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The mechanisms controlling heat and mass transfer on frying of beefburgers. I. The influence of the composition and comminution of meat raw materialOROSZVARI, Bea Kovacsné; SJÖHOLM, Ingegerd; TORNBERG, Eva et al.Journal of food engineering. 2005, Vol 67, Num 4, pp 499-506, issn 0260-8774, 8 p.Article

Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and textureJACOBSSON, Annelie; NIELSEN, Tim; SJÖHOLM, Ingegerd et al.European food research & technology (Print). 2004, Vol 218, Num 2, pp 157-163, issn 1438-2377, 7 p.Article

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

Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heatingGOMEZ GALINDO, Federico; TOLEDO, Romeo T; SJÖHOLM, Ingegerd et al.Journal of food engineering. 2005, Vol 67, Num 4, pp 381-385, issn 0260-8774, 5 p.Article

Influence of packaging material and storage condition on the sensory quality of broccoliJACOBSSON, Annelie; NIELSEN, Tim; SJÖHOLM, Ingegerd et al.Food quality and preference. 2004, Vol 15, Num 4, pp 301-310, issn 0950-3293, 10 p.Article

Addition of various carbohydrates to beef burgers affects the formation of heterocyclic amines during fryingPERSSON, Elna; SJÖHOLM, Ingegerd; NYMAN, Margareta et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 25, pp 7561-7566, issn 0021-8561, 6 p.Article

Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgersOROSZVARI, Bea Kovacsne; ROCHA, Carla Sofia; SJÖHOLM, Ingegerd et al.Journal of food engineering. 2006, Vol 74, Num 1, pp 1-12, issn 0260-8774, 12 p.Article

The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during fryingOROSZVARI, Bea Kovacsné; BAYOD, Elena; SJÖHOLM, Ingegerd et al.Journal of food engineering. 2006, Vol 76, Num 2, pp 169-178, issn 0260-8774, 10 p.Article

The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2. The influence of the pan temperature and patty diameterKOVACSNE OROSZVARI, Bea; BAYOD, Elena; SJÖHOLM, Ingegerd et al.Journal of food engineering. 2005, Vol 71, Num 1, pp 18-27, issn 0260-8774, 10 p.Article

The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetablesGALINDO, Federico Gomez; ROCCULI, Pietro; WADSÖ, Lars et al.Trends in food science & technology (Regular ed.). 2005, Vol 16, Num 8, pp 325-331, issn 0924-2244, 7 p.Article

The mechanisms controlling heat and mass transfer on frying of beef burgers in a double-sided pan fryerKOVACSNE OROSZVARI, Bea; BAYOD TEJEDOR, Elena; SJÖHOLM, Ingegerd et al.Industries alimentaires et agricoles. 2006, Vol 123, Num 4-5, pp 18-21, issn 0019-9311, 4 p.Article

Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activityGONZALEZ-MARTINEZ, Gerardo; AHRNE, Lilia; GEKAS, Vassilis et al.Journal of food engineering. 2004, Vol 65, Num 3, pp 433-441, issn 0260-8774, 9 p.Article

Acrylamide in crisps: Effect of blanching studied on long-term stored potato clonesVIKLUND, Gunilla A. I; OLSSON, Keratin M; SJÖHOLM, Ingegerd M et al.Journal of food composition and analysis (Print). 2010, Vol 23, Num 2, pp 194-198, issn 0889-1575, 5 p.Article

Post harvest improvement of zeaxanthin content of vegetablesCLAUSEN, Maria; SIYU HUANG; EMEK, Sinan C et al.Journal of food engineering. 2010, Vol 98, Num 2, pp 192-197, issn 0260-8774, 6 p.Article

Heterocyclic amine formation during frying of frozen beefburgersPERSSON, Elna; KOVACSNE OROSZVARI, Bea; TORNBERG, Eva et al.International journal of food science & technology. 2008, Vol 43, Num 1, pp 62-68, issn 0950-5423, 7 p.Article

Effect of long-term storage and blanching pre-treatments on the osmotic dehydration kinetics of carrots (Daucus carota L. cv. Nerac)PAREDES ESCOBAR, Mayra; GOMEZ GALINDO, Federico; WADSÖ, Lars et al.Journal of food engineering. 2007, Vol 81, Num 2, pp 313-317, issn 0260-8774, 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

Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristicsPROTHON, Frédéric; AHRNE, Lilia M; FUNEBO, Tomas et al.Lebensmittel - Wissenschaft + Technologie. 2001, Vol 34, Num 2, pp 95-101, issn 0023-6438Article

Variety and storage conditions affect the precursor content and amount of acrylamide in potato crispsAL VIKLUND, Gunilla; OLSSON, Kerstin M; SJOHOLM, Ingegerd M et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 2, pp 305-312, issn 0022-5142, 8 p.Article

Plant Stress Physiology : Opportunities and Challenges for the Food IndustryGOMEZ GALINDO, Federico; SJOHOLM, Ingegerd; RASMUSSON, Allan G et al.Critical reviews in food science and nutrition. 2007, Vol 47, Num 8, pp 749-763, issn 1040-8398, 15 p.Article

Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoesROCCULI, Pietro; GALINDO, Federico Gomez; MENDOZA, Fernando et al.Postharvest biology and technology. 2007, Vol 43, Num 1, pp 151-157, issn 0925-5214, 7 p.Article

On the induction of cold acclimation in carrots (Daucus carota L.) and its influence on storage performanceGOMEZ GALINDO, Federico; ELIAS, Luisa; GEKAS, Vassilis et al.Food research international. 2005, Vol 38, Num 1, pp 29-36, issn 0963-9969, 8 p.Article

Antioxidants, low molecular weight carbohydrates, and total antioxidant capacity in strawberries (Fragaria x ananassa): Effects of cultivar, ripening, and storageOLSSON, Marie E; EKVALL, Jimmy; GUSTAVSSON, Karl-Erik et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 9, pp 2490-2498, issn 0021-8561, 9 p.Article