Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots

(2017) Sofía Guillén et al.   FOOD CHEMISTRY

Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes

(2017) Yanping Chen et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Effect of different home-cooking methods on textural and nutritional properties of sweet potato genotypes grown in temperate climate conditions

(2017) Carlo Nicoletto et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Application of electronic senses to characterize espresso coffees brewed with different thermal profiles

(2016) Susanna Buratti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Chemical constituents and health effects of sweet potato

(2016) Sunan Wang et al.   FOOD RESEARCH INTERNATIONAL

Bioactive components, ABTS radical scavenging capacity and physical stability of orange, yellow and purple sweet potato (Ipomoea batatas) powder processed by convection- or vacuum-drying methods

(2016) Lai-Yee Kuan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables

(2015) Sylvie Bureau et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion

(2014) Qin Ouyang et al.   ANALYTICA CHIMICA ACTA

Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)

(2014) Radhika Bongoni et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Food Analysis Using Artificial Senses

(2014) Magdalena Śliwińska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance

(2014) Radhika Bongoni et al.   PLANT FOODS FOR HUMAN NUTRITION

Effects of new packaging solutions on physico-chemical, nutritional and aromatic characteristics of red raspberries (Rubus idaeus L.) in postharvest storage

(2014) Gabriella Giovanelli et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The effect of cooking on the phytochemical content of vegetables

(2013) Mariantonella Palermo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazil

(2012) Carlos M. Donado-Pestana et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

(2011) Teresa Mazzeo et al.   FOOD CHEMISTRY

Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars

(2011) Cuneyt Dincer et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

(2010) Nicoletta Pellegrini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

MICROWAVE AND TRADITIONAL COOKING METHODS: EFFECT OF COOKING ON ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUNDS CONTENT OF SEVEN VEGETABLES

(2010) FAUSTA NATELLA et al.   JOURNAL OF FOOD BIOCHEMISTRY

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

(2009) Lien Lemmens et al.   FOOD RESEARCH INTERNATIONAL

In Vitro Bioaccessibility of β-Carotene from Heat-Processed Orange-Fleshed Sweet Potato

(2009) Anton Bengtsson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preferences for steaming of vegetables

(2009) C. Rennie et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Effect of cooking on the antioxidant properties of coloured peppers

(2008) Ai Mey Chuah et al.   FOOD CHEMISTRY

The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking

(2008) A.L.K. Faller et al.   FOOD RESEARCH INTERNATIONAL

Effect of domestic cooking on the red cabbage hydrophilic antioxidants

(2008) Anna Podsędek et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis)

(2008) Jon Volden et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

(2007) Cristiana Miglio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato

(2007) A. Bengtsson et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS