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Effect of water content on the flowability of hygroscopic powders

Journal of food engineering, 2017-07, Vol.205, p.12-17

2017

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Chemical interactions among caseins during rennet coagulation of milk

Journal of dairy science, 2022-02, Vol.105 (2), p.981-989

2022

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Manufacture of magnesium-fortified Chihuahua cheese

Journal of dairy science, 2022-06, Vol.105 (6), p.4915-4924

2022

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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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Volatile production by ‘Golden Delicious’ apples is affected by preharvest application of aminoethoxyvinylglycine

Scientia horticulturae, 2011-09, Vol.130 (2), p.436-444

2011

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Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicum spp.) cultivated in the State of Chihuahua: Contenido de capsaicinoides y composición proximal de chiles mexicanos (Capsicum spp.) cultivados en el estado de Chihuahua

CYTA: journal of food, 2013-05, Vol.11 (2), p.179-184

2013

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Water activity, not moisture content, explains the influence of water on powder flowability

Food science & technology, 2019-02, Vol.100, p.35-39

2019

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Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

Food hydrocolloids, 2014-07, Vol.38, p.110-118

2014

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Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity

Food science & technology, 2008-03, Vol.41 (2), p.359-366

2008

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Structure rearrangement during rennet coagulation of milk modifies curd density

Journal of dairy science, 2020-04, Vol.103 (4), p.3088-3094

2020

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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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Antibrowning and antimicrobial effects of onion essential oil to preserve the quality of cut potatoes

Acta alimentaria (Budapest), 2014-12, Vol.43 (4), p.640-649

2014

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Alginate coatings containing high levels of isoleucine improve aromatic and standard quality in fresh-cut apple

European journal of horticultural science, 2016-06, Vol.81 (3), p.175-184

2016

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INFLUENCE OF CHEWING GUM ON THE DISCRIMINATION EFFICIENCY OF 2AFC SENSORY TESTS

Journal of sensory studies, 2011-12, Vol.26 (6), p.401-408

2011

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Edible coatings composed of methylcellulose, stearic acid, and additives to preserve quality of pear wedges

Journal of food processing and preservation, 2003-10, Vol.27 (4), p.299-320

2003

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SHELF-LIFE STUDY OF RETORT POUCH BLACK BEAN AND RICE BURRITO COMBAT RATIONS PACKAGED AT SELECTED RESIDUAL GAS LEVELS

Journal of food quality, 2003-11, Vol.26 (5), p.409-424

2003

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RESIDUAL GAS VOLUME EFFECT ON QUALITY OF RETORT POUCH WET-PACK PEARS

Journal of food process engineering, 2002-10, Vol.25 (4), p.233-249

2002

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Effect of water content on the flowability of hygroscopic powders

Chemical interactions among caseins during rennet coagulation of milk

Manufacture of magnesium-fortified Chihuahua cheese

Alginate coatings for preservation of minimally processed ‘Gala’ apples

Volatile production by ‘Golden Delicious’ apples is affected by preharvest application of aminoethoxyvinylglycine

Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicum spp.) cultivated in the State of Chihuahua: Contenido de capsaicinoides y composición proximal de chiles mexicanos (Capsicum spp.) cultivados en el estado de Chihuahua

Water activity, not moisture content, explains the influence of water on powder flowability

Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity

Structure rearrangement during rennet coagulation of milk modifies curd density

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

Antibrowning and antimicrobial effects of onion essential oil to preserve the quality of cut potatoes

Alginate coatings containing high levels of isoleucine improve aromatic and standard quality in fresh-cut apple

INFLUENCE OF CHEWING GUM ON THE DISCRIMINATION EFFICIENCY OF 2AFC SENSORY TESTS

Edible coatings composed of methylcellulose, stearic acid, and additives to preserve quality of pear wedges

SHELF-LIFE STUDY OF RETORT POUCH BLACK BEAN AND RICE BURRITO COMBAT RATIONS PACKAGED AT SELECTED RESIDUAL GAS LEVELS

RESIDUAL GAS VOLUME EFFECT ON QUALITY OF RETORT POUCH WET-PACK PEARS

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