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Postharvest shelf-life extension of avocados using methyl cellulose-based coating

Food science & technology, 2005-09, Vol.38 (6), p.617-624

2005

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Rheological properties of selected hydrocolloids as a function of concentration and temperature

Food research international, 2001, Vol.34 (8), p.695-703

2001

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Rheological characterization of thickened beverages used in the treatment of dysphagia

Journal of food engineering, 2006-03, Vol.73 (1), p.64-74

2006

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EFFECT OF PECTIN-BASED COATING ON THE KINETICS OF QUALITY CHANGE ASSOCIATED WITH STORED AVOCADOS

Journal of food processing and preservation, 2008-08, Vol.32 (4), p.621-643

2008

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Water phase transition under pressure and its application in high pressure thawing of agar gel and fish

Journal of food engineering, 2014-03, Vol.125, p.1-6

2014

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Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods

Food science & technology, 2004-05, Vol.37 (3), p.291-299

2004

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Ohmic cooking of processed meats and its effects on product quality

Journal of food science, 2004-03, Vol.69 (2), p.fep71-fep78

2004

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Effect of pectin-based edible emulsion coating on changes in quality of avocado exposed to Lasiodiplodia theobromae infection

Carbohydrate polymers, 2007-03, Vol.68 (2), p.341-349

2007

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Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating

Innovative food science & emerging technologies, 2005-12, Vol.6 (4), p.396-402

2005

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Screening of twelve Clostridium botulinum (group I) spores for high-pressure resistance at elevated-temperatures

Food and bioproducts processing, 2013-10, Vol.91 (4), p.403-412

2013

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Rheological characteristics of tamarind ( Tamarindus indica L.) juice concentrates

Food science & technology, 2007-01, Vol.40 (2), p.225-231

2007

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Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH

Food science & technology, 2008, Vol.41 (1), p.71-81

2008

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Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase

Food research international, 1996-10, Vol.29 (7), p.601-607

1996

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Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum

Food hydrocolloids, 2004, Vol.18 (3), p.367-373

2004

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Effect of water activity on glass transitions of date pastes

Journal of food engineering, 2005, Vol.66 (2), p.253-258

2005

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Visual Basics computer simulation package for thermal process calculations

Chemical engineering and processing, 2007-07, Vol.46 (7), p.603-613

2007

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Effect of pressure-shift freezing versus air-blast freezing of carp (Cyprinus carpio) fillets: a storage study

Journal of food biochemistry, 2005-10, Vol.29 (5), p.504-516

2005

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Microwave-assisted convective air drying of thin layer carrots

Journal of food engineering, 1995, Vol.25 (2), p.283-293

1995

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High pressure modification of egg components: Exploration of calorimetric, structural and functional characteristics

Innovative food science & emerging technologies, 2015-12, Vol.32, p.45-55

2015

Volltextzugriff (PDF)

Enhanced destruction of spoilage microorganisms in apple juice during continuous flow microwave heating

Food research international, 1998-12, Vol.31 (10), p.713-722

1998

Volltextzugriff (PDF)

Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability

Biotechnology progress, 2004-05, Vol.20 (3), p.939-945

2004

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High pressure thawing of fish and shellfish

Journal of food engineering, 2002-06, Vol.53 (1), p.83-88

2002

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Effect of High-Hydrostatic Pressure and Temperature on Rheological Characteristics of Glycomacropeptide

Journal of dairy science, 2003-05, Vol.86 (5), p.1535-1540

2003

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Effect of System Variables on Heat Transfer to Canned Particulate Non-Newtonian Fluids During End-Over-End Rotation

Food and bioproducts processing, 2007-03, Vol.85 (1), p.34-41

2007

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High-pressure processing of apple juice: kinetics of pectin methyl esterase inactivation

Biotechnology progress, 2003, Vol.19 (3), p.908-914

2003

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Postharvest shelf-life extension of avocados using methyl cellulose-based coating

Rheological properties of selected hydrocolloids as a function of concentration and temperature

Rheological characterization of thickened beverages used in the treatment of dysphagia

EFFECT OF PECTIN-BASED COATING ON THE KINETICS OF QUALITY CHANGE ASSOCIATED WITH STORED AVOCADOS

Water phase transition under pressure and its application in high pressure thawing of agar gel and fish

Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods

Ohmic cooking of processed meats and its effects on product quality

Effect of pectin-based edible emulsion coating on changes in quality of avocado exposed to Lasiodiplodia theobromae infection

Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating

Screening of twelve Clostridium botulinum (group I) spores for high-pressure resistance at elevated-temperatures

Rheological characteristics of tamarind ( Tamarindus indica L.) juice concentrates

Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH

Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase

Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum

Effect of water activity on glass transitions of date pastes

Visual Basics computer simulation package for thermal process calculations

Effect of pressure-shift freezing versus air-blast freezing of carp (Cyprinus carpio) fillets: a storage study

Microwave-assisted convective air drying of thin layer carrots

High pressure modification of egg components: Exploration of calorimetric, structural and functional characteristics

Enhanced destruction of spoilage microorganisms in apple juice during continuous flow microwave heating

Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability

High pressure thawing of fish and shellfish

Effect of High-Hydrostatic Pressure and Temperature on Rheological Characteristics of Glycomacropeptide

Effect of System Variables on Heat Transfer to Canned Particulate Non-Newtonian Fluids During End-Over-End Rotation

High-pressure processing of apple juice: kinetics of pectin methyl esterase inactivation

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