Effects of superheated steam processing on the physicochemical properties of sea rice bran

Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying

(2021) Wei Zhou et al.   Food Science & Nutrition

Influence of superheated steam treatment with tempering on lipid oxidation and hydrolysis of highland barley during storage

(2021) Haoran Wang et al.   FOOD CONTROL

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

(2020) Xiaohuang Cao et al.   Foods

Radio frequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

(2019) Xiaohuang Cao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Pathogenic Fusarium oxysporum f. sp. cepae growing inside onion bulbs emits volatile organic compounds that correlate with the extent of infection

(2019) Aimei Wang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Nutritional value of the Tunisian mussel Mytilus galloprovincialis with a special emphasis on lipid quality

(2018) Hela Cherifi et al.   FOOD CHEMISTRY

Priming of rice ( Oryza sativa L.) seedlings with abscisic acid enhances seedling survival, plant growth, and grain yield in saline-alkaline paddy fields

(2017) Li-Xing Wei et al.   FIELD CROPS RESEARCH

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent Developments in Superheated Steam Processing of Foods—A Review

(2014) Anto Alfy et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms

(2014) Md. Nahidul Islam et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Effect of microfluidization process on the functional properties of insoluble dietary fiber

(2013) Jialun Chen et al.   FOOD RESEARCH INTERNATIONAL

Biosynthesis, function and metabolic engineering of plant volatile organic compounds

(2013) Natalia Dudareva et al.   NEW PHYTOLOGIST

Water holding and release properties of bacterial cellulose obtained by in situ and ex situ modification

(2012) Mazhar Ul-Islam et al.   CARBOHYDRATE POLYMERS

Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology

(2011) Chengmei Liu et al.   JOURNAL OF CEREAL SCIENCE

Elastic properties of extruded starchy melts containing wheat bran using on-line rheology and dynamic mechanical thermal analysis

(2011) Frédéric Robin et al.   JOURNAL OF FOOD ENGINEERING

Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment

(2011) Ning Xia et al.   JOURNAL OF FOOD ENGINEERING

Effect of Ultrasonic Treatment of Brown Rice at Different Temperatures on Cooking Properties and Quality

(2010) Lu Cui et al.   CEREAL CHEMISTRY

Production of phenolic compounds from rice bran biomass under subcritical water conditions

(2010) Omid Pourali et al.   CHEMICAL ENGINEERING JOURNAL

Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying

(2010) Cheul-Young Yang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Isomerisation kinetics and antioxidant activities of β-carotene in carrots undergoing different drying techniques and conditions

(2007) Bhudsawan Hiranvarachat et al.   FOOD CHEMISTRY