Author:
Guiné Raquel P.F.,Pinho Susana,Barroca Maria João
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Cited by
88 articles.
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1. Energy saving and quality preservation through modulating time related conditions during interval drying of pumpkin (Cucurbita maxima);Food and Bioproducts Processing;2024-01
2. Assessment of Total Phenolic Compounds, Antioxidant Capacity, β-Carotene Bioaccessibility, HMF Formation, and Color Degradation Kinetics in Pumpkin Pestils;Journal of the Turkish Chemical Society Section A: Chemistry;2023-08-30
3. WITHDRAWN: Moisture content determination of beetroot (Beta vulgaris L. cv. Pablo) using convection fan oven, halogen moisture analyser, vacuum oven, and Karl Fischer titration;Journal of Agriculture and Food Research;2023-08
4. Effect of Drying Temperature of Ambar Pumpkin on Proximate Composition and Content of Bioactive Ingredients;Applied Sciences;2023-07-18
5. Heat and Mass Transfer, Quality, Performance Analysis, and Modeling of Thin Layer Drying Kinetics of Banana Slices;Journal of Solar Energy Engineering;2023-05-18