Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Effect of pH on Color and Texture of Food Products

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

Development of probiotic-enriched dried fruits by vacuum impregnation

Vacuum impregnation and osmotic dehydration in matrix engineering

Iron deficiency and iron fortified foods—a review