20 results on '"Esua, Okon Johnson"'
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2. Pigmented Pseudocereals: Chemistry, Functionality, and Technological Aspects in Food Systems
3. Effects of pretreatments using plasma functionalized water, osmodehydration and their combination on hot air drying efficiency and quality of tomato (Solanum lycopersicum L.) slices
4. Microcrystalline cellulose for active food packaging applications: A review
5. Trends in millet and pseudomillet proteins - Characterization, processing and food applications
6. Evaluation of storage quality of vacuum-packaged silver Pomfret (Pampus argenteus) treated with combined ultrasound and plasma functionalized liquids hurdle technology
7. Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization
8. Optimisation of treatment conditions for reducing Shewanella putrefaciens and Salmonella Typhimurium on grass carp treated by thermoultrasound-assisted plasma functionalized buffer
9. Antimicrobial activities of plasma-functionalized liquids against foodborne pathogens on grass carp (Ctenopharyngodon Idella)
10. Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage
11. Functionality and Applications of Non‐Conventional Starches from Different Sources.
12. Functionality and Applications of Non‐Conventional Starches from Different Sources
13. Pigmented Sorghum: Functional Properties and Bioactive Diversity
14. Effects of freeze-thaw pretreatments on the drying characteristics, physicochemical and phytochemical composition of red dragon fruit during mid- and near-infrared drying
15. Effects of freeze-thaw pretreatments on the drying characteristics, physicochemical and phytochemical composition of red dragon fruit during mid- and near-infrared drying.
16. Ultrasound‐assisted modification of gelation properties of proteins: A review
17. A Review on Individual and Combination Technologies of UV-C Radiation and Ultrasound in Postharvest Handling of Fruits and Vegetables
18. Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products
19. Combination of ultrasound and ultraviolet‐C irradiation on kinetics of color, firmness, weight loss, and total phenolic content changes in tomatoes during storage
20. Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products.
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