Physical, chemical, textural, and thermal properties of cashew apple fruit

Physical characterization and mass modeling of dried Terminalia chebula fruit

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Development of a microwave-assisted UV sterilization system for milk

(2018) S.S. Singh et al.   ACTA ALIMENTARIA

Effect of grinding methods on powder quality of king chilli

(2018) Singam Suranjoy Singh et al.   Journal of Food Measurement and Characterization

Fruit color stability, anthocyanin content, and shelf life were not correlated with ethylene production rate in five primocane raspberry genotypes

(2018) Pauliina Palonen et al.   SCIENTIA HORTICULTURAE

Post-harvest processing technology for cashew apple – A review

(2017) Ipsita Das et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical characterization and mass modelling of Sohiong (Prunus nepalensis L.) fruit

(2017) Kambhampati Vivek et al.   Journal of Food Measurement and Characterization

Thermal and Mechanical Properties of Black Pepper at Different Temperatures

(2016) Bhupendra M Ghodki et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Low-Temperature Extraction of Jamun Juice (Indian Black Berry) and Optimization of Enzymatic Clarification Using Box-Behnken Design

(2016) Payel Ghosh et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Clarification, preservation, and shelf life evaluation of cashew apple juice

(2012) Uma Talasila et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Changes in bioactive compounds and antioxidant capacity of fresh-cut cashew apple

(2011) Christiane Queiroz et al.   FOOD RESEARCH INTERNATIONAL

Probiotic beverage from cashew apple juice fermented with Lactobacillus casei

(2010) Ana Lúcia F. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Physical Properties of Canadian Grown Flaxseed in Relation to Its Processing

(2010) Rama Chandra Pradhan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control

(2007) Leandro F. Damasceno et al.   FOOD CHEMISTRY