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| Longevity of crapemyrtle pollen stored at different temperatures | | Scientia horticulturae |
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| CHANGES IN LISTERIA MONOCYTOGENES INDUCED BY ORIGANUM VULGARE L. and ROSMARINUS OFFICINALIS L. ESSENTIAL OILS ALONE AND COMBINED AT SUBINHIBITORY AMOUNTS | | Journal of food safety |
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| Efficacy of washing with hydrogen peroxide followed by aerosolized antimicrobials as a novel sanitizing process to inactivate Escherichia coli O157:H7 on baby spinach | | International journal of food microbiology |
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| Hayward kiwifruits and Plant Growth Regulators: Detection and effects in post-harvest studied by Magnetic Resonance Imaging and Scanning Electron Microscopy | | Food chemistry |
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| Polyphenoloxidase from atemoya fruit (annona cherimola mill. × annona squamosa l.) | | Journal of food biochemistry |
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| Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage | | Innovative food science and emerging technologies |
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| Low irradiance pulses improve postharvest quality of spinach leaves (Spinacia oleraceae L. cv Bison) | | Postharvest biology and technology |
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| Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties | | Meat science |
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| An improved semiautomated rapid method of extracting genomic DNA for molecular marker analysis in cocoa, Theobroma cacao L | | Plant molecular biology reporter |
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| Cool Farm Tool – Potato: Model Description and Performance of Four Production Systems | | Potato research |
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| Antimicrobial assays of natural extracts and their inhibitory effect against Listeria innocua and fish spoilage bacteria, after incorporation into biopolymer edible films | | International journal of food microbiology |
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| Heat shock reduces both chilling injury and the overproduction of reactive oxygen species in yellow pitaya (hylocereus megalanthus) fruits | | Journal of food quality |
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| Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature | | Meat science |
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| Browning inhibition and quality preservation of fresh-cut romaine lettuce exposed to high intensity light | | Innovative food science and emerging technologies |
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| Effect of temperature on the drying process of bee pollen from two zones of colombia | | Journal of food process engineering |
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| Induction of small heat-shock proteins in mesocarp of cherimoya fruit (annona cherimola mill.) produces chilling tolerance | | Journal of food biochemistry |
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| Characterization of symptoms of senescence and chilling injury on inflorescences of Heliconia bihai (L.) cv. Lobster Claw and cv. Halloween | | Postharvest biology and technology |
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| Composition and food properties of Pachyrhizus ahipa roots and starch | | International journal of food science and technology |
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| Isoflavone profile of a high intensity pulsed electric field or thermally treated fruit juice-soymilk beverage stored under refrigeration | | Innovative food science and emerging technologies |
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| Active Packaging of Cardboard to Extend the Shelf Life of Tomatoes | | Food and bioprocess technology |
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| Metabolite profiling of phenolic and carotenoid contents in tomatoes after moderate-intensity pulsed electric field treatments | | Food chemistry |
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| Development of a time-to-detect growth model for heat-treated Bacillus cereus spores | | International journal of food microbiology |
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| Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices | | Food chemistry |
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| The extractable β‐carotene content of Guku (Bidens pilosa) leaves after cooking, drying and storage | | International journal of food science and technology |
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| Effect of postharvest biofumigation on fungal decay, sensory quality, and antioxidant levels of blueberry fruit | | Postharvest biology and technology |
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| Individual and combined effects of genistein and hesperidin supplementation on meat quality in meat‐type broiler chickens | | Journal of the science of food and agriculture |
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| Comparative efficacy of Zataria multiflora Boiss., Origanum compactum and Eugenia caryophyllus essential oils against E. coli O157:H7, feline calicivirus and endogenous microbiota in commercial baby-leaf salads | | International journal of food microbiology |
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| Behavior of enteroaggregative Escherichia coli, non-O157-shiga toxin-producing E. coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on mung bean seeds and sprout | | International journal of food microbiology |
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| Application of low intensity light pulses to delay postharvest senescence of Ocimum basilicum leaves | | Postharvest biology and technology |
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| Combinatory Effect of Thermal Treatment and Blending on the Quality of Pomegranate Juices | | Food and bioprocess technology |
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| Combined Effect of Chitosan and Oregano Essential Oil Dip on the Microbiological, Chemical, and Sensory Attributes of Red Porgy (Pagrus pagrus) Stored in Ice | | Food and bioprocess technology |
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| Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing | | International journal of food microbiology |
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| High pressure treatment of germinated chickpea Cicer arietinum L. seeds | | Journal of food engineering |
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| The effects of brined onion extracts on lipid oxidation and sensory quality in refrigerated cooked turkey breast rolls during storage | | Food chemistry |
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| Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display | | Meat science |
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| Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate | | Meat science |
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| Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef | | Food microbiology |
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| Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage | | International dairy journal |
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| Modelling RGB colour aspects and translucency of fresh-cut tomatoes | | Postharvest biology and technology |
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| Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C | | Food microbiology |
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