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Hyperspectral imaging – an emerging process analytical tool for food quality and safety control

Trends in food science & technology, 2007-12, Vol.18 (12), p.590-598

2007

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Alanine scan reveals modifiable residues in teixobactin

Chemical communications (Cambridge, England), 2017-10, Vol.53 (82), p.11357-11359

2017

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Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

Trends in food science & technology, 2007-04, Vol.18 (4), p.210-218

2007

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Hyperspectral imaging combined with principal component analysis for bruise damage detection on white mushrooms (Agaricus bisporus)

Journal of chemometrics, 2008-03, Vol.22 (3-4), p.259-267

2008

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Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms ( Agaricus bisporus spp.)

Journal of food engineering, 2008-05, Vol.86 (1), p.39-48

2008

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Underexpression of peroxisome proliferator-activated receptor (PPAR)γ in PAX8/PPARγ-negative thyroid tumours

British journal of cancer, 2004-08, Vol.91 (4), p.732-738

2004

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Inactivation of Escherichia coli in orange juice using ozone

Innovative food science & emerging technologies, 2009-10, Vol.10 (4), p.551-557

2009

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Modelling of stress due to shrinkage during drying of spaghetti

Journal of food engineering, 2003-05, Vol.57 (3), p.277-285

2003

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Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots

Journal of food engineering, 2007-04, Vol.79 (4), p.1196-1206

2007

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Extrinsic control parameters for ozone inactivation of Escherichia coli using a bubble column

Journal of applied microbiology, 2009-09, Vol.107 (3), p.830-837

2009

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The effects of nonthermal plasma on chemical quality of strawberries

Postharvest biology and technology, 2015-12, Vol.110, p.197-202

2015

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Comparative study of quality changes occurring on dehydration and rehydration of cooked chickpeas (Cicer arietinum L.) subjected to combined microwave-convective and convective hot air dehydration

Journal of food science, 2006-08, Vol.71 (6), p.E282-E289

2006

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Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration

Journal of food science, 2007-03, Vol.72 (2), p.E85-E93

2007

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Modeling of moisture profiles in paddy rice during drying mapped with magnetic resonance imaging

Chemical engineering journal (1996), 2002-02, Vol.86 (1), p.173-178

2002

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An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juice

Innovative food science & emerging technologies, 2019-05, Vol.53, p.63-69

2019

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Alanine scan reveals modifiable residues in teixobactinElectronic supplementary information (ESI) available. See DOI: 10.1039/c7cc03415f

2017-10

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Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions

International journal of food science & technology, 2001-03, Vol.36 (3), p.303-312

2001

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Assessing the effect of product variability on the management of the quality of mushrooms ( Agaricus bisporus)

Postharvest biology and technology, 2008-08, Vol.49 (2), p.247-254

2008

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Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions

Journal of the science of food and agriculture, 2013-08, Vol.93 (10), p.2556-2561

2013

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Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column

Food control, 2010, Vol.21 (12), p.1723-1730

2010

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Kinetic models of ascorbic acid thermal degradation during hot air drying of maltodextrin solutions

Journal of food engineering, 2001-03, Vol.47 (4), p.255-262

2001

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Stochastic approach to the modelling of water losses during osmotic dehydration and improved parameter estimation

International journal of food science & technology, 2001-03, Vol.36 (3), p.253-262

2001

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Modeling and parameter identification of a maltodextrin DE 12 drying process in a convection oven

Applied mathematical modelling, 2001-05, Vol.25 (6), p.449-462

2001

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Application of D-optimal design for determination of the influence of water content on the thermal degradation kinetics of ascorbic acid at low water contents

Journal of food engineering, 1998-10, Vol.38 (1), p.69-85

1998

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Calcium lactate washing treatments for salad-cut Iceberg lettuce: Effect of temperature and concentration on quality retention parameters

Food research international, 2005-01, Vol.38 (7), p.729-740

2005

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Hyperspectral imaging – an emerging process analytical tool for food quality and safety control

Alanine scan reveals modifiable residues in teixobactin

Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

Hyperspectral imaging combined with principal component analysis for bruise damage detection on white mushrooms (Agaricus bisporus)

Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms ( Agaricus bisporus spp.)

Underexpression of peroxisome proliferator-activated receptor (PPAR)γ in PAX8/PPARγ-negative thyroid tumours

Inactivation of Escherichia coli in orange juice using ozone

Modelling of stress due to shrinkage during drying of spaghetti

Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots

Extrinsic control parameters for ozone inactivation of Escherichia coli using a bubble column

The effects of nonthermal plasma on chemical quality of strawberries

Comparative study of quality changes occurring on dehydration and rehydration of cooked chickpeas (Cicer arietinum L.) subjected to combined microwave-convective and convective hot air dehydration

Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration

Modeling of moisture profiles in paddy rice during drying mapped with magnetic resonance imaging

An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juice

Alanine scan reveals modifiable residues in teixobactinElectronic supplementary information (ESI) available. See DOI: 10.1039/c7cc03415f

Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions

Assessing the effect of product variability on the management of the quality of mushrooms ( Agaricus bisporus)

Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions

Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column

Kinetic models of ascorbic acid thermal degradation during hot air drying of maltodextrin solutions

Stochastic approach to the modelling of water losses during osmotic dehydration and improved parameter estimation

Modeling and parameter identification of a maltodextrin DE 12 drying process in a convection oven

Application of D-optimal design for determination of the influence of water content on the thermal degradation kinetics of ascorbic acid at low water contents

Calcium lactate washing treatments for salad-cut Iceberg lettuce: Effect of temperature and concentration on quality retention parameters

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