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Muhammad Aamir, Farhan Saeed, Muhammad Afzaal, Aftab Ahmad, Muzzamal Hussain, Huda Ateeq & Entessar Al Jbawi. (2022) Thermal kinetics of physical and sensory changes in baby carrot under pasteurization conditions. Cogent Food & Agriculture 8:1.
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Jiangfeng Song, Xiaoping Wang, Dajing Li & Chunquan Liu. (2017) Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying. International Journal of Food Properties 20:sup1, pages S632-S643.
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Jasim Ahmed & Ayoub Taher. (2016) Effect of Drying on Rheological, Thermal, and Structural Properties of Desert Truffles (Terfezia Claveryi) Powder Dispersions. International Journal of Food Properties 19:2, pages 395-408.
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Sachidananda Swain, D.V.K. Samuel, Lalit M. Bal & Abhijit Kar. (2014) Thermal Kinetics of Colour Degradation of Yellow Sweet Pepper (Capsicum Annum L.) Undergoing Microwave Assisted Convective Drying. International Journal of Food Properties 17:9, pages 1946-1964.
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Xiu-Xia Li, Lu-Jia Han & Wei-Hua Xiao. (2012) Effect of Cu2+ on the Stability of Xanthophylls in Acetone. International Journal of Food Properties 15:3, pages 471-480.
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S. Gaur, U.S. Shivhare, B.C. Sarkar & J. Ahmed. (2007) Thermal Chlorophyll Degradation Kinetics of Mint Leaves Puree. International Journal of Food Properties 10:4, pages 853-865.
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Sibel Kus, Fahrettin Gogus & Sami Eren. (2005) Hydroxymethyl Furfural Content of Concentrated Food Products. International Journal of Food Properties 8:2, pages 367-375.
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Vladimir Strezov & Tim J. Evans. (2005) Thermal Analysis of the Reactions and Kinetics of Green Coffee During Roasting. International Journal of Food Properties 8:1, pages 101-111.
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D. İçöz, G. Sumnu & S. Sahin. (2004) Color and Texture Development During Microwave and Conventional Baking of Breads. International Journal of Food Properties 7:2, pages 201-213.
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Nnam R.E.Ugah C.S.Oji C.O.Nwaorgu I.S.E.. (2023) Effect of Packaging Material and Storage Environment on the Physiochemical Properties of Processed Tomato. African Journal of Environment and Natural Science Research 6:2, pages 82-96.
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Azime Özkan Karabacak. (2023) Evaluation of drying kinetics and quality parameters of rosehip pestils dried by three different methods. Journal of Berry Research, pages 1-23.
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Ubaldo Richard Marín-Castro, Marco Salgado-Cervantes, Dominique Pallet, Manuel Vargas-Ortiz & Adrien Servent. (2022) Flash vacuum expansion: an alternative with potential for Ataulfo and Manila mango processing. Journal of Food Science and Technology 59:8, pages 3063-3072.
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Shweta Suri, Anupama Singh & Prabhat K. Nema. (2022) Infrared drying of Kinnow (Citrus reticulata) peel waste: kinetics and quality characterization. Biomass Conversion and Biorefinery.
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U.R. Marin-Castro, M.Á. Garcia-Alvarado, M. Vargas-Ortiz, D. Pallet, M.A. Salgado-Cervantes & A. Servent. (2021) Sensory and nutritional qualities of ‘Manila’ mango ready-to-eat puree enhanced using mild flash vacuum expansion processing. Fruits 76:5, pages 248-257.
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Abhishek Chandra, Sourabh Kumar, Ayon Tarafdar & Prabhat K Nema. (2020) Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices. Journal of the Science of Food and Agriculture 101:6, pages 2264-2272.
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S Wahyuni, A Khaeruni, Asnani, R Ramadhan, N D P Dewi & A R Ramli. (2021) Modification of sorghum flour (Sorghum bicolor l. Moench) using lactic acid bacteria from wikau maombo. IOP Conference Series: Earth and Environmental Science 681:1, pages 012031.
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Palitha C. Arampath & Matthijs Dekker. (2020) Thermal Effect, Diffusion, and Leaching of Health-Promoting Phytochemicals in Commercial Canning Process of Mango (Mangifera indica L.) and Pineapple (Ananas comosus L.). Foods 10:1, pages 46.
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Azime ÖZKAN KARABACAK & Ömer ÇOPUR. (2020) FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİDETERMINATION OF DRYING CHARACTERISTICS, COLOUR DEGRADATION KINETICS, MINERAL CONTENT AND TEXTURAL PROPERTIES OF MIXED VEGETABLE PESTIL PRODUCED BY DIFFERENT DRYING METHODS. Gıda 46:1, pages 1-20.
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Chang Yang Park, Kyo-Yeon Lee, Khalid Gul, M. Shafiur Rahman, Ah-Na Kim, Jiyeon Chun, Hyun-Jin Kim & Sung-Gil Choi. (2019) Phenolics and antioxidant activity of aqueous turmeric extracts as affected by heating temperature and time. LWT 105, pages 149-155.
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Mohammad Ganje, Seid Mahdi Jafari, Vahid Farzaneh & Narges Malekjani. (2018) Kinetics modelling of color deterioration during thermal processing of tomato paste with the use of response surface methodology. Heat and Mass Transfer 54:12, pages 3663-3671.
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