Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of Polyphenoloxidase

nork Silva, Filipa Vinagre Marques, Sulaiman, Alifdalino
Argitaratua 2022

Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes

nork Silva, Filipa Vinagre Marques, Sulaiman, Alifdalino
Argitaratua 2019

Strawberry puree processed by thermal, high pressure, or power ultrasound: process energy requirements and quality modeling during storage

nork Sulaiman, Alifdalino, Farid, Mohammed Mehdi, da Silva, Filipa Vinagre Marques
Argitaratua 2017

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

nork Sulaiman, Alifdalino, Farid, Mohammed Mehdi, da Silva, Filipa Vinagre Marques
Argitaratua 2017