M. N. Eshtiaghi

发表

Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics

Dietrich Knorr, Kehinde A. Taiwo, B.I.O. Ade-Omowaye, 2003 .

Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated Carrots

Dietrich Knorr, Navin K. Rastogi, D. Knorr, 1999 .

Potato Cubes Response to Water Blanching and High Hydrostatic Pressure

Dietrich Knorr, D. Knorr, M. N. Eshtiaghi, 1993 .

Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos

K. Taiwo, D. Knorr, M. N. Eshtiaghi, 2002 .

Effects of high pressures treatment on starches

D. Knorr, S. Boguslawski, M. N. Eshtiaghi, 1996 .

High hydrostatic pressure thawing for the processing of fruit preparations from frozen strawberries

D. Knorr, M. N. Eshtiaghi, 1996 .

High electric field pulse pretreatment: potential for sugar beet processing

D. Knorr, M. N. Eshtiaghi, 2002 .

High-Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and Potatoes

D. Knorr, M. N. Eshtiaghi, R. Stute, 1994 .

Processing concepts based on high intensity electric field pulses

Dietrich Knorr, Volker Heinz, Dong-Un Lee, 2001 .

Impact of Supercritical Carbon Dioxide and High Pressure on Lipoxygenase and Peroxidase Activity

D. Knorr, M. N. Eshtiaghi, W. Tedjo, 2000 .

Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes

D. Knorr, N. Rastogi, M. N. Eshtiaghi, 1999 .