Modification of the cell wall polysaccharides and phytochemicals of okra pods by cold plasma treatment

Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)

(2022) Zi-Liang Liu et al.   Innovative Food Science & Emerging Technologies

Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

(2021) Lei Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Pulsed vacuum drying enhances drying of blueberry by altering micro-, ultrastructure and water status and distribution

(2021) Zi-Liang Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical changes of food constituents during cold plasma processing: A review

(2021) Solmaz Saremnezhad et al.   FOOD RESEARCH INTERNATIONAL

Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra

(2021) Xin Xu et al.   FOOD HYDROCOLLOIDS

Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques

(2020) Kang Xu et al.   CARBOHYDRATE POLYMERS

Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma

(2020) Maryam Keshavarzi et al.   JOURNAL OF FOOD SCIENCE

Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product

(2020) Xin Xu et al.   ULTRASONICS SONOCHEMISTRY

Cold plasma: An emerging pretreatment technology for the drying of jujube slices

(2020) Tao Bao et al.   FOOD CHEMISTRY

Effects of extraction methods on the physicochemical characteristics and biological activities of polysaccharides from okra (Abelmoschus esculentus)

(2019) Qin Yuan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development and Optimization of Cold Plasma Pretreatment for Drying on Corn Kernels

(2019) Shuai Li et al.   JOURNAL OF FOOD SCIENCE

Chemical, physical and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: Mechanisms and application advances

(2019) Ya-Qi Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of cold plasma on blueberry juice quality

(2019) Yanan Hou et al.   FOOD CHEMISTRY

Influences of different drying methods on the structural characteristics and multiple bioactivities of polysaccharides from okra (Abelmoschus esculentus)

(2019) Qin Yuan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

(2019) Xiao Gong et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chemical composition, nutritional value and antioxidant properties of Mediterranean okra genotypes in relation to harvest stage

(2018) Spyridon Petropoulos et al.   FOOD CHEMISTRY

Cold Plasma Effects on Functional Compounds of Siriguela Juice

(2018) Lívia M. N. Paixão et al.   Food and Bioprocess Technology

Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)

(2018) Xiao-Lin Zhang et al.   JOURNAL OF FOOD ENGINEERING

Preparation, characterization and improvement in intestinal function of polysaccharide fractions from okra

(2018) Han Gao et al.   Journal of Functional Foods

Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

(2018) Hongyan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of purification on physicochemical, surface and functional properties of okra biopolymer

(2017) Muhammad U. Ghori et al.   FOOD HYDROCOLLOIDS

Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption

(2017) Ning Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical characterization of the polysaccharide from Bletilla striata : Effect of drying method

(2015) Lingshan Kong et al.   CARBOHYDRATE POLYMERS

Atmospheric cold plasma inactivation of aerobic microorganisms on blueberries and effects on quality attributes

(2015) Alison Lacombe et al.   FOOD MICROBIOLOGY

Effect of low-pressure plasma on physico-chemical properties of parboiled rice

(2015) Chaitanya Sarangapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit

(2015) Ileana Ramazzina et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Cold plasma effects on enzyme activity in a model food system

(2013) Bjoern Surowsky et al.   Innovative Food Science & Emerging Technologies

Color Characteristics of Carrots: Effect of Drying and Rehydration

(2011) Magdalena Zielinska et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Qualitative and Textural Changes in Fresh Okra Pods (Hibiscus esculentus L.) under Modified Atmosphere Packaging in Perforated Film Packages

(2009) D.R. Rai et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Characterisation of cell wall polysaccharides from okra (Abelmoschus esculentus (L.) Moench)

(2008) Nipaporn Sengkhamparn et al.   CARBOHYDRATE RESEARCH