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Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): Experimental kinetics and modeling

Ultrasonics sonochemistry, 2015-01, Vol.22, p.506-514

2015

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Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach

Carbohydrate polymers, 2014-06, Vol.106, p.179-189

2014

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Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa)

Food and bioprocess technology, 2024-02, Vol.17 (2), p.440-451

2024

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Use of exponential, Page's and diffusional models to simulate the drying kinetics of kiwi fruit

Journal of food engineering, 2005-02, Vol.66 (3), p.323-328

2005

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Ultrasound-assisted extraction of hemicelluloses from grape pomace using response surface methodology

Carbohydrate polymers, 2016-03, Vol.138, p.180-191

2016

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Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems

Food science & technology, 2010-12, Vol.43 (10), p.1580-1586

2010

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Application of an Alginate–Chitosan Edible Film on Figs (Ficus carica): Effect on Bioactive Compounds and Antioxidant Capacity

Food and bioprocess technology, 2019-03, Vol.12 (3), p.499-511

2019

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Effect of different drying procedures on physicochemical properties and flow behavior of Aloe vera (Aloe barbadensis Miller) gel

Food science & technology, 2016-12, Vol.74, p.378-386

2016

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Improvement of the Quality and the Shelf Life of Figs (Ficus carica) Using an Alginate–Chitosan Edible Film

Food and bioprocess technology, 2016-12, Vol.9 (12), p.2114-2124

2016

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In vitro dynamics and mechanisms of cefiderocol resistance development in wild-type, mutator and XDR Pseudomonas aeruginosa

Journal of antimicrobial chemotherapy, 2023-07, Vol.78 (7), p.1785-1794

2023

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Moisture profiles in cheese drying determined by TD-NMR: Mathematical modeling of mass transfer

Journal of food engineering, 2011-06, Vol.104 (4), p.525-531

2011

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Functional properties of pasteurized samples of Aloe barbadensis Miller: Optimization using response surface methodology

Food science & technology, 2012-07, Vol.47 (2), p.225-232

2012

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Effects of pasteurization on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis Miller

Carbohydrate polymers, 2011-10, Vol.86 (4), p.1675-1683

2011

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Effects of heat treatment and dehydration on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis Miller

Carbohydrate polymers, 2003-03, Vol.51 (4), p.397-405

2003

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Simultaneous Quantification of Fat and Water Content in Cheese by TD-NMR

Food and bioprocess technology, 2013-10, Vol.6 (10), p.2685-2694

2013

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Drying of orange skin: drying kinetics modelling and functional properties

Journal of food engineering, 2006-07, Vol.75 (2), p.288-295

2006

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EXTRA VIRGIN OLIVE OIL STORED IN DIFFERENT CONDITIONS: FOCUS ON DIGLYCERIDES

Italian journal of food science, 2015-01, Vol.27 (2), p.166-166

2015

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Compositional features of polysaccharides from Aloe vera ( Aloe barbadensis Miller) plant tissues

Carbohydrate polymers, 1999, Vol.39 (2), p.109-117

1999

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Mathematical Modeling of Moisture Distribution and Kinetics in Cheese Drying

Drying technology, 2012-09, Vol.30 (11-12), p.1247-1255

2012

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Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange ( Citrus aurantium v. Canoneta) by-products

Food chemistry, 2007, Vol.104 (3), p.1014-1024

2007

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Identification of behaviour patterns of viticultural regions according to their agroclimatic fingerprint and grape characteristics

Australian journal of grape and wine research, 2013-02, Vol.19 (1), p.53-61

2013

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Ultrasonic determination of the composition of a meat-based product

Journal of food engineering, 2003-07, Vol.58 (3), p.253-257

2003

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A Diffusional Model with a Moisture-Dependent Diffusion Coefficient

Drying technology, 2006-11, Vol.24 (11), p.1365-1372

2006

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Physical and sensory properties of model foods supplemented with cauliflower fiber

Journal of food science, 1997-07, Vol.62 (4), p.635-639

1997

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Water and salt diffusion during cheese ripening: effect of the external and internal resistances to mass transfer

Journal of food engineering, 2001-05, Vol.48 (3), p.269-275

2001

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Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): Experimental kinetics and modeling

Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach

Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa)

Use of exponential, Page's and diffusional models to simulate the drying kinetics of kiwi fruit

Ultrasound-assisted extraction of hemicelluloses from grape pomace using response surface methodology

Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems

Application of an Alginate–Chitosan Edible Film on Figs (Ficus carica): Effect on Bioactive Compounds and Antioxidant Capacity

Effect of different drying procedures on physicochemical properties and flow behavior of Aloe vera (Aloe barbadensis Miller) gel

Improvement of the Quality and the Shelf Life of Figs (Ficus carica) Using an Alginate–Chitosan Edible Film

In vitro dynamics and mechanisms of cefiderocol resistance development in wild-type, mutator and XDR Pseudomonas aeruginosa

Moisture profiles in cheese drying determined by TD-NMR: Mathematical modeling of mass transfer

Functional properties of pasteurized samples of Aloe barbadensis Miller: Optimization using response surface methodology

Effects of pasteurization on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis Miller

Effects of heat treatment and dehydration on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis Miller

Simultaneous Quantification of Fat and Water Content in Cheese by TD-NMR

Drying of orange skin: drying kinetics modelling and functional properties

EXTRA VIRGIN OLIVE OIL STORED IN DIFFERENT CONDITIONS: FOCUS ON DIGLYCERIDES

Compositional features of polysaccharides from Aloe vera ( Aloe barbadensis Miller) plant tissues

Mathematical Modeling of Moisture Distribution and Kinetics in Cheese Drying

Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange ( Citrus aurantium v. Canoneta) by-products

Identification of behaviour patterns of viticultural regions according to their agroclimatic fingerprint and grape characteristics

Ultrasonic determination of the composition of a meat-based product

A Diffusional Model with a Moisture-Dependent Diffusion Coefficient

Physical and sensory properties of model foods supplemented with cauliflower fiber

Water and salt diffusion during cheese ripening: effect of the external and internal resistances to mass transfer

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