Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango

An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups

R. S. Norrish · International Journal of Food Science & Technology · 1966 · 329 citations

Natural Sciences, Chemical Engineering, Food Science +17

Modelling of vacuum osmotic dehydration of food

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

Agriculture, Chemical Engineering, Food Science +12

Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems

P. Fito, Ana Andrés, Amparo Chiralt et al. · Journal of Food Engineering · 1996 · 273 citations

Engineering, Food Science, Physics +17

Study of the Compositional Changes of Mango during Ripening by Use of Nuclear Magnetic Resonance Spectroscopy

Ana M. Gil, Iola F. Duarte, Ivonne Delgadillo et al. · Journal of Agricultural and Food Chemistry · 2000 · 149 citations

Agriculture, Biochemistry, Chemistry +17

Biochemical changes in some tropical fruits during ripening

M. El‐Zoghbi · Food Chemistry · 1994 · 104 citations

Agriculture, Horticultural Sciences, Plant Sciences +14