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  1. Ethylene removal by adsorption to improve shelf-life of tomatoes
  2. Quality characteristics of puffed quinoa snacks
  3. Treatment of acid mine drainage residues
  4. Winery wastes were used as a source of polyphenolics to increase antioxidant capacity.
  5. Aroma characterization of grape juice enriched with grapevine by-products using thermomaceration
  6. Comparison between thermomaceration and enzymatic maceration to enrich grape must with polyphenols
  7. Food processing and quality preservation of fruit and their derivatives
  8. vacuum microwave dehydration and atmospheric freeze drying of strawberries