Air drying kinetics and quality characteristics of osmodehydrated-candied pumpkins using alternative sweeteners

Convective drying kinetics of osmotically pretreated papaya cubes

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Mass transfer kinetics and quality attributes of osmo-dehydrated candied pumpkins using nutritious sweeteners

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Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying

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Candied Orange Peel Produced in Solutions with Various Sugar Compositions: Sugar Composition and Sorption Properties of the Product

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Texture Quality of Candied Fruits as Influenced by Osmotic Dehydration Agents

(2016) Alice Vilela et al.   JOURNAL OF TEXTURE STUDIES

Relationship between Added Sugars Consumption and Chronic Disease Risk Factors: Current Understanding

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The effect of different osmotic agents on the sensory perception of osmo-treated dried fruit

(2016) D. Konopacka et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability

(2015) Tatiana Colombo Pimentel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Osmotic Dehydration with Pulsed Vacuum on Hot-Air Drying Kinetics and Quality Attributes of Cherry Tomatoes

(2013) Kejing An et al.   DRYING TECHNOLOGY

Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)

(2011) Raquel P.F. Guiné et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of Osmotic Dehydration on Air-Drying Characteristics of Chayote

(2010) Irving I. Ruiz-López et al.   DRYING TECHNOLOGY

Short communication: A new mathematical model for thin layer drying of fruits

(2010) Lemuel M. Diamante et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY