(Click to View)
| Inactivation, morphology, interior structure and enzymatic activity of high pressure CO2-treated Saccharomyces cerevisiae | | Innovative food science and emerging technologies |
|
(Click to View)
| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
|
(Click to View)
| Effect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures | | Food control |
|
(Click to View)
| Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink | | European journal of nutrition |
|
(Click to View)
| Inactivation of Alicyclobacillus acidoterrestris in orange juice by saponin extracts combined with heat-treatment | | International journal of food microbiology |
|
(Click to View)
| Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice | | Food microbiology |
|
(Click to View)
| Clarification of watermelon (citrullus lanatus) juice by microfiltration | | Journal of food process engineering |
|
(Click to View)
| Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods | | International journal of food microbiology |
|
(Click to View)
| Influence of apple polyphenols on inflammatory gene expression | | Molecular nutrition and food research |
|
(Click to View)
| A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and thermo-sonication | | International journal of food microbiology |
|
(Click to View)
| Evaluation of Antioxidant Activity and Antiproliferative Effect of Fruit Juices Enriched with Pycnogenol® in Colon Carcinoma Cells. The Effect of In Vitro Gastrointestinal Digestion | | Phytotherapy research |
|
(Click to View)
| Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system | | Food microbiology |
|
(Click to View)
| Sodium-benzoate and citrus extract increase the effect of homogenization towards spores of Fusarium oxysporum in pineapple juice | | Food control |
|
(Click to View)
| COMBINED EFFECTS OF LOW pH AND CINNAMALDEHYDE ON THE INHIBITION OF ALICYCLOBACILLUS ACIDOTERRESTRIS SPORES IN A LABORATORY MEDIUM | | Journal of food processing and preservation |
|
(Click to View)
| Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats | | Nutrition research |
|
(Click to View)
| Clarification and gelation of a minimally heated orange juice concentrate during its refrigerated storage | | Journal of food process engineering |
|
(Click to View)
| Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press | | Innovative food science and emerging technologies |
|
(Click to View)
| Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies | | Applied microbiology and biotechnology. |
|
(Click to View)
| Quantification of flux decline and design of ultrafiltration system for clarification of tender coconut water | | Journal of food process engineering |
|
(Click to View)
| Four-week ingestion of blood orange juice results in measurable anthocyanin urinary levels but does not affect cellular markers related to cardiovascular risk: a randomized cross-over study in healthy volunteers | | European journal of nutrition |
|
(Click to View)
| Factors affecting the conversion of apple polyphenols to phenolic acids and fruit matrix to short-chain fatty acids by human faecal microbiota in vitro | | European journal of nutrition |
|
(Click to View)
| Ultrasound and Antimicrobial Compounds: A Suitable Way to Control Fusarium oxysporum in Juices | | Food and bioprocess technology |
|
(Click to View)
| The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation | | Innovative food science and emerging technologies |
|
(Click to View)
| Modeling the influence of water activity and ascospore age on the growth of Neosartorya fischeri in pineapple juice | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices | | International journal of food microbiology |
|
(Click to View)
| Exogenous gibberellic acid increases the fruit weight of ‘Comte de Paris’ pineapple by enlarging flesh cells without negative effects on fruit quality | | Acta physiologiae plantarum |
|
(Click to View)
| Genetic differentiation and diversity of Adansonia digitata L (baobab) in Malawi using microsatellite markers | | Agroforestry systems |
|
(Click to View)
| Neuroprotective effect of Momordica charantia in global cerebral ischemia and reperfusion induced neuronal damage in diabetic mice | | Journal of ethnopharmacology |
|
(Click to View)
| Chilled orange juices stabilized by centrifugation and differential heat treatments applied to low pulp and pulpy fractions | | Innovative food science and emerging technologies |
|
(Click to View)
| 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 |
|
(Click to View)
| Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” | | Food microbiology |
|
(Click to View)
| Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates | | Food microbiology |
|
(Click to View)
| Biofilm formation under laminar flow conditions of yeast isolated from an apple juice processing plant | | Journal of food process engineering |
|
(Click to View)
| Evaluation of different genetic procedures for the generation of artificial hybrids in Saccharomyces genus for winemaking | | International journal of food microbiology |
|
(Click to View)
| Effect of ultrasonic treatments on thermoacidophilic alicyclobacillus acidoterrestris in apple juice | | Journal of food processing and preservation |
|
(Click to View)
| Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice | | Food research international |
|
(Click to View)
| Genetic structure and diversity analysis in Vitis vinifera L. cultivars from Iran using SSR markers | | Scientia horticulturae |
|
(Click to View)
| UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices | | International journal of food microbiology |
|
(Click to View)
| Black Grape Juice Protects Spleen from Lipid Oxidation Induced by Gamma Radiation in Rats | | Journal of food biochemistry |
|
(Click to View)
| Vacuolar citrate/H+ symporter of citrus juice cells | | Planta |
|