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Comparison of Quercetin Pharmacokinetics Following Oral Supplementation in Humans

Journal of food science, 2012-11, Vol.77 (11), p.H231-H238

2012

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Effects of quercetin supplementation on markers of muscle damage and inflammation after eccentric exercise

International journal of sport nutrition and exercise metabolism, 2012-12, Vol.22 (6), p.430

2012

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Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions

Journal of food science, 2011-06, Vol.76 (5), p.S289-S299

2011

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Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields

International dairy journal, 2012-05, Vol.24 (1), p.13-21

2012

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Feeding the World Today and Tomorrow: The Importance of Food Science and Technology

Comprehensive reviews in food science and food safety, 2010-09, Vol.9 (5), p.572-599

2010

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Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review

Comprehensive reviews in food science and food safety, 2010-09, Vol.9 (5), p.572-599

2010

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Comparison of Effects of High-Pressure Processing and Heat Treatment on Immunoactivity of Bovine Milk Immunoglobulin G in Enriched Soymilk under Equivalent Microbial Inactivation Levels

Journal of agricultural and food chemistry, 2006-02, Vol.54 (3), p.739-746

2006

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Pulsed electric field alters molecular chaperone expression and sensitizes Listeria monocytogenes to heat

Applied and Environmental Microbiology, 2004-04, Vol.70 (4), p.2289-2295

2004

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Texture and water retention improvement in high-pressure thermally treated scrambled egg patties

Journal of food science, 2006-03, Vol.71 (2), p.E52-E61

2006

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DESCRIPTIVE ANALYSIS OF PRECOOKED EGG PRODUCTS AFTER HIGH-PRESSURE PROCESSING COMBINED WITH LOW AND HIGH TEMPERATURES

Journal of food quality, 2006-10, Vol.29 (5), p.505-530

2006

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Browning and Ascorbic Acid Degradation in Meals Ready‐to‐Eat Pear Rations in Accelerated Shelf Life

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2035-2042

2015

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Browning and Ascorbic Acid Degradation in Meals Ready-to-Eat Pear Rations in Accelerated Shelf Life: Browning in Meals Ready-to-Eat Pear Rations

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2035-2042

2015

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Sterilization of scrambled eggs in military polymeric trays by radio frequency energy

Journal of food science, 2005-05, Vol.70 (4), p.E288-E294

2005

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Oxygen transmission of multilayer EVOH films after microwave sterilization

Journal of food engineering, 2009-06, Vol.92 (3), p.291-296

2009

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Nonthermal Processing Technologies for Food

1, 2011

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Study of strawberry flavored milk under pulsed electric field processing

Food research international, 2010-10, Vol.43 (8), p.2201-2207

2010

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Inactivation of papain by pulsed electric fields in a continuous system

Food chemistry, 1999-10, Vol.67 (1), p.53-59

1999

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High pressure processing of foods

1st ed., 2008

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Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives, and mild heat

Journal of food protection, 2000-11, Vol.63 (11), p.1503-1510

2000

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Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA 3679 to combinations of high hydrostatic pressure and other processing parameters

Innovative food science & emerging technologies, 2000-03, Vol.1 (1), p.49-56

2000

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Biosynthesis of plant and animal foods

Journal of chemical education, 1984-04, Vol.61 (4), p.271

Dunne, C. Patrick

1984

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Evaluation of batch and semicontinuous application of high hydrostatic pressure on foodborne pathogens in salsa

Journal of food protection, 2000-12, Vol.63 (12), p.1713-1718

2000

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Descriptive Analysis of Precooked Egg Products After High-Pessured Processing Combined With Low and High Temperatures

Journal of food quality, 2006-10, Vol.29 (5), p.505-530

2006

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Effect of concurrent high hydrostatic pressure, acidity and heat on the injury and destruction of Listeria monocytogenes

Journal of food safety, 1997-06, Vol.17 (1), p.23-36

1997

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Pressure-Assisted Thermal Sterilization Validation

High Pressure Processing of Food, p.687-716

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Comparison of Quercetin Pharmacokinetics Following Oral Supplementation in Humans

Effects of quercetin supplementation on markers of muscle damage and inflammation after eccentric exercise

Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions

Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields

Feeding the World Today and Tomorrow: The Importance of Food Science and Technology

Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review

Comparison of Effects of High-Pressure Processing and Heat Treatment on Immunoactivity of Bovine Milk Immunoglobulin G in Enriched Soymilk under Equivalent Microbial Inactivation Levels

Pulsed electric field alters molecular chaperone expression and sensitizes Listeria monocytogenes to heat

Texture and water retention improvement in high-pressure thermally treated scrambled egg patties

DESCRIPTIVE ANALYSIS OF PRECOOKED EGG PRODUCTS AFTER HIGH-PRESSURE PROCESSING COMBINED WITH LOW AND HIGH TEMPERATURES

Browning and Ascorbic Acid Degradation in Meals Ready‐to‐Eat Pear Rations in Accelerated Shelf Life

Browning and Ascorbic Acid Degradation in Meals Ready-to-Eat Pear Rations in Accelerated Shelf Life: Browning in Meals Ready-to-Eat Pear Rations

Sterilization of scrambled eggs in military polymeric trays by radio frequency energy

Oxygen transmission of multilayer EVOH films after microwave sterilization

Nonthermal Processing Technologies for Food

Study of strawberry flavored milk under pulsed electric field processing

Inactivation of papain by pulsed electric fields in a continuous system

High pressure processing of foods

Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives, and mild heat

Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA 3679 to combinations of high hydrostatic pressure and other processing parameters

Biosynthesis of plant and animal foods

Evaluation of batch and semicontinuous application of high hydrostatic pressure on foodborne pathogens in salsa

Descriptive Analysis of Precooked Egg Products After High-Pessured Processing Combined With Low and High Temperatures

Effect of concurrent high hydrostatic pressure, acidity and heat on the injury and destruction of Listeria monocytogenes

Pressure-Assisted Thermal Sterilization Validation

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