| 1 |
Effect of ohmic heating on electrochemical-thermal parameters and inactivation of Escherichia coli of well water drinkable
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Innovative Food Science & Emerging Technologies
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| 2 |
The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors
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JOURNAL OF FOOD ENGINEERING
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| 3 |
Processing kinetics, quality and thermodynamic evaluation of mulberry juice concentration process using Ohmic heating
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FOOD AND BIOPRODUCTS PROCESSING
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| 4 |
Quality preservation of orange concentrate by using hybrid ohmic – vacuum heating
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FOOD CHEMISTRY
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| 5 |
Comparative study of ohmic vacuum, ohmic, and conventional-vacuum heating methods on the quality of tomato concentrate
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Innovative Food Science & Emerging Technologies
|
| 6 |
Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production
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Innovative Food Science & Emerging Technologies
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| 7 |
Ohmic pre-drying of tomato paste
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FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
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