Structure¿property relationships in osmo-air-dehydrated apricot cubes

By M. Riva, Stefano Campolongo, A. A. Leva, A. Maestrelli, D. Torreggiani. 2005

163 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/dddcc4a7e96d0dff437f273f56ab44919edf3a78

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Razavi

In Plant Science

1. S. Razavi
2. Mohebbat Mohebbi
3. M. Fathi

Citations in the corpus

• Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmotically Dehydrated Kiwifruit (2011, background): “Riva et al. (2005) investigated the influence of osmotic agents (sucrose and sorbitol solutions) and syrup composition on chemical–physical properties, structure collapse, and color changes of osmo-airdehydrated apricot cubes.”