Effect of novel atmospheric‐pressure jet pretreatment on the drying kinetics and quality of white grapes

High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape

(2018) Jun Wang et al.   CARBOHYDRATE POLYMERS

Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic

(2017) Jun Wang et al.   FOOD AND BIOPRODUCTS PROCESSING

Physico-chemical properties of low-pressure plasma treated black gram

(2017) Chaitanya Sarangapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cold plasma: background, applications and current trends

(2017) Shashi K Pankaj et al.   Current Opinion in Food Science

Greek raisins: A traditional nutritious delicacy

(2017) Effie Vasilopoulou et al.   Journal of Berry Research

Drying characteristics and quality of grape under physical pretreatment

(2016) G. Adiletta et al.   JOURNAL OF FOOD ENGINEERING

Nonthermal plasma — A tool for decontamination and disinfection

(2015) Vladimir Scholtz et al.   BIOTECHNOLOGY ADVANCES

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

(2015) Alison Lacombe et al.   FOOD MICROBIOLOGY

Non-Thermal Plasma Treatment of Agricultural Seeds for Stimulation of Germination, Removal of Surface Contamination and Other Benefits: A Review

(2015) Lakshman K. Randeniya et al.   Plasma Processes and Polymers

Chemical residues, food additives and natural toxicants in food - the cocktail effect

(2014) Ian C. Shaw   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Interactions of Non-Thermal Atmospheric Pressure Plasma with Solid and Liquid Food Systems: A Review

(2014) Björn Surowsky et al.   Food Engineering Reviews

Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes

(2013) Jun-Wen Bai et al.   Innovative Food Science & Emerging Technologies

Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge

(2013) S.K. Pankaj et al.   Innovative Food Science & Emerging Technologies

Intermittent drying of food products: A critical review

(2013) Chandan Kumar et al.   JOURNAL OF FOOD ENGINEERING

Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua

(2011) Estefanía Noriega et al.   FOOD MICROBIOLOGY

Proximate Composition, Total Phenolic Content, and Antioxidant Activity of Seagrape (Caulerpa lentillifera)

(2011) Van Tang Nguyen et al.   JOURNAL OF FOOD SCIENCE

Antioxidant Capacity, Phenolic Content, and Profiling of Phenolic Compounds in the Seeds, Skin, and Pulp ofVitis rotundifolia(Muscadine Grapes) As Determined by HPLC-DAD-ESI-MSn

(2010) Amandeep K. Sandhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Drying of ‘Perlette’ grape under different physical treatment for raisin making

(2010) Abhay Kumar Thakur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer

(2009) Hong-Wei Xiao et al.   BIOSYSTEMS ENGINEERING

Probing polyamide membrane surface charge, zeta potential, wettability, and hydrophilicity with contact angle measurements

(2009) Gil Hurwitz et al.   JOURNAL OF MEMBRANE SCIENCE

A Comparative Study on the Effect of Chemical, Microwave, and Pulsed Electric Pretreatments on Convective Drying and Quality of Raisins

(2008) S. R. S. Dev et al.   DRYING TECHNOLOGY