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The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple

Food chemistry, 2017-02, Vol.216, p.234-242

2017

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Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry

Journal of Chromatography A, 2014-08, Vol.1356, p.64-81

2014

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In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts

Food chemistry, 2015-02, Vol.168, p.225-232

2015

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Characterization of lipid emulsions during in vitro digestion in the presence of three types of nanocellulose

Journal of colloid and interface science, 2019-06, Vol.545, p.317-329

2019

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The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu

Foods, 2023-08, Vol.12 (16), p.3004

2023

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Pecan color change during storage: Kinetics and Modeling of the Processes

Current research in food science, 2022-01, Vol.5, p.261-271

2022

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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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Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content

Food research international, 2006-12, Vol.39 (10), p.1110-1118

2006

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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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Influence of nano-fibrillated cellulose (NFC) on starch digestion and glucose absorption

Carbohydrate polymers, 2018-09, Vol.196, p.146-153

2018

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Chemical and physical properties of vacuum-dried red beetroot (Beta vulgaris) powders compared to other drying methods

Drying technology, 2020-06, Vol.38 (9), p.1165-1174

2020

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Postharvest Reduction of Salmonella enterica on Tomatoes Using a Pelargonic Acid Emulsion

Foods, 2021-01, Vol.10 (1), p.178

2021

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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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Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion

Food chemistry, 2014-06, Vol.153, p.272-278

2014

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Determination of glass transitions in boiled candies by capacitance based thermal analysis (CTA) and genetic algorithm (GA)

Journal of food engineering, 2017-01, Vol.193, p.68-75

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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Vacuum Belt Dehydration of Chopped Beetroot (Beta vulgaris) and Optimization of Powder Production Based on Physical and Chemical Properties

Food and bioprocess technology, 2019-12, Vol.12 (12), p.2036-2049

2019

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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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Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities

Food chemistry, 2021-04, Vol.342, p.128345-128345, Article 128345

2021

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Effects of Predrying Treatments and Different Drying Methods on Phytochemical Compound Retention and Drying Characteristics of Moringa Leaves (Moringa oleifera Lam.)

Drying technology, 2014-12, Vol.32 (16), p.1970-1985

2014

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Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures

Food science & technology, 2018-03, Vol.89, p.535-541

2018

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Conditions for optimal shelling, microbial reduction, and kernel quality in pecans

Postharvest biology and technology, 2022-09, Vol.191, p.111966, Article 111966

2022

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Characterization and in vitro bioavailability of β-carotene: Effects of microencapsulation method and food matrix

Food science & technology, 2014-06, Vol.57 (1), p.42-48

2014

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Combined effects of freezing rate, storage temperature and time on bread dough and baking properties

Food science & technology, 2009-11, Vol.42 (9), p.1474-1483

2009

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Physicochemical properties of extrusion-modified konjac glucomannan

Carbohydrate polymers, 2012-01, Vol.87 (2), p.1545-1551

2012

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The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple

Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry

In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts

Characterization of lipid emulsions during in vitro digestion in the presence of three types of nanocellulose

The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu

Pecan color change during storage: Kinetics and Modeling of the Processes

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

Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content

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

Influence of nano-fibrillated cellulose (NFC) on starch digestion and glucose absorption

Chemical and physical properties of vacuum-dried red beetroot (Beta vulgaris) powders compared to other drying methods

Postharvest Reduction of Salmonella enterica on Tomatoes Using a Pelargonic Acid Emulsion

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

Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion

Determination of glass transitions in boiled candies by capacitance based thermal analysis (CTA) and genetic algorithm (GA)

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

Vacuum Belt Dehydration of Chopped Beetroot (Beta vulgaris) and Optimization of Powder Production Based on Physical and Chemical Properties

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

Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities

Effects of Predrying Treatments and Different Drying Methods on Phytochemical Compound Retention and Drying Characteristics of Moringa Leaves (Moringa oleifera Lam.)

Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures

Conditions for optimal shelling, microbial reduction, and kernel quality in pecans

Characterization and in vitro bioavailability of β-carotene: Effects of microencapsulation method and food matrix

Combined effects of freezing rate, storage temperature and time on bread dough and baking properties

Physicochemical properties of extrusion-modified konjac glucomannan

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