A comprehensive analysis of edible and processing quality changes in three whole grain flours induced by dielectric barrier discharge atmospheric cold plasma treatment
Article in International Journal of Food Science & Technology (June 2024)
The most recent citing publications are shown below. View all 5 publications that cite this research output on Dimensions.
Inactivation of lipase and lipoxygenase in whole wheat flour using atmospheric cold plasma and steam treatments: Kinetics, mechanism, and impact on its compositional properties
Article in Journal of Cereal Science (May 2024)
Emerging techniques for the processing of food to ensure higher food safety with enhanced food quality: a review
Article in Discover Food (April 2024)