Journal of Food Processing & Technology

Thomas KM, de Glanville WA, Barker GC, Benschop J, Buza JJ, Cleaveland S, Davis MA, French NP, Mmbaga BT, Prinsen G, Swai ES. Prevalence of Campylobacter and Salmonella in African food animals and meat: A systematic review and meta-analysis. International journal of food microbiology. 2020 Feb 16;315:108382.

Lima VR. Efeito do tratamento com micro-ondas em polpa de guabiroba para produção de suco.

López Hernández AA. Efecto de diferentes métodos de cocción en el contenido de compuestos fenólicos y la actividad antioxidante en brócoli (Brassica oleracea var. Italica) y coliflor (Brassica oleracea var. Botrytis) (Doctoral dissertation, Universidad Autónoma de Nuevo León).

TA?OVA M, POLATCI H. Effect of Post-Harvest Drying Methods on Lemon Balm (Melissa offcinalis L.) Plant Drying Properties: Modeling, color, chlorophyll. Science and Technology. 2019 Dec 18;5(2):37-46.

Andrei S, Bunea A, Bele C, Tudor C, Pintea A. Bioactive Compounds and Antioxidant Activity in Some Fresh and Canned Aromatic Herbs. Bulletin UASVM Food Science and Technology. 2018;75:2.

Mager SK. Dietary adjustments that consumers in the professional sector in the City of Cape Town are likely to make, in order to enhance their phytochemical intake (Doctoral dissertation, Cape Peninsula University of Technology).

DS AD, Mohapatra D, Kotwaliwale N, Mishra AK. Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar-biomass hybrid dryer.

Bujang A, Marshidi PA, Abidin SA, Nizar NN. Effects of Steaming and Microwave Cooking on Quality Attributes of Selected Green Vegetables. In2021 IEEE 12th Control and System Graduate Research Colloquium (ICSGRC) 2021 Aug 7 (pp. 122-126). IEEE.

Kopta T, Pokluda R, Marsalek B. Effect of algae and bacteria application on nutritional value of selected leafy vegetables. InXXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014): 1123 2014 Aug 17 (pp. 47-52).

Hashemi SM, Pourmohammadi K, Gholamhosseinpour A, Es I, Ferreira DS, Khaneghah AM. Fat-soluble vitamins. InInnovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds 2019 Jan 1 (pp. 267-289). Woodhead Publishing.

Jankovi? S, Miti? M, Arsi? B, Stankov-Jovanovi? V. The kinetic and thermodynamic studies of solid-liquid extraction of apigenin-glycosides from parsley (Petroselinum crispum). Separation Science and Technology. 2021 Sep 2;56(13):2253-65.

Merino Antón G. Estudio de nuevos productos naturales como el maíz, la canela o el perejil y sus posibles sinergias como antipardeantes en patatas mínimamente procesadas cv Monalisa.

Delgado Flores ML. Caracterización y cuantificación de flavonoides en dos especies de Petroselinum con diferentes tratamientos térmicos (Doctoral dissertation, Universidad Autónoma de Nuevo León).

POLATCI H, TA?OVA M. Mikrodalga Yöntemi ile Kurutulan Dereotu Yapraklar?n?n (Anethum graveolens L.) Kurutma Kineti?i ve Renk De?erlerinin Belirlenmesi. Gaziosmanpa?a Bilimsel Ara?t?rma Dergisi. 2017;6(Özel Say? (BSM 2017)):42-51.

Hassan AB, Ahmed SM, Elkhatim KA, Abdelhalim TS, Fawale SO, Adiamo OQ, Ahmed IA. Effect of gamma irradiation and microwave heating treatments on microbial load and antioxidant potentials in cinnamon, fennel and hot pepper. Journal of Food Measurement and Characterization. 2019 Jun;13(2):1130-8.

KARAGÜL ?, TASOVA M. Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium sativum L.) Leaves Dried by Microwave Method with Pre-treatment and without Pre-treatment. Journal of New Results in Science. 2017 Sep 30;6(2):24-31.

Delfiya A, Mohapatra D, Kotwaliwale N, Mishra AK. Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar?biomass hybrid dryer. Journal of Food Processing and Preservation. 2018 Feb;42(2):e13510.

Shahidi F, Hossain A. Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion. Journal of Food Bioactives. 2018 Sep 18;3:8-75.

Dibanda RF, Akdowa EP, Tongwa QM. Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings. Food chemistry. 2020 Jan 1;302:125308.

Gautam A, Dhiman AK, Attri S, Kathuria D. Formulation and storage studies of herbal based RTS beverages from persimmon (Diospyros kaki L.) fruit. Annals of Phytomedicine. 2020;9(2):155-63.