Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying (AD-DIC)

A potential fluorescent probe: Maillard reaction product from glutathione and ascorbic acid for rapid and label-free dual detection of Hg 2+ and biothiols

(2016) Jiang Xue Dong et al.   BIOSENSORS & BIOELECTRONICS

Image analysis to evaluate the browning degree of banana (Musa spp.) peel

(2016) Jeong-Seok Cho et al.   FOOD CHEMISTRY

Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels

(2016) Zhenhua Zhang et al.   FOOD CHEMISTRY

Changes in browning-related components of apple slices during different stages of instant controlled pressure drop-assisted hot air drying (AD-DIC)

(2016) Kun Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study

(2016) Mahsa Ziabakhsh Deylami et al.   JOURNAL OF FOOD ENGINEERING

Effect of drying parameters on the formation of early and intermediate stage products of the Maillard reaction in different plum (Prunus domestica L.) cultivars

(2016) Anna Michalska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple

(2015) Leila Ben Haj Said et al.   Food and Bioprocess Technology

Continuous real-time monitoring and neural network modeling of apple slices color changes during hot air drying

(2015) Mohammad Hossein Nadian et al.   FOOD AND BIOPRODUCTS PROCESSING

Comparison of membrane-bound and soluble polyphenol oxidase in Fuji apple (Malus domestica Borkh. cv. Red Fuji)

(2015) Fang Liu et al.   FOOD CHEMISTRY

Quantification of Visual Characteristics of Whipped Cream by Image Analysis and Machine Vision: Method Development

(2015) Peng Liu et al.   JOURNAL OF FOOD SCIENCE

Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya

(2015) Patchimaporn Udomkun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Intensification of Predrying Treatments by Means of Ultrasonic Assistance: Effects on Water Mobility, PPO Activity, Microstructure, and Drying Kinetics of Apple

(2014) Óscar Rodríguez et al.   Food and Bioprocess Technology

Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties

(2014) Óscar Rodríguez et al.   JOURNAL OF FOOD ENGINEERING

Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality

(2014) Xixiu Ma et al.   JOURNAL OF FOOD SCIENCE

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

(2013) Chien Hwa Chong et al.   Food and Bioprocess Technology

Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety

(2013) Burçe Ataç Mogol et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

(2012) Sonali S. Bharate et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Colour measurements by computer vision for food quality control – A review

(2012) Di Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

(2011) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Assessment of colour development in dried bananas – measurements and implications for modelling

(2009) R. Baini et al.   JOURNAL OF FOOD ENGINEERING

Shrinkage of potato slice during drying

(2009) Alireza Yadollahinia et al.   JOURNAL OF FOOD ENGINEERING

Color of Salmon Fillets By Computer Vision and Sensory Panel

(2008) R. A. Quevedo et al.   Food and Bioprocess Technology