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Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology.
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- Foods, 2024, v. 13, n. 13, p. 2071, doi. 10.3390/foods13132071
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- Article
Genome-Wide Identification and Characterization of the RWP-RK Proteins in Zanthoxylum armatum.
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- Genes, 2024, v. 15, n. 6, p. 665, doi. 10.3390/genes15060665
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- Article
Cookie Baking Process Optimization and Quality Analysis Based on Food 3D Printing.
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- Journal of Northeast Agricultural University, 2024, v. 31, n. 1, p. 61
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- Article
Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure.
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- Foods, 2023, v. 12, n. 15, p. 2938, doi. 10.3390/foods12152938
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- Article
SlMYB99‐mediated auxin and abscisic acid antagonistically regulate ascorbic acids biosynthesis in tomato.
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- New Phytologist, 2023, v. 239, n. 3, p. 949, doi. 10.1111/nph.18988
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- Article
Comparative study on Pseudaulacaspis pentagona resistance of four different cultivars of kiwifruit.
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- Annals of Applied Biology, 2023, v. 182, n. 3, p. 321, doi. 10.1111/aab.12820
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- Article
Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 139, p. 129, doi. 10.1016/j.fbp.2023.03.009
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- Article
Continuous microwave drying of germinated red adzuki bean: Effects of various drying conditions on drying behavior and quality attributes.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17090
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- Article
Auxin and abscisic acid antagonistically regulate ascorbic acid production via the SlMAPK8–SlARF4–SlMYB11 module in tomato.
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- Plant Cell, 2022, v. 34, n. 11, p. 4409, doi. 10.1093/plcell/koac262
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- Article
Puffing characteristics of berry slice under continuous microwave puffing conditions.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16838
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- Article
Nutritional Composition, Efficacy, and Processing of Vigna angularis (Adzuki Bean) for the Human Diet: An Overview.
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- Molecules, 2022, v. 27, n. 18, p. 6079, doi. 10.3390/molecules27186079
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- Article
Metabolism and Regulation of Ascorbic Acid in Fruits.
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- Plants (2223-7747), 2022, v. 11, n. 12, p. 1602, doi. 10.3390/plants11121602
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- Article
Control of fruit softening and Ascorbic acid accumulation by manipulation of SlIMP3 in tomato.
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- Plant Biotechnology Journal, 2022, v. 20, n. 6, p. 1213, doi. 10.1111/pbi.13804
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- Article
Formation of texture quality of raspberry snack under microwave puffing.
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- Journal of Texture Studies, 2022, v. 53, n. 2, p. 242, doi. 10.1111/jtxs.12646
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- Article
Effects of process parameters on texture quality of blue honeysuckle berry snack under continuous microwave puffing conditions.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 12, p. 1, doi. 10.1111/jfpp.16047
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- Article
Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting.
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- Foods, 2021, v. 10, n. 11, p. 2762, doi. 10.3390/foods10112762
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- Article
A SlMYB75-centred transcriptional cascade regulates trichome formation and sesquiterpene accumulation in tomato.
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- Journal of Experimental Botany, 2021, v. 72, n. 10, p. 3806, doi. 10.1093/jxb/erab086
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- Article
Optimization of processing technology for blue honeysuckle berry snack: From microwave vacuum concentration to freeze‐drying.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15151
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- Article
Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying.
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- Foods, 2020, v. 9, n. 4, p. 397, doi. 10.3390/foods9040397
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- Article
Improvement of germinated brown rice quality with autoclaving treatment.
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- Food Science & Nutrition, 2020, v. 8, n. 3, p. 1709, doi. 10.1002/fsn3.1459
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- Article
Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying.
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- Journal of Food Science & Technology, 2019, v. 56, n. 5, p. 2737, doi. 10.1007/s13197-019-03765-y
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- Article
Isolation and Purification of Anthocyanin from Blueberry Using Macroporous Resin Combined Sephadex LH-20 Techniques.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 29, doi. 10.3136/fstr.25.29
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- Article
Effects of Modified Processing Methods on Structural Changes of Black Soybean Protein Isolate.
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- Molecules, 2018, v. 23, n. 9, p. 2127, doi. 10.3390/molecules23092127
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- Article
Effects of Microwave Power on Extraction Kinetic of Anthocyanin from Blueberry Powder considering Absorption of Microwave Energy.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/9680184
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- Article
Melatonin Attenuates Potato Late Blight by Disrupting Cell Growth, Stress Tolerance, Fungicide Susceptibility and Homeostasis of Gene Expression in Phytophthora infestans.
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- Frontiers in Plant Science, 2017, p. 1, doi. 10.3389/fpls.2017.01993
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- Article
Comparison of microwave assisted extraction with hot reflux extraction in acquirement and degradation of anthocyanin from powdered blueberry.
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- International Journal of Agricultural & Biological Engineering, 2016, v. 9, n. 6, p. 186, doi. 10.3965/j.ijabe.20160906.2724
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- Article
Target of Rapamycin Is a Key Player for Auxin Signaling Transduction in Arabidopsis.
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- Frontiers in Plant Science, 2016, p. 1, doi. 10.3389/fpls.2016.00291
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- Article
Purification characteristics and parameters optimization of anthocyanin extracted from blueberry.
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- International Journal of Agricultural & Biological Engineering, 2015, v. 8, n. 2, p. 135, doi. 10.3965/j.ijabe.20150802.1407
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- Article
Spraying film coating method improving quality of berry during microwave foam-mat drying.
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- Transactions of the Chinese Society of Agricultural Engineering, 2014, v. 30, n. 18, p. 325, doi. 10.3969/j.issn.1002-6819.2014.18.040
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- Article
Rapid detection of aflatoxin B<sub>1</sub> in paddy rice as analytical quality assessment by near infrared spectroscopy.
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- International Journal of Agricultural & Biological Engineering, 2014, v. 7, n. 4, p. 127, doi. 10.3965/j.ijabe.20140704.014
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- Article
Effect of cooking conditions on quality of sweetened adzuki an.
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- International Journal of Agricultural & Biological Engineering, 2014, v. 7, n. 4, p. 134, doi. 10.3965/j.ijabe.20140704.015
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- Article
Effect of glycosylation on the mechanical properties of edible soy protein packaging film.
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- European Food Research & Technology, 2014, v. 238, n. 6, p. 1049, doi. 10.1007/s00217-014-2190-3
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- Article
Influences of microwave vacuum puffing conditions on anthocyanin content of raspberry snack.
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- International Journal of Agricultural & Biological Engineering, 2013, v. 6, n. 3, p. 80, doi. 10.3965/j.ijabe.20130603.0010
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- Article
Puffing Characteristics of Blackcurrant Leather Under Microwave Vacuum Conditions.
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- International Journal of Food Engineering, 2012, v. 8, n. 2, p. 1, doi. 10.1515/1556-3758.2502
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- Article
Drying Properties and Parameters of Blue Honeysuckles Pulp under Foam Assisted Microwave Drying Conditions.
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- International Journal of Food Engineering, 2012, v. 8, n. 2, p. 1, doi. 10.1515/1556-3758.2540
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- Article
Optimising microwave vacuum puffing for blue honeysuckle snacks.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 506, doi. 10.1111/j.1365-2621.2009.02156.x
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- Article
Comparative Experiment on Hot-Air and Microwave-Vacuum Drying and Puffing of Blue Honeysuckle Snack.
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- International Journal of Food Engineering, 2009, v. 5, n. 4, p. 1, doi. 10.2202/1556-3758.1683
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- Article
Process analysis for an alfalfa rotary dryer using an improved dimensional analysis method.
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- International Journal of Agricultural & Biological Engineering, 2009, v. 2, n. 3, p. 76, doi. 10.3965/j.issn.1934-6344.2009.03.076-082
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- Article