Structural, mechanical and enzymatic study of pectin and cellulose during mango ripening

Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology

Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches

Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance

Recent advances in atomic force microscopy for assessing the nanomechanical properties of food materials

Prediction of the nanomechanical properties of apple tissue during its ripening process from its firmness, color and microstructural parameters