| 569 - 577 |
Research advances in nondestructive determination of internal quality in watermelon/melon: A review
Sun T, Huang K, Xu HR, Ying YB |
| 578 - 584 |
Study on kinetics of mass transfer in water-boiled salted duck during wet-curing
Du L, Zhou GH, Xu XL, Li CB |
| 585 - 595 |
Effects of size and form of Arthrospira Spirulina biomass on the shrinkage and porosity during drying
Desmorieux H, Madiouli J, Herraud C, Mouaziz H |
| 596 - 603 |
Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties
El-Bakry M, Duggan E, O'Riordan ED, O'Sullivan M |
| 604 - 612 |
Osmotic dehydration of apples in sugar/salt solutions: Concentration profiles and effective diffusion coefficients
Monnerat SM, Pizzi TRM, Mauro MA, Menegalli FC |
| 613 - 621 |
Ability of some food preservation processes to modify the overall nutritional value of food
Achir N, Kindossi J, Bohuon P, Collignan A, Trystram G |
| 622 - 626 |
Inactivation of Bacillus subtilis spores in soybean milk by radio-frequency flash heating
Uemura K, Takahashi C, Kobayashi I |
| 627 - 633 |
Rebaudioside A release from matrices used in a yerba mate infusion
Scipioni GP, Ferreyra DJ, Acuna MG, Schmalko ME |
| 634 - 641 |
Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners
Soukoulis C, Rontogianni E, Tzia C |
| 642 - 648 |
A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation
Acar OC, Gokmen V |
| 649 - 655 |
Effect of water activity on the thermal stability of Thermomyces lanuginosus xylanases for process time-temperature integration
Gogou E, Katapodis P, Christakopoulos P, Taoukis PS |
| 656 - 661 |
Supercritical fluid extraction of alkaloids from Ilex paraguariensis St. Hil.
Cassel E, Vargas RMF, Brun GW, Almeida DE, Cogoi L, Ferraro G, Filip R |
| 662 - 668 |
Far-infrared radiation assisted drying of longan fruit
Nathakaranakule A, Jaiboon P, Soponronnarit S |
| 669 - 677 |
Production of CO2 clathrate hydrate frozen desserts by flash freezing
Peters TB, Smith JL, Brisson JG |
| 678 - 687 |
Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils
Atares L, Bonilla J, Chiralt A |
| 688 - 695 |
Exergetic performance analysis of ohmic cooking process
Bozkurt H, Icier F |
| 696 - 704 |
Freezing time prediction for partially dried papaya puree with infinite cylinder geometry
Ilicali C, Icier F |
| 705 - 710 |
Viscosity and melt fragility in honey-water mixtures
Ren ZF, Bian XF, Lin LJ, Bai YW, Wang WM |
