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  1. 61
    Optimization of Multistage Extraction of Olive Leaves for Recovery of Phenolic Compounds at Moderated Temperatures and Short Extraction Times
    Subjects: “...steam blanching...”
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    Article
  2. 62
    Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard
    Subjects: “...blanching...”
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    Article
  3. 63
    Development of the combined method of blanching the stingray stellate
    by O. A. Golubeva, V. L. Astramovich
    Published 2018-12-01
    Subjects: “...combined blanching method, hydromodule, urea removal, mass loss, stingray stellate...”
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    Article
  4. 64
    Phenotypic, Nutritional, and Antioxidant Characterization of Blanched Oenanthe javanica for Preferable Cultivar
    Subjects: “...blanching...”
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    Article
  5. 65
    Corrigendum: Phenotypic, Nutritional, and Antioxidant Characterization of Blanched Oenanthe javanica for Preferable Cultivar
    Subjects: “...blanching...”
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    Article
  6. 66
    Studies on the drying kinetics and rehydration capacities of cardaba banana compared to plantain slices
    by Taiwo K. A., Babalola R. T.
    Published 2018-04-01
    Subjects: “...blanching...”
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    Article
  7. 67
    Effects of Harvest Maturity, Refrigeration and Blanching Treatments on the Volatile Profiles of Ripe “Tasti-Lee” Tomatoes
    Subjects: “...blanching...”
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    Article
  8. 68
    Effect of Solvent Extraction and Blanching Pre-Treatment on Phytochemical, Antioxidant Properties, Enzyme Inactivation and Antibacterial Activities of ‘Wonderful’ Pomegranate Peel Extracts
    Subjects: “...blanching...”
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    Article
  9. 69
    Optimization of the formula and processing of a sweet potato leaf powder‐based beverage
    by Dan Luo, Tai‐Hua Mu, Hongnan Sun, Jingwang Chen
    Published 2020-06-01
    Subjects: “...blanching...”
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    Article
  10. 70
    Reducing the High Iodine Content of <i>Saccharina latissima</i> and Improving the Profile of Other Valuable Compounds by Water Blanching
    Subjects: “...blanching...”
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    Article
  11. 71
    Secagem de bananas prata e d'água por convecção forçada Drying of banana prata and banana d'água by forced convection
    Subjects: “...blanching...”
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    Article
  12. 72
    Processing sweet potatoes into french fries
    by Button, Kimberly
    Published 2015
    Subjects: “...Blanching...”
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  13. 73
    Les chancis des vernis et des couches picturales des peintures de chevalet à l'huile : Contribution à la caractérisation physico-chimique, à la connaissance des mécanismes de formation et aux traitements de restauration.
    by Genty, Anaïs
    Published 2017
    Subjects: “...Blanching...”
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  14. 74
    The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment
    Subjects: “...blanching...”
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    Article
  15. 75
    Orally administered pressure-blanched white saffron (Curcuma mangga Val.) improves antioxidative properties and lipid profiles in vivo
    Subjects: “...Pressurized blanching...”
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    Article
  16. 76
    STABILITY OF ASCORBIC ACID DURING THE TECHNOLOGICAL PROCESSES OF APRICOT COMPOTE FABRICATION
    Subjects: “...blanching...”
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    Article
  17. 77
    Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (<i>Beta vulgaris</i> L.)
    Subjects: “...blanching...”
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    Article
  18. 78
    Optimized blanching reduces the host cell protein content and substantially enhances the recovery and stability of two plant derived malaria vaccine candidates
    Subjects: “...blanching...”
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    Article
  19. 79
    Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing
    Subjects: “...blanching...”
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    Article
  20. 80
    A Novel Approach to Assess the Potency of Topical Corticosteroids
    Subjects: “...skin blanching response...”
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    Article
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