has been cited by the following article(s):
[1]
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Edible Wild Vegetables Urtica dioica L. and Aegopodium podagraria L.–Antioxidants Affected by Processing
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Plants,
2022 |
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[2]
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Edible Wild Vegetables Urtica dioica L. and Aegopodium podagraria L.–Antioxidants Affected by Processing. Plants 2022, 11, 2710
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2022 |
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[3]
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Effect of Microwave Treatment on the Profile of Volatile Compounds and Characteristics of White Pepper (Piper nigrum L.) Essential Oil
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2021 |
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[4]
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Profiles of major glucosinolates in different parts of white cabbage and their evolutions during processing into vegetable powder by various methods
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International Food …,
2019 |
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[5]
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Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon (Momordica charantia L.)
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2019 |
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[6]
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Profiles of major glucosinolates in different parts of white cabbage and their evolutions during processing into vegetable powder by various methods.
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2019 |
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[7]
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Antioxidant capacity and phenolic profiles of lentils as affected by processing
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2018 |
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[8]
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Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils
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Journal of Functional Foods,
2017 |
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[9]
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Microwave-assisted blanching
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The Microwave Processing of Foods (Second Edition),
2017 |
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[10]
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L. Dorantes-Alvarez1, A. Ortiz-Moreno1, R. Guzman-Geronimo2, and
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2016 |
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[11]
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Insoluble-bound phenolics in food
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2016 |
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[12]
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UJI AKTIVITAS ANTIOKSIDAN MENGGUNAKAN METODE DEOKSIRIBOSA DAN PENETAPAN KANDUNGAN FENOLIK TOTAL PADA FRAKSI ETIL ASETAT …
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2015 |
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[13]
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Microwave Blanching
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2015 |
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[14]
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Effect of boiling on phenolic profiles determined using HPLC/ESI-LTQ-Orbitrap-MS, physico-chemical parameters of six plantain banana cultivars (Musa sp)
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Journal of Food Composition and Analysis,
2015 |
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[1]
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Processing of encapsulated flaxseed oil‐rich banana‐based (
Dwarf cavendish
) functional fruit leather
Journal of Food Process Engineering,
2023
DOI:10.1111/jfpe.14282
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[2]
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Edible Wild Vegetables Urtica dioica L. and Aegopodium podagraria L.–Antioxidants Affected by Processing
Plants,
2022
DOI:10.3390/plants11202710
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[3]
|
Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon (
Momordica charantia
L.)
Journal of Food Processing and Preservation,
2019
DOI:10.1111/jfpp.14279
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[4]
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The Microwave Processing of Foods
2017
DOI:10.1016/B978-0-08-100528-6.00009-7
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[5]
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Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils
Journal of Functional Foods,
2017
DOI:10.1016/j.jff.2016.12.010
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[6]
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Reference Module in Food Science
2017
DOI:10.1016/B978-0-08-100596-5.21436-4
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[7]
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Insoluble-Bound Phenolics in Food
Molecules,
2016
DOI:10.3390/molecules21091216
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[8]
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Effect of boiling on phenolic profiles determined using HPLC/ESI-LTQ-Orbitrap-MS, physico-chemical parameters of six plantain banana cultivars (Musa sp)
Journal of Food Composition and Analysis,
2015
DOI:10.1016/j.jfca.2015.08.012
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