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Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit

Journal of food measurement & characterization, 2020-02, Vol.14 (1), p.353-365

2020

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Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid

Foods, 2023-10, Vol.12 (20), p.3837

2023

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Energy-saving new drying technology: Interval starting accessibility drying (ISAD) used to intensify dehydrofreezing efficiency

Drying technology, 2022-01, Vol.40 (2), p.284-298

2022

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Sun-Dried and Convective-Dried Octopus vulgaris Quality Parameters and Estimated Shelf Life During Ambient Temperature Storage

Journal of aquatic food product technology, 2024-07, Vol.33 (6), p.443-454

2024

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Energy saving and quality preservation through modulating time related conditions during interval drying of pumpkin (Cucurbita maxima)

Food and bioproducts processing, 2024-03, Vol.144, p.220-233

2024

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Non-Thermal Plasma for indoor air treatment: Toluene degradation in a corona discharge at ppbv levels

Chemical engineering research & design, 2017-02, Vol.118, p.194-205

2017

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Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits

Drying technology, 2019-06, Vol.37 (8), p.1028-1043

2019

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Structural and textural improvements of strawberry fruits by partial water removal prior to conventional freezing process

Journal of food measurement & characterization, 2022-10, Vol.16 (5), p.3344-3353

2022

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Study of interval infrared Airflow Drying: A case study of butternut (Cucurbita moschata)

Food science & technology, 2021-07, Vol.147, p.111486, Article 111486

2021

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Evaluating the Performances of Interval Starting Accessibility Drying (ISAD) through Protein and Total Polyphenol Contents of Blue Crabmeat (Portunus segnis)

Processes, 2021-10, Vol.9 (10), p.1698

2021

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Coupling Interval Hyper-Active Drying (IHAD) with Instant Controlled Pressure Drop (D.I.C.) to define new swell-drying processes

Drying technology, 2024-02, Vol.42 (3), p.462-476

2024

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Assessing the Physiochemical and Sensorial Quality of Pea Sauce Canned in Plastic Trays vs. Metal Cans

Processes, 2024-08, Vol.12 (8), p.1657

2024

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Dried tomato pomace in rabbit nutrition: effects on carcass characteristics and meat quality

Turkish journal of veterinary and animal sciences, 2021

2021

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Effect of Drying and Grinding on Biochemical and Functional Properties of Deglet Nour Date Fruit Powder

International Journal of Innovative Approaches in Agricultural Research, 2024-03, Vol.8 (1), p.15-30

2024

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New Emerging Technique to Intensify Convective Air Drying Process: Impact of Interval Starting Accessibility Drying (ISAD) on Quality Attributes of Strawberries Fruits

International Journal of Innovative Approaches in Agricultural Research, 2023-09, Vol.7 (3), p.252-259

2023

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Développement d’un procédé pour l’épuration de l’air intérieur par couplage de la décharge couronne et de l’adsorption

Pollution atmosphérique, 2016-11 (N°231 - 232)

2016

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Combined Effects of Osmotic Dehydration and Convective Air Drying on Kaddid Meats: Kinetics and Quality

Drying technology, 2011-10, Vol.29 (13), p.1571-1579

2011

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Développement d’un procédé pour l’épuration de l’air intérieur par couplage de la décharge couronne et de l’adsorption

Pollution atmosphérique, 2016 (N°231 - 232)

2016

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Effects of time related operating conditions on the effective drying time and drying rate during interval IR drying of squash (Cucurbita moschata)

South Florida Journal of Development, 2024-01, Vol.5 (1), p.285-295

2024

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Optimizing Heat Treatment for Quality Enhancement of Canned Pea Sauce Dishes

International Journal of Innovative Approaches in Agricultural Research, 2024-09, Vol.8 (3), p.244-262

2024

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Legume Flour Enrichment of Cereal Products: Effects on Consumer Perception and Physical Quality

Acta Scientifci Nutritional Health, 2022-01, Vol.6 (1), p.3-14

2022

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Development of a controlled bioconversion process for the recovery of chitosan from blue crab (Portunus segnis) exoskeleton

Food hydrocolloids, 2018-04, Vol.77, p.534-548

2018

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7-Ketocholesterol and 7β-hydroxycholesterol: In vitro and animal models used to characterize their activities and to identify molecules preventing their toxicity

Biochemical pharmacology, 2020-03, Vol.173, p.113648-113648, Article 113648

2020

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Thymus atlanticus: A Source of Nutrients with Numerous Health Benefits and Important Therapeutic Potential for Age-Related Diseases

Nutrients, 2023-09, Vol.15 (18), p.4077

2023

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Current advances in phytosterol free forms and esters: Classification, biosynthesis, chemistry, and detection

Steroids, 2024-12, Vol.212, p.109520, Article 109520

2024

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Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit

Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid

Energy-saving new drying technology: Interval starting accessibility drying (ISAD) used to intensify dehydrofreezing efficiency

Sun-Dried and Convective-Dried Octopus vulgaris Quality Parameters and Estimated Shelf Life During Ambient Temperature Storage

Energy saving and quality preservation through modulating time related conditions during interval drying of pumpkin (Cucurbita maxima)

Non-Thermal Plasma for indoor air treatment: Toluene degradation in a corona discharge at ppbv levels

Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits

Structural and textural improvements of strawberry fruits by partial water removal prior to conventional freezing process

Study of interval infrared Airflow Drying: A case study of butternut (Cucurbita moschata)

Evaluating the Performances of Interval Starting Accessibility Drying (ISAD) through Protein and Total Polyphenol Contents of Blue Crabmeat (Portunus segnis)

Coupling Interval Hyper-Active Drying (IHAD) with Instant Controlled Pressure Drop (D.I.C.) to define new swell-drying processes

Assessing the Physiochemical and Sensorial Quality of Pea Sauce Canned in Plastic Trays vs. Metal Cans

Dried tomato pomace in rabbit nutrition: effects on carcass characteristics and meat quality

Effect of Drying and Grinding on Biochemical and Functional Properties of Deglet Nour Date Fruit Powder

New Emerging Technique to Intensify Convective Air Drying Process: Impact of Interval Starting Accessibility Drying (ISAD) on Quality Attributes of Strawberries Fruits

Développement d’un procédé pour l’épuration de l’air intérieur par couplage de la décharge couronne et de l’adsorption

Combined Effects of Osmotic Dehydration and Convective Air Drying on Kaddid Meats: Kinetics and Quality

Développement d’un procédé pour l’épuration de l’air intérieur par couplage de la décharge couronne et de l’adsorption

Effects of time related operating conditions on the effective drying time and drying rate during interval IR drying of squash (Cucurbita moschata)

Optimizing Heat Treatment for Quality Enhancement of Canned Pea Sauce Dishes

Legume Flour Enrichment of Cereal Products: Effects on Consumer Perception and Physical Quality

Development of a controlled bioconversion process for the recovery of chitosan from blue crab (Portunus segnis) exoskeleton

7-Ketocholesterol and 7β-hydroxycholesterol: In vitro and animal models used to characterize their activities and to identify molecules preventing their toxicity

Thymus atlanticus: A Source of Nutrients with Numerous Health Benefits and Important Therapeutic Potential for Age-Related Diseases

Current advances in phytosterol free forms and esters: Classification, biosynthesis, chemistry, and detection

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