Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)

Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots

(2019) Wenshu Huang et al.   FOOD CHEMISTRY

Carotenoids in human nutrition and health

(2018) Manfred Eggersdorfer et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Effect of a physical pre-treatment and drying on carotenoids of goji berries ( Lycium barbarum L.)

(2018) A. Fratianni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound- and microwave-assisted convective drying of carrots – Process kinetics and product’s quality analysis

(2018) Joanna Kroehnke et al.   ULTRASONICS SONOCHEMISTRY

Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry

(2018) E. Dermesonlouoglou et al.   Innovative Food Science & Emerging Technologies

Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot

(2018) MD Rizvi Alam et al.   JOURNAL OF FOOD SCIENCE

Kinetics of carotenoids degradation and furosine formation in dried apricots ( Prunus armeniaca L.)

(2017) A. Fratianni et al.   FOOD RESEARCH INTERNATIONAL

Non-thermal hybrid drying of fruits and vegetables: A review of current technologies

(2017) Daniel I. Onwude et al.   Innovative Food Science & Emerging Technologies

Influence of drying temperatures on the quality of pasta formulated with different egg products

(2016) Vito Verardo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of guard cells electroporation on drying kinetics and aroma compounds of Genovese basil ( Ocimum basilicum L.) leaves

(2016) Stephen Kwao et al.   Innovative Food Science & Emerging Technologies

The impact of pulsed electric field treatment on selected bioactive compound content and color of plant tissue

(2015) Artur Wiktor et al.   Innovative Food Science & Emerging Technologies

Determination of Lutein from Fruit and Vegetables Through an Alkaline Hydrolysis Extraction Method and HPLC Analysis

(2015) Alessandra Fratianni et al.   JOURNAL OF FOOD SCIENCE

Nanosecond pulsed electric field stimulation of reactive oxygen species in human pancreatic cancer cells is Ca2+-dependent

(2013) Richard Nuccitelli et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Degradation of Carotenoids in Apricot (Prunus armeniaca L.) During Drying Process

(2013) Alessandra Fratianni et al.   PLANT FOODS FOR HUMAN NUTRITION

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

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

Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions

(2012) Alejandra Castro et al.   FOOD RESEARCH INTERNATIONAL

Effect of parboiling on physical and chemical characteristics and non-enzymatic browning of emmer (Triticum dicoccon Schrank)

(2012) Maria Cristina Messia et al.   JOURNAL OF CEREAL SCIENCE

Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying

(2012) Engin Demiray et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazil

(2012) Carlos M. Donado-Pestana et al.   PLANT FOODS FOR HUMAN NUTRITION

Formation of Maillard Reaction Products during Heat Treatment of Carrots

(2011) Anne Wellner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carotenoids and Their Isomers: Color Pigments in Fruits and Vegetables

(2011) Hock-Eng Khoo et al.   MOLECULES

Study on the Maillard Reaction Enhanced by Pulsed Electric Field in a Glycin–Glucose Model System

(2010) Jun Wang et al.   Food and Bioprocess Technology

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

(2010) Alok Saxena et al.   Food and Bioprocess Technology

Chemical and Physicochemical Quality Parameters in Carrots Dehydrated by Power Ultrasound

(2010) Ana Cristina Soria et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Occurrence of furosine and hydroxymethylfurfural as markers of thermal damage in dehydrated vegetables

(2008) José A. Rufián-Henares et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY