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Effect of different treatments on the ability of α-lactalbumin to form nanoparticles

Journal of dairy science, 2012-11, Vol.95 (11), p.6204-6214

2012

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Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree

Journal of food science, 1999, Vol.64 (1), p.42-45

1999

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Effects of high hydrostatic pressure on the structure of bovine α-lactalbumin

Journal of dairy science, 2010-04, Vol.93 (4), p.1420-1428

2010

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Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

Journal of food science, 2008-09, Vol.73 (7), p.E325-E332

2008

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Alginate coatings for preservation of minimally processed ‘Gala’ apples

Postharvest biology and technology, 2007-07, Vol.45 (1), p.89-96

2007

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Food Processing by High Hydrostatic Pressure

Critical reviews in food science and nutrition, 2002-11, Vol.42 (6), p.627-645

2002

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Low-Fat Set Yogurt Made from Milk Subjected to Combinations of High Hydrostatic Pressure and Thermal Processing

Journal of dairy science, 2003-04, Vol.86 (4), p.1074-1082

2003

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Edible Coatings for Fresh-Cut Fruits

Critical reviews in food science and nutrition, 2005-10, Vol.45 (7-8), p.657-670

2005

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Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice

Food science & technology, 2006-01, Vol.39 (10), p.1163-1170

2006

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Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments

Food science and technology international, 2011-12, Vol.17 (6), p.541-547

2011

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Pectin methyl esterase and natural microflora of fresh mixed orange and carrot juice treated with pulsed electric fields

Journal of food protection, 2003-12, Vol.66 (12), p.2336-2342

2003

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Kinetic model for the inactivation of Lactobacillus plantarum by pulsed electric fields

International journal of food microbiology, 2003-03, Vol.81 (3), p.223-229

2003

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Advances in the use of high hydrostatic pressure for processing cereal grains and legumes

Trends in food science & technology, 2005-01, Vol.16 (5), p.194-203

2005

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Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions

International journal of food microbiology, 2000-03, Vol.54 (1), p.91-98

2000

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Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields

Journal of food engineering, 2005-03, Vol.67 (1), p.81-86

2005

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Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields

Food science & technology, 2007-09, Vol.40 (7), p.1271-1279

2007

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Weibull distribution function based on an empirical mathematical model for inactivation of Escherichia coli by pulsed electric fields

Journal of food protection, 2003-06, Vol.66 (6), p.1007-1012

2003

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Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage

Food science & technology, 2021-02, Vol.137, p.110436, Article 110436

2021

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Study of inactivation of Lactobacillus plantarum in orange-carrot juice by means of pulsed electric fields : Comparison of inactivation kinetics models

Journal of food protection, 2001-02, Vol.64 (2), p.259-263

2001

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High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt

Food research international, 2007-05, Vol.40 (4), p.510-519

2007

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Yield stress for initial firmness determination on yogurt

Journal of food engineering, 2007-06, Vol.80 (3), p.990-995

2007

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Effects of High Intensity Pulsed Electric Field and Thermal Treatments on a Lipase from Pseudomonas fluorescens

Journal of dairy science, 2002-01, Vol.85 (1), p.19-27

2002

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Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin

International journal of food microbiology, 1999-10, Vol.51 (1), p.19-30

1999

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Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin

International journal of food microbiology, 1999-10, Vol.51 (1), p.7-17

1999

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Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields

International journal of food microbiology, 2000-09, Vol.60 (2), p.147-152

2000

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Effect of different treatments on the ability of α-lactalbumin to form nanoparticles

Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree

Effects of high hydrostatic pressure on the structure of bovine α-lactalbumin

Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

Alginate coatings for preservation of minimally processed ‘Gala’ apples

Food Processing by High Hydrostatic Pressure

Low-Fat Set Yogurt Made from Milk Subjected to Combinations of High Hydrostatic Pressure and Thermal Processing

Edible Coatings for Fresh-Cut Fruits

Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice

Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments

Pectin methyl esterase and natural microflora of fresh mixed orange and carrot juice treated with pulsed electric fields

Kinetic model for the inactivation of Lactobacillus plantarum by pulsed electric fields

Advances in the use of high hydrostatic pressure for processing cereal grains and legumes

Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions

Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields

Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields

Weibull distribution function based on an empirical mathematical model for inactivation of Escherichia coli by pulsed electric fields

Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage

Study of inactivation of Lactobacillus plantarum in orange-carrot juice by means of pulsed electric fields : Comparison of inactivation kinetics models

High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt

Yield stress for initial firmness determination on yogurt

Effects of High Intensity Pulsed Electric Field and Thermal Treatments on a Lipase from Pseudomonas fluorescens

Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin

Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin

Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields

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