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For:
Weemaes CA
, Ooms V, Van Loey AM, Hendrickx ME.
Kinetics of chlorophyll degradation and color loss in heated broccoli juice.
J Agric Food Chem
1999;
47
:2404-2409. [PMID:
10794643
DOI:
10.1021/jf980663o
]
[
Citation(s) in
RCA
: 107
]
[
Impact Index Per Article: 4.3
]
[
Reference Citation Analysis
]
[
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[Indexed: 05/23/2023]
Number
Cited by Other Article(s)
101
Ahmed J
, Shivhare US, Kaur M. THERMAL COLOUR DEGRADATION KINETICS OF MANGO PUREE.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
2002. [DOI:
10.1081/jfp-120005791
]
[
Citation(s) in
RCA
: 47
]
[
Impact Index Per Article: 2.1
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 11/03/2022]
Abstract
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102
Ahmed J
, Kaur A, Shivhare U. Color Degradation Kinetics of Spinach, Mustard Leaves, and Mixed Puree.
J Food Sci
2002. [DOI:
10.1111/j.1365-2621.2002.tb09457.x
]
[
Citation(s) in
RCA
: 58
]
[
Impact Index Per Article: 2.6
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 12/01/2022]
Abstract
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103
Ahmed J
, Shivhare U, Debnath S. Colour degradation and rheology of green chilli puree during thermal processing.
Int J Food Sci Technol
2002. [DOI:
10.1046/j.1365-2621.2002.00532.x
]
[
Citation(s) in
RCA
: 34
]
[
Impact Index Per Article: 1.5
]
[
Reference Citation Analysis
]
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[Indexed: 11/20/2022]
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104
Tijskens L
, Schijvens E, Biekman E. Modelling the change in colour of broccoli and green beans during blanching.
INNOV FOOD SCI EMERG
2001. [DOI:
10.1016/s1466-8564(01)00045-5
]
[
Citation(s) in
RCA
: 103
]
[
Impact Index Per Article: 4.5
]
[
Reference Citation Analysis
]
[
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[Indexed: 11/15/2022]
Abstract
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105
Tijskens L
, Barringer S, Biekman E. Modelling the effect of pH on the colour degradation of blanched broccoli.
INNOV FOOD SCI EMERG
2001. [DOI:
10.1016/s1466-8564(01)00048-0
]
[
Citation(s) in
RCA
: 27
]
[
Impact Index Per Article: 1.2
]
[
Reference Citation Analysis
]
[
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[Indexed: 11/26/2022]
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106
Thermal Kinetics of Colour Degradation and Storage Characteristics of Onion Paste.
Lebensm Wiss Technol
2001. [DOI:
10.1006/fstl.2001.0771
]
[
Citation(s) in
RCA
: 16
]
[
Impact Index Per Article: 0.7
]
[
Reference Citation Analysis
]
[
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[Indexed: 11/22/2022]
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107
Ahmed J
, Shivhare U. Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree/Paste.
J Food Sci
2001. [DOI:
10.1111/j.1365-2621.2001.tb04633.x
]
[
Citation(s) in
RCA
: 41
]
[
Impact Index Per Article: 1.8
]
[
Reference Citation Analysis
]
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[Indexed: 11/29/2022]
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