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| UV-C treatment of juices to inactivate microorganisms using Dean vortex technology | | Journal of food engineering |
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| 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 |
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| Modeling the growth limit of alicyclobacillus acidoterrestris cra7152 in apple juice: effect of ph, brix, temperature and nisin concentration | | Journal of food processing and preservation |
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| A numerical approach for predicting volumetric inactivation of food borne microorganisms in liquid substrates by pulsed light treatment | | Journal of food engineering |
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| Anti yeast activities of some essential oils in growth medium, fruit juices and milk | | International journal of food microbiology |
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| Quantifying and mapping the spatial distribution of fluence inside a pulsed light treatment chamber and various liquid substrates | | Journal of food engineering |
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| Modeling and Optimization of Lactic Acid Production using Cashew Apple Juice as Substrate | | Food and bioprocess technology |
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| Effects of high pressure CO₂ treatments on microflora, enzymes and some quality attributes of apple juice | | Journal of food engineering |
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| Clarification of fruit juices by fungal pectinases | | Lebensmittel-Wissenschaft |
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| Biofilm formation under laminar flow conditions of yeast isolated from an apple juice processing plant | | Journal of food process engineering |
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| Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system | | Food research international |
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| Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice | | Food control |
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| Fermentation of cashew (anacardium occidentale l.) apple into wine | | Journal of food processing and preservation |
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| Aspergillus carbonarius polygalacturonases purified by integrated membrane process and affinity precipitation for apple juice production | | Bioresource technology |
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| Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat | | International journal of food microbiology |
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| Authenticity of carbon dioxide bubbles in French ciders through multiflow-isotope ratio mass spectrometry measurements | | Food chemistry |
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| Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice | | Food and bioprocess technology |
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| UV-C treatment using a Dean vortex technology — impact on apple juice enzymes and toxicological potential | | Innovative food science and emerging technologies |
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| Inactivation of microorganisms with microwaves at reduced temperatures | | Journal of food protection |
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| Factors affecting the ultraviolet inactivation of Escherichia coli K12 in apple juice and a model system | | Journal of food process engineering |
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| Adaptation of Salmonella spp. in juice stored under refrigerated and room temperature enhances acid resistance to simulated gastric fluid | | Food microbiology |
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| Isolation and characterization of thermo-acidophilic endospore-forming bacteria from the concentrated apple juice-processing environment | | Food microbiology |
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| Rapid discrimination of Alicyclobacillus strains in apple juice by Fourier transform infrared spectroscopy | | International journal of food microbiology |
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| The use of Fourier transform infrared spectroscopy to differentiate Escherichia coli O157:H7 from other bacteria inoculated into apple juice | | Food microbiology |
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| 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 |
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| High pressure and foods--fruit/vegetable juices | | Journal of food engineering |
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| Clarification and sterilization of raw depectinized apple juice by ceramic ultrafiltration membranes | | Journal of the science of food and agriculture |
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| Yeast species associated with the spontaneous fermentation of cider | | Food microbiology |
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| Odor Thresholds of Microbially Induced Off-Flavor Compounds in Apple Juice | | Journal of agricultural and food chemistry |
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| A real-time PCR assay for the enumeration and detection of Zygosaccharomyces bailii from wine and fruit juices | | International journal of food microbiology |
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| Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals | | International journal of food microbiology |
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| Fourier transform infrared spectroscopy, detection and identification of Escherichia coli O157:H7 and Alicyclobacillus strains in apple juice | | International journal of food microbiology |
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| The growth of Propionibacterium cyclohexanicum in fruit juices and its survival following elevated temperature treatments | | Food microbiology |
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| Potential of yeast isolated from apple juice to adhere to stainless steel surfaces in the apple juice processing industry | | Food research international |
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| Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice | | Journal of food engineering |
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| Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide | | International journal of food microbiology |
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| Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid Foods | | Journal of food science |
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| Evaluation of Escherichia coli O157:H7 in apple juice with Cornus fruit (Cornus officinalis Sieb. et Zucc.) extract by conventional media and thin agar layer method | | Food microbiology |
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| Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis | | International journal of food microbiology |
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| Growth Behavior of Off-Flavor-Forming Microorganisms in Apple Juice | | Journal of agricultural and food chemistry |
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