Optimal drying and storage conditions for purple rice based on expected high quality

Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

(2016) Vidya Endraiyani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Enhancement of the total phenolic compounds and antioxidant activity of aqueous Citrus limon L. pomace extract using microwave pretreatment on the dry powder

(2016) Konstantinos Papoutsis et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Drying of Garlic Slices (Allium SativumL.) and its Effect on Thiosulfinates, Total Phenolic Compounds and Antioxidant Activity During Infrared Drying

(2016) Linyan Zhou et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)

(2016) Maria Paciulli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Infrared Radiation and Microwave Vacuum Combined Drying Kinetics and Quality of Raspberry

(2015) Xu Si et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Convective Drying Kinetics of Fresh Beef: An Experimental and Modeling Approach

(2015) Tom Ahmat et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.)

(2014) Byungrok Min et al.   FOOD CHEMISTRY

Effect of various heat treatments on rancidity and some bioactive compounds of rice bran

(2014) Sung-Min Kim et al.   JOURNAL OF CEREAL SCIENCE

Comparison of Anthocyanin Concentration in Blueberries Processed Using Hydrothermodynamic Technology and Conventional Processing Technologies

(2014) V. Satanina et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Ozone-Induced Changes in Phenols and Antioxidant Capacities of Peanut Skins

(2014) Zheng Zhang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Convective Drying and Water Adsorption Behavior of Unripe Banana: Mathematical Modeling

(2014) Rosa F. Zabalaga et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Mathematical Modeling of Thin-Layer Pineapple Drying

(2014) B.F. Olanipekun et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of oxygen absorber on accumulation of free fatty acids in brown rice and whole grain wheat during storage

(2014) Wakako Tsuzuki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phospholipids in rice: Significance in grain quality and health benefits: A review

(2013) Lei Liu et al.   FOOD CHEMISTRY

Drying Characteristics of Sea Cucumber (Stichopus japonicas Selenka) Using Far Infrared Radiation Drying and Hot Air Drying

(2013) Ji Hoon Moon et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Key issues and challenges in whole wheat flour milling and storage

(2012) Andres F. Doblado-Maldonado et al.   JOURNAL OF CEREAL SCIENCE

Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

(2012) Irina Ioannou et al.   JOURNAL OF FOOD ENGINEERING

Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread

(2012) Mehmet Hayta et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

THIN-LAYER DRYING CHARACTERISTICS OF TIGER NUT (CYPERUS ESCULENTUS) SEEDS

(2011) T.Y. TUNDE-AKINTUNDE et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

ENHANCEMENT OF TOTAL PHENOLICS AND ANTIOXIDANT PROPERTIES OF SOME TROPICAL GREEN LEAFY VEGETABLES BY STEAM COOKING

(2011) S.A. ADEFEGHA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying

(2011) Ratiya Thuwapanichayanan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Accelerated aging of jasmine brown rice by high-temperature fluidization technique

(2009) Donludee Jaisut et al.   FOOD RESEARCH INTERNATIONAL

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

(2009) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

STABILITY OF BLACK CARROT ANTHOCYANINS IN THE TURKISH DELIGHT (LOKUM) DURING STORAGE

(2009) GÖKHAN ÖZEN et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of oxygen absorber, nitrogen flushing, packaging material oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels (Prunus dulcis)

(2009) S.F. Mexis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

(2008) C. Brownmiller et al.   JOURNAL OF FOOD SCIENCE