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Dielectric permittivity and loss factor of tap water at 915 MHz.
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- Microwave & Optical Technology Letters, 2004, v. 42, n. 5, p. 419, doi. 10.1002/mop.20322
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- Article
Thermal transition and thermo-physical properties of potato (Solanum tuberosum L.) var. Russet brown.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 3, p. 1572, doi. 10.1007/s11694-018-9772-x
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- Article
Formation of N -carboxymethyllysine and N -carboxyethyllysine in ground beef during heating as affected by fat, nitrite and erythorbate.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 1, p. 320, doi. 10.1007/s11694-016-9400-6
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- Article
Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: Differential responses of spores and vegetative cells of Clostridium sporogenes to heat shock.
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- Food Science & Biotechnology, 2011, v. 20, n. 3, p. 751, doi. 10.1007/s10068-011-0105-7
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- Article
Investigation of hot-air assisted continuous radio frequency drying for improving drying efficiency and reducing shell cracks of inshell hazelnuts: The relationship between cracking level and nut quality.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 125, p. 46, doi. 10.1016/j.fbp.2020.10.013
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- Article
Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.).
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 120, p. 179, doi. 10.1016/j.fbp.2020.01.006
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- Article
State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations.
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- Food Engineering Reviews, 2020, v. 12, n. 4, p. 421, doi. 10.1007/s12393-020-09255-8
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- Article
Microwave Drying of Food and Agricultural Materials: Basics and Heat and Mass Transfer Modeling.
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- Food Engineering Reviews, 2012, v. 4, n. 2, p. 89, doi. 10.1007/s12393-012-9048-x
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- Article
A New Chemical Marker-Model Food System for Heating Pattern Determination of Microwave-Assisted Pasteurization Processes.
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- Food & Bioprocess Technology, 2018, v. 11, n. 7, p. 1274, doi. 10.1007/s11947-018-2097-2
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- Article
Kinetics of Quality Changes of Shrimp (<italic>Litopenaeus setiferus</italic>) During Pasteurization.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 1027, doi. 10.1007/s11947-018-2073-x
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- Article
Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon ( Salmo salar).
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- Food & Bioprocess Technology, 2017, v. 10, n. 10, p. 1865, doi. 10.1007/s11947-017-1958-4
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- Article
Contribution of Proteins to the Dielectric Properties of Dielectrically Heated Biomaterials.
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- Food & Bioprocess Technology, 2017, v. 10, n. 8, p. 1548, doi. 10.1007/s11947-017-1920-5
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- Article
Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes.
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- Food & Bioprocess Technology, 2017, v. 10, n. 7, p. 1248, doi. 10.1007/s11947-017-1900-9
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- Article
Effects of Oxygen and Water Vapor Transmission Rates of Polymeric Pouches on Oxidative Changes of Microwave-Sterilized Mashed Potato.
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- Food & Bioprocess Technology, 2016, v. 9, n. 2, p. 341, doi. 10.1007/s11947-015-1628-3
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- Article
Pea Protein Isolates: Novel Wall Materials for Microencapsulating Flaxseed Oil.
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- Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2418, doi. 10.1007/s11947-015-1589-6
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- Article
Developing Hot Air-Assisted Radio Frequency Drying for In-shell Macadamia Nuts.
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- Food & Bioprocess Technology, 2014, v. 7, n. 1, p. 278, doi. 10.1007/s11947-013-1055-2
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- Article
Temperature- and Moisture-Dependent Dielectric Properties of Macadamia Nut Kernels.
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- Food & Bioprocess Technology, 2013, v. 6, n. 8, p. 2165, doi. 10.1007/s11947-012-0898-2
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- Article
Effect of Enzymatic Macerate Treatment on Rutin Content, Antioxidant Activity, Yield, and Physical Properties of Asparagus Juice.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 4, p. S267, doi. 10.1111/j.1750-3841.2007.00345.x
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- Article
Quality Changes of Salmon ( Oncorhynchus gorbuscha) Muscle during Thermal Processing.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 2, p. S103, doi. 10.1111/j.1750-3841.2006.00246.x
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- Article
Sterilization of Scrambled Eggs in Military Polymeric Trays by Radio Frequency Energy.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E288, doi. 10.1111/j.1365-2621.2005.tb07185.x
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- Article
A Review: Gaseous Interventions for Listeria monocytogenes Control in Fresh Apple Cold Storage.
- Published in:
- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.782934
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- Article
Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0205
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- Article
Flow Behaviors of High Acyl Gellan Aqueous Solutions as Affected by Temperature, and Calcium and Gellan Concentrations.
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- International Journal of Food Engineering, 2008, v. 4, n. 5, p. 1, doi. 10.2202/1556-3758.1279
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- Article
An improved system to assess insect tolerance to heated controlled atmosphere quarantine treatment.
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- Entomologia Experimentalis et Applicata, 2012, v. 143, n. 1, p. 95, doi. 10.1111/j.1570-7458.2012.01229.x
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- Article
Effects of thermal treatment on colour and texture of Typha latifolia L.
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- International Agrophysics, 2012, v. 26, n. 2, p. 153, doi. 10.2478/v10247-012-0022-x
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- Article
Review of dielectric drying of foods and agricultural products.
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- International Journal of Agricultural & Biological Engineering, 2011, v. 4, n. 1, p. 1, doi. 10.3965/j.issn.1934-6344.2011.01.001-019
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- Article
Vacuum impregnation of firming agents in red raspberries.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 10, p. 3706, doi. 10.1002/jsfa.8878
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- Article
Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 1, p. 324, doi. 10.1002/jsfa.7738
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- Article
Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 8, p. 1300, doi. 10.1002/jsfa.3940
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- Article
TEXTURE PROPERTIES OF GELLAN GELS AS AFFECTED BY TEMPERATURE.
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- Journal of Texture Studies, 1999, v. 30, n. 4, p. 409, doi. 10.1111/j.1745-4603.1999.tb00228.x
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- Article
EFECT OF pH BUFFERS ON MECHANICAL PROPERTIES OF GELLAN GELS.
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- Journal of Texture Studies, 1999, v. 30, n. 2, p. 151, doi. 10.1111/j.1745-4603.1999.tb00208.x
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- Article
MEASUREMENT OF THE TENSILE FAILURE OF GELS.
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- Journal of Texture Studies, 1992, v. 23, n. 3, p. 349, doi. 10.1111/j.1745-4603.1992.tb00530.x
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- Article
Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: Temperature distribution and energy consumption evaluation.
- Published in:
- Journal of Food Process Engineering, 2021, v. 44, n. 1, p. 1, doi. 10.1111/jfpe.13595
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- Article
Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13074
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- Article
Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13026
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- Article
QUALITY of ARTIFICIALLY DRIED LENTIL.
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- Journal of Food Process Engineering, 1990, v. 13, n. 3, p. 229, doi. 10.1111/j.1745-4530.1990.tb00070.x
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- Article
The ability of zinc to inhibit the sporulation and viability of Clostridium sporogenes and growth of other bacteria.
- Published in:
- International Journal of Food Science & Technology, 2011, v. 46, n. 7, p. 1494, doi. 10.1111/j.1365-2621.2011.02644.x
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- Article
Studies on different combined microwave drying of carrot pieces.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 10, p. 2141, doi. 10.1111/j.1365-2621.2010.02380.x
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- Article
Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 13, p. 5934, doi. 10.1002/jsfa.9868
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- Article
High‐pressure pasteurization of low‐acid chilled ready‐to‐eat food.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 6, p. 4939, doi. 10.1111/1541-4337.13058
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- Article
Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 2, p. 353, doi. 10.1111/1541-4337.12190
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- Article
Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage.
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- Comprehensive Reviews in Food Science & Food Safety, 2013, v. 12, n. 5, p. 523, doi. 10.1111/1541-4337.12028
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- Article
The stress response of Listeria monocytogenes inoculated on fresh apples exposed to gaseous chlorine dioxide.
- Published in:
- Journal of Food Safety, 2024, v. 44, n. 3, p. 1, doi. 10.1111/jfs.13126
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- Article
Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns.
- Published in:
- Journal of Food Safety, 2023, v. 43, n. 2, p. 1, doi. 10.1111/jfs.12948
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- Article
Moisture sorption characteristics of freeze dried blueberries.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 810, doi. 10.1111/j.1365-2621.1995.tb06235.x
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- Article
Mechanical properties of gellan gels in relation to divalent cations.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 748, doi. 10.1111/j.1365-2621.1995.tb06220.x
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- Article
Polymer and ion concentration effects on gellan gel strength and strain.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 216, doi. 10.1111/j.1365-2621.1994.tb06934.x
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- Article
The influence of elevated temperatures and composition on the water activity of egg powders.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15269
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- Article
INFLUENCE OF MICROWAVE DRYING METHOD ON THE CHARACTERISTICS OF THE SWEET POTATO DICES.
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- Journal of Food Processing & Preservation, 2013, v. 37, n. 5, p. 662, doi. 10.1111/j.1745-4549.2012.00707.x
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- Publication type:
- Article
COLORED POTATOES ( SOLANUM TUBEROSUM L.) DRIED FOR ANTIOXIDANT-RICH VALUE-ADDED FOODS.
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- Journal of Food Processing & Preservation, 2011, v. 35, n. 5, p. 571, doi. 10.1111/j.1745-4549.2010.00502.x
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- Article