Stability and Sensory Quality of Dried Papaya-Reference-Cited by-同舟云学术

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Stability and Sensory Quality of Dried Papaya

Published:2018 Issue:05 Volume:09 Page:489-501
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Reis Ronielli Cardoso,Viana Eliseth de Souza,Silva Siomara Costa Santana da,Mamede Maria Eugênia de Oliveira,Araújo Ídila Maria da Silva

Publisher

Scientific Research Publishing, Inc.

Cited by 8 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

1. Osmodehydrated papaya coated with limosilactobacillus fermentum and sodium alginate extracted from Sargassum fluitans;Journal of Food Measurement and Characterization;2023-12-20

2. Real-time monitoring of solar drying of melon slices with a portable NIR spectrometer: a preliminary approach;European Food Research and Technology;2023-05-11

3. Optimization of Drying Parameters for Total Phenolic Content of Papaya Using Response Surface Methodology;International Journal of Food Science;2022-12-22

4. Effect of drying techniques on quality and sensory properties of tropical fruits;International Journal of Food Science & Technology;2022-09-08

5. Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit;Agronomy;2022-02-21

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