Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructure

Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism

(2020) Yishun Yao et al.   FOOD CHEMISTRY

Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

(2020) Minwei Xu et al.   FOOD CHEMISTRY

Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini

(2019) E.J. Llorent-Martínez et al.   FOOD RESEARCH INTERNATIONAL

Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato

(2018) Zhenna Zhang et al.   FOOD CHEMISTRY

Inactivation of lipoxygenase in soybean by radio frequency treatment

(2018) Yiming Jiang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Investigation of radio frequency heating as a dry-blanching method for carrot cubes

(2018) Chuting Gong et al.   JOURNAL OF FOOD ENGINEERING

Verification of radio frequency pasteurization process for in-shell almonds

(2017) Rui Li et al.   JOURNAL OF FOOD ENGINEERING

New films based on triticale flour: Properties and effects of storage time

(2016) Rafael Borneo et al.   JOURNAL OF CEREAL SCIENCE

Developing Hot Air-Assisted Radio Frequency Drying for In-shell Macadamia Nuts

(2013) Yunyang Wang et al.   Food and Bioprocess Technology

Comparison study of conventional hot-water and microwave blanching on quality of green beans

(2013) Luis M. Ruiz-Ojeda et al.   Innovative Food Science & Emerging Technologies

Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses

(2011) Ken Houben et al.   CARBOHYDRATE RESEARCH

Characterisation of lipoxygenase from pea seeds (Pisum sativum var. Telephone L.)

(2009) Urszula Szymanowska et al.   FOOD CHEMISTRY

Potential applications of peroxidases

(2009) Mohsina Hamid et al.   FOOD CHEMISTRY

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

(2009) F. Roy et al.   FOOD RESEARCH INTERNATIONAL

Lipoxygenases – Structure and reaction mechanism

(2009) Alexandra Andreou et al.   PHYTOCHEMISTRY

Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives

(2008) Lara Manzocco et al.   FOOD RESEARCH INTERNATIONAL

Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes

(2007) P. García-Segovia et al.   JOURNAL OF FOOD ENGINEERING