Detalhe da pesquisa
1.
Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods.
Crit Rev Food Sci Nutr
; 63(24): 6840-6859, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-35225100
2.
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry.
Foods
; 12(7)2023 Mar 29.
Artigo
em Inglês
| MEDLINE | ID: mdl-37048278
3.
Innovative date syrup processing with ohmic heating technology: Physiochemical characteristics, yield optimization, and sensory attributes.
Heliyon
; 9(9): e19583, 2023 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-37809817
4.
Application and Effects of Ohmic-Vacuum Combination Heating on the Quality Factors of Tomato Paste.
Foods
; 10(12)2021 Nov 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-34945470
5.
Ultrasound applications in poultry meat processing: A systematic review.
J Food Sci
; 85(5): 1386-1396, 2020 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-32333397