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Thermal and Nonthermal Methods for Food Allergen Control

Food engineering reviews, 2011-03, Vol.3 (1), p.26-43

2011

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Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits

Journal of the science of food and agriculture, 2011-04, Vol.91 (6), p.1096-1102

2011

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Mitigation of Major Peanut Allergens by Pulsed Ultraviolet Light

Food and bioprocess technology, 2012-10, Vol.5 (7), p.2728-2738

2012

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The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake

Arabian journal of chemistry, 2017-01, Vol.10 (1), p.136-140

2017

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Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts

Food science & technology, 2008-04, Vol.41 (3), p.425-431

2008

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In Vitro Gastric and Intestinal Digestions of Pulsed Light-Treated Shrimp Extracts

Applied biochemistry and biotechnology, 2012-03, Vol.166 (6), p.1409-1422

2012

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Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network

International journal of food engineering, 2014-03, Vol.10 (1), p.97-102

2014

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Effect of Grape Seed Extracts on Physicochemical and Sensory Properties of Goat Meat Cooked by Conventional Electric or Microwave Ovens

Food Science and Technology Research, 2012, Vol.18(3), pp.325-332

2012

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Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips

Journal of food science, 2015-06, Vol.80 (6), p.S1368-S1376

2015

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Optimization of Extraction Conditions of Total Phenolics, Antioxidant Activities, and Anthocyanin of Oregano, Thyme, Terebinth, and Pomegranate

Journal of food science, 2010-09, Vol.75 (7), p.C626-C632

2010

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The Effect of Solution Properties on the Photochemical Ability of Pulsed Light to Inactivate Soybean Lipoxygenase

International journal of food engineering, 2018-07, Vol.14 (5)

2018

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Total inactivation of lipoxygenase in whole soya bean by pulsed light and the effect of pulsed light on the chemical properties of soya milk produced from the treated soya beans

International journal of food science & technology, 2018-02, Vol.53 (2), p.457-466

2018

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Preservation of Head Rice Yield Under High-Temperature Tempering as Explained by the Glass Transition of Rice Kernels

Cereal chemistry, 2003-11, Vol.80 (6), p.684-688

2003

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Conventional and Alternative Methods for Tomato Peeling

Food engineering reviews, 2012-03, Vol.4 (1), p.1-15

2012

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Inactivation of Lipoxygenase in Soymilk by Pulsed Light

International journal of food engineering, 2017-12, Vol.13 (12)

2017

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Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase‐free soya beans after modified processes and pulsed light treatment

International journal of food science & technology, 2018-06, Vol.53 (6), p.1434-1441

2018

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Effect of pericarp removal on properties of wet-milled corn starch

Cereal chemistry, 2006, Vol.83 (1), p.25-27

2006

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Pulsed ultraviolet light reduces immunoglobulin E binding to Atlantic white shrimp (Litopenaeus setiferus) extract

International journal of environmental research and public health, 2011-07, Vol.8 (7), p.2569-2583

2011

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Pulsed UV light as a postprocessing intervention for decontamination of hard‐cooked peeled eggs

International journal of food science & technology, 2014-11, Vol.49 (11), p.2472-2480

2014

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Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common Mediterranean herbs

International journal of agricultural and biological engineering, 2015-04, Vol.8 (2), p.145

2015

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Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Food and bioprocess technology, 2011-01, Vol.4 (1), p.107-115

2011

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Anti-Oxidant, Anti-Diabetic, and Anti-Hypertensive Effects of Extracted Phenolics and Hydrolyzed Peptides from Barley Protein Fractions

International journal of food properties, 2012-07, Vol.15 (4), p.781-795

2012

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Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts

Food and bioprocess technology, 2013-02, Vol.6 (2), p.431-440

2013

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Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light

Journal of food science, 2014-01, Vol.79 (1), p.C8-C18

2014

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Fortification of Potato Chips with Natural Plant Extracts to Enhance their Sensory Properties and Storage Stability

Journal of the American Oil Chemists' Society, 2012-08, Vol.89 (8), p.1419-1425

2012

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Thermal and Nonthermal Methods for Food Allergen Control

Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits

Mitigation of Major Peanut Allergens by Pulsed Ultraviolet Light

The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake

Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts

In Vitro Gastric and Intestinal Digestions of Pulsed Light-Treated Shrimp Extracts

Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network

Effect of Grape Seed Extracts on Physicochemical and Sensory Properties of Goat Meat Cooked by Conventional Electric or Microwave Ovens

Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips

Optimization of Extraction Conditions of Total Phenolics, Antioxidant Activities, and Anthocyanin of Oregano, Thyme, Terebinth, and Pomegranate

The Effect of Solution Properties on the Photochemical Ability of Pulsed Light to Inactivate Soybean Lipoxygenase

Total inactivation of lipoxygenase in whole soya bean by pulsed light and the effect of pulsed light on the chemical properties of soya milk produced from the treated soya beans

Preservation of Head Rice Yield Under High-Temperature Tempering as Explained by the Glass Transition of Rice Kernels

Conventional and Alternative Methods for Tomato Peeling

Inactivation of Lipoxygenase in Soymilk by Pulsed Light

Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase‐free soya beans after modified processes and pulsed light treatment

Effect of pericarp removal on properties of wet-milled corn starch

Pulsed ultraviolet light reduces immunoglobulin E binding to Atlantic white shrimp (Litopenaeus setiferus) extract

Pulsed UV light as a postprocessing intervention for decontamination of hard‐cooked peeled eggs

Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common Mediterranean herbs

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Anti-Oxidant, Anti-Diabetic, and Anti-Hypertensive Effects of Extracted Phenolics and Hydrolyzed Peptides from Barley Protein Fractions

Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts

Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light

Fortification of Potato Chips with Natural Plant Extracts to Enhance their Sensory Properties and Storage Stability

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