Innovative Food Science & Emerging Technologies

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Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality
Innovative Food Science & Emerging Technologies - Tập 67 - Trang 102555 - 2021
Long Chen, Jeyamkondan Subbiah, David Jones, Yanyun Zhao, Jooyeoun Jung
Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp ( Penaeus monodon )
Innovative Food Science & Emerging Technologies - Tập 33 - Trang 47-55 - 2016
Barjinder Pal Kaur, P. Srinivasa Rao, Prabhat K. Nema
Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches
Innovative Food Science & Emerging Technologies - Tập 87 - Trang 103392 - 2023
Hui-Yun Kim, Sang-Jin Ye, Moo-Yeol Baik
Structure and physical stability of hybrid model systems containing pork meat and superworm (Zophobas morio larvae): The influence of heating regime and insect: meat ratio
Innovative Food Science & Emerging Technologies - Tập 65 - Trang 102452 - 2020
Jana Scholliers, Liselot Steen, Ilse Fraeye
Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage
Innovative Food Science & Emerging Technologies - Tập 36 - Trang 320-329 - 2016
Yunjing Guan, Linyan Zhou, Jinfeng Bi, Jianyong Yi, Xuan Liu, Qinqin Chen, Xinye Wu, Mo Zhou
Understanding the drying kinetics of phenolic compounds in strawberries: An experimental and density functional theory study
Innovative Food Science & Emerging Technologies - Tập 60 - Trang 102283 - 2020
A. López-Ortiz, L.L. Méndez-Lagunas, Cornelio Delesma, Adriana Longoria, Jorge Escobar, Jesús Muñiz
Multiphysics modeling of microwave heating of solid samples in rotary lifting motion in a rectangular multi-mode cavity
Innovative Food Science & Emerging Technologies - Tập 73 - Trang 102767 - 2021
Jinghua Ye, Yuan Xia, Qianyu Yi, Huacheng Zhu, Yang Yang, Kama Huang, Kaibo Shi
Functional properties and nutritional composition of liquid egg products treated in a coiled tube UV-C reactor
Innovative Food Science & Emerging Technologies - Tập 32 - Trang 156-164 - 2015
Poliana Mendes de Souza, Alexandra Müller, Adnane Beniaich, Esther Mayer-Miebach, Kathleen Oehlke, Mario Stahl, Ralf Greiner, Avelina Fernández
Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing
Innovative Food Science & Emerging Technologies - Tập 39 - Trang 141-147 - 2017
Wioletta Błaszczak, Ryszard Amarowicz, Adrian R. Górecki
Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification
Innovative Food Science & Emerging Technologies - Tập 74 - Trang 102836 - 2021
Mehdi Jalali-Jivan, Bahram Fathi-Achachlouei, Hassan Ahmadi-Gavlighi, Seid Mahdi Jafari
Tổng số: 1,544   
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