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Innovative Food Science & Emerging Technologies

Công bố khoa học tiêu biểu của tạp chí. * Dữ liệu chỉ mang tính chất tham khảo

Sắp xếp

Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken

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Innovative Food Science & Emerging Technologies· Tập 45 ·Trang 273-279·2018

Ammar Ahmad Khan, Muhammad Atif Randhawa, Alan Carne, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, David Barr, Malcolm Reid, Alaa El-Din A. Bekhit

Potential application of essential oils as antimicrobial preservatives in cheese

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Innovative Food Science & Emerging Technologies· Tập 45 ·Trang 62-72·2018

Nasim Khorshidian, Mojtaba Yousefi, Elham Khanniri, Amir Mohammad Mortazavian

Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

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Innovative Food Science & Emerging Technologies· Tập 38 ·Trang 243-251·2016

M.V. Traffano-Schiffo, U. Tylewicz, M. Castro-Giraldez, P.J. Fito, L. Ragni, M. Dalla Rosa

Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments

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Innovative Food Science & Emerging Technologies· Tập 54 ·Trang 93-102·2019

Prashant Raj Pokhrel, Taíse Toniazzo, Camille Boulet, Manolya E. Oner, Shyam S. Sablani, Juming Tang, Gustavo V. Barbosa-Cánovas

The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice

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Innovative Food Science & Emerging Technologies· Tập 5 Số 2 ·Trang 135-149·2004

Michelle Bull, Katherine Zerdin, Effie Howe, Dimitria Goicoechea, Priscilla Paramanandhan, Regine Stockman, J. Sellahewa, Elizabeth Szabo, Robert L. Johnson, Cynthia M. Stewart

Understanding near infrared radiation propagation in pig skin reflectance measurements

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Innovative Food Science & Emerging Technologies· Tập 22 ·Trang 137-146·2014

Eduardo Zamora-Rojas, Ana Garrido-Varo, Ben Aernouts, Dolores Pérez-Marín, Wouter Saeys, Yukio Yamada, José Emilio Guerrero-Ginel

Thermal-assisted high hydrostatic pressure extraction of nutraceuticals from saffron (Crocus sativus): Process optimization and cytotoxicity evaluation against cancer cells

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Innovative Food Science & Emerging Technologies· Tập 48 ·Trang 296-303·2018

Kaunsar Jabeen Shinwari, Pavuluri Srinivasa Rao

Decomposition and discoloration of L-ascorbic acid freeze-dried with saccharides

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Innovative Food Science & Emerging Technologies· Tập 8 ·Trang 500-506·2007

Lan-hsin Hung, Yuka Horagai, Yukitaka Kimura, Shuji Adachi

Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage

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Innovative Food Science & Emerging Technologies· Tập 66 ·Trang 102517·2020

Zehra Kaya, Sevcan Unluturk, Olga Martin-Belloso, Robert Soliva-Fortuny

High pressure treated Bacillus subtilis spores — Structural analysis by means of synchrotron and laboratory based soft X-ray microscopy

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Innovative Food Science & Emerging Technologies· Tập 29 ·Trang 134-142·2015

Christian Seim, Kai Reineke, Stephan Werner, Aurélie Dehlinger, Herbert Legall, Holger Stiel, Birgit Kanngießer

Tổng số: 1,544