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The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stickUTOMO, Joko S; CHE MAN, Yaakob B; RAHMAN, Russly A et al.International journal of food science & technology. 2008, Vol 43, Num 10, pp 1896-1900, issn 0950-5423, 5 p.Article

Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processingGOMEZ, Federico; TOLEDO, Romeo T; WADSÖ, Lars et al.Journal of food engineering. 2004, Vol 65, Num 2, pp 165-173, issn 0260-8774, 9 p.Article

Pharmacokinetic analysis of the FDA guidance for industry 'Topical dermatologic corticosteroids: in vivo bioequivalence'LEOPOLD, Claudia S.European journal of pharmaceutics and biopharmaceutics. 2003, Vol 56, Num 1, pp 53-58, issn 0939-6411, 6 p.Article

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Ohmic blanching of mushroomsSENSOY, Ilkay; SASTRY, Sudhir K.Journal of food process engineering. 2004, Vol 27, Num 1, pp 1-15, issn 0145-8876, 15 p.Article

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Acrylamide in home-prepared roasted potatoes : Physiological Effects of Thermally Treated FoodsSKOG, Kerstin; VIKLUND, Gunilla; OLSSON, Kerstin et al.Molecular nutrition & food research (Print). 2008, Vol 52, Num 3, pp 307-312, issn 1613-4125, 6 p.Article

Color development and acrylamide content of pre-dried potato chipsPEDRESCHI, Franco; LEON, Jorge; MERY, Domingo et al.Journal of food engineering. 2007, Vol 79, Num 3, pp 786-793, issn 0260-8774, 8 p.Article

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Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment ProtocolsGORINSTEIN, Shela; LEONTOWICZ, Hanna; LEONTOWICZ, Maria et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 12, pp 4418-4426, issn 0021-8561, 9 p.Article

Occurrence of 6-methoxymellein in fresh and processed carrots and relevant effect of storage and processingDE GIROLAMO, Annalisa; SOLFRIZZO, Michele; VITTI, Carolina et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 21, pp 6478-6484, issn 0021-8561, 7 p.Article

Drying curve modelling of blanched carrot cubes under natural convection conditionGORNICKI, K; KALETA, A.Journal of food engineering. 2007, Vol 82, Num 2, pp 160-170, issn 0260-8774, 11 p.Article

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Effect of blanching and air flow rate on turmeric dryingBLASCO, M; GARCIA-PEREZ, J. V; BON, J et al.Food science and technology international. 2006, Vol 12, Num 4, pp 315-323, issn 1082-0132, 9 p.Article