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| Thermal and nonthermal processing of apple cider: storage quality under equivalent process conditions | | Journal of food quality |
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| Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation | | Entomologia experimentalis et applicata |
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| Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system | | Food microbiology |
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| Effect of high pressure processing on the quality of acidified Granny Smith apple purée product | | Innovative food science and emerging technologies |
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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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| 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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| 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 |
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| Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts | | Bioresource technology |
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| 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 |
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| Antioxidant activity and HPLC analysis of polyphenol‐enriched extracts from industrial apple pomace | | Journal of the science of food and agriculture |
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| Modeling the effects of initial nitrogen content and temperature on fermentation kinetics of hard cider | | Journal of food engineering |
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| A New Analytical Method to Volatile Compounds in Cider Apples: Application to Evaluate the Starch Index | | Food and bioprocess technology |
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| Factors affecting the ultraviolet inactivation of Escherichia coli K12 in apple juice and a model system | | Journal of food process engineering |
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| Changes in the odours of apple juice during enzymatic browning | | Food quality and preference |
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| Use of the 1H nuclear magnetic resonance spectra signals from polyphenols and acids for chemometric characterization of cider apple juices | | Journal of agricultural and food chemistry |
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| The use of Fourier transform infrared spectroscopy to differentiate Escherichia coli O157:H7 from other bacteria inoculated into apple juice | | Food microbiology |
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| 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 |
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| Cloud stability of apple juices in relation to their particle charge properties studied by electro-optics | | Food research international |
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| 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 |
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| Yeast species associated with the spontaneous fermentation of cider | | Food microbiology |
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| ASSESSMENT OF AN EXPONENTIAL MODEL FOR ULTRAFILTRATION OF APPLE JUICE | | Journal of food process engineering |
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| Use of Flow Cytometry To Follow the Physiological States of Microorganisms in Cider Fermentation Processes | | Applied and environmental microbiology |
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| Fourier transform infrared spectroscopy, detection and identification of Escherichia coli O157:H7 and Alicyclobacillus strains in apple juice | | International journal of food microbiology |
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| Cider Proteins and Foam Characteristics: A Contribution to Their Characterization | | Journal of agricultural and food chemistry |
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| Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction | | Journal of agricultural and food chemistry |
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| Scattering efficiency of a cloudy apple juice: Effect of particles characteristics and serum composition | | Food research international |
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| Flavonoid and Hydroxycinnamate Profiles of English Apple Ciders | | Journal of agricultural and food chemistry |
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| Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking | | International journal of food microbiology |
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| Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing | | Journal of food composition and analysis |
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| Screening of cider yeasts for sparkling cider production (Champenoise method) | | Food microbiology |
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| 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 |
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| Inactivation of Escherichia coli K-12 in Apple Juice Using Combination of High-Pressure Homogenization and Chitosan | | Journal of food science |
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