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Carrot ( Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

Journal of food engineering, 2010-04, Vol.97 (4), p.574-581

2010

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Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin ( Cucurbita maxima L.) during blanching

Journal of food engineering, 2007-08, Vol.81 (4), p.693-701

2007

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Kinetics of quality changes of pumpkin ( Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions

Journal of food engineering, 2011-09, Vol.106 (1), p.40-47

2011

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Rheology of supersaturated sucrose solutions

Journal of food engineering, 2006-12, Vol.77 (4), p.844-852

2006

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Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety

Innovative food science & emerging technologies, 2013-10, Vol.20, p.1-15

2013

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Modelling autocatalytic behaviour of a food model system—Sucrose thermal degradation at high concentrations

Journal of food engineering, 2007, Vol.78 (2), p.537-545

2007

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Persistent and non-persistent strains of Listeria monocytogenes: A focus on growth kinetics under different temperature, salt, and pH conditions and their sensitivity to sanitizers

Food microbiology, 2016-08, Vol.57, p.103-108

2016

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Balsamic vinegar from Modena: An easy and effective approach to reduce Listeria monocytogenes from lettuce

Food control, 2014-08, Vol.42, p.38-42

2014

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Biochemical and colour changes of watercress ( Nasturtium officinale R. Br.) during freezing and frozen storage

Journal of food engineering, 2009-07, Vol.93 (1), p.32-39

2009

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Modelling colour changes during the caramelisation reaction

Journal of food engineering, 2007-12, Vol.83 (4), p.483-491

2007

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Multiresponse modelling of the caramelisation reaction

Innovative food science & emerging technologies, 2007-06, Vol.8 (2), p.306-315

2007

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Recovery of heat-injured Listeria innocua

International journal of food microbiology, 2006-12, Vol.112 (3), p.261-265

2006

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A modified Gompertz model to predict microbial inactivation under time-varying temperature conditions

Journal of food engineering, 2006, Vol.76 (1), p.89-94

2006

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Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments—software development

Journal of food engineering, 2006, Vol.76 (1), p.95-103

2006

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4 - Ethylene oxide (EO) sterilization of healthcare products

Sterilisation of biomaterials and medical devices, 2012, p.71-96

2012

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Optimal experimental design for estimating the kinetic parameters of the Bigelow model

Journal of food engineering, 1997, Vol.33 (1), p.111-128

1997

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influence of the temperature increase rate on the accuracy of diffusion parameters estimated under non-isothermal conditions

International journal of food science & technology, 1997-02, Vol.32 (1), p.63-72

1997

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Sterilisation of Biomaterials and Medical Devices, 2012, p.xi-xii

2012

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Carrot ( Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin ( Cucurbita maxima L.) during blanching

Kinetics of quality changes of pumpkin ( Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions

Rheology of supersaturated sucrose solutions

Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety

Modelling autocatalytic behaviour of a food model system—Sucrose thermal degradation at high concentrations

Persistent and non-persistent strains of Listeria monocytogenes: A focus on growth kinetics under different temperature, salt, and pH conditions and their sensitivity to sanitizers

Balsamic vinegar from Modena: An easy and effective approach to reduce Listeria monocytogenes from lettuce

Biochemical and colour changes of watercress ( Nasturtium officinale R. Br.) during freezing and frozen storage

Modelling colour changes during the caramelisation reaction

Multiresponse modelling of the caramelisation reaction

Recovery of heat-injured Listeria innocua

A modified Gompertz model to predict microbial inactivation under time-varying temperature conditions

Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments—software development

4 - Ethylene oxide (EO) sterilization of healthcare products

Optimal experimental design for estimating the kinetic parameters of the Bigelow model

influence of the temperature increase rate on the accuracy of diffusion parameters estimated under non-isothermal conditions

Contributor contact details

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