Works matching IS 10820132 AND DT 2022 AND VI 28 AND IP 8
Results: 9
Development and validation of a one-step modelling approach for the determination of chicken meat shelf-life based on the growth kinetics of Pseudomonas spp.
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- Food Science & Technology International, 2022, v. 28, n. 8, p. 672, doi. 10.1177/10820132211049616
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Pulsed Ultraviolet Light Decontamination of Meat Conveyor Surfaces.
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- Food Science & Technology International, 2022, v. 28, n. 8, p. 663, doi. 10.1177/10820132211049610
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- Article
Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene.
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- Food Science & Technology International, 2022, v. 28, n. 8, p. 653, doi. 10.1177/10820132211049609
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- Article
Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing.
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- Food Science & Technology International, 2022, v. 28, n. 8, p. 728, doi. 10.1177/10820132211056776
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- Article
Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps (Penaeus vannamei).
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- Food Science & Technology International, 2022, v. 28, n. 8, p. 683, doi. 10.1177/10820132211050847
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- Article
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice.
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- Food Science & Technology International, 2022, v. 28, n. 8, p. 694, doi. 10.1177/10820132211050203
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Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage.
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- Food Science & Technology International, 2022, v. 28, n. 8, p. 735, doi. 10.1177/10820132211056102
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- Article
Combinational inhibitory action of essential oils and gamma irradiation for controlling Aspergillus flavus and Aspergillus parasiticus growth and their aflatoxins biosynthesis in vitro and in situ conditions.
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- Food Science & Technology International, 2022, v. 28, n. 8, p. 703, doi. 10.1177/10820132211053086
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Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries.
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- Food Science & Technology International, 2022, v. 28, n. 8, p. 716, doi. 10.1177/10820132211051874
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- Article