publication venue for
- Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products. 1265-1277. 2024
- Pomegranate peel flour as a co-encapsulant improves the survival of lactic acid bacteria in simulated gastrointestinal conditions and thermal treatment. 1-19. 2024
- Effect of Various Postharvest Treatment on Aroma Volatile Compounds of Blood Orange Fruit Exposed to Chilling Temperature After Long-Term Storage. 2054-2064. 2020
- The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers. 2060-2068. 2017
- Drying kinetics and microstructural and sensory properties of black chokeberry (Aronia melanocarpa) as affected by drying method. 63-74. 2015
- Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched Foods. 2400-2408. 2015
- Drying Kinetics and Energy Consumption in the Dehydration of Pomegranate (Punica granatum L.) Arils and Rind. 2071-2083. 2014
- Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies. 398-408. 2014
- Influence of drying on the retention of olive leaf polyphenols infused into dried apple.. 1-9. 2014
- 29 Combinatory Effect of Thermal Treatment and Blending on the Quality of Pomegranate Juices. 3186-3199. 2013
- Chemical composition, antioxidant capacity and sensory quality of pomegranate (Punica granatum L.) Arils and rind as affected by drying method. 1644-1654. 2013
- Evaluation of the effect of tiger nut fibre as a carrier of unsatturated fatty acids rich oil on the quality of dry-cured sausages. 1181-1190. 2013
- Alginate coating s preserve fruit quality and bioactive compounds during storage of sweet cherry fruit. 2990-2997. 2012
- Combinatory Effect of Thermal Treatment and Blending on the Quality of Pomegranate Juices. 1-14. 2012
- Reclaim of the By-Products from "Horchata" Elaboration Process. 954-963. 2012