See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/222515181 Ohmic heating of strawberry products: Electrical conductivity measurements and ascorbic acid degradation kinetics Article in Innovative Food Science & Emerging Technologies · March 2004 DOI: 10.1016/j.ifset.2003.11.001 CITATIONS 83 READS 55 5 authors, including: Some of the authors of this publication are also working on these related projects: Production and purification of fructo-oligosaccharides View project Influence of Moderate Electric Fields on Properties of Food Grade Nano-Structures View project José A Teixeira University of Minho 685 PUBLICATIONS 12,358 CITATIONS SEE PROFILE Sudhir K. Sastry The Ohio State University 162 PUBLICATIONS 3,913 CITATIONS SEE PROFILE António Vicente University of Minho 284 PUBLICATIONS 4,985 CITATIONS SEE PROFILE All content following this page was uploaded by António Vicente on 02 July 2014. The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and are linked to publications on ResearchGate, letting you access and read them immediately.