Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspectsLien Lemmens, Marc Hendrickx, Lı́lia Ahrné et al.|Innovative Food Science & Emerging Technologies|2009Cited by 74
Processing of tomato: impact on <i>in vitro</i> bioaccessibility of lycopene and textural propertiesCecilia Svelander, Marie A.G. Alminger, Evelina Tibäck et al.|Journal of the Science of Food and Agriculture|2010Cited by 67
Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and <i>In Vitro</i> Accessibility of LycopeneEvelina Tibäck, Maud Langton, Cecilia Svelander et al.|Journal of Food Science|2009Cited by 45
Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditionsEvelina Tibäck, Lı́lia Ahrné, Maud Langton et al.|Journal of Food Engineering|2013Cited by 14