Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics by Zhongwen Cao, Chengcheng Xie, Cheng Yang, Xingyu Liu, Xiangren Meng

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Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality by Duygu Balpetek Külcü, Ümit Gürbüz

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EFFECT OF OHMIC HEATING TREATMENT ON DIFFERENT PROPERTIES OF WHOLE COW MILK by Rayan Meshaan, Thamer Alhaji

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Implementation and Evaluation of an Ohmic Heating System to Produce Curd by Kobra Heidarbeigi, Mohammad Hossein Nargesi

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Investigation of the Changes in Rheological Properties of Purple Basil Sherbet Samples Concentrated by Ohmic Heating at Different Voltage Gradient by Zeynep Eroğlu, Mutlu Çevik

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Exploring the influence of ohmic heating on the action of baking powders and pound cake textural properties by Eugenia Ayebea Asamoah, Alain Le-Bail, Anthony Oge, Delphine Queveau, Olivier Rouaud, Patricia Le-Bail

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Physical properties of Alaska pollock surimi gel as affected by emulsified level and heating rates by Van-Thi Nguyen, Emiko Okazaki

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Application of the Ohmic Heating Process to Make a Semolina Dessert with Milk by Hatice Pınar Yüksel, Serdal Sabancı, Basri Omaç

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Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field by L. Ch. Burak, A. N. Sapach

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Ohmic heating enhanced extraction and yield kinetics of kinnow juice by Lalremmawii, Satish Kumar, Maninder Kaur, Mahesh K. Samota

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Pistachio hull extract as a natural antioxidant incorporated into pistachio paste: Antioxidant activity and oxidative stability by Hoda Farrokhi, Mohammad Hadi Eskandari, Ahmad Shakerardekani, Mohammad Taghi Golmakani, Mehrdad Niakousari

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Changes in physico-chemical and functional properties of liquid egg white by ohmic heating process by M. Balakrishnan, A. Lilly Prasanna, A. Ramalakshmi, V. Vishnu Priya, P. Preetha, K. Thangavel

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Process production of date syrup using ohmic heating under vacuum: Evaluating the impact of voltage gradient and pressure on energy consumption, efficiency, and quality characteris... by Pedram Mohammadi, Reza Amiri Chayjan, Hosain Darvishi

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Influence of MHD flow on forced convection in a saturated porous duct with ohmic heating by Rajapriyanka Eswaran, M. S. Jagadeesh Kumar

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Technological Development in Wholegrain Food Processing by Francesca Nocente, Laura Gazza

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Review on velocity slip with thermal features of irregular heat transport enhancement of hybrid nanofluids by Mudassar Qamar, Masood Khan, Muhammad Yasir, A.S. Shflot, M.Y. Malik

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Stability analysis of unsteady ternary nanofluid flow past a stretching/shrinking wedge by Ouyang Yun, Md Basir Md Faisal, Naganthran Kohilavani, Pop Ioan

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Novel food processing technologies for retaining nutrition of horticultural food products by Joanne Yi Hui Toy, Fion Wei Lin Chin, Linzixuan Zhang, Linzhi Jing, Xin Yang, Dejian Huang

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Dissipative Magneto-thermo-convection of Nanofluid Past through a Semi-infinite Vertical Surface with Ohmic Heating by Asra Anjum, Shaik Abdul Gaffar, Sateesh Kumar, Samdani Peerusab

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Simulation and non-similar analysis of magnetized SWCNT-MWCNT hybrid nanofluid flow in porous media using Darcy–Forchheimer–Brinkman model by T. Giftlin Blessy, B. Rushi Kumar

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