| 1 |
Combined effects of guar gum based edible coating and sonication on quality of fried potato slices
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Journal of Food and Bioprocess Engineering
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| 2 |
Study on the quality characteristics of cooked faba beans as affected by microwave treatment
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Journal of Food and Bioprocess Engineering
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| 3 |
Investigating the effect of microwave power on moisture diffusivity and drying kinetics of faba beans: An experimental and modeling study
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علوم و صنایع غذایی ایران
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| 4 |
Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans
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Ultrasonics Sonochemistry
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| 5 |
Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices
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ULTRASONICS SONOCHEMISTRY
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| 6 |
Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry
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Food Science & Nutrition
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| 7 |
Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry
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ULTRASONICS SONOCHEMISTRY
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