Kinetic models applied to quality change and shelf life prediction of kiwifruits

Portable, visual, and nondestructive detector integrating Vis/NIR spectrometer for sugar content of kiwifruits

(2019) Biao Yang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit ( Actinidia arguta ) puree at different storage temperatures

(2018) Ah-Na Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

(2017) Anna-Lena Herbig et al.   FOOD CHEMISTRY

Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C

(2017) T.L. da Silva et al.   FOOD CHEMISTRY

Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing

(2016) Alex Martynenko et al.   JOURNAL OF FOOD ENGINEERING

Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

(2015) Hocine Remini et al.   FOOD CHEMISTRY

Texture measurement approaches in fresh and processed foods — A review

(2013) Lan Chen et al.   FOOD RESEARCH INTERNATIONAL

Genotypic variation in total phenolics, antioxidant activity, enzymatic activity and quality attributes among kiwifruit cultivars

(2013) R. R. Sharma et al.   JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY

Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage

(2012) Joaquina Pinheiro et al.   JOURNAL OF FOOD ENGINEERING

Study on the Predictive Models of the Quality of Silver Carp (Hypophthalmichthys Molitrix) Fillets Stored under Variable Temperature Conditions

(2012) Ce Shi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A Weibull model to describe antimicrobial kinetics of oregano and lemongrass essential oils against Salmonella Enteritidis in ground beef during refrigerated storage

(2012) Thales Leandro Coutinho de Oliveira et al.   MEAT SCIENCE

Kinetic modeling of quality changes of chilled ready to serve lasagna

(2011) Daniela F. Olivera et al.   JOURNAL OF FOOD ENGINEERING

Effects of ethephon on physicochemical and quality properties of kiwifruit during ripening

(2011) Lihua Zhang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmotically Dehydrated Kiwifruit

(2009) Milad Fathi et al.   Food and Bioprocess Technology

Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

(2009) Mady Cisse et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modeling the effect of temperature and high hydrostatic pressure on the proteolytic activity of kiwi fruit juice

(2009) G.I. Katsaros et al.   JOURNAL OF FOOD ENGINEERING

Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

(2009) S. Limbo et al.   MEAT SCIENCE

Kinetic Modeling of Food Quality: A Critical Review

(2008) Martinus A.J.S. van Boekel   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY