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Citation(s) in RCA

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Results Analysis
For: Hofsetz K, Lopes CC. Crispy banana obtained by the combination of a high temperature and short time drying stage and a drying process. Braz J Chem Eng 2005. [DOI: 10.1590/s0104-66322005000200017] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Number Cited by Other Article(s)
1
A mild and innovative solar drying process to provide high quality products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01191-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
2
La Fuente CI, Lopes CC. HTST puffing in order to produce crispy banana - The effect of the step-down treatment prior to air-drying. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.049] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
3
Tavera-Quiroz MJ, Romano N, Mobili P, Pinotti A, Gómez-Zavaglia A, Bertola N. Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.04.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]  Open
4
Zotarelli MF, Porciuncula BDA, Laurindo JB. A convective multi-flash drying process for producing dehydrated crispy fruits. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.09.014] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
5
Prachayawarakorn S, Tia W, Plyto N, Soponronnarit S. Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.08.011] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
6
CEREZAL P, CASTRO E, DUARTE G. A RESEARCH NOTE ON RHEOLOGICAL BEHAVIOR OF SOME PROCESSED PRODUCTS FROM CACTUS PEAR (OPUNTIA FICUS-INDICA [L.] MILL.). J Texture Stud 2007. [DOI: 10.1111/j.1745-4603.2007.00123.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
7
Hofsetz K, Lopes CC, Hubinger MD, Mayor L, Sereno AM. Changes in the physical properties of bananas on applying HTST pulse during air-drying. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.04.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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