Concepedia
Food Research International · 2001 · 176 citations · 14 references
AgricultureFood ScienceFood EngineeringFood PreservationFood ProcessingFood QualityFood Safety In ProcessingFruit QualityFruit TextureProcessing Effects On QualityProcessing Quality ImprovementFresh-cut Produce QualitySensory Quality Preservation
14
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations
Agriculture, Chemistry, Food Science +6
Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers
Michael Gamble, Peter Rice, J. D. Selman · International Journal of Food Science & Technology · 1987 · 314 citations
Agriculture, Food Science, Plant Sciences +17
Changes of Carotenoids, Color, and Vitamin A Contents during Processing of Carrot Juice
Bing‐Huei Chen, Han Peng, H. E. Chen · Journal of Agricultural and Food Chemistry · 1995 · 286 citations
Agriculture, Biochemistry, Food Science +15
Measurement of Enzymatic Browning at Cut Surfaces and in Juice of Raw Apple and Pear Fruits
Gerald M. Sapers, F.W. Douglas · Journal of Food Science · 1987 · 214 citations
High‐Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and Potatoes
M. N. Eshtiaghi, R. Stute, Dietrich Knorr · Journal of Food Science · 1994 · 158 citations
Agriculture, Food Science, Food Preservation +16