Does electroporation occur during the ohmic heating of food? by Lebovka, N.I, Praporscic, I, Ghnimi, S, Vorobiev, E

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Pulsed electric field enhanced expression and juice quality of white grapes by Praporscic, Iurie, Lebovka, Nikolaï, Vorobiev, Eugene, Mietton-Peuchot, Martine

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Ohmically Heated, Enhanced Expression of Juice from Apple and Potato Tissues by Praporscic, I., Lebovka, N.I., Ghnimi, S., Vorobiev, E.

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Analysis of juice colour and dry matter content during pulsed electric field enhanced expression of soft plant tissues by Praporscic, I., Shynkaryk, M.V., Lebovka, N.I., Vorobiev, E.

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Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples by Lebovka, Nikolai I, Praporscic, Iurie, Vorobiev, Eugene

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Combined treatment of apples by pulsed electric fields and by heating at moderate temperature by Lebovka, Nikolai I., Praporscic, Iurie, Vorobiev, Eugene

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Temperature enhanced electroporation under the pulsed electric field treatment of food tissue by Lebovka, Nikolai I., Praporscic, Iurie, Ghnimi, Sami, Vorobiev, Eugene

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Enhancement of pressing of sugar beet cuts by combined ohmic heating and pulsed electric field treatment by Praporscic, I, Ghnimi, S, Vorobiev, E

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Constant rate expressing of juice from biological tissue enhanced by pulsed electric field by Praporscic, I, Muravetchi, V, Vorobiev, E

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Selective extraction from carrot slices by pressing and washing enhanced by pulsed electric fields by Grimi, Nabil, Praporscic, Iurie, Lebovka, Nikolaï, Vorobiev, Eugene

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Enhanced expression of juice from soft vegetable tissues by pulsed electric fields: consolidation stages analysis by Lebovka, Nikolai I., Praporscic, Iurie, Vorobiev, Eugene

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