Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach

Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet

(2014) Biniam T. Kebede et al.   FOOD RESEARCH INTERNATIONAL

Mango - Postharvest Biology and Biotechnology

(2013) Zora Singh et al.   CRITICAL REVIEWS IN PLANT SCIENCES

Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes

(2013) Biniam T. Kebede et al.   FOOD CHEMISTRY

Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting

(2013) Liesbeth Vervoort et al.   Innovative Food Science & Emerging Technologies

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

Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

(2013) Fengxia Liu et al.   Innovative Food Science & Emerging Technologies

Emissions of putative isoprene oxidation products from mango branches under abiotic stress

(2013) Kolby J. Jardine et al.   JOURNAL OF EXPERIMENTAL BOTANY

Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

(2013) Vicknesha Santhirasegaram et al.   ULTRASONICS SONOCHEMISTRY

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation

(2012) Liesbeth Vervoort 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

Emerging Technologies in Food Processing

(2012) D. Knorr et al.   Annual Review of Food Science and Technology

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

(2011) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

HIGH-PRESSURE DESTRUCTION KINETICS OF SPOILAGE AND PATHOGENIC MICROORGANISMS IN MANGO JUICE

(2011) NIKHIL D. HIREMATH et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Foodomics: MS-based strategies in modern food science and nutrition

(2011) Miguel Herrero et al.   MASS SPECTROMETRY REVIEWS

Antioxidant phytochemical and quality changes associated with hot water immersion treatment of mangoes (Mangifera indica L.)

(2009) Youngmok Kim et al.   FOOD CHEMISTRY

Current and emerging mass-spectrometry technologies for metabolomics

(2008) Mohamed Bedair et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

(2008) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metabolomics: applications to food science and nutrition research

(2008) David S. Wishart   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Does high pressure processing influence nutritional aspects of plant based food systems?

(2007) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY