Effects of different osmo-dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica L.)

Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

(2013) Wenshu Huang et al.   Innovative Food Science & Emerging Technologies

Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

(2013) Jin-Hong Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China

(2012) Feng-Xia Liu et al.   FOOD CHEMISTRY

Odour-active compounds in mango (Mangifera indica L. cv. Corazón)

(2012) Jorge A. Pino   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of volatile fraction of fresh cut osmotically treated mango during cold storage

(2011) Juan Diego Torres et al.   FOOD CHEMISTRY

Infusion of grape phenolics into fruits and vegetables by osmotic treatment: Phenolic stability during air drying

(2010) Aleksandra Rózek et al.   JOURNAL OF FOOD ENGINEERING

Osmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanning calorimetry characterization

(2009) Brahim Bchir et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Temperature and Cultivar on Polyphenol Retention and Mass Transfer during Osmotic Dehydration of Apples

(2009) Emilie Devic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber

(2008) Efimia K. Dermesonlouoglou et al.   Innovative Food Science & Emerging Technologies

Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith)

(2008) M.L. Castelló et al.   JOURNAL OF FOOD ENGINEERING

Applicability of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: Effects of process conditions on the quality attributes of the samples

(2008) Long Wu et al.   JOURNAL OF FOOD ENGINEERING

Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance

(2008) Giampaolo Blanda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ‘Kent’ mango (Mangifera indica L.)

(2008) Rosario M. Robles-Sánchez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY