Innovative Food Science & Emerging Technologies

Công bố khoa học tiêu biểu

* Dữ liệu chỉ mang tính chất tham khảo

Sắp xếp:  
Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly
Innovative Food Science & Emerging Technologies - Tập 46 - Trang 91-106 - 2018
Camille Schwartz, Mathilde Vandenberghe-Descamps, Claire Sulmont-Rossé, Carole Tournier, Gilles Feron
A novel drying system – simultaneous use of ohmic heating with convectional air drying: System design and detailed examination using CFD
Innovative Food Science & Emerging Technologies - Tập 72 - Trang 102727 - 2021
Sebahattin Serhat Turgut, Erdoğan Küçüköner, Aberham Hailu Feyissa, Erkan Karacabey
High-pressure homogenization of orange juice to inactivate pectinmethylesterase
Innovative Food Science & Emerging Technologies - Tập 10 - Trang 457-462 - 2009
J. Welti-Chanes, C.E. Ochoa-Velasco, J.Á. Guerrero-Beltrán
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study
Innovative Food Science & Emerging Technologies - Tập 78 - Trang 103005 - 2022
Rohini Dhenge, Massimiliano Rinaldi, Tommaso Ganino, Saverio Santi, Irene Ferrarese, Stefano Dall'Acqua
Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit
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
The application of novel rotary plasma jets to inhibit the aflatoxin-producing Aspergillus flavus and the spoilage fungus, Aspergillus niger on peanuts
Innovative Food Science & Emerging Technologies - Tập 78 - Trang 102994 - 2022
Chia-Min Lin, Anil Kumar Patel, Yen-Chuan Chiu, Chih-Yao Hou, Chia-Hung Kuo, Cheng-Di Dong, Hsiu-Ling Chen
Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant
Innovative Food Science & Emerging Technologies - Tập 27 - Trang 102-110 - 2015
Patiwit Loypimai, Anuchita Moongngarm, Pheeraya Chottanom, Tanongsak Moontree
Impact of non-thermal pasteurization technologies on vitamin B12 content in milk
Innovative Food Science & Emerging Technologies - Tập 84 - Trang 103303 - 2023
Caroline Ceribeli, Jeanette Otte, Markus Walkling-Ribeiro, Daniel Rodrigues Cardoso, Lilia M. Ahrné
High pressure treatment on the tofu fatty acids and acylglycerols content
Innovative Food Science & Emerging Technologies - Tập 8 - Trang 188-191 - 2007
G. Préstamo, J. Fontecha
Value addition to spent osmotic sugar solution (SOS) by enzymatic conversion to fructooligosaccharides (FOS), a low calorie prebiotic
Innovative Food Science & Emerging Technologies - Tập 10 - Trang 284-288 - 2009
Ayyappan Appukuttan Aachary, Siddalingaiya Gurudutt Prapulla
Tổng số: 1,544   
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 10