Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing

The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips

(2013) Shima Shayanfar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The hierarchical structure and mechanics of plant materials

(2012) L. J. Gibson   Journal of the Royal Society Interface

Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs

(2011) A. Rawson et al.   ULTRASONICS SONOCHEMISTRY

Boar spermatozoa cryopreservation in low glycerol/trehalose enriched freezing media improves cellular integrity

(2009) Oscar Gutiérrez-Pérez et al.   CRYOBIOLOGY

Cutting test application to general assessment of vegetable texture changes caused by freezing

(2009) D. Góral et al.   JOURNAL OF FOOD ENGINEERING

Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

(2009) E.M. Gonçalves et al.   JOURNAL OF FOOD ENGINEERING

Influence of trehalose addition and storage conditions on the quality of strawberry cream filling

(2008) M. Kopjar et al.   JOURNAL OF FOOD ENGINEERING

Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves

(2008) Pui Yeu Phoon et al.   JOURNAL OF FOOD ENGINEERING

Freezing of potato tissue pre-treated by pulsed electric fields

(2008) Mounia Jalté et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

(2008) Peter M.A. Toivonen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY