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Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

Food chemistry, 2014-03, Vol.146, p.188-196

2014

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Detection and Isolation of DoS and Integrity Cyber Attacks in Cyber-Physical Systems with a Neural Network-Based Architecture

Electronics (Basel), 2021-09, Vol.10 (18), p.2238

2021

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Component-Based Microservices for Flexible and Scalable Automation of Industrial Bioprocesses

IEEE access, 2021, Vol.9, p.58192-58207

2021

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Effects of Fruit Position in Standard Place Pack Cartons and Gamma Irradiation on the Postharvest Quality of ‘Barnfield’ Navel Oranges

Food and bioprocess technology, 2018-12, Vol.11 (12), p.2153-2163

2018

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Phase Behavior and Structure of Systems Based on Mixtures of n-Hentriacontane and Melissic Acid

Journal of the American Oil Chemists' Society, 2015-04, Vol.92 (4), p.533-540

2015

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Software Components for Smart Industry Based on Microservices: A Case Study in pH Control Process for the Beverage Industry

Electronics (Basel), 2021-04, Vol.10 (7), p.763

2021

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Juice Extraction from Mango Pulp Using an Enzymatic Complex of Trichoderma sp. produced by Solid-state Fermentation

Food Science and Biotechnology, 2010, 19(5), , pp.1387-1390

2010

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Smart Control System to Optimize Time of Use in a Solar-Assisted Air-Conditioning by Ejector for Residential Sector

Applied sciences, 2018-03, Vol.8 (3), p.350

2018

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Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice

Food and bioprocess technology, 2014, Vol.7 (1), p.71-83

2014

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Cellular automata modeling of continuous stirred tank reactors

Korean Journal of Chemical Engineering, 2008, 25(3), 114, pp.461-465

2008

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Evolutionary timeline of a modeled cell

Journal of theoretical biology, 2022-11, Vol.551-552, p.111233-111233, Article 111233

2022

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Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

Food chemistry, 2010-04, Vol.119 (4), p.1619-1625

2010

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Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review

Food research international, 2017-09, Vol.99 (Pt 2), p.917-927

2017

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The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types

Food chemistry, 2015-08, Vol.181, p.325-332

2015

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Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits

Food chemistry, 2022-07, Vol.383, p.132451-132451, Article 132451

2022

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Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening

Food chemistry, 2013-05, Vol.138 (1), p.372-381

2013

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Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

Food hydrocolloids, 2016-10, Vol.60, p.580-588

2016

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Comparative study on the phytochemical and nutrient composition of ripe fruit of Hass and Hass type avocado cultivars

Journal of food composition and analysis, 2021-04, Vol.97, p.103796, Article 103796

2021

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Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

Journal of agricultural and food chemistry, 2013-10, Vol.61 (41), p.9938-9949

2013

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Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins

Carbohydrate polymers, 2015-01, Vol.115, p.112-121

2015

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Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace

Food science & technology, 2017-12, Vol.86, p.465-472

2017

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Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeno Peppers

Journal of agricultural and food chemistry, 2012-10, Vol.60 (43), p.10822-10833

2012

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Distributed multi-agent architecture for real-time wireless control networks of multiple plants

Engineering applications of artificial intelligence, 2016-11, Vol.56, p.142-156

2016

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Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus

Applied biochemistry and biotechnology, 2016-06, Vol.179 (3), p.497-513

2016

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Lactobacillus plantarum WCFS1 [beta]-Fructosidase: Evidence for an Open Funnel-Like Channel Through the Catalytic Domain with Importance for the Substrate Selectivity

Applied biochemistry and biotechnology, 2016-11, Vol.180 (6), p.1056

2016

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Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

Detection and Isolation of DoS and Integrity Cyber Attacks in Cyber-Physical Systems with a Neural Network-Based Architecture

Component-Based Microservices for Flexible and Scalable Automation of Industrial Bioprocesses

Effects of Fruit Position in Standard Place Pack Cartons and Gamma Irradiation on the Postharvest Quality of ‘Barnfield’ Navel Oranges

Phase Behavior and Structure of Systems Based on Mixtures of n-Hentriacontane and Melissic Acid

Software Components for Smart Industry Based on Microservices: A Case Study in pH Control Process for the Beverage Industry

Juice Extraction from Mango Pulp Using an Enzymatic Complex of Trichoderma sp. produced by Solid-state Fermentation

Smart Control System to Optimize Time of Use in a Solar-Assisted Air-Conditioning by Ejector for Residential Sector

Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice

Cellular automata modeling of continuous stirred tank reactors

Evolutionary timeline of a modeled cell

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review

The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types

Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits

Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening

Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

Comparative study on the phytochemical and nutrient composition of ripe fruit of Hass and Hass type avocado cultivars

Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins

Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace

Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeno Peppers

Distributed multi-agent architecture for real-time wireless control networks of multiple plants

Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus

Lactobacillus plantarum WCFS1 [beta]-Fructosidase: Evidence for an Open Funnel-Like Channel Through the Catalytic Domain with Importance for the Substrate Selectivity

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