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Economics, Business and Industry: products and commodities > agricultural products > plant products > fruit products > fruit juices > ciders > apple cider × 32 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (3)    (Click to View) Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system Food microbiology (Click to View) Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press Innovative food science and emerging technologies (Click to View) Comparison of fatty acid profiles and contents of seed oils recovered from dessert and cider apples and further Rosaceous plants European food research and technology behavior (1)    (Click to View) Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation Entomologia experimentalis et applicata biochemistry (22)    (Click to View) Effect of high pressure processing on the quality of acidified Granny Smith apple purée product Innovative food science and emerging technologies (Click to View) Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press Innovative food science and emerging technologies (Click to View) Grapefruit juice and its constituents augment the effect of low pH on inhibition of survival and adherence to intestinal epithelial cells of Salmonella enterica serovar Typhimurium PT193 International journal of food microbiology (Click to View) Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts Bioresource technology (Click to View) Comparison of fatty acid profiles and contents of seed oils recovered from dessert and cider apples and further Rosaceous plants European food research and technology (Click to View) Antioxidant activity and HPLC analysis of polyphenol‐enriched extracts from industrial apple pomace Journal of the science of food and agriculture (Click to View) Modeling the effects of initial nitrogen content and temperature on fermentation kinetics of hard cider Journal of food engineering (Click to View) A New Analytical Method to Volatile Compounds in Cider Apples: Application to Evaluate the Starch Index Food and bioprocess technology (Click to View) Changes in the odours of apple juice during enzymatic browning Food quality and preference (Click to View) Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157:H7 in a model apple juice medium and in apple juice Food microbiology (Click to View) Cloud stability of apple juices in relation to their particle charge properties studied by electro-optics Food research international (Click to View) Effect of a combination of electrodialysis with bipolar membranes and mild heat treatment on the browning and opalescence stability of cloudy apple juice Food research international (Click to View) Yeast species associated with the spontaneous fermentation of cider Food microbiology (Click to View) Use of Flow Cytometry To Follow the Physiological States of Microorganisms in Cider Fermentation Processes Applied and environmental microbiology (Click to View) Cider Proteins and Foam Characteristics: A Contribution to Their Characterization Journal of agricultural and food chemistry (Click to View) Scattering efficiency of a cloudy apple juice: Effect of particles characteristics and serum composition Food research international (Click to View) Flavonoid and Hydroxycinnamate Profiles of English Apple Ciders Journal of agricultural and food chemistry (Click to View) Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking International journal of food microbiology (Click to View) Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing Journal of food composition and analysis (Click to View) Screening of cider yeasts for sparkling cider production (Champenoise method) Food microbiology (Click to View) Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method Food microbiology (Click to View) Inactivation of Escherichia coli K-12 in Apple Juice Using Combination of High-Pressure Homogenization and Chitosan Journal of food science biogeography (1)    (Click to View) Comparison of fatty acid profiles and contents of seed oils recovered from dessert and cider apples and further Rosaceous plants European food research and technology biological properties and phenomena (4)    (Click to View) Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation Entomologia experimentalis et applicata (Click to View) Factors affecting the ultraviolet inactivation of Escherichia coli K12 in apple juice and a model system Journal of food process engineering (Click to View) Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157:H7 in a model apple juice medium and in apple juice Food microbiology (Click to View) Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method Food microbiology botany (6)    (Click to View) Grapefruit juice and its constituents augment the effect of low pH on inhibition of survival and adherence to intestinal epithelial cells of Salmonella enterica serovar Typhimurium PT193 International journal of food microbiology (Click to View) Comparison of fatty acid profiles and contents of seed oils recovered from dessert and cider apples and further Rosaceous plants European food research and technology (Click to View) Antioxidant activity and HPLC analysis of polyphenol‐enriched extracts from industrial apple pomace Journal of the science of food and agriculture (Click to View) A New Analytical Method to Volatile Compounds in Cider Apples: Application to Evaluate the Starch Index Food and bioprocess technology (Click to View) Flavonoid and Hydroxycinnamate Profiles of English Apple Ciders Journal of agricultural and food chemistry (Click to View) Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing Journal of food composition and analysis cell biology (3)    (Click to View) Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system Food microbiology (Click to View) Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press Innovative food science and emerging technologies (Click to View) Grapefruit juice and its constituents augment the effect of low pH on inhibition of survival and adherence to intestinal epithelial cells of Salmonella enterica serovar Typhimurium PT193 International journal of food microbiology genetics (4)    (Click to View) Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation Entomologia experimentalis et applicata (Click to View) Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press Innovative food science and emerging technologies (Click to View) Yeast species associated with the spontaneous fermentation of cider Food microbiology (Click to View) Screening of cider yeasts for sparkling cider production (Champenoise method) Food microbiology microbiology (15)    (Click to View) Thermal and nonthermal processing of apple cider: storage quality under equivalent process conditions Journal of food quality (Click to View) Effect of high pressure processing on the quality of acidified Granny Smith apple purée product Innovative food science and emerging technologies (Click to View) Quantifying and mapping the spatial distribution of fluence inside a pulsed light treatment chamber and various liquid substrates Journal of food engineering (Click to View) Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts Bioresource technology (Click to View) Modeling the effects of initial nitrogen content and temperature on fermentation kinetics of hard cider Journal of food engineering (Click to View) Factors affecting the ultraviolet inactivation of Escherichia coli K12 in apple juice and a model system Journal of food process engineering (Click to View) The use of Fourier transform infrared spectroscopy to differentiate Escherichia coli O157:H7 from other bacteria inoculated into apple juice Food microbiology (Click to View) Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157:H7 in a model apple juice medium and in apple juice Food microbiology (Click to View) Yeast species associated with the spontaneous fermentation of cider Food microbiology (Click to View) Use of Flow Cytometry To Follow the Physiological States of Microorganisms in Cider Fermentation Processes Applied and environmental microbiology (Click to View) Fourier transform infrared spectroscopy, detection and identification of Escherichia coli O157:H7 and Alicyclobacillus strains in apple juice International journal of food microbiology (Click to View) Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking International journal of food microbiology (Click to View) Screening of cider yeasts for sparkling cider production (Champenoise method) Food microbiology (Click to View) Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method Food microbiology (Click to View) Inactivation of Escherichia coli K-12 in Apple Juice Using Combination of High-Pressure Homogenization and Chitosan Journal of food science nutrition (1)    (Click to View) Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation Entomologia experimentalis et applicata organisms (9)    (Click to View) Thermal and nonthermal processing of apple cider: storage quality under equivalent process conditions Journal of food quality (Click to View) Effect of high pressure processing on the quality of acidified Granny Smith apple purée product Innovative food science and emerging technologies (Click to View) Quantifying and mapping the spatial distribution of fluence inside a pulsed light treatment chamber and various liquid substrates Journal of food engineering (Click to View) Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts Bioresource technology (Click to View) Modeling the effects of initial nitrogen content and temperature on fermentation kinetics of hard cider Journal of food engineering (Click to View) Yeast species associated with the spontaneous fermentation of cider Food microbiology (Click to View) Use of Flow Cytometry To Follow the Physiological States of Microorganisms in Cider Fermentation Processes Applied and environmental microbiology (Click to View) Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking International journal of food microbiology (Click to View) Screening of cider yeasts for sparkling cider production (Champenoise method) Food microbiology physiology (8)    (Click to View) Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation Entomologia experimentalis et applicata (Click to View) Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts Bioresource technology (Click to View) Modeling the effects of initial nitrogen content and temperature on fermentation kinetics of hard cider Journal of food engineering (Click to View) A New Analytical Method to Volatile Compounds in Cider Apples: Application to Evaluate the Starch Index Food and bioprocess technology (Click to View) Yeast species associated with the spontaneous fermentation of cider Food microbiology (Click to View) Use of Flow Cytometry To Follow the Physiological States of Microorganisms in Cider Fermentation Processes Applied and environmental microbiology (Click to View) Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking International journal of food microbiology (Click to View) Screening of cider yeasts for sparkling cider production (Champenoise method) Food microbiology psychology (1)    (Click to View) Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation Entomologia experimentalis et applicata taxonomy (1)    (Click to View) Fourier transform infrared spectroscopy, detection and identification of Escherichia coli O157:H7 and Alicyclobacillus strains in apple juice International journal of food microbiology zoology (3)    (Click to View) Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation Entomologia experimentalis et applicata (Click to View) Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system Food microbiology (Click to View) Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press Innovative food science and emerging technologies