Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries

Modelling of vacuum osmotic dehydration of food

P. Fito · Journal of Food Engineering · 1994 · 304 citations

Agriculture, Chemical Engineering, Food Science +12

High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products

M. Pilar Cano, Alexander Hernández, Begoña de Ancos · Journal of Food Science · 1997 · 304 citations

Agriculture, Biochemistry, Food Science +15

Anthocyanins and their stability in foods

Pericles Markakis, Leonard Jurd · C R C Critical Reviews in Food Technology · 1974 · 132 citations

Agriculture, Biochemistry, Food Science +17

Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits

X.Q. Shi, P. Fito, Amparo Chiralt · Food Research International · 1995 · 113 citations

Agriculture, Horticultural Sciences, Fruit Science +15

Heat and mass transport in the freezing of apple tissue

J. L. BOMBEN, C. Judson King · International Journal of Food Science & Technology · 1982 · 90 citations

Life Sciences, Biophysics, Cell Biology +17