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| Enzyme inactivation on apple juice treated by ultrapasteurization and pulsed electric fields technology | | Journal of food processing and preservation |
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| The effect of native and modified konjac on the physical attributes of pasteurized and UHT-treated skim milk | | International dairy journal |
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| Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology | | Lebensmittel-Wissenschaft |
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| Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk | | Food and bioprocess technology |
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| Effect of ultra-high temperature treatment on the enzymatic cross-linking of micellar casein and sodium caseinate by transglutaminase | | Journal of food science |
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| How hygiene happens: physics and chemistry of cleaning | | International journal of dairy technology |
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| Extended shelf life milk--advances in technology | | International journal of dairy technology |
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| Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 under isothermal-endpoint pressure conditions | | Journal of food engineering |
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| Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques | | International dairy journal |
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| Effect of extraction methods and UHT treatment conditions on the level of isoflavones during soymilk manufacture | | Food chemistry |
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| Use of linear, Weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk | | Food microbiology |
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| A comparison of low-intensity ultrasound and oscillating rheology to assess the renneting properties of casein solutions after UHT heat pre-treatment | | International dairy journal |
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| Instrumental and Sensory Characterization of Heat-Induced Odorants in Aseptically Packaged Soy Milk | | Journal of agricultural and food chemistry |
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| Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor) | | Meat science |
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| Improvement of the ammonia measurement using a clarifying reagent and application to evaluate heat damage in commercial milk samples | | International dairy journal |
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| New functional milk-based products in the Italian market | | Food chemistry |
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| Protective effect of lysostaphin from Staphylococcus simulans against growth of Staphylococcus aureus in milk and some other food products | | Journal of food safety |
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| Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk | | Food hydrocolloids |
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| Nutritional properties of oat-based beverages as affected by processing and storage | | Journal of the science of food and agriculture |
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| Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. II. Milk as a dispersing medium | | Journal of food engineering |
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| Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties | | Journal of dairy research |
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| Protective effect of aminoreductone on photo-degradation of riboflavin | | International dairy journal |
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| Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk | | International dairy journal |
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| Extreme high-temperature treatment of milk with respect to plasmin inactivation | | International dairy journal |
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| Character Impact Odorants of High-Heat Skim Milk Powder Isolated by Simultaneous Distillation-Extraction | | Journal of agricultural and food chemistry |
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| Characterization of volatile compounds in ultra-high-pressure homogenized milk | | International dairy journal |
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| Ultra-high pressure treatment effects on polysaccharides and lignins of longan fruit pericarp | | Food chemistry |
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| Suitability of Dahlem Cashmere goat milk towards pasteurisation, ultrapasteurisation and UHT-heating with regard to sensory properties and storage stability | | Small ruminant research |
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| Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants | | International dairy journal |
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| Detection of pH 4.6 Insoluble β-Lactoglobulin in Heat-Treated Milk and Mozzarella Cheese | | Journal of agricultural and food chemistry |
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| Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing | | Journal of agricultural and food chemistry |
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| Rheological properties of dairy desserts prepared in an indirect UHT pilot plant | | Journal of food engineering |
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| Sensory Stability of Ultra-High Temperature Milk in Polyethylene Bottle | | Journal of food science |
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