1. Ando, Y., Mizutani, K., and Wakatsuki, N., 2014. Electrical impedance analysis of potato tissues during drying. J. Food Eng., 121, 24-31.
2. Andou, H., Fukuoka, M., Miyawaki, O., and Suzuki, T., 2006. Self–diffusion of water molecules in vegetable tissues before and after freeze–thawing. Japanese Soc. Cryobiol. Cryotechnology, 52, 1-5.
3. Haidekker, M.A., Brady, T., Wen, K., Okada, C., Stevens, H.Y., Snell, J.M., Frangos, J.A., and Theodorakis, E.A., 2002. Phospholipid-bound molecular rotors: synthesis and characterization. Bioorg. Med. Chem., 10, 3627-36.
4. Imaizumi, T., Tanaka, F., Hamanaka, D., Sato, Y., and Uchino, T., 2015. Effects of hot water treatment on electrical properties, cell membrane structure and texture of potato tubers. J. Food Eng., 162, 56-62.
5. Imaizumi, T., Tanaka, F., Sato, Y., Yoshida, Y., and Uchino, T., 2017b. Evaluation of electrical and other physical properties of heated sweet potato. J. Food Process Eng., 40, e12490.