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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > vegetable products > vegetable juices > tomato juice × 57 items, grouped by Natural Resources, Earth and Environmental Sciences (view ungrouped items) atmospheric sciences (1)    (Click to View) In situ electrical conductivity measurement of select liquid foods under hydrostatic pressure to 800 MPa Journal of food engineering ecology (2)    (Click to View) Consumer Valuations and Preference Heterogeneity for a Novel Functional Food Journal of food science (Click to View) Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid Foods Journal of food science environmental science (3)    (Click to View) THE Effect of different substrates and processing conditions on the textural characteristics of bacterial cellulose (nata) produced by acetobacter xylinum Journal of food process engineering (Click to View) Foam mat drying of tomato juice Journal of food processing and preservation (Click to View) Thermal energy savings in pilot-scale plate heat exchanger system during product processing using modified surfaces Journal of food engineering hydrology (1)    (Click to View) Air-assisted liquid–liquid microextraction-gas chromatography-flame ionisation detection: A fast and simple method for the assessment of triazole pesticides residues in surface water, cucumber, tomato and grape juices samples Food chemistry natural resource management (1)    (Click to View) Thermal energy savings in pilot-scale plate heat exchanger system during product processing using modified surfaces Journal of food engineering natural resources (4)    (Click to View) Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes Food chemistry (Click to View) Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes Journal of the science of food and agriculture (Click to View) Adaptation of Salmonella spp. in juice stored under refrigerated and room temperature enhances acid resistance to simulated gastric fluid Food microbiology (Click to View) Quantitation of Free and Glycosidically Bound Volatiles in and Effect of Glycosidase Addition on Three Tomato Varieties (Solanum lycopersicum L.) Journal of agricultural and food chemistry soil science (1)    (Click to View) THE Effect of different substrates and processing conditions on the textural characteristics of bacterial cellulose (nata) produced by acetobacter xylinum Journal of food process engineering