Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics

Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

(2019) Agata Antoniewska et al.   FOOD CHEMISTRY

Studies on thermal stability of high-power short time microwave dried paprika (Capsicum annuum L.) considering the interaction of water molecules with sorption sites

(2019) S. S. Shirkole et al.   DRYING TECHNOLOGY

Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage

(2018) Jun Wang et al.   FOOD CHEMISTRY

Inactivation kinetics for Salmonella typhimurium in red pepper powders treated by radio frequency heating

(2018) Sizhuo Hu et al.   FOOD CONTROL

The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika

(2018) Helga Molnár et al.   FOOD CONTROL

Evolution and modeling of colour changes of red pepper ( Capsicum annuum L.) during hot air drying

(2018) Xu-Hai Yang et al.   JOURNAL OF FOOD ENGINEERING

Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments

(2018) Eun Ji Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High power short time microwave finish drying of paprika (Capsicum annuum L.): Development of models for moisture diffusion and color degradation

(2018) S. S. Shirkole et al.   DRYING TECHNOLOGY

Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making

(2018) G. Juodeikiene et al.   FOOD AND BIOPRODUCTS PROCESSING

Far-infrared irradiation drying behavior of typical biomass briquettes

(2017) N.N. Chen et al.   ENERGY

Effects of microwaves on the reduction of Aspergillus flavus and Aspergillus parasiticus on brown rice (Oryza sativa L.) and barley (Hordeum vulgare L.)

(2017) Seung-Hun Lee et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

(2017) Khawla Ben Jeddou et al.   FOOD CHEMISTRY

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

Aflatoxin contamination of dried red chilies: Contrasts between the United States and Nigeria, two markets differing in regulation enforcement

(2017) Pummi Singh et al.   FOOD CONTROL

Kinetics of carotenoids degradation and furosine formation in dried apricots ( Prunus armeniaca L.)

(2017) A. Fratianni et al.   FOOD RESEARCH INTERNATIONAL

Postirradiation changes of the microbiological quality, aflatoxin, capsinoids, volatile oils, and the color of red pepper powder

(2017) Wei-Jie Yu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Modeling sorption phenomena and moisture migration rates in paprika (Capsicum annuum L.) using physicochemical characteristics

(2017) S. S. Shirkole et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The influence of microwave-assisted drying techniques on the rehydration behavior of blueberries ( Vaccinium corymbosum L.)

(2016) Magdalena Zielinska et al.   FOOD CHEMISTRY

Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L)

(2016) Pratheeba Yogendrarajah et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process

(2016) Linyan Zhou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study

(2016) Zhen-zhen Cao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A comparative study of infrared and microwave heating for microbial decontamination of paprika powder

(2015) Lovisa Eliasson et al.   Frontiers in Microbiology

Color Change Kinetics of American Ginseng (Panax quinquefolium) Slices During Air Impingement Drying

(2014) Hong-Wei Xiao et al.   DRYING TECHNOLOGY

Microbial decontamination of red pepper powder by cold plasma

(2013) Jung Eun Kim et al.   FOOD MICROBIOLOGY

Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil

(2012) Helena Rudge de Moraes Barros et al.   FOOD CHEMISTRY

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

(2011) Ayhan Topuz et al.   FOOD CHEMISTRY

Cross-contamination and recontamination by Salmonella in foods: A review

(2011) Elena Carrasco et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

(2010) Mei Lu et al.   FOOD RESEARCH INTERNATIONAL

Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

(2009) Y. Soysal et al.   BIOSYSTEMS ENGINEERING

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

(2009) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

The effect of drying method and storage on color characteristics of paprika

(2009) Ayhan Topuz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo)

(2007) A. Vega-Gálvez et al.   JOURNAL OF FOOD ENGINEERING