Works matching IS 10820132 AND DT 2019 AND VI 25 AND IP 8
Results: 9
Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light.
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- Food Science & Technology International, 2019, v. 25, n. 8, p. 680, doi. 10.1177/1082013219860925
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- Article
Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time.
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- Food Science & Technology International, 2019, v. 25, n. 8, p. 701, doi. 10.1177/1082013219860352
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- Article
Growth prediction of two bacterial populations in co-culture with lactic acid bacteria.
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- Food Science & Technology International, 2019, v. 25, n. 8, p. 692, doi. 10.1177/1082013219860360
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- Article
Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis.
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- Food Science & Technology International, 2019, v. 25, n. 8, p. 671, doi. 10.1177/1082013219856779
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- Article
Effect of voltage gradient on ohmic thawing characteristics of sour cherry juice concentrates for the temperature range of −18℃ to +4℃.
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- Food Science & Technology International, 2019, v. 25, n. 8, p. 659, doi. 10.1177/1082013219857897
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- Article
Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste).
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- Food Science & Technology International, 2019, v. 25, n. 8, p. 649, doi. 10.1177/1082013219857019
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- Article
Identification and analysis of cell wall glycan epitopes and polyphenol oxidase in pawpaw (Asimina triloba [L.] Dunal) fruit pulp as affected by high pressure processing and refrigerated storage.
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- Food Science & Technology International, 2019, v. 25, n. 8, p. 711, doi. 10.1177/1082013219856769
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- Article
Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise.
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- Food Science & Technology International, 2019, v. 25, n. 8, p. 633, doi. 10.1177/1082013219853931
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- Article
Blueberry pomace as a source of antioxidant fibre in cookies: Consumer's expectations and critical attributes for developing a new product.
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- Food Science & Technology International, 2019, v. 25, n. 8, p. 642, doi. 10.1177/1082013219853489
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- Article