Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit

(2019) Hamza Bozkir et al.   ULTRASONICS SONOCHEMISTRY

Effect of solar drying methods on color kinetics and texture of dates

(2019) Seerangurayar T. et al.   FOOD AND BIOPRODUCTS PROCESSING

Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters

(2019) C. Garcia-Hernandez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

(2019) Ninglong Zhang et al.   Food Bioscience

Microwave vacuum drying and multi-flash drying of pumpkin slices

(2018) Ricardo L. Monteiro et al.   JOURNAL OF FOOD ENGINEERING

Study on changes in the quality of grass carp in the process of postmortem

(2018) Hongli Wang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Developing hyperspectral prediction model for investigating dehydrating and rehydrating mass changes of vacuum freeze dried grass carp fillets

(2017) Ji Ma et al.   FOOD AND BIOPRODUCTS PROCESSING

Comparison of flavour qualities of mushrooms ( Flammulina velutipes ) packed with different packaging materials

(2017) Fang Donglu et al.   FOOD CHEMISTRY

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Umami and related components in “chilled” pork for the Japanese market

(2016) T.M. Ngapo et al.   MEAT SCIENCE

Research on the Changes to the Lipid/Polymer Membrane Used in the Acidic Bitterness Sensor Caused by Preconditioning

(2016) Yuhei Harada et al.   SENSORS

Dietary leucine regulates the intestinal immune status, immune-related signalling molecules and tight junction transcript abundance in grass carp (Ctenopharyngodon idella)

(2015) Wei-Dan Jiang et al.   AQUACULTURE

Effects of drying methods on the tasty compounds of Pleurotus eryngii

(2015) Xiaobei Li et al.   FOOD CHEMISTRY

Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices

(2015) Xiangjin Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams

(2015) Yali Dang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of processing technologies and preparation on the final quality of fish products

(2015) Sabine Sampels   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Discovery, Synthesis, and Structure–Activity Relationships of Conotoxins

(2014) Kalyana B. Akondi et al.   CHEMICAL REVIEWS

A Tool for General Quality Assessment of Black Tea—Retail Price Prediction by an Electronic Tongue

(2014) Maria Khaydukova et al.   Food Analytical Methods

Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying

(2013) Yun Deng et al.   FOOD CONTROL

Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration

(2008) Mohammad Al-Harahsheh et al.   CHEMICAL ENGINEERING AND PROCESSING

Effects of Salting and Drying on Shark (Carcharhinus sorrah) Meat Quality Characteristics

(2008) Nejib Guizani et al.   DRYING TECHNOLOGY

Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets

(2008) Tao Wu et al.   FOOD CHEMISTRY