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Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice

Food science & technology, 2017-05, Vol.78, p.138-142

2017

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Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation

Innovative food science & emerging technologies, 2012-01, Vol.13, p.158-162

2012

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Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments

Food science & technology, 2019-03, Vol.102, p.159-163

2019

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Ultrasound and heat treatment effects on Staphylococcus aureus cell viability in orange juice

Ultrasonics sonochemistry, 2021-10, Vol.78, p.105743-105743, Article 105743

2021

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Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage

Journal of food engineering, 2013-02, Vol.114 (3), p.338-345

2013

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Quality assessment of Cantaloupe melon juice under ozone processing

Innovative food science & emerging technologies, 2018-06, Vol.47, p.461-466

2018

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Ethylene oxide sterilization of medical devices: A review

American journal of infection control, 2007-11, Vol.35 (9), p.574-581

2007

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Simulation of solar drying of grapes using an integrated heat and mass transfer model

Renewable energy, 2015-09, Vol.81, p.896-902

2015

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Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time

Journal of food engineering, 2015-12, Vol.167, p.71-76

2015

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NMR water transverse relaxation time approach to understand storage stability of fresh-cut ‘Rocha’ pear

Food science & technology, 2016-12, Vol.74, p.280-285

2016

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Cross-European initial survey on the use of mathematical models in food industry

Journal of food engineering, 2019-11, Vol.261, p.109-116

2019

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Valorization of Rapeseed Meal: Influence of Ethanol Antinutrients Removal on Protein Extractability, Amino Acid Composition and Fractional Profile

Waste and biomass valorization, 2020-06, Vol.11 (6), p.2709-2719

2020

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Effect of heat and thermosonication treatments on watercress ( Nasturtium officinale) vitamin C degradation kinetics

Innovative food science & emerging technologies, 2008-10, Vol.9 (4), p.483-488

2008

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Enhanced Solubility of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation

Foods, 2020-06, Vol.9 (6), p.703

2020

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Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress ( Nasturtium officinale)

Journal of food engineering, 2006, Vol.72 (1), p.8-15

2006

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Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation

Foods, 2019-12, Vol.8 (12), p.649

2019

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Estimation of water diffusivity parameters on grape dynamic drying

Journal of food engineering, 2010-04, Vol.97 (4), p.519-525

2010

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Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Journal of food quality, 2017-01, Vol.2017, p.1-9

2017

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Effect of cold chain temperature abuses on the quality of frozen watercress ( Nasturtium officinale R. Br.)

Journal of food engineering, 2009-09, Vol.94 (1), p.90-97

2009

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Influence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocua

International journal of cardiology, 2009-07, Vol.133 (1), p.121-128

2009

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The response of watercress ( Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I

Journal of food engineering, 2009-11, Vol.95 (2), p.339-345

2009

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Sigmoidal thermal inactivation kinetics of Listeria innocua in broth: Influence of strain and growth phase

Food control, 2009-12, Vol.20 (12), p.1151-1157

2009

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Comparison of recovery methods for the enumeration of injured Listeria innocua cells under isothermal and non-isothermal treatments

Food microbiology, 2010-12, Vol.27 (8), p.1112-1120

2010

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Carob bean (Ceratonia siliqua L.): A new perspective for functional food

Trends in food science & technology, 2021-08, Vol.114, p.310-322

2021

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Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions

Food control, 2011, Vol.22 (1), p.20-26

2011

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Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice

Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation

Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments

Ultrasound and heat treatment effects on Staphylococcus aureus cell viability in orange juice

Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage

Quality assessment of Cantaloupe melon juice under ozone processing

Ethylene oxide sterilization of medical devices: A review

Simulation of solar drying of grapes using an integrated heat and mass transfer model

Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time

NMR water transverse relaxation time approach to understand storage stability of fresh-cut ‘Rocha’ pear

Cross-European initial survey on the use of mathematical models in food industry

Valorization of Rapeseed Meal: Influence of Ethanol Antinutrients Removal on Protein Extractability, Amino Acid Composition and Fractional Profile

Effect of heat and thermosonication treatments on watercress ( Nasturtium officinale) vitamin C degradation kinetics

Enhanced Solubility of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation

Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress ( Nasturtium officinale)

Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation

Estimation of water diffusivity parameters on grape dynamic drying

Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Effect of cold chain temperature abuses on the quality of frozen watercress ( Nasturtium officinale R. Br.)

Influence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocua

The response of watercress ( Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I

Sigmoidal thermal inactivation kinetics of Listeria innocua in broth: Influence of strain and growth phase

Comparison of recovery methods for the enumeration of injured Listeria innocua cells under isothermal and non-isothermal treatments

Carob bean (Ceratonia siliqua L.): A new perspective for functional food

Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions

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