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Restaurant food waste valorization by microwave-assisted hydrolysis: Optimization, typological and biochemical analysis
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10.1016/j.clema.2024.100269 |
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Effect of oil extraction on physicochemical and structural properties of starch isolated from acorn (Quercus brantii).
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10.1016/j.ijbiomac.2023.125760 |
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Thermally Insulating Cellulose Nanofiber Aerogels from Brewery Residues
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10.1021/acssuschemeng.3c01113 |
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The Effect of Ultrasound Pretreatment on Pectin Extraction from Watermelon Rind Using Microwave-Assisted Extraction
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10.3390/app13095558 |
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Recent advances of high voltage electric field technology and its application in food processing: A review with a focus on corona discharge and static electric field
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10.1016/j.jfoodeng.2023.111551 |
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Effect of improved latent heat storage system on the temperature fluctuations and quality of foods
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10.1016/j.foodcont.2022.109542 |
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Application of an improved latent heat storage system in the food packaging
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10.1016/j.jfoodeng.2022.111351 |
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Effects of microwave-assisted freezing on the quality attributes of lamb meat
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10.1016/j.ijrefrig.2022.03.019 |
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Optimization and kinetics of microwave-assisted extraction of sulfated fucose-rich polysaccharides from Nizamuddinia zanardinii
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10.1007/s13399-022-03545-3 |
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Investigation on total phenolic content, antioxidant activity, and emulsifying capacity of sodium alginate from Nizimuddinia zanardini during microwave-assisted extraction; optimization and statistical modeling
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10.1007/s11694-021-01255-4 |
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Impact of different pretreatments on drying kinetics and quality of button mushroom slices dried by hot-air or electrohydrodynamic drying
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10.1016/j.lwt.2021.112894 |
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Effects of high voltage electric field on storage life and antioxidant capacity of whole pomegranate fruit
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10.1016/j.ifset.2021.102888 |
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Numerical simulation of heat and mass transfer during heating and cooling parts of canned-green-olive pasteurization
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10.1111/jfpe.13909 |
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Extraction, Characterization, and Applications of Pectins from Plant By-Products
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10.3390/app11146596 |
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Microwave-assisted extraction of sodium alginate from brown macroalgae Nizimuddinia zanardini, optimization and physicochemical properties
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10.1080/01496395.2021.1954020 |
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Effect of high voltage electrode discharge on the physicochemical characteristics of alginate extracted from an Iranian brown seaweed (Nizimuddinia zanardini)
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A continuous high voltage electrostatic field system for thawing food materials
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Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field
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Investigation of the histological and textural properties of chicken breast thawed by high voltage electric field
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Designing an active phase change material package for thermal and qualitative protection of meat
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