| 1 |
Evolution and modeling of colour changes of red pepper (& IT;Capsicum annuum & IT; L.) during hot air drying
Yang XH, Deng LZ, Mujumdar AS, Xiao HW, Zhang Q, Kan Z
Journal of Food Engineering, 231, 101, 2018 |
| 2 |
Characterization, purification, and temperature/pressure stability of polyphenol oxidase extracted from plums (Prunus domestica)
Ionita E, Gurgu L, Aprodu I, Stanciuc N, Dalmadi I, Bahrim G, Rapeanu G
Process Biochemistry, 56, 177, 2017 |
| 3 |
Purification of anthocyanins from jamun (Syzygium cumini L.) employing adsorption
Jampani C, Naik A, Raghavarao KSMS
Separation and Purification Technology, 125, 170, 2014 |
| 4 |
Effect of red sweet pepper dehydration conditions on Maillard reaction, ascorbic acid and antioxidant activity
Rufian-Henares JA, Guerra-Hernandez E, Garcia-Villanova B
Journal of Food Engineering, 118(1), 150, 2013 |
| 5 |
Inactivation of polyphenol oxidase by ultraviolet irradiation: Protective effect of melanins
Falguera V, Pagan J, Garza S, Garvin A, Ibarz A
Journal of Food Engineering, 110(2), 305, 2012 |
| 6 |
Enzymatic browning in sliced and pureed avocado: A fractal kinetic study
Quevedo R, Ronceros B, Garcia K, Lopez P, Pedreschi F
Journal of Food Engineering, 105(2), 210, 2011 |
| 7 |
Antibrowning potential of Brassicacaea processing water
Zocca F, Lomolino G, Lante A
Bioresource Technology, 101(10), 3791, 2010 |
| 8 |
Effects of conventional and multistage drying processing on non-enzymatic browning in tomato
Cernisev S
Journal of Food Engineering, 96(1), 114, 2010 |
| 9 |
Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing
Valdramidis VP, Cullen PJ, Tiwari BK, O'Donnell CP
Journal of Food Engineering, 96(3), 449, 2010 |
| 10 |
Browning development in bakery products - A review
Purlis E
Journal of Food Engineering, 99(3), 239, 2010 |
