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Optimization of Antioxidant Compounds Extraction from Fruit By‐Products: Apple Pomace, Orange and Banana Peel

Journal of food processing and preservation, 2016-02, Vol.40 (1), p.103-115

2016

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Effect of UV-C light on Lactobacillus rhamnosus, Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect

Journal of food engineering, 2018-04, Vol.223, p.255-261

2018

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Bioactive Edible Films Based on LAB-Fermented Whey Solution and Potato Starch: Characterization and Storage Behavior

Food and bioprocess technology, 2023-12, Vol.16 (12), p.3045-3056

2023

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Analysis of mass transfer and morphometric characteristics of white mushroom (Agaricus bisporus) pilei during osmotic dehydration

Journal of food engineering, 2019-01, Vol.240, p.120-132

2019

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Effect of shape change and initial geometry on water diffusivity estimation during drying of gel model systems

Journal of food engineering, 2018-01, Vol.216, p.52-64

2018

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High-pressure homogenization of orange juice to inactivate pectinmethylesterase

Innovative food science & emerging technologies, 2009-10, Vol.10 (4), p.457-462

2009

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Microencapsulation of walnut, peanut and pecan oils by spray drying

Food Structure, 2017-04, Vol.12, p.26-32

2017

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A potential natural coloring agent with antioxidant properties: Microencapsulates of Renealmia alpinia (Rottb.) Maas fruit pericarp

NFS journal, 2018-11, Vol.13, p.1-9

2018

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UV-C light-activated gallic acid and ultrasound: A novel approach for reducing enteropathogens inoculated in lettuce (Lactuca sativa L.)

Food control, 2024-11, Vol.165, p.110673, Article 110673

2024

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Effect of blue and ultraviolet-C light irradiation on bioactive compounds and antioxidant capacity of habanero pepper (Capsicum chinense) during refrigeration storage

Postharvest biology and technology, 2018-01, Vol.135, p.19-26

2018

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Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach

Journal of food engineering, 2020-10, Vol.282, p.110003, Article 110003

2020

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Mass transfer and morphometric characteristics of fresh and osmodehydrated white mushroom pilei during convective drying

Journal of food engineering, 2019-12, Vol.262, p.181-188

2019

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Use of microbial models to evaluate the effect of UV-C light and trans-cinnamaldehyde on the native microbial load of grapefruit (Citrus × paradisi) juice

International journal of food microbiology, 2018-10, Vol.282, p.35-41

2018

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Enhancing gallic acid antimicrobial activity against Escherichia coli by ultraviolet-C light irradiation

Innovative food science & emerging technologies, 2023-06, Vol.86, p.103378, Article 103378

2023

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A reactor engineering approach to describe bacterial inactivation during continuous UV-C light processing

Innovative food science & emerging technologies, 2021-12, Vol.74, p.102853, Article 102853

2021

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A novel approach to model nance drying considering its shrinkage

Food and bioproducts processing, 2024-08, Vol.146, p.26-37

2024

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Water diffusivity estimation in air-dried complex-shaped foods by the method of slopes: Application to oblate spheroid geometry

Computers and electronics in agriculture, 2021-02, Vol.181, p.105949, Article 105949

2021

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Inhibition of Salmonella Typhimurium growth in coconut (Cocos nucifera L.) water by hurdle technology

Food control, 2018-10, Vol.92, p.312-318

2018

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A sequential method to estimate equilibrium Point and diffusion coefficients of bioactive compounds during solid–liquid extraction

Food and bioproducts processing, 2019-07, Vol.116, p.219-226

2019

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Point set registration for reduced geometry mismatch during estimation of mass transfer properties in osmotic dehydration of complex-shaped foods

Drying technology, 2020-03, Vol.38 (4), p.506-517

2020

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Effect of blue and UV-C irradiation on antioxidant compounds during storage of Hawthorn (Crataegus mexicana)

Scientia horticulturae, 2017-03, Vol.217, p.102-106

2017

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Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders

Applied Food Research, 2024-12, Vol.4 (2), p.100472, Article 100472

2024

Volltextzugriff (PDF)

Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel: Optimization of Bioactive Compounds from By-Product

Journal of food processing and preservation, 2016-02, Vol.40 (1), p.103-115

2016

Volltextzugriff (PDF)

Chapter 47 - Combinational Approaches for Antimicrobial Packaging: Chitosan and Oregano Oil

Antimicrobial Food Packaging, 2016, p.581-588

2016

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Optimization of Antioxidant Compounds Extraction from Fruit By‐Products: Apple Pomace, Orange and Banana Peel

Effect of UV-C light on Lactobacillus rhamnosus, Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect

Bioactive Edible Films Based on LAB-Fermented Whey Solution and Potato Starch: Characterization and Storage Behavior

Analysis of mass transfer and morphometric characteristics of white mushroom (Agaricus bisporus) pilei during osmotic dehydration

Effect of shape change and initial geometry on water diffusivity estimation during drying of gel model systems

High-pressure homogenization of orange juice to inactivate pectinmethylesterase

Microencapsulation of walnut, peanut and pecan oils by spray drying

A potential natural coloring agent with antioxidant properties: Microencapsulates of Renealmia alpinia (Rottb.) Maas fruit pericarp

UV-C light-activated gallic acid and ultrasound: A novel approach for reducing enteropathogens inoculated in lettuce (Lactuca sativa L.)

Effect of blue and ultraviolet-C light irradiation on bioactive compounds and antioxidant capacity of habanero pepper (Capsicum chinense) during refrigeration storage

Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach

Mass transfer and morphometric characteristics of fresh and osmodehydrated white mushroom pilei during convective drying

Use of microbial models to evaluate the effect of UV-C light and trans-cinnamaldehyde on the native microbial load of grapefruit (Citrus × paradisi) juice

Enhancing gallic acid antimicrobial activity against Escherichia coli by ultraviolet-C light irradiation

A reactor engineering approach to describe bacterial inactivation during continuous UV-C light processing

A novel approach to model nance drying considering its shrinkage

Water diffusivity estimation in air-dried complex-shaped foods by the method of slopes: Application to oblate spheroid geometry

Inhibition of Salmonella Typhimurium growth in coconut (Cocos nucifera L.) water by hurdle technology

A sequential method to estimate equilibrium Point and diffusion coefficients of bioactive compounds during solid–liquid extraction

Point set registration for reduced geometry mismatch during estimation of mass transfer properties in osmotic dehydration of complex-shaped foods

Effect of blue and UV-C irradiation on antioxidant compounds during storage of Hawthorn (Crataegus mexicana)

Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders

Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel: Optimization of Bioactive Compounds from By-Product

Chapter 47 - Combinational Approaches for Antimicrobial Packaging: Chitosan and Oregano Oil

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