Impact of pulsed electric field treatment on drying kinetics, mass transfer, colour parameters and microstructure of plum

Unfolding and nanotube formation of ovalbumin induced by pulsed electric field

(2018) Jing-Ni Wei et al.   Innovative Food Science & Emerging Technologies

Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions

(2018) R. Ostermeier et al.   JOURNAL OF FOOD ENGINEERING

Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry

(2018) E. Dermesonlouoglou et al.   Innovative Food Science & Emerging Technologies

Effect of ethanol adaption on the inactivation of Acetobacter sp. by pulsed electric fields

(2018) Debao Niu et al.   Innovative Food Science & Emerging Technologies

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

(2017) Jun Wang et al.   FOOD CHEMISTRY

The preparation of Fe-glycine complexes by a novel method (pulsed electric fields)

(2017) Zhi-Hong Zhang et al.   FOOD CHEMISTRY

Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries

(2017) Urszula Tylewicz et al.   JOURNAL OF FOOD ENGINEERING

Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch

(2016) Jing Hong et al.   FOOD CHEMISTRY

Membrane Destruction and DNA Binding of Staphylococcus aureus Cells Induced by Carvacrol and Its Combined Effect with a Pulsed Electric Field

(2016) Lang-Hong Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of High-Intensity Pulsed Electric Fields or Thermal Treatment on the Quality Attributes of Date Juice through Storage

(2016) H. Mtaoua et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Optimization of pulsed electric field pretreatment parameters for preserving the quality ofRaphanus sativus

(2015) Zhenyu Liu et al.   DRYING TECHNOLOGY

The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot

(2015) Artur Wiktor et al.   DRYING TECHNOLOGY

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

(2015) Patrícia Moreira Azoubel et al.   Food Engineering Reviews

Scanning Electron Microscopic Study of Microstructure of Gala Apples During Hot Air Drying

(2014) H. C. P. Karunasena et al.   DRYING TECHNOLOGY

Bioactive Compounds During Drying of Chili Peppers

(2014) L. C. Montoya-Ballesteros et al.   DRYING TECHNOLOGY

Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices

(2013) Takahiro Orikasa et al.   JOURNAL OF FOOD ENGINEERING

Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato

(2012) Eduardo Puértolas et al.   FOOD CHEMISTRY

Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)

(2011) Ayhan Topuz et al.   FOOD CHEMISTRY

Pulsed electric fields and their impact on the diffusion characteristics of potato slices

(2011) A. Janositz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Pretreatments on Drying Characteristics of Okra

(2008) A. A. Adedeji et al.   DRYING TECHNOLOGY

Effect of Pulsed Electric Field and Osmotic Dehydration Pretreatment on the Convective Drying of Carrot Tissue

(2008) E. Amami et al.   DRYING TECHNOLOGY