Search results: Sage Journals

Restricted accessBrief reportFirst published December, 2023

Punch grafting for the treatment of ulcerated atrophie blanche

Ana Orbea Sopeña, Elena Conde Montero

Phlebology: The Journal of Venous Disease

Restricted accessResearch articleFirst published June, 2015

Effect of microwave blanching on the quality of frozen Agaricus bisporus

Emilia Bernaś, Grażyna Jaworska

Food Science and Technology International

Restricted accessResearch articleFirst published August, 2006

Effect of Blanching and Air Flow Rate on Turmeric Drying

M. Blasco, J. V. García-Pérez, J. Bon [...]

Food Science and Technology International

Restricted accessResearch articleFirst published March, 2014

Effect of blanching temperature and dipping time on drying time of broccoli

Ibrahim Doymaz

Food Science and Technology International

Restricted accessResearch articleFirst published September, 2024

Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd

Ankita Kishor Walawalkar, Venkata Giridhar Poosarla, Nagaveni Shivshetty

Food Science and Technology International

Restricted accessResearch articleFirst published June, 2000

The influence of blanching pretreatments on the quality of dehydrated broccoli stems/ Influencia del tipo de escaldado en la calidad de tallos de bróculi deshidratados

N. Sanjuan, J. Benedito, G. Clemente [...]

Food Science and Technology International

Restricted accessResearch articleFirst published February, 2002

Note. Effect of Blanching and Frozen Storage on the Stability of β-Carotene and Capsanthin in Red Pepper (Capsicum Annuum) Fruit

H. Morais, P. Rodrigues, C. Ramos [...]

Food Science and Technology International

Restricted accessResearch articleFirst published April, 2001

Note. Comparison of Two Rapid Methods of Lipoxygenase Assay in Blanched Green Peas,Green Beans and Potatoes

R. L. Garrote, R. A. Bertone, E. R. Silva [...]

Food Science and Technology International

Restricted accessResearch articleFirst published June, 1998

The structure-texture relationship of blanched and glucose-impregnated strawberries / Relación entre la textura y la estructura de fresas escaldadas e impregnadas de glucosa

S.L. Vidales, M.A. Castro, S.M. Alzamora

Food Science and Technology International

Restricted accessResearch articleFirst published June, 2006

Structure and Nanostructure of the Outer Tangential Epidermal Cell Wall in Vaccinium corymbosum L. (Blueberry) Fruits by Blanching,Freezing-Thawing and Ultrasound

J. Fava, S. M. Alzamora, M. A. Castro

Food Science and Technology International

Restricted accessBrief reportFirst published December, 2023

Punch grafting for the treatment of ulcerated atrophie blanche

Ana Orbea Sopeña, Elena Conde Montero

Phlebology: The Journal of Venous Disease

Restricted accessResearch articleFirst published June, 2015

Effect of microwave blanching on the quality of frozen Agaricus bisporus

Emilia Bernaś, Grażyna Jaworska

Food Science and Technology International

Restricted accessResearch articleFirst published August, 2006

Effect of Blanching and Air Flow Rate on Turmeric Drying

M. Blasco, J. V. García-Pérez, J. Bon [...]

Food Science and Technology International

Restricted accessResearch articleFirst published March, 2014

Effect of blanching temperature and dipping time on drying time of broccoli

Ibrahim Doymaz

Food Science and Technology International

Restricted accessResearch articleFirst published September, 2024

Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd

Ankita Kishor Walawalkar, Venkata Giridhar Poosarla, Nagaveni Shivshetty

Food Science and Technology International

Restricted accessResearch articleFirst published June, 2000

The influence of blanching pretreatments on the quality of dehydrated broccoli stems/ Influencia del tipo de escaldado en la calidad de tallos de bróculi deshidratados

N. Sanjuan, J. Benedito, G. Clemente [...]

Food Science and Technology International

Restricted accessResearch articleFirst published February, 2002

Note. Effect of Blanching and Frozen Storage on the Stability of β-Carotene and Capsanthin in Red Pepper (Capsicum Annuum) Fruit

H. Morais, P. Rodrigues, C. Ramos [...]

Food Science and Technology International

Restricted accessResearch articleFirst published April, 2001

Note. Comparison of Two Rapid Methods of Lipoxygenase Assay in Blanched Green Peas,Green Beans and Potatoes

R. L. Garrote, R. A. Bertone, E. R. Silva [...]

Food Science and Technology International

Restricted accessResearch articleFirst published June, 1998

The structure-texture relationship of blanched and glucose-impregnated strawberries / Relación entre la textura y la estructura de fresas escaldadas e impregnadas de glucosa

S.L. Vidales, M.A. Castro, S.M. Alzamora

Food Science and Technology International

Restricted accessResearch articleFirst published June, 2006

Structure and Nanostructure of the Outer Tangential Epidermal Cell Wall in Vaccinium corymbosum L. (Blueberry) Fruits by Blanching,Freezing-Thawing and Ultrasound

J. Fava, S. M. Alzamora, M. A. Castro

Food Science and Technology International