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1
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Optimization of intermittent microwave–convective drying using response surface methodology

Food Science & Nutrition, Jul 2015, Vol.3(4), pp.331-341 [Peer Reviewed Journal]

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2
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Heats of combustion representative of the carbohydrate mass contained in fruits, vegetables, or cereals

Food Science & Nutrition, Sep 2019, Vol.7(9), pp.3119-3127 [Peer Reviewed Journal]

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3
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Development and optimization of processing techniques for intermediate moisture muskmelon chunks

Food Science & Nutrition, 2019, Vol.7(10), p.3253-3260 [Peer Reviewed Journal]

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Association of raisin and raisin‐containing food consumption with nutrient intake and diet quality in US children: NHANES 2001‐2012

Food Science & Nutrition, 2018, Vol.6(8), p.2162-2169 [Peer Reviewed Journal]

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5
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Optimization of vacuum frying condition for producing silver carp surimi chips

Food Science & Nutrition, Aug 2019, Vol.7(8), pp.2517-2526 [Peer Reviewed Journal]

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6
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Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar

Food Science & Nutrition, Jun 2019, Vol.7(6), pp.1976-1985 [Peer Reviewed Journal]

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Impact of transportation, storage, and retail shelf conditions on lettuce quality and phytonutrients losses in the supply chain

Food Science & Nutrition, Sep 2018, Vol.6(6), pp.1527-1536 [Peer Reviewed Journal]

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8
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Model for understanding consumer textural food choice

Food Science & Nutrition, May 2015, Vol.3(3), pp.202-212 [Peer Reviewed Journal]

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9
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Chemical composition, antioxidant capacity, and mineral extractability of S udanese date palm ( P hoenix dactylifera L.) fruits

Food Science & Nutrition, Sep 2014, Vol.2(5), pp.478-489 [Peer Reviewed Journal]

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by this Author/Contributor:

  1. Deng, Changjun
  2. Aghilinategh, Nahid
  3. Zheng, Baodong
  4. Hu, Jiamiao
  5. Rafiee, Shahin

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