Innovative Food Science & Emerging Technologies

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Shear-induced fibrous structure formation from a pectin/SPI blend
Innovative Food Science & Emerging Technologies - Tập 36 - Trang 193-200 - 2016
Birgit L. Dekkers, Constantinos V. Nikiforidis, Atze Jan van der Goot
Storage quality of strawberry fruit treated by pulsed light: Fungal decay, water loss and mechanical properties
Innovative Food Science & Emerging Technologies - Tập 34 - Trang 267-274 - 2016
Fernando Duarte-Molina, Paula L. Gómez, Maria Agueda Castro, Stella M. Alzamora
Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages
Innovative Food Science & Emerging Technologies - Tập 28 - Trang 31-39 - 2015
Noelia López-Giral, Lucía González-Arenzana, Carolina González-Ferrero, Rosa López, Pilar Santamaría, Isabel López-Alfaro, Teresa Garde-Cerdán
Cell length alternations as a stress indicator for Lactobacillus johnsonii NCC 533
Innovative Food Science & Emerging Technologies - Tập 20 - Trang 310-315 - 2013
Lena-Katrin Krieger, Antje Litzmann, Alexander Mathys, Edwin Ananta, Dietrich Knorr
Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg
Innovative Food Science & Emerging Technologies - Tập 14 - Trang 1-10 - 2012
Silvia Monfort, Sergio Ramos, Nicolás Meneses, Dietrich Knorr, Javier Raso, Ignacio Álvarez
Synergistic effect of thermosonication to reduce enzymatic activity in coconut water
Innovative Food Science & Emerging Technologies - Tập 41 - Trang 404-410 - 2017
Mariana de Matos Ribeiro, Vasilis P. Valdramidis, Cleiton Antônio Nunes, Vanessa Rios de Souza
Production of whey protein nanofiber as a carrier for copper entrapment
Innovative Food Science & Emerging Technologies - Tập 79 - Trang 103035 - 2022
Jie Zhong, Jinxia Jia, Quanjun Lyu, Gaiyun Chen, Sanxian Fu
Microwave-induced deformation behaviors of 4D printed starch-based food products as affected by edible salt and butter content
Innovative Food Science & Emerging Technologies - Tập 70 - Trang 102699 - 2021
Chang He, Min Zhang, Sakamon Devahastin
High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry
Innovative Food Science & Emerging Technologies - Tập 33 - Trang 26-31 - 2016
Evelyn, Filipa V.M. Silva
Synthesis of fructooligosaccharides and oligolevans by the combined use of levansucrase and endo-inulinase in one-step bi-enzymatic system
Innovative Food Science & Emerging Technologies - Tập 22 - Trang 230-238 - 2014
Feng Tian, Salwa Karboune, Andrea Hill
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