Quality evaluation of cook-chilled chicory stems (Cichorium intybusL., Catalogna group) by conventional andsousvidecooking methods

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage

(2012) Ginés Benito Martínez-Hernández et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

CONSUMER HEDONIC EVALUATION OF EIGHT FRESH SPECIALTY LEAFY GREENS AND THEIR RELATIONSHIP TO INSTRUMENTAL QUALITY ATTRIBUTES AND INDICATORS OF SECONDARY METABOLITES

(2011) ALIYAR FOULADKHAH et al.   JOURNAL OF SENSORY STUDIES

Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers

(2011) Venu Perla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napusvar.napobrassica) processed by methods used in catering

(2010) Pernille Baardseth et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2009) José de Jesús Ornelas-Paz et al.   FOOD CHEMISTRY

Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots

(2009) Ximenita I. Trejo Araya et al.   Innovative Food Science & Emerging Technologies

The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots

(2009) Fergal Tansey et al.   Innovative Food Science & Emerging Technologies

Influence of Cooking Methods on Antioxidant Activity of Vegetables

(2009) A. M. Jiménez-Monreal et al.   JOURNAL OF FOOD SCIENCE

Effects of storage condition and domestic cooking on the quality and nutrient content of African leafy vegetables (Cassia toraandCorchorus tridens)

(2009) Snehal Prabhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

(2008) R. Vadivambal et al.   Food and Bioprocess Technology

Effect of cooking on the antioxidant properties of coloured peppers

(2008) Ai Mey Chuah et al.   FOOD CHEMISTRY

Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

(2007) Andrea Bunea et al.   FOOD CHEMISTRY