (Phaseolus vulgaris L.)

Journal of the science of food and agriculture, 2020-08, Vol.100 (10), p.3995-4004

2020

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Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries

Journal of food protection, 2023-02, Vol.86 (2), p.100032-100032, Article 100032

2023

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Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage

Food research international, 2017-04, Vol.94, p.29-35

2017

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Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry (Vaccinium corymbosum L.) juice

Food science & technology, 2018-06, Vol.92, p.127-132

2018

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Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review

Legume science, 2024-06, Vol.6 (2), p.n/a

2024

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Modeling the Effect of Temperature and Water Activity on the Thermal Resistance of Salmonella Enteritidis PT 30 in Wheat Flour

Journal of food protection, 2016-12, Vol.79 (12), p.2058-2065

2016

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Inverse method to sequentially estimate temperature-dependent thermal conductivity of cherry pomace during nonisothermal heating

Journal of food engineering, 2014-04, Vol.127, p.16-23

2014

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Modeling the Effects of Product Temperature, Product Moisture, and Process Humidity on Thermal Inactivation of Salmonella in Pistachios during Hot-Air Heating

Journal of food protection, 2021-01, Vol.84 (1), p.47-57

2021

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Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating

Journal of food engineering, 2017-04, Vol.198, p.54-62

2017

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Rapid Inverse Method to Measure Thermal Diffusivity of Low‐Moisture Foods

Journal of food science, 2017-02, Vol.82 (2), p.420-428

2017

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Modeling inactivation kinetics for Enterococcus faecium on the surface of peanuts during convective dry roasting

Food research international, 2021-12, Vol.150 (Pt B), p.110766-110766, Article 110766

2021

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Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches

Legume science, 2024-03, Vol.6 (1), p.n/a

2024

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Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review

Legume science, 2022-03, Vol.4 (1), p.n/a

2022

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A review of lentil (Lens culinaris Medik) value chain: Postharvest handling, processing, and processed products

Legume science, 2023-06, Vol.5 (2), p.n/a

2023

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A novel instrument for rapid measurement of temperature-dependent thermal properties of conduction-heated food up to 140 °C

Journal of food engineering, 2016-12, Vol.191, p.19-27

2016

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Optimal Design of Complementary Experiments for Parameter Estimation at Elevated Temperature of Food Processing

Foods, 2022-08, Vol.11 (17), p.2611

2022

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Parameter Estimation in Food Science

Annual review of food science and technology, 2013-01, Vol.4 (1), p.401-422

2013

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Construction of A New Dose-Response Model for Staphylococcus aureus Considering Growth and Decay Kinetics on Skin

Pathogens (Basel), 2019-11, Vol.8 (4), p.253

2019

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Dietary Supplementation with Watermelon Pomace Juice Enhances Arginine Availability and Ameliorates the Metabolic Syndrome in Zucker Diabetic Fatty Rats

The Journal of nutrition, 2007-12, Vol.137 (12), p.2680-2685

2007

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Effect of microwave steamable bag design on the preservation of ascorbic acid and antioxidant capacity and on the physical properties of cooked frozen vegetables: A case study on broccoli (Brassica oleracea)

Food science & technology, 2017-09, Vol.83, p.165-171

2017

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Effects of Spray Drying on Antioxidant Capacity and Anthocyanidin Content of Blueberry By-Products

Journal of food science, 2011-09, Vol.76 (7), p.H156-H164

2011

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Impact of Process Temperature, Humidity, and Initial Product Moisture on Thermal Inactivation of Salmonella Enteritidis PT 30 on Pistachios during Hot-Air Heating

Journal of food protection, 2018-08, Vol.81 (8), p.1351-1356

2018

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Effect of amylose content on estimated kinetic parameters for a starch viscosity model

Journal of food engineering, 2013-01, Vol.114 (1), p.75-82

2013

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Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice

Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods

Reduced retort processing time improves canning quality of fast‐cooking dry beans (Phaseolus vulgaris L.)

Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries

Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage

Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry (Vaccinium corymbosum L.) juice

Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review

Modeling the Effect of Temperature and Water Activity on the Thermal Resistance of Salmonella Enteritidis PT 30 in Wheat Flour

Inverse method to sequentially estimate temperature-dependent thermal conductivity of cherry pomace during nonisothermal heating

Modeling the Effects of Product Temperature, Product Moisture, and Process Humidity on Thermal Inactivation of Salmonella in Pistachios during Hot-Air Heating

Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating

Rapid Inverse Method to Measure Thermal Diffusivity of Low‐Moisture Foods

Modeling inactivation kinetics for Enterococcus faecium on the surface of peanuts during convective dry roasting

Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches

Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review

A review of lentil (Lens culinaris Medik) value chain: Postharvest handling, processing, and processed products

A novel instrument for rapid measurement of temperature-dependent thermal properties of conduction-heated food up to 140 °C

Optimal Design of Complementary Experiments for Parameter Estimation at Elevated Temperature of Food Processing

Parameter Estimation in Food Science

Construction of A New Dose-Response Model for Staphylococcus aureus Considering Growth and Decay Kinetics on Skin

Dietary Supplementation with Watermelon Pomace Juice Enhances Arginine Availability and Ameliorates the Metabolic Syndrome in Zucker Diabetic Fatty Rats

Effect of microwave steamable bag design on the preservation of ascorbic acid and antioxidant capacity and on the physical properties of cooked frozen vegetables: A case study on broccoli (Brassica oleracea)

Effects of Spray Drying on Antioxidant Capacity and Anthocyanidin Content of Blueberry By-Products

Impact of Process Temperature, Humidity, and Initial Product Moisture on Thermal Inactivation of Salmonella Enteritidis PT 30 on Pistachios during Hot-Air Heating

Effect of amylose content on estimated kinetic parameters for a starch viscosity model

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