| Nome |
# |
|
Effect of plasma activated water on selected chemical compounds of rocket-salad (Eruca sativa mill.) leaves, file e1dcb338-9d14-7715-e053-1705fe0a6cc9
|
1.027
|
|
Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics, file e1dcb339-c8ef-7715-e053-1705fe0a6cc9
|
594
|
|
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics, file e1dcb332-c8f9-7715-e053-1705fe0a6cc9
|
499
|
|
Acrylamide in coffee: formation and possible mitigation strategies – a review, file e1dcb337-2bc4-7715-e053-1705fe0a6cc9
|
468
|
|
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system, file e1dcb337-b699-7715-e053-1705fe0a6cc9
|
359
|
|
Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit, file e1dcb338-e35b-7715-e053-1705fe0a6cc9
|
237
|
|
Investigation of water state during induced crystallization of honey, file e1dcb338-3b03-7715-e053-1705fe0a6cc9
|
221
|
|
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment, file e1dcb338-fc58-7715-e053-1705fe0a6cc9
|
206
|
|
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study, file e1dcb336-e77b-7715-e053-1705fe0a6cc9
|
203
|
|
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits, file d160ab69-8f98-41be-8d34-c49a5f700e7b
|
191
|
|
Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat, file e1dcb336-6d1e-7715-e053-1705fe0a6cc9
|
185
|
|
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage, file a9cbffbf-15af-4bcd-aae5-779d7b18ec2a
|
177
|
|
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice, file e1dcb332-ecb1-7715-e053-1705fe0a6cc9
|
172
|
|
Safety, quality, and processing of fruits and vegetables, file e1dcb334-0dfa-7715-e053-1705fe0a6cc9
|
158
|
|
Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration, file e1dcb336-56e6-7715-e053-1705fe0a6cc9
|
149
|
|
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets, file e1dcb336-fe83-7715-e053-1705fe0a6cc9
|
147
|
|
Cold plasma treatment for fresh-cut melon stabilization, file e1dcb338-bb71-7715-e053-1705fe0a6cc9
|
130
|
|
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples, file e1dcb331-9124-7715-e053-1705fe0a6cc9
|
117
|
|
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps, file e1dcb336-a682-7715-e053-1705fe0a6cc9
|
109
|
|
The impact of pulsed electric field on the extraction of bioactive compounds from beetroot, file e1dcb333-d06d-7715-e053-1705fe0a6cc9
|
103
|
|
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries, file e1dcb338-e9f2-7715-e053-1705fe0a6cc9
|
102
|
|
The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax), file e1dcb336-7eaf-7715-e053-1705fe0a6cc9
|
85
|
|
Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean, file e1dcb336-09a9-7715-e053-1705fe0a6cc9
|
80
|
|
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value, file e1dcb33a-134c-7715-e053-1705fe0a6cc9
|
78
|
|
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions, file e1dcb33a-2b81-7715-e053-1705fe0a6cc9
|
71
|
|
Formation of acrylamide in biscuits during baking under different heat transfer conditions, file de7485f9-d348-4f33-a86e-812893f078c8
|
69
|
|
Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.), file e751be33-d7f0-4498-a994-ef06531dc42d
|
68
|
|
Effect of cold plasma treatment on the functional properties of fresh-cut apples., file e1dcb338-f0c7-7715-e053-1705fe0a6cc9
|
60
|
|
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption, file 1038ee25-3164-4157-91f5-9e8621303be6
|
59
|
|
Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery, file 050dfc6f-583f-45fb-8ec4-3155aaf0286d
|
48
|
|
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage, file e1dcb338-c7d0-7715-e053-1705fe0a6cc9
|
46
|
|
Sustainable development of apple snack formulated with blueberry juice and trehalose, file e1dcb339-515b-7715-e053-1705fe0a6cc9
|
45
|
|
Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids, file ac904733-3310-4576-be6c-8dec096797cd
|
42
|
|
Physical and structural properties of honey crystallized by static and dynamic processes, file e1dcb336-2e82-7715-e053-1705fe0a6cc9
|
34
|
|
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting, file b4568df6-b0cb-41a6-8ae3-cede6c51ffb4
|
32
|
|
Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines, file 085547a0-24db-45c8-8140-1d0b2ea13308
|
31
|
|
Fresh-Cut Eruca Sativa Treated with Plasma Activated Water (PAW): Evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 Cells, file 458a0ceb-29b3-4ba3-96d1-af9635aa6102
|
29
|
|
The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves, file ad3bda4b-7a30-4140-a351-45e6cda7cde7
|
29
|
|
Innovative non-thermal technologies for recovery and valorization of value-added products from crustacean processing by-products—an opportunity for a circular economy approach, file e1dcb338-b468-7715-e053-1705fe0a6cc9
|
25
|
|
Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions, file 7e5577d2-dc93-4343-8577-d39886c0f20e
|
24
|
|
Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks, file e1dcb33a-2c44-7715-e053-1705fe0a6cc9
|
22
|
|
Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques, file 273828fb-d439-49e3-8eaf-5b18f1f35983
|
19
|
|
Developments in Plant Proteins Production for Meat and Fish Analogues, file 5d2044f2-6ddb-4632-88c5-9c7c8c77532c
|
15
|
|
Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets, file 72f59725-4399-44d7-af60-fc58a609a21b
|
14
|
|
Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction, file a8c41f78-fd63-4381-a1e1-8412f1ac1516
|
10
|
|
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields, file e1dcb333-2f64-7715-e053-1705fe0a6cc9
|
9
|
|
Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets, file 4377b619-6077-4b15-8d20-725410ac53c9
|
8
|
|
Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW), file 8e96858b-9223-4876-8fb0-f5bd5ea8f6a2
|
7
|
|
Investigation of water state during induced crystallization of honey, file e1dcb332-f25d-7715-e053-1705fe0a6cc9
|
7
|
|
Food engineering strategies for sustainable food supply chains: Interdisciplinarity is the key, file e1dcb339-5a4c-7715-e053-1705fe0a6cc9
|
7
|
|
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment, file e1dcb330-ebed-7715-e053-1705fe0a6cc9
|
6
|
|
Comparison of quality traits among breast meat affected by current muscle abnormalities, file e1dcb331-d716-7715-e053-1705fe0a6cc9
|
6
|
|
null, file e1dcb335-9979-7715-e053-1705fe0a6cc9
|
6
|
|
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips, file e1dcb335-a175-7715-e053-1705fe0a6cc9
|
6
|
|
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets, file e1dcb336-9430-7715-e053-1705fe0a6cc9
|
6
|
|
A comparative study on the antifungal efficacy of cold atmospheric plasma at low and high surface density on Aspergillus chevalieri and mechanisms of action, file 4356fe65-3066-414c-95ad-d542afeb47e4
|
5
|
|
Effects of lupin and chickpea flour on the formation of acrylamide in biscuits, file 6cb3e3d9-2065-4360-b658-ef87c1b903d3
|
5
|
|
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage, file e1dcb331-3912-7715-e053-1705fe0a6cc9
|
5
|
|
Acrylamide in coffee: formation and possible mitigation strategies – a review, file e1dcb336-8412-7715-e053-1705fe0a6cc9
|
5
|
|
The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit, file e1dcb336-c089-7715-e053-1705fe0a6cc9
|
5
|
|
Efficiency of cold atmospheric plasma under ozone (O3) and nitrogen oxide (NOx) regimes on the degradation of aflatoxins and ochratoxin A in solid state and in spiked pistachio kernels, file 5304d562-0790-4c99-9694-8224428d508d
|
4
|
|
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields, file 58d3b2e1-cbc7-4286-af6f-1f6c33db1397
|
4
|
|
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation, file 684fc7ba-5b89-43e7-bfb0-d919bbe23bc3
|
4
|
|
Reversible electroporation caused by pulsed electric field – Opportunities and challenges for the food sector, file c67a57b5-fcdc-4d5e-95aa-2f6ad21dd76e
|
4
|
|
null, file e1dcb331-ddcf-7715-e053-1705fe0a6cc9
|
4
|
|
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting, file e1dcb337-d2b4-7715-e053-1705fe0a6cc9
|
4
|
|
Formation of acrylamide in biscuits during baking under different heat transfer conditions, file e1dcb338-91e4-7715-e053-1705fe0a6cc9
|
4
|
|
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions, file e1dcb338-ae0b-7715-e053-1705fe0a6cc9
|
4
|
|
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value, file e1dcb339-259c-7715-e053-1705fe0a6cc9
|
4
|
|
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation, file f1267265-0dec-4141-b6ba-7209d3cd7e8c
|
4
|
|
The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits, file f9b5b40e-776b-4cf3-8758-36cf33e02376
|
4
|
|
Mitigation of acrylamide formation in biscuits through the use of alternative ingredients: Effect of legume flour types and preparations, file 5c47fd5d-db88-4eab-aecc-8161e4ba8867
|
3
|
|
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits, file b6697af3-ced2-4c87-b5f5-e1081ddc3944
|
3
|
|
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples, file e1dcb32c-e59e-7715-e053-1705fe0a6cc9
|
3
|
|
Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation, file e1dcb333-adae-7715-e053-1705fe0a6cc9
|
3
|
|
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study, file e1dcb336-b7ff-7715-e053-1705fe0a6cc9
|
3
|
|
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments, file e1dcb32c-53a4-7715-e053-1705fe0a6cc9
|
2
|
|
Effect of cold plasma treatment on the functional properties of fresh-cut apples., file e1dcb32f-665d-7715-e053-1705fe0a6cc9
|
2
|
|
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil, file e1dcb333-7a05-7715-e053-1705fe0a6cc9
|
2
|
|
Physical and structural properties of honey crystallized by static and dynamic processes, file e1dcb336-0559-7715-e053-1705fe0a6cc9
|
2
|
|
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon, file e1dcb339-d677-7715-e053-1705fe0a6cc9
|
2
|
|
The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits, file ccff8c81-9cc6-4621-8933-b40508b51b36
|
1
|
|
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce, file e1dcb32c-e368-7715-e053-1705fe0a6cc9
|
1
|
|
Cold plasma treatment for fresh-cut melon stabilization, file e1dcb330-3461-7715-e053-1705fe0a6cc9
|
1
|
|
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries, file e1dcb330-53a6-7715-e053-1705fe0a6cc9
|
1
|
|
STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY, file e1dcb330-df8a-7715-e053-1705fe0a6cc9
|
1
|
|
PULSED ELECTRIC FIELD (PEF) PROCESSING OF APPLES: MICROSTRUCTURAL AND METABOLIC RESPONSES, file e1dcb330-e719-7715-e053-1705fe0a6cc9
|
1
|
|
Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume), file e1dcb331-9120-7715-e053-1705fe0a6cc9
|
1
|
|
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage., file e1dcb331-9ff9-7715-e053-1705fe0a6cc9
|
1
|
|
Kinetic of induced honey crystallization and related evolution of structural and physical properties, file e1dcb331-e6a7-7715-e053-1705fe0a6cc9
|
1
|
|
Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration, file e1dcb332-5f0d-7715-e053-1705fe0a6cc9
|
1
|
|
Gaping of pectoralis minor muscles: magnitude and characterization of an emerging quality issue in broilers, file e1dcb332-e717-7715-e053-1705fe0a6cc9
|
1
|
|
Study on acrylamide formation and antioxidant activity in coffee during roasting, file e1dcb335-a174-7715-e053-1705fe0a6cc9
|
1
|
|
Mild processing strategies for food fortification with biologically active compounds, file e1dcb335-a61e-7715-e053-1705fe0a6cc9
|
1
|
|
Mild processing strategies for food fortification with biologically active compounds, file e1dcb335-d90e-7715-e053-1705fe0a6cc9
|
1
|
|
Pulsed Electric Fields (PEF) to enhance the desalting of cod, file e1dcb336-9f6e-7715-e053-1705fe0a6cc9
|
1
|
|
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life, file e1dcb339-bbb6-7715-e053-1705fe0a6cc9
|
1
|
|
Phycocyanin enrichment of minimally processed organic apples, file e5447e0d-c7d3-4b2c-b430-bd9f845ff4b4
|
1
|
| Totale |
6.768 |