Gustavo V. Barbosa‐cánovas
#112,430
Most Influential Person Now
Gustavo V. Barbosa‐cánovas's AcademicInfluence.com Rankings
Download Badge
Sociology
Gustavo V. Barbosa‐cánovas's Degrees
- PhD Food Science Washington State University
- Masters Food Science Washington State University
Why Is Gustavo V. Barbosa‐cánovas Influential?
(Suggest an Edit or Addition)Gustavo V. Barbosa‐cánovas's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Food Processing by High Hydrostatic Pressure (2002) (483)
- Engineering aspects of pulsed electric field pasteurization (1995) (406)
- Food Powders: Physical Properties, Processing, and Functionality (2005) (406)
- Edible Coatings for Fresh-Cut Fruits (2005) (388)
- Preservation of foods with pulsed electric fields (1999) (388)
- Nonthermal Preservation of Foods Using Combined Processing Techniques (2003) (378)
- Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree (1999) (377)
- Rheology for the food industry (2005) (373)
- Ultrasound Technologies for Food and Bioprocessing (2011) (337)
- Microbial inactivation of foods by pulsed electric fields (1993) (325)
- Fundamental aspects of controlled release in foods (1995) (294)
- Advances in dehydration of foods (2001) (288)
- Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity (2008) (279)
- Food pasteurization using high-intensity pulsed electric fields (1995) (258)
- Alginate coatings for preservation of minimally processed 'Gala' apples (2007) (257)
- Inactivation of microorganisms by pulsed electric fields of different voltage waveforms (1994) (257)
- Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review. (2010) (220)
- Inactivation of Escherichia coli by combining pH, ionic strength and pulsed electric fields hurdles (1996) (207)
- Non-thermal food preservation: Pulsed electric fields (1997) (204)
- Novel food processing technologies. (2004) (204)
- Effect of atmospheric pressure cold plasma (APCP) on the inactivation of Escherichia coli in fresh produce (2013) (199)
- INACTIVATION OF ESCHERICHIA COLI IN SKIM MILK BY HIGH INTENSITY PULSED ELECTRIC FIELDS (1997) (184)
- Inactivating microorganisms using a pulsed electric field continuous treatment system (1998) (184)
- Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice (2006) (179)
- Milk processing by high intensity pulsed electric fields (2002) (174)
- Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations (1995) (174)
- An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications (2011) (172)
- Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing (2017) (171)
- Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone (2013) (171)
- Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review. (2018) (160)
- Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing. (2003) (157)
- Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions. (2000) (156)
- Extraction and characterization of pectin from stored peach pomace (2001) (153)
- INACTIVATION of E. COLI FOR FOOD PASTEURIZATION BY HIGH‐STRENGTH PULSED ELECTRIC FIELDS (1995) (151)
- Engineering and food for the 21st century (2002) (150)
- INACTIVATION of SACCHAROMYCES CEREVISIAE IN APPLE JUICE BY SQUARE‐WAVE and EXPONENTIAL‐DECAY PULSED ELECTRIC FIELDS (1994) (149)
- INACTIVATION OF ESCHERICHIA COLI SUSPENDED IN LIQUID EGG USING PULSED ELECTRIC FIELDS (1997) (146)
- Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin. (1999) (146)
- Effect of Growth Stage and Processing Temperature on the Inactivation of E. coli by Pulsed Electric Fields. (1996) (145)
- Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree (1998) (145)
- Inactivation of Microorganisms in a Semisolid Model Food Using High Voltage Pulsed Electric Fields (1994) (144)
- REDUCTION OF SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN APPLE JUICE BY ULTRAVIOLET LIGHT (2005) (138)
- Inactivation of E. Coli and S. Cerevisiae by Pulsed Electric Fields Under Controlled Temperature Conditions (1994) (135)
- Rheological properties of concentrated milk as a function of concentration, temperature and storage time (1998) (134)
- Effects of high pressure processing on lipid oxidation: A review (2014) (134)
- Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments (2012) (132)
- Ultrasound Applications in Food Processing (2011) (129)
- Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication (2009) (126)
- Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin. (1999) (126)
- Inactivation of Zygosaccharomyces bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields (2006) (124)
- Microstructure of fat globules in whole milk after thermosonication treatment. (2008) (124)
- Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.) (1998) (123)
- Influence of several environmental factors on the initiation of germination and inactivation of Bacillus cereus by high hydrostatic pressure. (1998) (121)
- Development and characterization of edible films based on mucilage of Opuntia ficus-indica (L.). (2010) (121)
- Unit Operations in Food Engineering (2002) (121)
- Mass Transfer and Textural Changes during Processing of Apples by Combined Methods (1993) (120)
- Water Activity in Foods: Fundamentals and Applications (2020) (119)
- Pulsed Electric Field Treatment Chamber Design for Liquid Food Pasteurization Using a Finite Element Method (1995) (119)
- Nonthermal inactivation of Saccharomyces cerevisiae in apple juice using pulsed electric fields (1995) (119)
- High Hydrostatic Pressure Processing of Fruit and Vegetable Products (2005) (116)
- Inhibition of tomato (Licopersicon esculentum Mill.) pectin methylesterase by pulsed electric fields (2000) (114)
- Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects (2002) (110)
- Effects of Pulsed Electric Field Processing on Apple and Pear Polyphenoloxidases (2001) (109)
- Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4-Hexylresorcinol as Anti-Browning Agent (1993) (108)
- Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.) (2016) (106)
- Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white (2004) (106)
- Inhibition of polyphenoloxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid (2005) (105)
- Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. (2015) (104)
- Transmission electron microscopy of Listeria innocua treated by pulsed electric fields and nisin in skimmed milk. (1999) (104)
- Plasmin Inactivation with Pulsed Electric Fields (1995) (101)
- High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese (1997) (100)
- Dehydration of Foods (1996) (99)
- Inactivation of Peach Polyphenoloxidase by Exposure to Pulsed Electric Fields (2002) (98)
- Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields (2005) (97)
- Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products. (2014) (96)
- COMPOSITION PROPERTIES, PHYSICOCHEMICAL CHARACTERISTICS AND SHELF LIFE OF WHOLE MILK AFTER THERMAL AND THERMO‐SONICATION TREATMENTS (2009) (95)
- Inactivation of Mold Ascospores and Conidiospores Suspended in Fruit Juices by Pulsed Electric Fields (1998) (95)
- Effect of water activity on high hydrostatic pressure inhibition of Zygosaccharomyces bailii (1997) (94)
- Study of inactivation of Lactobacillus plantarum in orange-carrot juice by means of pulsed electric fields: comparison of inactivation kinetics models. (2001) (93)
- Microbial and Enzymatic Changes in Fruit Juice Induced by High-Intensity Pulsed Electric Fields (2003) (93)
- High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation (2014) (90)
- Saccharomyces cerevisiaeStructural Changes Induced by Pulsed Electric Field Treatment (1997) (90)
- Nonthermal processing technologies for food (2011) (89)
- Edible coatings composed of methylcellulose, stearic acid, and additives to preserve quality of pear wedges. (2003) (89)
- Food Sterilization by Combining High Pressure and Thermal Energy (2008) (88)
- Handling and preservation of fruits and vegetables by combined methods for rural areas. Technical manual (2003) (87)
- Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication (2008) (87)
- Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinación con ácido ascórbico (1997) (85)
- ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE (2009) (84)
- Innovative food science and emerging technologies (2000) (84)
- High pressure-processed guacamole (2000) (82)
- Magnetic-field inactivation of microorganisms and generation of biological changes (1993) (82)
- Pulsed Electric Fields in Food Processing : Fundamental Aspects and Applications (2001) (82)
- Kinetic model for the inactivation of Lactobacillus plantarum by pulsed electric fields. (2003) (82)
- Food Engineering 2000 (1995) (80)
- Inactivación de formas esporuladas de Bacillus subtilis mediante campos eléctricos pulsantes de alta intensidad en combinacion con otras tecnicas de conservacion de alimentos/Inactivation of Bacillus subtilis spores using high intensity pulsed electric fields in combination with other food conservat (1998) (80)
- Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields (2015) (78)
- High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt (2007) (77)
- Pectin methyl esterase and natural microflora of fresh mixed orange and carrot juice treated with pulsed electric fields. (2003) (74)
- Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens. (2002) (74)
- Advances in the use of high hydrostatic pressure for processing cereal grains and legumes (2005) (74)
- The rheology of semiliquid foods. (1996) (71)
- Effects of combined exposure of micrococcus luteus to nisin and pulsed electric fields. (2000) (71)
- Removal of dark compounds from clarified fruit juices by adsorption processes (1998) (70)
- Separation of suspensions and emulsions via ultrasonic standing waves - a review. (2014) (70)
- Milk thermization by pulsed electric fields (PEF) and electrically induced heat (2010) (69)
- Edible Films and Coatings for Fruits and Vegetables (2009) (69)
- Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields (2012) (69)
- Quality and Safety Aspects of PEF Application in Milk and Milk Products (2005) (68)
- Food powders flowability characterization: theory, methods, and applications. (2010) (68)
- Pulsed Electric Fields Processing of Foods: An Overview (2006) (66)
- High-Pressure Treatment in Food Preservation (2007) (65)
- HIGH HYDROSTATIC PRESSURE PROCESSING OF PEACH PUREE WITH AND WITHOUT ANTIBROWNING AGENTS (2004) (65)
- Quality of selected cheeses fortified with vegetable and animal sources of omega-3 (2011) (63)
- Quality changes in apple juice as related to nonthermal processing (2000) (62)
- Impact of air bubbles in a dielectric liquid when subjected to high field strengths (2003) (62)
- Rheology of Full‐fat and Low‐fat Cheddar Cheeses as Related to Type of Fat Mimetic (1997) (61)
- Emerging and Traditional Technologies for Safe, Healthy and Quality Food (2016) (60)
- Energy analysis of liquid whole egg pasteurized by pulsed electric fields (2003) (60)
- EFFECT OF pH AND ASCORBIC ACID ON HIGH HYDROSTATIC PRESSURE‐PROCESSED MANGO PUREE (2006) (60)
- Other Methods of Dehydration of Foods and Packaging Aspects (1996) (59)
- Kinetic analysis of Zygosaccharomyces bailii inactivation by high hydrostatic pressure (1997) (58)
- Advances in Ohmic Heating and Moderate Electric Field (MEF) Processing (2004) (57)
- Influence of treatment temperature on the inactivation of Listeria innocua by pulsed electric fields (2005) (57)
- Pulsed electric field-assisted extraction of juice from food plants. (2004) (57)
- Pulsed Light Technology (2000) (56)
- Yield stress for initial firmness determination on yogurt (2007) (56)
- Rheological characterization of mayonnaise. Part I: Slippage at different oil and xanthan gum concentrations (1995) (55)
- Flow and shear descriptors of preconsolidated food powders (2006) (55)
- Weibull distribution function based on an empirical mathematical model for inactivation of Escherichia coli by pulsed electric fields. (2003) (55)
- Electrical Properties of Foods (2014) (54)
- Kinetic models for water adsorption and cooking time in chickpea soaked and treated by high pressure (2004) (53)
- Preservation of apple slices using ascorbic acid and 4-hexylresorcinol / Preservación de rodaj as de manzana con ácido ascórbico y 4-hexilresorcinol (1996) (53)
- Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments (2003) (53)
- Present Status and the Future of PEF Technology (2004) (52)
- Polymeric-Based Food Packaging for High-Pressure Processing (2010) (52)
- Food Safety Engineering: An Emergent Perspective (2009) (51)
- Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity (2005) (51)
- Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks (2018) (50)
- Fundamentals of High-Intensity Pulsed Electric Fields (PEF) (1999) (49)
- Update on nonthermal food processing technologies: Pulsed electric field, high hydrostatic pressure, irradiation and ultrasound (2002) (49)
- Nonthermal electrical methods in food preservation/Métodos eléctricos no térmicos para la conservación de alimentos (1998) (49)
- Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments. (2003) (49)
- APPLE JUICE PASTEURIZATION USING ULTRAFILTRATION AND PULSED ELECTRIC FIELDS (1998) (49)
- Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heat (2009) (49)
- Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat Milk (2002) (48)
- Compression characteristics of agglomerated food powders: Effect of agglomerate size and water activity Características de la compresión de alimentos en polvo: Efecto del tamaño del aglomerado y del contenido de humedad (1997) (48)
- Microbial inactivation by ultrasound. (2005) (48)
- High voltage pulsed electric field inactivation of "Bacillus subtilis" and "Lactobacillus delbrueckii" (1995) (47)
- High Hydrostatic Pressure as a Hurdle for Zygosaccharomyces bailii Inactivation (1997) (47)
- Quick cooking rice by high hydrostatic pressure processing (2013) (46)
- Effect of different treatments on the ability of α-lactalbumin to form nanoparticles. (2012) (46)
- Milk processed by pulsed electric fields: evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions. (2011) (46)
- EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES (2006) (45)
- Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk (2007) (45)
- Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches (2012) (45)
- Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields (2007) (44)
- Ultrastructural changes in Staphylococcus aureus treated with pulsed electric fields / Cambios ultraestructurales en Staphylococcus aureus sometida a campos eléctricos pulsantes (1997) (44)
- Effect of nonthermal technologies on the native size distribution of fat globules in bovine cheese-making milk. (2009) (43)
- Freezing of fruits and vegetables. An agribusiness alternative for rural and semi-rural areas (2005) (43)
- Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics. (2017) (43)
- Inactivation of Saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light. (2006) (42)
- Comparison of the Compaction Characterisitics of Selected Food Powders by Vibration, Tapping and Mechanical Compression (1985) (42)
- PACKAGING EVALUATION FOR HIGH‐PRESSURE HIGH‐TEMPERATURE STERILIZATION OF SHELF‐STABLE FOODS (2010) (41)
- Global issues in food science and technology (2009) (41)
- Quality Aspects of Cheddar Cheese Obtained with Milk Pasteurized by Pulsed Electric Fields (2000) (41)
- Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli (2001) (40)
- Trends in Food Engineering (2000) (40)
- Processing of soft Hispanic cheese ("queso fresco") using thermo-sonicated milk: a study of physicochemical characteristics and storage life. (2010) (39)
- Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour. (2016) (38)
- Viscoelastic properties of reduced-fat and full-fat Cheddar cheeses (1996) (38)
- Effects of thermal and high pressure treatments in color and chemical attributes of an oil-based spinach sauce (2015) (38)
- Food Engineering Interfaces (2011) (37)
- Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments (2019) (37)
- INACTIVATION OF LISTERIA INNOCUA AND PSEUDOMONAS FLUORESCENS BY PULSED ELECTRIC FIELDS IN SKIM MILK: ENERGY REQUIREMENTS (2006) (37)
- Assessment of the Effects of Ultrasonics and Pulsed Electric Fields on Nutritional and Rheological Properties of Raspberry and Blueberry Purees (2016) (36)
- Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties (2008) (36)
- Pressure and temperature combination for inactivation of soymilk trypsin inhibitors (2009) (36)
- The impact of microwave‐assisted thermal sterilization on the morphology, free volume, and gas barrier properties of multilayer polymeric films (2014) (36)
- High hydrostatic pressure come-up time and yeast viability. (1998) (35)
- Oscillatory high hydrostatic pressure inactivation of Zygosaccharomyces bailii. (1998) (35)
- Evaluation of High Pressure Processing Kinetic Models for Microbial Inactivation Using Standard Statistical Tools and Information Theory Criteria, and the Development of Generic Time-Pressure Functions for Process Design (2015) (35)
- Compression and compaction characteristics of selected food powders. (2005) (35)
- Viscoelastic Properties of Xanthan Gels Interacting with Cations (1997) (34)
- The pressure builds for better food processing (1995) (34)
- THE COMBINED EFFECT OF PULSED ELECTRIC FIELDS AND CONVENTIONAL HEATING ON THE MICROBIAL QUALITY AND SHELF LIFE OF SKIM MILK (2005) (34)
- High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems (2005) (33)
- Effect of high pressure processing on the baking aptitude of corn starch and rice flour (2016) (33)
- Lessening polygalacturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields (2003) (31)
- Development of model food systems for thermal pasteurization applications based on Maillard reaction products (2017) (31)
- Texture and Water Retention Improvement in High-pressure Thermally Treated Scrambled Egg Patties (2006) (30)
- Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing (2019) (30)
- Effect of structural characteristics of modified waxy corn starches on rheological properties, film-forming solutions, and on water vapor permeability, solubility, and opacity of films† (2012) (30)
- Study of strawberry flavored milk under pulsed electric field processing (2010) (30)
- Thermal Properties of Food (2002) (30)
- Pressure-assisted thermal sterilization effects on gas barrier, morphological, and free volume properties of multilayer EVOH films (2014) (30)
- Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes (2017) (29)
- FLOW AND STRUCTURAL CHARACTERISTICS OF CONCENTRATED MILK (2000) (29)
- Food preservation by moisture control : fundamentals and applications : ISOPOW Practicum II (1995) (29)
- Megasonic Separation of Food Droplets and Particles: Design Considerations (2015) (29)
- Degradation of poly[bis(glycine ethyl ester)phosphazene] in aqueous media. (1993) (28)
- GLASS TRANSITION TEMPERATURE (T g ) AND WATER ACTIVITY (a w ) OF DEHYDRATED APPLE PRODUCTS (1999) (28)
- Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch (1996) (28)
- SKIM MILK PROCESSING BY COMBINING PULSED ELECTRIC FIELDS AND THERMAL TREATMENTS (2005) (28)
- Pulsed Electric Fields in Food Preservation (2007) (27)
- Effect of milk treatment on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurt (2007) (27)
- Electrical environment surrounding microbes exposed to pulsed electric fields (1997) (27)
- Effects of high hydrostatic pressure on the structure of bovine alpha-lactalbumin. (2010) (26)
- Edible films and coatings : fundamentals and applications (2016) (26)
- High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice (2011) (26)
- An attrition index to assess fines formation and particle size reduction in tapped agglomerated food powders (1993) (26)
- Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview (2004) (26)
- Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments (2011) (25)
- Thermodynamic aspects of high hydrostatic pressure food processing. (2005) (25)
- Effect of starch-beeswax coatings on quality parameters of blackberries (Rubus spp.) (2015) (25)
- Inactivation of Pseudomonas fluorescens in skim milk by combinations of pulsed electric fields and organic acids. (2005) (24)
- Review. Pulse electric fields of high voltage to preserve foods: microbiological and engineering aspects of the process (1994) (24)
- High Hydrostatic Pressure Processing of Mango Puree Containing Antibrowning Agents (2005) (24)
- Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content (2016) (23)
- Effects of concentration and temperature on the rheology of concentrated milk (1997) (23)
- High-Pressure Processing Equipment for the Food Industry (2016) (23)
- CONSUMER AND TRAINED PANEL EVALUATION OF HIGH PRESSURE THERMALLY TREATED SCRAMBLED EGG PATTIES (2007) (23)
- Powder Characteristics of Preprocessed Cereal Flours (2003) (23)
- Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products (2017) (22)
- Cheese Manufacture Assisted by High Pressure (2006) (22)
- Proceedings of the eighth international congress on engineering and food (2001) (21)
- Rheology and Microstructure of β-Lactoglobulin/Sodium Polypectate Gels (1996) (21)
- High-pressure applications on myosystems. (2005) (21)
- Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes. (2021) (21)
- Adaptation of Classical Processes to New Technical Developments and Quality Requirements (2006) (20)
- Size characterization of selected food powders by five particle size distribution functions Caracterización del tamaño de partícula de alimentos en polvo mediante cinco funciones de distribuciones de tamaño (1997) (20)
- A continuous treatment system for inactivating microorganisms with pulsed electric fields (1995) (20)
- Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage (2021) (19)
- SHELF LIFE OF HHP-PROCESSED PEACH PUREE WITH ANTIBROWNING AGENTS (2005) (19)
- Kinetic and Multivariate Analysis of Polyphenol Oxidase Inactivation by High Pressure and Temperature Processing in Apple Juices made from Six Different Varieties (2013) (19)
- Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure (1998) (19)
- Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans (2021) (19)
- STUDY OF POSSIBLE MECHANISMS OF INACTIVATION OF LISTERIA INNOCUA IN THERMO-SONICATED MILK USING SCANNING ELECTRON MICROSCOPY AND TRANSMISSION ELECTRON MICROSCOPY (2011) (19)
- Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization (2012) (18)
- Inhibition of Apple-Slice Browning by 4-Hexylresorcinol (1995) (18)
- Density Changes in Selected Agglomerated Food Powders Due to High Hydrostatic Pressure (2001) (17)
- Segregation in Food Powders (1985) (17)
- Science and Technology of Fibers in Food Systems (2020) (17)
- Does high-intensity pulsed electric fields induce changes in enzymatic activity, protein conformation, and vitamin and flavor stability? (2005) (17)
- SHELF-LIFE STUDY OF RETORT POUCH BLACK BEAN AND RICE BURRITO COMBAT RATIONS PACKAGED AT SELECTED RESIDUAL GAS LEVELS (2003) (17)
- Oxygen Barrier and Enthalpy of Melting of Multilayer EVOH Films After Pressure-Assisted Thermal Processing and During Storage (2011) (17)
- DESCRIPTIVE ANALYSIS OF PRECOOKED EGG PRODUCTS AFTER HIGH‐PRESSURE PROCESSING COMBINED WITH LOW AND HIGH TEMPERATURES (2006) (17)
- Physical, Chemical, and Microbiological Characteristics of Dehydrated Foods (1996) (17)
- Review : Instrumentation for the rheological characterization of foods/Instrumentación para la caracterización reológica de alimentos (1995) (17)
- Use of circuit analysis simulations in pulsed electric fields food processing (2004) (17)
- Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates (2007) (16)
- Change in Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease from Pseudomonas fluorescens M3/6 When Exposed to Pulsed Electric Fields (2001) (16)
- SIMULATING VISCOELASTIC PROPERTIES OF SELECTED FOOD GUMS AND GUM MIXTURES USING A FRACTIONAL DERIVATIVE MODEL (1996) (16)
- Nonthermal Processing Technologies for Food: Zhang/Nonthermal Processing Technologies for Food (2010) (16)
- Impact of High Hydrostatic Pressure and Heat Treatments on Milk Gel Properties: A Comparative Rheological Study (2012) (16)
- FLOW AND VISCOELASTIC PROPERTIES OF PRESSURIZED AVOCADO PUREE (2005) (16)
- Effects of Ultra High Pressure on Bay Scallop (Aequipecten irradians) Adductor Muscles (2005) (16)
- Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes (2020) (16)
- POTENTIAL USE OF 18 TESLA STATIC AND PULSED MAGNETIC FIELDS ON ESCHERICHIA COLI AND SACCHAROMYCES CEREVISIAE (2001) (16)
- Effect of membrane pore size on quality of ultrafiltered apple juice (2001) (16)
- Water Stress in Biological, Chemical, Pharmaceutical and Food Systems (2015) (16)
- ATTRITION EVALUATION FOR SELECTED AGGLOMERATED FOOD POWDERS: THE EFFECT OF AGGLOMERATE SIZE AND WATER ACTIVITY (2001) (16)
- Introduction to innovative food processing technologies: background, advantages, issues, and need for multiphysics modeling. (2011) (15)
- Food Science and Food Biotechnology (2003) (15)
- Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates (2012) (15)
- Influence of electric current density on the bactericidal effectiveness of pulsed electric field treatments (2006) (15)
- Milk pre-treatment by high pressure homogenization in the manufacturing of “queso fresco” fortified with omega-3 fatty acids (2013) (15)
- Food Plant Design (2005) (15)
- Food Engineering (2019) (15)
- EFFECT OF HIGH HYDROSTATIC PRESSURE ON SPORES OF GEOBACILLUS STEAROTHERMOPHILUS SUSPENDED IN SOYMILK (2007) (14)
- Role of package headspace on multilayer films subjected to high hydrostatic pressure (2019) (14)
- Lupines: an alternative for debittering and utilization in foods. (2003) (14)
- Fruit Preservation: Novel and Conventional Technologies (2018) (14)
- An update on some key alternative food processing technologies: microwave, pulsed electric field, high hydrostatic pressure, irradiation, and ultrasound. (2003) (13)
- Other novel milk preservation technologies: ultrasound, irradiation, microwave, radio frequency, ohmic heating, ultraviolet light and bacteriocins (2010) (13)
- The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies (2011) (13)
- Experimental protocols for modeling the response of microbial populations exposed to emerging technologies: some points of concern. (2005) (13)
- Pressurization of some starches compared to heating: Calorimetric, thermo-optical and X-ray examination (2008) (13)
- Nonthermal technologies in combination with other preservation factors. (2004) (13)
- Heat conduction in microbes exposed to pulsed electric fields (1998) (13)
- High hydrostatic pressure effect on Saccharomyces cerevisiae, Escherichia coli and Listeria innocua in pear nectar (2011) (12)
- Limitations of the Log-Logistic Model for the Analysis of Sigmoidal Microbial Inactivation Data for High-Pressure Processing (HPP) (2016) (12)
- Food Engineering Laboratory Manual (1997) (12)
- Estimating microbial survival parameters under high hydrostatic pressure (2012) (12)
- Ultraviolet‐C Light Processing of Liquid Food Products (2011) (12)
- Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation. (2017) (11)
- PEF Inactivation of Vegetative Cells, Spores, and Enzymes in Foods (1999) (11)
- Effect of pulsed electric fields on the activity of food-grade papain in a continuous system (2019) (11)
- High Pressure Processing in Combination with High Temperature and Other Preservation Factors (2016) (11)
- Recent Advances in Emerging Nonthermal Technologies (2010) (11)
- RESIDUAL GAS VOLUME EFFECT ON QUALITY OF RETORT POUCH WET‐PACK PEARS (2002) (11)
- Storage of retort pouch beefsteak and beef stew packed under four headspace levels (2003) (11)
- Silicon Migration from High‐barrier Coated Multilayer Polymeric Films to Selected Food Simulants after Microwave Processing Treatments (2014) (11)
- Pasteurization of milk with pulsed electric fields (2010) (10)
- INACTIVATION KINETICS OF LIPOXYGENASE IN PRESSURIZED RAW SOYMILK AND SOYMILK FROM HIGH‐PRESSURE TREATED SOYBEANS (2009) (10)
- Sous Vide/Freezing Technology for Ready Meals (2004) (10)
- 7 PEF—A Food Industry's View (2005) (10)
- PARTICLE SIZE DISTRIBUTION IN FOOD POWDERS (2011) (10)
- Rheological characterization of a model food suspension containing discs using three different geometries (1999) (10)
- Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods (2021) (10)
- Nonthermal Inactivation of Pseudomonas fluorescens in Liquid Whole Egg (2001) (10)
- Current State of Microwave Applications to Food Processing (2004) (10)
- Commercial high-pressure equipment. (2005) (10)
- Inactivation of Listeria innocua and Pseudomonas fluorescens in Skim Milk Treated with Pulsed Electric Fields (PEF) (2001) (10)
- Effect of native and acetylated-crosslinked waxy corn starch-beeswax coatings on quality attributes of raspberries during storage (2012) (10)
- Power Ultrasound to Process Dairy Products (2011) (9)
- Engineering Aspects of Pulsed Electric Fields (2011) (9)
- Food Irradiation—An Emerging Technology (2004) (9)
- Oscillating Magnetic Fields (2000) (9)
- RENNETABILITY OF CHEESE‐MAKING MILK PROCESSED BY NONTHERMAL TECHNOLOGIES (2013) (9)
- Use of Oscillating Magnetic Fields in Food Preservation (2011) (9)
- Residual gas and storage conditions affect sensory quality of diced pears in flexible retortable pouches (2002) (9)
- Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders (2020) (9)
- Engineering properties of foods and other materials: a laboratory manual. (1998) (9)
- Prediction of water activity in food systems: a computer program for predicting water activity in multicomponent foods (1994) (8)
- Introduction to Food Process Engineering (2014) (8)
- Pulsed Electric Field Modification of Milk Alkaline Phosphatase Activity (2019) (8)
- Appendix 5: Irradiation: A Safe Measure for Safer Iceberg Lettuce and Spinach (2010) (8)
- Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH (2022) (8)
- COMPACTION CHARACTERISTICS OF AGGLOMERATED COFFEE DURING TAPPING (1993) (7)
- Food Engineering Education in Mexico, Central America, and South America (2006) (7)
- HACCP AND HAZOP FOR A PULSED ELECTRIC FIELD PROCESSING OPERATION (1996) (7)
- Review: Rheological properties of food gums and food gum mixtures (1993) (7)
- High Voltage Arc Discharge (2000) (7)
- Metrology system for pulsed electric fields processing (2002) (7)
- Rheology of Food Products (2002) (7)
- Textura de geles de huevo obtenidos por alta presión / Texture of egg gels induced by high hydrostatic pressure (1999) (7)
- PEF-Induced Biological Changes (1999) (7)
- Effects of high pressure processing on the physicochemical and microbiological parameters, bioactive compounds, and antioxidant activity of a lemongrass-lime mixed beverage (2018) (7)
- FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books (2004) (6)
- Effect of Added Calcium and EDTA on the Inactivation of a Protease from Pseudomonas fluorescens M3/6 When Exposed to Pulsed Electric Fields (2001) (6)
- Nonthermal Technologies to Extend the Shelf Life of Fresh-Cut Fruits and Vegetables (2013) (6)
- Prediction of water activity in food systems. A review on theoretical models (1994) (6)
- High-Pressure Processing of Milk and Dairy and Egg Products (2004) (6)
- THERMAL GELATION OF DUCK BREAST AND LEG MUSCLE PROTEINS (1994) (6)
- Influence of water activity and dry-heating time on egg white powders quality (2021) (6)
- Engineering Aspects of the Continuous Treatment of Fluid Foods by Pulsed Electric Fields (2001) (6)
- Quality Determinants In Coffee Production (2021) (6)
- Global Food Security and Wellness (2017) (6)
- Desorption Phenomena in Food Dehydration Processes (2020) (6)
- Starch and other polysaccharides under high pressure. (2005) (5)
- Nonthermal Stabilization Processes (2017) (5)
- The Study of Critical Variables in the Treatment of Foods by Pulsed Electric Fields (1997) (5)
- Modeling Systems and Impact on Food Microbiology (2004) (5)
- Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. (2019) (5)
- Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different temperatures. (2017) (5)
- Novel food processing technologies and regulatory hurdles (2022) (5)
- Use of protective culture to control the growth of Listeria monocytogenes and Salmonella typhimurium in ready-to-eat cook-chill products (2019) (5)
- Particle size distribution functions for food powders (2009) (5)
- Supercritical fluid extraction: an alternative to isolating natural food preservatives. (2004) (5)
- Comprar Water Activity in Foods: Fundamentals and Applications | Gustavo V. Barbosa-Cánovas | 9780813824086 | Wiley (2008) (5)
- Food Safety Engineering (2020) (5)
- Growth/no-growth interface modeling and emerging technologies. (2005) (5)
- Biological Principles for Microbial Inactivation in Electric Fields (1999) (5)
- Drying of biotechnological products: current status and new developments. (2003) (5)
- The Effect of Padding Foam on the Compression Characteristics of Some Agglomerated Food Powders (2001) (5)
- Traditional Foods: History, Preparation, Processing and Safety (2019) (5)
- Films and Coatings from Agro-Industrial Residues (2016) (5)
- Magnetic Fields as a Potential Nonthermal Technology for the Inactivation of Microorganisms (2001) (4)
- Use of magnetic fields as a nonthermal technology. (2005) (4)
- Microstructure of Selected Binary Food Powder Mixtures (2006) (4)
- Pulsed X-rays (2000) (4)
- Note: Retention of Ascorbic Acid, Thiamin and Pyridoxal After High Hydrostatic Pressure or Thermal Treatments (2002) (4)
- [Evaluation of cookies enriched with corn germ and soy fiber]. (1999) (4)
- Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells (2008) (4)
- Shelf Stable Egg-Based Products Processed By Ultra High Pressure Technology (2008) (4)
- Comparison Study of Pulsed Electric Fields, High Hydrostatic Pressure, and Thermal Processing on the Electrophoretic Patterns of Liquid Whole Eggs (2001) (4)
- PHYSICAL CHARACTERIZATION OF A POTATO STARCH EDIBLE COATING USED IN WALNUT STORAGE (2001) (4)
- Changes on colour parameters caused by high-pressure processing of apple juice made from six different varieties (2012) (4)
- Improving biogeneration of aroma compounds by in situ product removal. (2003) (4)
- Production and partial purification of glycosidases obtained by solid-state fermentation of grape pomace using Aspergillus niger 10. (2003) (4)
- Inactivation Kinetics of Microorganisms by Pulsed Electric Fields (2004) (3)
- Edible films and coatings (2017) (3)
- Space charge evolution in dilute binary electrolytes exposed to HV transients (1996) (3)
- Inactivation by High-Intensity Pulsed Electric Fields (2001) (3)
- Application of Edible Films and Coatings on Fruits and Vegetables (2016) (3)
- Minimal Processing of Fruits (2018) (3)
- Review: Attrition in agglomerated coffee (1993) (3)
- Films and Coatings from Starch and Gums (2016) (3)
- In vitro degradation and solute release from erodible polyanhydride supports containing skeletal β-alanine residues (1992) (3)
- Design of PEF Processing Equipment (1999) (3)
- Introduction to molecular food biotechnology. (2003) (3)
- Predictive microbiology and role in food safety systems. (2005) (3)
- The influence of elevated temperatures and composition on the water activity of egg powders (2021) (3)
- Food Powders Properties and Characterization (2021) (3)
- Introduction to Dehydration of Food (1996) (3)
- Films and Coatings from Vegetable Protein (2016) (3)
- Comparison of moisture sorption isotherm models in freeze-dried pineapple pulp (1993) (2)
- Films and Coatings from Collagen and Gelatin (2016) (2)
- Antioxidant Films and Coatings (2016) (2)
- Instrumentation for the rheological characterization of foods.: Review. (1995) (2)
- Application of PEF on orange juice products. (2005) (2)
- Heat of sorption and free energy change of freeze-dried pineapple pulp (1993) (2)
- Safety and quality in the food industry. (2005) (2)
- Studies on the reverse micellar extraction of peroxidase from Cruciferae vegetables of the Bajio Region of México. (2003) (2)
- Manual de laboratorio de ingeniería de alimentos (2000) (2)
- Recent Developments in Food Biotechnology (2003) (2)
- Selected Novel Food Processing Technologies Used as Hurdles (2020) (2)
- Ozone Applications in Food Processing (2015) (2)
- 17 – Applications of pulsed electric fields for food preservation (2007) (2)
- Agricultural Applications of Biodegradable Films (2016) (2)
- MEASUREMENT AND PREDICTION OF THE PRESSURE DROP INSIDE A PIPE: THE CASE OF A MODEL FOOD SUSPENSION WITH A NEWTONIAN PHASE (1997) (2)
- Introduction to Unit Operations (2014) (2)
- Appendix 1: High Pressure Processing (2010) (2)
- Nonthermal Processes as Hurdles with Selected Examples (2011) (2)
- Emerging food processing technologies in North America: introduction (2008) (2)
- Food Processing by PEF (1999) (2)
- Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C (2021) (2)
- Films and Coatings from Chitosan (2016) (1)
- Heating rates of peach juice in an agitated jacketed vessel (2006) (1)
- High Pressure Processing of Fruit Products (2018) (1)
- Inactivation of \textit{Escherichia coli} ATCC 11775 in fresh produce using atmospheric pressure cold plasma (2011) (1)
- Momentum, Energy, and Mass Transfer (2014) (1)
- Morphological and oxygen barrier changes of two multilayer polymeric films subjected to microwave sterilization (2010) (1)
- Calculating microbial inactivation during heat treatments without D and Z values. (2004) (1)
- Milk Pasteurization, Curdling and Salting (2015) (1)
- Films and Coatings from Animal Protein (2016) (1)
- High-Pressure Processing for Improved Dairy Food Quality (2014) (1)
- Improving Liquid Egg Quality by Pulsed Electrical Field Processing (2014) (1)
- Appendix 3: Ozone (2010) (1)
- Appendix 7: Power Ultrasound (2010) (1)
- Introduction to Unit Operations: Fundamental Concepts (2002) (1)
- Shelf Stability, Sensory Analysis, and Volatile Flavor Profile of Raw Apple Juice after Pulsed Electric Field, High Hydrostatic Pressure, or Heat Exchanger Processing (2001) (1)
- Hazard Analysis and Critical Control Point (HACCP) in PEF Processing (1999) (1)
- Application of pulsed electric fields in egg and egg derivatives: review (2006) (1)
- =Encapsulation of Flavors and Aromas: Controlled Release (2016) (1)
- High-pressure pasteurization of low-acid chilled ready-to-eat food. (2022) (1)
- Erratum to: “Advances in dehydration of foods” [Journal of Food Engineering 49 (2001) 288] (2001) (1)
- Digestibility and Toxicology of Edible Films and Coatings (2016) (1)
- Food Preservation by Cooling (2002) (1)
- Cabinet and Bed Dryers (1996) (1)
- Recent development in the application of emulsifiers: an overview. (2003) (1)
- Procesado de leche mediante aplicación de pulsos eléctricos de alta intensidad de campo (Revisión) (2002) (1)
- Thermal Processing of Foods (2002) (1)
- Food Engineering Reviews Special Issue based on the 13th International Congress on Engineering and Food – (ICEF 13) (2021) (1)
- [Effect of high hydrostatic pressure on water imbibition, cooking times and microstructure of Phaseolus vulgaris]. (2002) (1)
- Barrier Properties of Films (2016) (1)
- The Improving Quality and Shelf Life of Table Eggs (2018) (1)
- Executive Summary (2008) (1)
- High-Pressure Preservation of Foods (2020) (1)
- Pulsed Electric Field and High Hydrostatic Pressure Induced Leakage of Cellular Material from Saccharomyces cerevisiae (2001) (1)
- Separation Processes by Membranes (2002) (1)
- Emerging Technologies in Food Processing (2014) (1)
- Shelf-stable pineapple slices preserved by combined methods (1995) (1)
- Heat Transfer by Radiation (2014) (1)
- Effect of Power Ultrasound on the Activity and Structure of Food-Grade Papain (2022) (1)
- Fundamentals of Air-Water Mixtures and Ideal Dryers (1996) (1)
- Migration Analysis of Compounds in Food Packaging (2016) (0)
- Packaging of Foods (2014) (0)
- Air–Water Mixtures (2002) (0)
- Rheological properties of liquid foods - A review (1993) (0)
- Rheological models and characteristics for selected foods (2009) (0)
- Convective Heat Transfer Coefficient Determination (2017) (0)
- Applications of Films and Coatings for Special Missions (2016) (0)
- Applications of Films and Coatings in Intermediate Moisture and Thermally Processed Food (2016) (0)
- Unit Systems: Dimensional Analysis and Similarity (2002) (0)
- MICROWAVE-ASSISTED DEHYDRATION FOR ELECTRON MICROSCOPY SAMPLE PREPARATION IN THE STUDY OF THERMO-SONICATED YOGURT (2012) (0)
- Application of artificial intelligence to predictive microbiology. (2005) (0)
- Friction Losses Determination in a Pipe (2017) (0)
- Nano-food Engineering: Volume One (2020) (0)
- PULSED ELECTRIC FIELD PROCESSING: AN OVERVIEW (2012) (0)
- Films and Coatings: Migration of Ingredients (2016) (0)
- Chapter 3 Ultrasound Applications in Food Processing (2015) (0)
- Protein crystallography impact on biotechnology. (2003) (0)
- Viscoelastic properties of pressurised and heat-induced surimi gels made from Alaska pollock (Theragra chalcogramma) and Pacific whiting (Merluccius productus) (2004) (0)
- 33Electric Fields in Food Preservation (2007) (0)
- Thermal Processing of Foods: Part I. Heat Penetration (2017) (0)
- Trends in carotenoids biotechnology. (2003) (0)
- Biodegradable Polymer for Food Packaging: Degradation and Waste Management (2016) (0)
- Gas hold-up structure in impeller agitated aerobic bioreactors (2003) (0)
- Antimicrobial Edible Films and Coatings (2016) (0)
- Adsorption and Ionic Exchange (2002) (0)
- Enthalpy Relaxation and Food Stability (2020) (0)
- Molecular Transport of Momentum, Energy, and Mass (2002) (0)
- Fruit Juice Quality Enhancement by High-Pressure Technology (2014) (0)
- Physicochemistry of Food Systems (2014) (0)
- Freezing of Foods (2017) (0)
- Influence of Fluid Concentration on Freezing-Point Depression and Thermal Conductivity of Frozen Physalis Juice (2015) (0)
- Heat Transfer by Convection (2002) (0)
- Stability of dry enzymes (2003) (0)
- Air–Water Interactions (2014) (0)
- Solid–Liquid Extraction (2002) (0)
- Magnetic Fields: Foods (2010) (0)
- Heat Transfer by Conduction (2002) (0)
- Novel approaches to sterilize foods (2018) (0)
- Molecular Weight Effects on Enthalpy Relaxation and Fragility of Amorphous Carbohydrates (2015) (0)
- Hygienic Design of Food Processes (2014) (0)
- Improving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure Processing (2014) (0)
- Nanocompounds as Formulating Aids (2016) (0)
- Circulation of Fluid through Porous Beds: Fluidization (2002) (0)
- Drying of Foods: Part III. Freeze Drying (2017) (0)
- Edible Film and Coating Applications for Fresh-Cut and Minimally Processed Fruits and Vegetables (2016) (0)
- Edible Packaging in Muscle Food (2016) (0)
- Drying of Foods: Part II. Spray Drying (2017) (0)
- Equivalent processing for pasteurization of a pineapple juice-coconut milk blend by selected nonthermal technologies. (2022) (0)
- Use of Magnetic Fields Technology in Food Processing and Preservation (2015) (0)
- Study of strawberry fl avored milk under pulsed electric fi eld processing (2010) (0)
- Thermal Processing of Foods: Part II. Lethality Determination (2017) (0)
- MINIMAL METHODS OF PROCESSING | Electroporation – Pulsed Electric Fields (1999) (0)
- Extrusion of Foods (2017) (0)
- Appendix 4: Food Irradiation (2010) (0)
- Standard and New Processing Techniques Used in the Preparation of Films and Coatings at the Lab Level and Scale-Up (2016) (0)
- Transport of Fluids through Pipes (2002) (0)
- Introduction to Transport Phenomena (2002) (0)
- Safety and Quality in the Food Industry Marı´a S. Tapia, Ivelio Arispe, and Amaury Martı´nez (2004) (0)
- PEF in the Food Industry for the New Millennium (1999) (0)
- Appendix 6: Pulsed Light Treatment (2010) (0)
- Thermal Properties of Foods (2014) (0)
- Optical Properties of Foods (2014) (0)
- Appendix 2: Pulsed Electric Field Processing (2010) (0)
- Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico (2021) (0)
This paper list is powered by the following services:
