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Extraction methods comparison and optimization for isoorientin and isovitexin from Thai jasmine rice leaves.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 11, p. 9423, doi. 10.1007/s11694-024-02890-3
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- Article
Development and testing of a novel image analysis algorithm for descriptive evaluation of shape change of a shrinkable soft material.
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- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-97141-6
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- Article
Evolution of antioxidants in dietary fiber powder produced from white cabbage outer leaves: effects of blanching and drying methods.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2280, doi. 10.1007/s13197-013-1203-8
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- Article
Improving 3D printability of pumpkin pastes by addition of surimi.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17127
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- Article
Drying of aloe vera puree using hot air in combination with far-infrared radiation and high-voltage electric field: Drying kinetics, energy consumption and product quality evaluation.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 391, doi. 10.1016/j.fbp.2016.08.012
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- Article
Physicochemical property changes of cabbage outer leaves upon preparation into functional dietary fiber powder.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 3, p. 541, doi. 10.1016/j.fbp.2011.09.001
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- Article
Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 2, p. 116, doi. 10.1016/j.fbp.2010.03.010
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- Article
Production of antioxidant dietary fibre powder from cabbage outer leaves.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 4, p. 301, doi. 10.1016/j.fbp.2008.12.004
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- Article
Optimization of synthesis condition for carboxymethyl cellulose-based hydrogel from rice straw by microwave-assisted method and its application in heavy metal ions removal.
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- Journal of Chemical Technology & Biotechnology, 2018, v. 93, n. 2, p. 413, doi. 10.1002/jctb.5370
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- Article
Modeling and Optimization of Electrodialytic Desalination of Fish Sauce Using Artificial Neural Networks and Genetic Algorithm.
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- Food & Bioprocess Technology, 2013, v. 6, n. 10, p. 2695, doi. 10.1007/s11947-012-0914-6
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- Article
Electrodialysis Desalination of Fish Sauce: Electrodialysis Performance and Product Quality.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 7, p. E363, doi. 10.1111/j.1750-3841.2009.01267.x
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- Article
Drying Kinetics and β-Carotene Degradation in Carrot Undergoing Different Drying Processes.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. s520, doi. 10.1111/j.1365-2621.2005.tb11528.x
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- Article
Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot study.
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- Journal of Texture Studies, 2021, v. 52, n. 6, p. 561, doi. 10.1111/jtxs.12631
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- Article
DRYING METHODS AND QUALITY OF SHRIMP DRIED IN A JET-SPOUTED BED DRYER.
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- Journal of Food Process Engineering, 2005, v. 28, n. 1, p. 35, doi. 10.1111/j.1745-4530.2005.00394.x
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- Article
Enhanced production of sulforaphane by exogenous glucoraphanin hydrolysis catalyzed by myrosinase extracted from Chinese flowering cabbage (Brassica rapa var. parachinensis).
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- Scientific Reports, 2019, v. 9, n. 1, p. N.PAG, doi. 10.1038/s41598-019-46382-7
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- Article
Effects of heating method and temperature in combination with hypoxic treatment on γ‐aminobutyric acid, phenolics content and antioxidant activity of germinated rice.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1330, doi. 10.1111/ijfs.14021
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- Article
Use of low‐voltage direct current electricity treatment to increase phenolics content of postharvest okra: effects of some treatment parameters.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 2, p. 441, doi. 10.1111/ijfs.13602
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- Article
Influences of pretreatment and drying methods on composition, micro/molecular structures and some health-related functional characteristics of dietary fibre powder from orange pulp residues.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 10, p. 2217, doi. 10.1111/ijfs.13501
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- Article
Selection of reference genes for quantitative real-time PCR in postharvest tomatoes ( Lycopersicon esculentum) treated by continuous low-voltage direct current electricity to increase secondary metabolites.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 9, p. 1942, doi. 10.1111/ijfs.13477
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- Article
Comparative evaluation of microwave-assisted extraction and preheated solvent extraction of bioactive compounds from a plant material: a case study with cabbages.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 11, p. 2440, doi. 10.1111/ijfs.13225
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- Article
Effects of pretreatment and drying methods on molecular structure, functional properties and thermal stability of fibre powder exhibiting colour from Centella asiatica L.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 753, doi. 10.1111/ijfs.12998
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- Article
Comparative evaluation of atmospheric and vacuum microwaveassisted extraction of bioactive compounds from fresh and dried Centella asiatica L. leaves.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 3, p. 750, doi. 10.1111/ijfs.12669
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- Article
Effect of superheated steam prefrying treatment on the quality of potato chips.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 1, p. 158, doi. 10.1111/ijfs.12613
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- Publication type:
- Article
In vitro bioaccessibility of β-carotene in dried carrots pretreated by different methods.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 3, p. 535, doi. 10.1111/j.1365-2621.2011.02874.x
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- Article
Modelling quality changes of fruits and vegetables during drying: a review.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 9, p. 1755, doi. 10.1111/j.1365-2621.2010.02352.x
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- Article
Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 2, p. 347, doi. 10.1002/jsfa.10602
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- Article
Optimization of Synthesis Conditions for Carboxymethyl Cellulose from Pineapple Leaf Waste using Micro wave Assisted Heating and Its Application as a Food Thickener.
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- BioResources, 2021, v. 16, n. 4, p. 7684, doi. 10.15376/16.4.7684-7701
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- Article
Defects in 3D/4D food printing and their possible solutions: A comprehensive review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 4, p. 3455, doi. 10.1111/1541-4337.12984
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- Article
Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 2, p. 1768, doi. 10.1111/1541-4337.12701
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- Article
Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 4, p. 1561, doi. 10.1111/1541-4337.12564
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- Article
Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 6, p. 1898, doi. 10.1111/1541-4337.12495
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- Article
Color and molecular structure alterations of brazilein extracted from Caesalpinia sappan L. under different pH and heating conditions.
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- Scientific Reports, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41598-020-69189-3
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- Article
EVALUATION OF MICROSTRUC TURAL CHANGES AND THEIR RELATIONS TO PHYSICAL CHANGES OF SHRIMP DURING BOILING USING FRACTAL ANALYSIS.
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- Annals of DAAAM & Proceedings, 2009, p. 531
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- Article
Catalytic partial oxidation of CH<sub>4</sub> over bimetallic Ni‐Re/Al<sub>2</sub>O<sub>3</sub>: Kinetic determination for application in microreactor.
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- AIChE Journal, 2018, v. 64, n. 5, p. 1691, doi. 10.1002/aic.16037
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- Article
Enhancing probiotic encapsulation with konjac glucomannan hydrolysate.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7887, doi. 10.1111/ijfs.17084
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- Article
Impact of extraction methods on bioactive compounds and antioxidant activities of Thai jasmine rice leaf extracts.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7865, doi. 10.1111/ijfs.17062
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- Article
Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans (Coffea canephora).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 342, doi. 10.1111/ijfs.15393
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- Article
Feasibility of using exogenous pectin to improve water redispersibility and viscoelasticity of reconstituted dried nanofibrillated cellulose from cabbage outer leaves.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 9, p. 4316, doi. 10.1111/ijfs.15234
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- Article
Comparative evaluation of the effect of microfluidisation on physicochemical properties and usability as food thickener and Pickering emulsifier of autoclaved and TEMPO‐oxidised nanofibrillated cellulose.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 9, p. 4298, doi. 10.1111/ijfs.15096
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- Article
Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 8, p. 3814, doi. 10.1111/ijfs.14997
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- Article
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption.
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- NPJ Science of Food, 2024, v. 8, n. 1, p. 1, doi. 10.1038/s41538-024-00296-5
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- Article
Antioxidant Activities of Konjac Glucomannan Hydrolysates of Different Molecular Weights at Different Values of pH.
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- Foods, 2023, v. 12, n. 18, p. 3406, doi. 10.3390/foods12183406
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- Article
Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture.
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- Foods, 2022, v. 11, n. 24, p. 3947, doi. 10.3390/foods11243947
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- Article
Improvement of Moist Heat Resistance of Ascorbic Acid through Encapsulation in Egg Yolk–Chitosan Composite: Application for Production of Highly Nutritious Shrimp Feed Pellets.
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- Animals (2076-2615), 2022, v. 12, n. 18, p. 2384, doi. 10.3390/ani12182384
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- Article
Novel Combined Use of Red-White LED Illumination and Modified Atmosphere Packaging for Maintaining Storage Quality of Postharvest Pakchoi.
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- Food & Bioprocess Technology, 2022, v. 15, n. 3, p. 590, doi. 10.1007/s11947-022-02771-x
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- Publication type:
- Article
Comparative Evaluation of the Properties of Deep-Frozen Blueberries Dried by Vacuum Infrared Freeze Drying with the Use of CO<sub>2</sub> Laser Perforation, Ultrasound, and Freezing–Thawing as Pretreatments.
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- Food & Bioprocess Technology, 2021, v. 14, n. 10, p. 1805, doi. 10.1007/s11947-021-02677-0
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- Article
Laser-Induced Microporous Modified Atmosphere Packaging and Chitosan Carbon-Dot Coating as a Novel Combined Preservation Method for Fresh-Cut Cucumber.
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- Food & Bioprocess Technology, 2021, v. 14, n. 5, p. 968, doi. 10.1007/s11947-021-02617-y
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- Publication type:
- Article
Establishment of Lower Hygroscopicity and Adhesion Strategy for Infrared-Freeze-Dried Blueberries Based on Pretreatments Using CO<sub>2</sub> Laser in Combination with Ultrasound.
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- Food & Bioprocess Technology, 2020, v. 13, n. 12, p. 2043, doi. 10.1007/s11947-020-02543-5
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- Publication type:
- Article
Combined Infrared Freeze Drying and Infrared Drying of Rose-Flavored Yogurt Melts—Effect on Product Quality.
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- Food & Bioprocess Technology, 2020, v. 13, n. 8, p. 1356, doi. 10.1007/s11947-020-02486-x
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- Publication type:
- Article
Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot.
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- Food & Bioprocess Technology, 2020, v. 13, n. 9, p. 1600, doi. 10.1007/s11947-020-02497-8
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- Article