Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review
Ren, Feiyue, Nian, Yingqun, Perussello, Camila A.
Published in Food research international (01.06.2020)
Published in Food research international (01.06.2020)
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Enhancement of phytochemical content and drying efficiency of onions (Allium cepa L.) through blanching
Ren, Feiyue, Perussello, Camila A, Zhang, Zhihang, Gaffney, Michael T, Kerry, Joseph P, Tiwari, Brijesh K
Published in Journal of the science of food and agriculture (01.03.2018)
Published in Journal of the science of food and agriculture (01.03.2018)
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Journal Article
Effect of agronomic practices and drying techniques on nutritional and quality parameters of onions (Allium cepa L.)
Ren, Feiyue, Perussello, Camila A., Zhang, Zhihang, Gaffney, Michael T., Kerry, Joseph P., Tiwari, Brijesh K.
Published in Drying technology (12.03.2018)
Published in Drying technology (12.03.2018)
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Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat
Ojha, K. Shikha, Perussello, Camila A., García, Carlos Álvarez, Kerry, Joseph P., Pando, Daniel, Tiwari, Brijesh K.
Published in Meat science (01.10.2017)
Published in Meat science (01.10.2017)
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Determination of total phenolic compounds in yerba mate (Ilex paraguariensis) combining near infrared spectroscopy (NIR) and multivariate analysis
Frizon, Cátia N.T., Oliveira, Gabrieli A., Perussello, Camila A., Peralta-Zamora, Patrício G., Camlofski, Ana M.O., Rossa, Überson B., Hoffmann-Ribani, Rosemary
Published in Food science & technology (01.03.2015)
Published in Food science & technology (01.03.2015)
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