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Chemometric prediction of the content of essential metals with potentially toxic effects determined in confectionery products.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14289
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- Article
Effects of ultrasound‐assisted blanching on the processing and quality parameters of freeze‐dried guava slices.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14288
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- Article
Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14287
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Minimal processing of pomegranates (Punica granatum L.)—A review on processing, quality, and shelf life.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14281
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Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14285
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- Article
Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon (Momordica charantia L.).
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14279
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The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 ± 2°C.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14282
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Probiotic potential of Lactobacillus curvatus P99 and viability in fermented oat dairy beverage.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14286
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Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14280
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Analysis and modeling of major polyphenols during oxidation in production of black tea.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14283
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- Article
Effect of drying methods on physicochemical properties and antioxidant activities of okra pods.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14277
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- Article
Quality parameters, antioxidant activity, and sensory acceptability of mixed jams of rose petals and apple.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14272
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Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14275
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- Article
Postharvest intermittent heat treatment alleviates chilling injury in cold‐stored sweet potato roots through the antioxidant metabolism regulation.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14274
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- Article
Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean (Phaseolus vulgaris L.) flour.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14273
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- Article
Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14276
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- Article
Temperature and slice size dependences of acrylamide in potato fries.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14270
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- Article
Biopolymers of WPI/CNF/TEO in preventing oxidation of ground meat.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14269
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- Article
Optimization of the extrusion process for the development of extruded snacks using peanut, buckwheat, and rice blend.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14264
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Preparation of low calorie and shelf‐life extended yogurt by mixing wood apple powder in the formulation.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14267
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Phenolic, flavonoid, and amino acid compositions reveal that selected tropical seaweeds have the potential to be functional food ingredients.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14266
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Physiochemical and antibacterial analysis of gelatin–chitosan edible film with the addition of nitrite and garlic essential oil by response surface methodology.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14265
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Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14268
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Selection of yeasts for their anti‐mold activity and prospective use in table olive fermentation.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14259
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Amino acid variations in polymorphic noble scallops, Chlamys nobilis.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14262
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Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14261
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Vacuum impregnation and drying of iron‐fortified water chestnuts.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14260
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Performance of individual antioxidants and their blend during repeated frying of tortilla chips.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14263
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Pulse vacuum pretreatment technology and neural network optimization in drying of tilapia fillets with heat pump.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14258
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- Article
Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14252
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Effect of processing on structural, thermal, and physicochemical properties of dietary fiber of culinary banana bracts.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14256
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Effect of moderate electric field on peroxidase activity, phenolic compounds and color during ohmic heating of sugarcane juice.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14254
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The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso (Huso huso) fillet.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14253
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Application of the mixture design for optimum antimicrobial activity: Combined treatment of Syzygium aromaticum, Cinnamomum zeylanicum, Myrtus communis, and Lavandula stoechas essential oils against Escherichia coli.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14257
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Processing and retail strategies to minimize Campylobacter contamination in retail chicken.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14251
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Extraction of steviol glycosides from Stevia rebaudiana (Bertoni) leaves by high‐speed shear homogenization extraction.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14250
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Impact of the addition of Lactobacillus casei and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14249
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- Article
Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14248
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Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping time.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14247
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- Article
Nonthermal methods for starch modification—A review.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14242
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Influence of different cold storage times on quality of "Cuiguan" pear fruits during shelf life.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14245
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- Article
Effect of aqueous ozone on quality and shelf life of Chinese winter jujube.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14244
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Powder/gelled inulin and sodium carbonate as novel phosphate replacers in restructured chicken steaks.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14243
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Toward consistent discrimination of common bean (Phaseolus vulgaris L.) based on grain coat color, phytochemical composition, and antioxidant activity.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14246
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- Article
Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (Octopus vulgaris), guitarfish (Rhinobatos productus), and cazon (Mustelus lunulatus).
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14241
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Potential application of Brassica rapa subsp. pekinensis extract on fresh beef meat during refrigeration storage.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14240
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Effect of polysaccharide derived from Osmunda japonica Thunb‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14239
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Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14232
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Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14237
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Ultrasound extraction of bioactive compounds from Citrus reticulata peel using electrolyzed water.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14236
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- Article