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