(Click to View)
| Evaluation of convective heat transfer coefficient between fluids and particles in suspension as food model systems for natural convection using two methodologies | | Journal of food engineering |
|
(Click to View)
| High pressure processing inactivation of listeria innocua in minced trout (oncorhynchus mykiss) | | Journal of food processing and preservation |
|
(Click to View)
| Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review | | Food research international |
|
(Click to View)
| Physical properties of egg whites and whole eggs relevant to microwave pasteurization | | Journal of food engineering |
|
(Click to View)
| Polyacrylamide gels as elastic models for food gels: fracture properties affected by dextran and glycerol | | Journal of texture studies |
|
(Click to View)
| Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system | | Bioresource technology |
|
(Click to View)
| Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Influence of baking time and matrix effects on the detection of milk allergens in cookie model food system by ELISA | | Food chemistry |
|
(Click to View)
| Microstructure & rheology of mixed colloidal dispersions: Influence of pH-induced droplet aggregation on starch granule–fat droplet mixtures | | Journal of food engineering |
|
(Click to View)
| Phytic Acid as a Food Antioxidant | | Journal of food science |
|
(Click to View)
| Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems | | Food chemistry |
|
(Click to View)
| Melanoidins produced by the Maillard reaction: Structure and biological activity | | Food chemistry |
|
(Click to View)
| Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology | | Innovative food science and emerging technologies |
|
(Click to View)
| Control of Salmonella in foods by using essential oils: A review | | Food research international |
|
(Click to View)
| Bacteriophages BCP1-1 and BCP8-2 require divalent cations for efficient control of Bacillus cereus in fermented foods | | Food microbiology |
|
(Click to View)
| Antioxidative potential of cashew phenolics in food and biological model systems as affected by roasting | | Food chemistry |
|
(Click to View)
| Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods | | Food chemistry |
|
(Click to View)
| Combined effect of high pressure treatment and anti-microbial bio-sourced materials on microorganisms' growth in model food during storage | | Innovative food science and emerging technologies |
|
(Click to View)
| Thermal inactivation of lactobacillus plantarum in a model liquid food | | Journal of food process engineering |
|
(Click to View)
| The antioxidative effect of lipophilized rutin and dihydrocaffeic acid in fish oil enriched milk | | European journal of lipid science and technology |
|
(Click to View)
| A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements | | Food chemistry |
|
(Click to View)
| Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems | | Food chemistry |
|
(Click to View)
| Choline and Ethanolamine Decompose Lipid Hydroperoxides into Hydroxyl Lipids | | journal of the American Oil Chemists' Society |
|
(Click to View)
| Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system | | Journal of food engineering |
|
(Click to View)
| Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems | | European food research and technology |
|
(Click to View)
| Cold plasma effects on enzyme activity in a model food system | | Innovative food science and emerging technologies |
|
(Click to View)
| Effect of lipid source on probiotic bacteria and conjugated linoleic acid formation in milk model systems | | journal of the American Oil Chemists' Society |
|
(Click to View)
| Morphological changes in autolytic wine yeast during aging in two model systems | | Journal of food science |
|
(Click to View)
| Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: new insights into pathways of the Strecker reaction | | Journal of agricultural and food chemistry |
|
(Click to View)
| Polar interactions in flavan-3-ol adsorption on solid surfaces | | Journal of agricultural and food chemistry |
|
(Click to View)
| Viscoelasticity of a simulated polymer and comparison with chickpea flour doughs | | Journal of food process engineering |
|
(Click to View)
| The thermal stability of Aspergillus oryzae alpha-amylase in presence of sugars and polyols | | Journal of food process engineering |
|
(Click to View)
| Alicyclobacillus acidocaldarius Thermophilic Esterase EST2's Activity in Milk and Cheese Models | | Applied and environmental microbiology |
|
(Click to View)
| Metabolite production of yeasts on a strawberry-agar during storage at 7 °C in air and low oxygen atmosphere | | 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)
| Inhibition of toxicogenic Bacillus cereus in rice-based foods by enterocin AS-48 | | International journal of food microbiology |
|
(Click to View)
| Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage | | International journal of food microbiology |
|
(Click to View)
| Predicting the thermal inactivation of bacteria in a solid matrix: Simulation studies on the relative effects of microbial thermal resistance parameters and process conditions | | International journal of food microbiology |
|
(Click to View)
| Mixture of aroma compounds: Determination of partition coefficients in complex semi-solid matrices | | Food research international |
|
(Click to View)
| Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems | | Food research international |
|