University of Tehran-ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2017

  1. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 984-990

2016

  1. Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies

    Journal of Food Science and Technology, Vol. 53, Núm. 10, pp. 3695-3703

2013

  1. Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils

    LWT - Food Science and Technology, Vol. 54, Núm. 2, pp. 389-396

  2. Hot water, UV-C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh-cut pomegranate arils

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 5, pp. 1162-1168