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| Inactivation of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in apple juice with gaseous ozone | | Food microbiology |
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| UV-C treatment of juices to inactivate microorganisms using Dean vortex technology | | Journal of food engineering |
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| Estimation of the freezing point of concentrated fruit juices for application in freeze concentration | | Journal of food engineering |
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| Adsorption of dark colored compounds in apple juice - effects of initial soluble solid concentration on adsorption kinetics and mechanism | | Journal of food process engineering |
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| Changes on colour parameters caused by high‐pressure processing of apple juice made from six different varieties | | International journal of food science and technology |
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| Discoloration Kinetics of Clarified Apple Juice Treated with Lewatit® S 4528 Adsorbent Resin During Processing | | Food and bioprocess technology |
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| Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink | | European journal of nutrition |
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| Rapid Multiplication and Induction of Early In Vitro Flowering in Dendrobium Primulinum Lindl | | Journal of plant biochemistry and biotechnology |
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| Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication | | Food research international |
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| Intestinal transit and systemic metabolism of apple polyphenols | | European journal of nutrition |
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| Evaluation of floral honey for inhibition of polyphenol oxidase-mediated browning, antioxidant and antimicrobial activities | | Journal of food biochemistry |
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| Foam-mat freeze-drying of apple juice part 1: experimental data and ann simulations | | Journal of food process engineering |
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| A novel acidic and low-temperature-active endo-polygalacturonase from Penicillium sp. CGMCC 1669 with potential for application in apple juice clarification | | Food chemistry |
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| Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation | | Innovative food science and emerging technologies |
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| Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods | | International journal of food microbiology |
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| Optimization of electrodialysis with bipolar membranes applied to cloudy apple juice: Minimization of malic acid and sugar losses | | Innovative food science and emerging technologies |
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| Influence of apple polyphenols on inflammatory gene expression | | Molecular nutrition and food research |
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| A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and thermo-sonication | | International journal of food microbiology |
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| Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice | | Food chemistry |
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| Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing | | Food chemistry |
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| Novel Binary Solvents-Dispersive Liquid—Liquid Microextraction (BS-DLLME) Method for Determination of Patulin in Apple Juice Using High-Performance Liquid Chromatography | | Food analytical methods |
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| Storage stability of a stimulant coconut water-cashew apple juice beverage | | Journal of food processing and preservation |
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| Influence of enzymolysis‐adsorption interaction on the secondary haze formation in apple juice | | Journal of food process engineering |
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| Modeling the growth limit of alicyclobacillus acidoterrestris cra7152 in apple juice: effect of ph, brix, temperature and nisin concentration | | Journal of food processing and preservation |
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| A numerical approach for predicting volumetric inactivation of food borne microorganisms in liquid substrates by pulsed light treatment | | Journal of food engineering |
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| An ultrasound-enhanced system for microbial inactivation using supercritical carbon dioxide | | Innovative food science and emerging technologies |
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| Moderate effects of apple juice consumption on obesity-related markers in obese men: impact of diet–gene interaction on body fat content | | European journal of nutrition |
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| The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice | | Innovative food science and emerging technologies |
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| Rapid and accurate determination of malate, citrate, pyruvate and oxaloacetate by enzymatic reactions coupled to formation of a fluorochromophore: Application in colorful juices and fermentable food (yogurt, wine) analysis | | Food chemistry |
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| Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press | | Innovative food science and emerging technologies |
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| Determination and prediction of odor thresholds for odor active volatiles in a neutral apple juice matrix | | Journal of food quality |
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| RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices | | Food chemistry |
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| Prevention of colon carcinogenesis by apple juice in vivo: Impact of juice constituents and obesity | | Molecular nutrition and food research |
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| Defining treatment conditions for pulsed electric field pasteurization of apple juice | | International journal of food microbiology |
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| Reverse Osmosis and Flavor Retention in Apple Juice Concentration | | Journal of food science |
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| Anti yeast activities of some essential oils in growth medium, fruit juices and milk | | International journal of food microbiology |
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| Quantifying and mapping the spatial distribution of fluence inside a pulsed light treatment chamber and various liquid substrates | | Journal of food engineering |
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| Use of clarifying agents and ultra filter to decrease fumaric acid, HMF and increase clarity of apple juice | | Journal of food quality |
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| Synergistic combination of essential oils from Morocco and physical treatments for microbial inactivation | | Innovative food science and emerging technologies |
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| Modeling and Optimization of Lactic Acid Production using Cashew Apple Juice as Substrate | | Food and bioprocess technology |
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