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Efficacy of ultraviolet light (UV-C) and pulsed light (PL) for the microbiological decontamination of raw salmon (Salmo salar) and food contact surface materials

Innovative food science & emerging technologies, 2018-12, Vol.50, p.124-131

2018

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Effect of UV-C light on Lactobacillus rhamnosus, Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect

Journal of food engineering, 2018-04, Vol.223, p.255-261

2018

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Determination of Absolute Threshold and Just Noticeable Difference in the Sensory Perception of Pungency

Journal of food science, 2012-03, Vol.77 (3), p.S135-S139

2012

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Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb

Food chemistry, 2018-01, Vol.239, p.1-8

2018

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Optimization of Antioxidant Compounds Extraction from Fruit By‐Products: Apple Pomace, Orange and Banana Peel

Journal of food processing and preservation, 2016-02, Vol.40 (1), p.103-115

2016

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Rural Pediatric Radiation Oncology in the Era of COVID-19: A Single Institution Analysis

International journal of radiation oncology, biology, physics, 2023-10, Vol.117 (2), p.e47-e48

2023

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Assessing the effectiveness of a cold chain for fresh fish salmon (Salmo salar) and sardine (Sardina pilchardus) in a food processing plant

Food control, 2013-09, Vol.33 (1), p.126-135

2013

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Effect of freezing method and frozen storage duration on lamb sensory quality

Meat science, 2012-01, Vol.90 (1), p.209-215

2012

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Development and use of an expressed sequenced tag library in quinoa ( Chenopodium quinoa Willd.) for the discovery of single nucleotide polymorphisms

Plant science (Limerick), 2005-02, Vol.168 (2), p.439-447

2005

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273 Antiepileptic drugs in pain caused by diabetic neuropathy

European journal of pain, 2007-06, Vol.11 (1), p.120-121

2007

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Cross Flow Analysis over the Jet Pumps of a BWR-5 Reactor

Science and Technology of Nuclear Installations, 2021-03, Vol.2021, p.1-13

2021

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Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat

Meat science, 2005-02, Vol.69 (2), p.325-333

2005

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Stabilization of Beef Meat by a New Active Packaging Containing Natural Antioxidants

Journal of agricultural and food chemistry, 2006-10, Vol.54 (20), p.7840-7846

2006

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Effects of cooling temperature and hot carcass weight on the quality of lamb

Meat science, 2010, Vol.84 (1), p.101-107

2010

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Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures

Irish journal of agricultural and food research, 2021-03, Vol.60 (1), p.19-26

2021

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Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere

Food chemistry, 2006, Vol.94 (2), p.219-225

2006

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Fattening lamb nutrition. Approaches and strategies in feedlot

Small ruminant research, 2016-09, Vol.142, p.78-82

2016

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Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere

Meat science, 2005-11, Vol.71 (3), p.563-570

2005

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Microencapsulation of walnut, peanut and pecan oils by spray drying

Food Structure, 2017-04, Vol.12, p.26-32

2017

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Limited proteolysis of myofibrillar proteins by bromelain decreases toughness of coarse dry sausage

Food chemistry, 1996-11, Vol.57 (3), p.429-433

1996

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The combined effects of superchilling and packaging on the shelf life of lamb

Meat science, 2017-11, Vol.133, p.126-132

2017

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Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua)

Food control, 2020-01, Vol.107, p.106768, Article 106768

2020

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Inactivation of Saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light

Journal of food protection, 2006-02, Vol.69 (2), p.362-368

2006

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Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale

Meat science, 2006-08, Vol.73 (4), p.581-589

2006

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Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display

Meat science, 2010-04, Vol.84 (4), p.662-669

2010

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Efficacy of ultraviolet light (UV-C) and pulsed light (PL) for the microbiological decontamination of raw salmon (Salmo salar) and food contact surface materials

Effect of UV-C light on Lactobacillus rhamnosus, Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect

Determination of Absolute Threshold and Just Noticeable Difference in the Sensory Perception of Pungency

Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb

Optimization of Antioxidant Compounds Extraction from Fruit By‐Products: Apple Pomace, Orange and Banana Peel

Rural Pediatric Radiation Oncology in the Era of COVID-19: A Single Institution Analysis

Assessing the effectiveness of a cold chain for fresh fish salmon (Salmo salar) and sardine (Sardina pilchardus) in a food processing plant

Effect of freezing method and frozen storage duration on lamb sensory quality

Development and use of an expressed sequenced tag library in quinoa ( Chenopodium quinoa Willd.) for the discovery of single nucleotide polymorphisms

273 Antiepileptic drugs in pain caused by diabetic neuropathy

Cross Flow Analysis over the Jet Pumps of a BWR-5 Reactor

Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat

Stabilization of Beef Meat by a New Active Packaging Containing Natural Antioxidants

Effects of cooling temperature and hot carcass weight on the quality of lamb

Effect of applying crust-freezing after skin-packaging on the natural microflora of Atlantic salmon (Salmo salar) during storage at low temperatures

Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere

Fattening lamb nutrition. Approaches and strategies in feedlot

Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere

Microencapsulation of walnut, peanut and pecan oils by spray drying

Limited proteolysis of myofibrillar proteins by bromelain decreases toughness of coarse dry sausage

The combined effects of superchilling and packaging on the shelf life of lamb

Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua)

Inactivation of Saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light

Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale

Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display

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