Author:
İçi˙er Filiz,Yildiz Hasan,Baysal Taner
Reference39 articles.
1. Baysal, T., Icier, F., & Yildiz, H. (2006). Experimental Investigation and Modeling of the effects of Ohmic Heating on the Quality of Some Fruit and Vegetable Products. Ege University Scientific Research Projects, Project No: 03/BİL/024, Izmir, Turkey, unpublished report.
2. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple-I: Enzymatic browning and enzyme activity inhibition;Billaud;Food Chemistry,2004
3. Modelling of glucoamylase thermal inactivation in the presence of starch by artificial neural network;Bryjak;Journal of Biotechnology,2004
4. The effect of electric field on important food-processing enzymes: Comparison of inactivation kinetics under conventional and ohmic heating;Castro;Journal of Food Science,2004
5. Ohmic heating of strawberry products: Electrical conductivity measurement and ascorbic acid degradation kinetics;Castro;Innovative Food Science and Emerging Technologies,2004
Cited by
101 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献