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Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber

Journal of food engineering, 2006, Vol.72 (3), p.281-286

2006

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Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing

Journal of food engineering, 2008-10, Vol.88 (4), p.541-547

2008

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Effect of high pressure on moisture and NaCl diffusion into turkey breast

Food science & technology, 2008-01, Vol.41 (5), p.836-844

2008

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Evaluation of the Instrumental Quality of Pressure-Assisted Thermally Processed Carrots

Journal of food science, 2007-06, Vol.72 (5), p.E264-E270

2007

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Mass transfer in osmotic membrane distillation of phycocyanin colorant and sweet-lime juice

Journal of membrane science, 2006-03, Vol.272 (1), p.58-69

2006

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Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study

Food science & technology, 2009-07, Vol.42 (6), p.1054-1058

2009

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Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple

Journal of food science, 1998-05, Vol.63 (3), p.508-511

1998

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Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot

Journal of food engineering, 2007-04, Vol.79 (3), p.765-770

2007

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Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review

Trends in food science & technology, 2020-03, Vol.97, p.451-465

2020

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Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)

Journal of food science, 2002-06, Vol.67 (5), p.1790-1796

2002

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Optimization of process variables for the preparation of expanded finger millet using response surface methodology

Journal of food engineering, 2007-09, Vol.82 (1), p.35-42

2007

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Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior

Food science & technology, 2019-04, Vol.103, p.316-324

2019

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Combined effect of gamma-irradiation and osmotic treatment on mass transfer during rehydration of carrots

Journal of food engineering, 2006-05, Vol.74 (1), p.134-142

2006

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Influence of osmotic pre-treatments on rehydration characteristics of carrots

Journal of food engineering, 2004-11, Vol.65 (2), p.287-292

2004

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Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration

Journal of food engineering, 1997-12, Vol.34 (4), p.429-440

1997

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Simultaneous and comparative assessment of parent and mutant strain of Rhizobium meliloti for nutrient limitation and enhanced polyhydroxyalkanoate (PHA) production using optimization studies

Process biochemistry (1991), 2004-10, Vol.39 (12), p.1977-1983

2004

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Opportunities and Challenges in High Pressure Processing of Foods

Critical reviews in food science and nutrition, 2007, Vol.47 (1), p.69-112

2007

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Combined effect of γ-irradiation and osmotic pretreatment on mass transfer during dehydration

Journal of food engineering, 2006-12, Vol.77 (4), p.1059-1063

2006

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Increased mass transfer during osmotic dehydration of gamma-irradiated potatoes

Journal of food science, 2004-08, Vol.69 (6), p.E259-E263

2004

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Mass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration

Journal of food engineering, 1997, Vol.31 (4), p.423-432

1997

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Mass Transfer During Osmotic Dehydration: Determination of Moisture and Solute Diffusion Coefficients from Concentration Profiles

Food and bioproducts processing, 2004-03, Vol.82 (1), p.44-48

2004

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Liquid–liquid extraction of bromelain and polyphenol oxidase using aqueous two-phase system

Chemical engineering and processing, 2008, Vol.47 (1), p.83-89

2008

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Rheological properties of enzyme-treated mango pulp

Journal of food engineering, 1998, Vol.36 (3), p.249-262

1998

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Processing of Honey: A Review

International journal of food properties, 2007-01, Vol.10 (1), p.127-143

2007

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Concentration and temperature polarization effects during osmotic membrane distillation

Journal of membrane science, 2008-09, Vol.322 (1), p.146-153

2008

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Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber

Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing

Effect of high pressure on moisture and NaCl diffusion into turkey breast

Evaluation of the Instrumental Quality of Pressure-Assisted Thermally Processed Carrots

Mass transfer in osmotic membrane distillation of phycocyanin colorant and sweet-lime juice

Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study

Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple

Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot

Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review

Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)

Optimization of process variables for the preparation of expanded finger millet using response surface methodology

Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior

Combined effect of gamma-irradiation and osmotic treatment on mass transfer during rehydration of carrots

Influence of osmotic pre-treatments on rehydration characteristics of carrots

Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration

Simultaneous and comparative assessment of parent and mutant strain of Rhizobium meliloti for nutrient limitation and enhanced polyhydroxyalkanoate (PHA) production using optimization studies

Opportunities and Challenges in High Pressure Processing of Foods

Combined effect of γ-irradiation and osmotic pretreatment on mass transfer during dehydration

Increased mass transfer during osmotic dehydration of gamma-irradiated potatoes

Mass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration

Mass Transfer During Osmotic Dehydration: Determination of Moisture and Solute Diffusion Coefficients from Concentration Profiles

Liquid–liquid extraction of bromelain and polyphenol oxidase using aqueous two-phase system

Rheological properties of enzyme-treated mango pulp

Processing of Honey: A Review

Concentration and temperature polarization effects during osmotic membrane distillation

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