Effect of Selected Pretreatments on Impregnation of Curcuminoids and Their Influence on Physico-chemical Properties of Raw Banana Slices

Application of pulsed vacuum acidification for the pH reduction of mushrooms

(2013) A. Derossi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants

(2012) A. Derossi et al.   Food and Bioprocess Technology

Mass transfer modeling of equilibrium and dynamic periods during osmotic dehydration of radish in NaCl solutions

(2012) Erasmo Herman-Lara et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices

(2012) Ashwini N. Bellary et al.   Innovative Food Science & Emerging Technologies

Opportunities and Challenges in Application of Ultrasound in Food Processing

(2011) Navin K. Rastogi   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon

(2011) Cristhiane C. Ferrari et al.   Food and Bioprocess Technology

Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation

(2011) K. Hironaka et al.   FOOD CHEMISTRY

Osmotic dehydration assisted impregnation of curcuminoids in coconut slices

(2011) Ashwini N. Bellary et al.   JOURNAL OF FOOD ENGINEERING

The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis

(2011) Beate Schulze et al.   JOURNAL OF FOOD ENGINEERING

Stabilization of Curcumin by Complexation with Divalent Cations in Glycerol/Water System

(2010) Bachar Zebib et al.   BIOINORGANIC CHEMISTRY AND APPLICATIONS

Impregnation Techniques for Aroma Enrichment of Apple Sticks: A Preliminary Study

(2010) Patrizia Comandini et al.   Food and Bioprocess Technology

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

Grape phenolic impregnation by osmotic treatment: Influence of osmotic agent on mass transfer and product characteristics

(2009) Aleksandra Rózek et al.   JOURNAL OF FOOD ENGINEERING

Simple HPLC Method for Resolution of Curcuminoids with Antioxidant Potential

(2009) M. Madhava Naidu et al.   JOURNAL OF FOOD SCIENCE

Use of commercial grape phenolic extracts to supplement solid foodstuff

(2009) Aleksandra Rózek et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An Approach for Monitoring the Moisture Content Changes of Drying Banana Slices with Laser Light Backscattering Imaging

(2008) Giuseppe Romano et al.   Food and Bioprocess Technology

Direct Formulation of a Solid Foodstuff with Phenolic-Rich Multicomponent Solutions from Grape Seed: Effects on Composition and Antioxidant Properties

(2008) A. Rózek et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Curcumin as “Curecumin”: From kitchen to clinic

(2007) Ajay Goel et al.   BIOCHEMICAL PHARMACOLOGY

Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration

(2007) Fabiano A.N. Fernandes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY