Enhancing the Efficacy of Microwave Blanching-cum-black Mould Inactivation of Whole Garlic (Allium sativum L.) Bulbs Using Ultrasound: Higher Inactivation of Peroxidase, Polyphenol Oxidase, and Aspergillus niger at Lower Processing Temperatures

Influence of Thermo-sonication and Ascorbic Acid Treatment on Microbial Inactivation and Shelf-Life Extension of Soft Persimmon (Diospyros kaki T.) Juice

(2021) Jong Jin Park et al.   Food and Bioprocess Technology

Microwave Pasteurised Pear Snack: Quality and Microbiological Stability

(2021) Anastasia Fitria Devi et al.   Food and Bioprocess Technology

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

(2020) Ahmad Jahanbakhshi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Dry Sterilization of Paprika (Capsicum annuum L.) by Short Time-Intensive Microwave-Infrared Radiation: Establishment of Process Using Glass Transition, Sorption, and Quality Degradation Kinetic Parameters

(2020) S.S. Shirkole et al.   Innovative Food Science & Emerging Technologies

Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp

(2020) Henrique Coutinho de Barcelos Costa et al.   FOOD CHEMISTRY

Effect of Combined Ultrasonication and Modified Atmosphere Packaging on Storage Quality of Pakchoi (Brassica chinensis L.)

(2019) Xiao-tian Zhang et al.   Food and Bioprocess Technology

The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds

(2019) Gulcin Yildiz et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Evaluation of the air-borne ultrasound on fluidized bed drying of shelled corn: Effectiveness, grain quality, and energy consumption

(2018) Bahareh Abdoli et al.   DRYING TECHNOLOGY

The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments

(2018) Xiamin Cao et al.   Innovative Food Science & Emerging Technologies

Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation

(2018) Sagar A. Nalawade et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review

(2018) Zhong Han et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A review of novel physical and chemical decontamination technologies for aflatoxin in food

(2018) S.K. Pankaj et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Aspergillus niger inactivation in microwave rotary drum drying of whole garlic bulbs and effect on quality of dried garlic powder

(2018) Sudarshanna Kar et al.   DRYING TECHNOLOGY

Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer

(2018) Hamza Bozkir et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Inhibition or Stimulation of Ochratoxin A Synthesis on Inoculated Barley Triggered by Diffuse Coplanar Surface Barrier Discharge Plasma

(2018) Julia Durek et al.   Frontiers in Microbiology

Effects of thermal pasteurization and ultrasound treatment on the peroxidase activity, carotenoid composition, and physicochemical properties of goldenberry (Physalis peruviana L.) puree

(2018) Lara Etzbach et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

(2017) Tâmmila Venzke Klug et al.   Food and Bioprocess Technology

Effect of Heat Processing and Ultrasonication Treatment on Custard Apple Peroxidase Activity and Vitamin C

(2017) Mugdha P. Dabir et al.   International Journal of Food Engineering

Microbiological quality of Argentinian paprika

(2017) María G. Melo González et al.   REVISTA ARGENTINA DE MICROBIOLOGIA

Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water

(2017) Meliza Lindsay Rojas et al.   ULTRASONICS SONOCHEMISTRY

Low intensity ultrasound as a pretreatment to drying of daylilies: Impact on enzyme inactivation, color changes and nutrition quality parameters

(2017) Zhongyuan Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effect of Heat Processing and Ultrasonication Treatment on Custard Apple Peroxidase Activity and Vitamin C

(2017) Mugdha P. Dabir et al.   International Journal of Food Engineering

Dehydration behaviour, mathematical modelling, energy efficiency and essential oil yield of peppermint leaves undergoing microwave and hot air treatments

(2016) Mehdi Torki-Harchegani et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS

High Intensity Ultrasound as an Abiotic Elicitor—Effects on Antioxidant Capacity and Overall Quality of Romaine Lettuce

(2015) Jie Yu et al.   Food and Bioprocess Technology

Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

(2015) Yun Deng et al.   Food and Bioprocess Technology

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

(2015) Krystian Marszałek et al.   Food and Bioprocess Technology

Inactivation of Polyphenoloxidase and Peroxidase in Apple Cubes and in Apple Juice Subjected to High Intensity Power Ultrasound Processing

(2015) Luis C.A. Silva et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions

(2015) Muhammad Saeeduddin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Scanning Electron Microscopic Study of Microstructure of Gala Apples During Hot Air Drying

(2014) H. C. P. Karunasena et al.   DRYING TECHNOLOGY

Effects of Ultrasound and Microwave Pretreatments of Apple Before Spouted Bed Drying on Rate of Dehydration and Physical Properties

(2014) Kebitsamang Joseph Mothibe et al.   DRYING TECHNOLOGY

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

(2012) Juliana Gamboa-Santos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Kinetic Characterization and Thermal Inactivation of Peroxidase in Aqueous Extracts from Sweet Corn and Waxy Corn

(2012) Fuguo Liu et al.   Food and Bioprocess Technology

Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

(2011) María Benlloch-Tinoco et al.   Food and Bioprocess Technology

Study on Thermosonication and Ultraviolet Radiation Processes as an Alternative to Blanching for Some Fruits and Vegetables

(2011) Elisabete M. C. Alexandre et al.   Food and Bioprocess Technology

Recent Studies Related to Microwave Processing of Fluid Foods

(2011) Claudia Salazar-González et al.   Food and Bioprocess Technology

High-Intensity Ultrasound Processing of Pineapple Juice

(2011) Mayra Garcia Maia Costa et al.   Food and Bioprocess Technology

Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching

(2011) Hong Zheng et al.   FOOD CHEMISTRY

Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions

(2011) Luciane Fante et al.   JOURNAL OF FOOD ENGINEERING

Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid

(2010) Ji-Hyun Jang et al.   FOOD CHEMISTRY

Effect of ultrasound on the activity of alliinase from fresh garlic

(2010) Jing Wang et al.   ULTRASONICS SONOCHEMISTRY

Low-frequency ultrasound in biotechnology: state of the art

(2009) Ekaterina V. Rokhina et al.   TRENDS IN BIOTECHNOLOGY

Effects of Sonication on the Kinetics of Orange Juice Quality Parameters

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing

(2008) Kátia Nicolau Matsui et al.   JOURNAL OF FOOD ENGINEERING

Ultrasound as pre-treatment for drying of pineapple

(2008) Fabiano A.N. Fernandes et al.   ULTRASONICS SONOCHEMISTRY

Mycoflora and ochratoxin A producing strains of Aspergillus in Algerian wheat

(2007) A RIBA   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY