Innovative Food Science & Emerging Technologies

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Inactivation kinetics of a piezotolerant Staphylococcus aureus isolated from high-pressure-treated sliced ham by high pressure in buffer and in a ham model system: Evaluation in selective and non-selective medium
Innovative Food Science & Emerging Technologies - Tập 8 - Trang 478-484 - 2007
Chrysoula C. Tassou, Polymnia Galiatsatou, Fotis J. Samaras, Constantinos G. Mallidis
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process
Innovative Food Science & Emerging Technologies - Tập 75 - Trang 102912 - 2022
Qian Chen, Zhiyao Zhao, Xiaoyi Wang, Ke Xiong, Ce Shi
Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.)
Innovative Food Science & Emerging Technologies - Tập 41 - Trang 378-386 - 2017
Lourdes Valadez-Carmona, Carla Patricia Plazola‐Jacinto, Marcela Hernández-Ortega, María Dolores Hernández‐Navarro, Francisco Villarreal, Hugo Necoechea-Mondragón, Alicia Ortiz‐Moreno, Guillermo Ceballos
A novel system for drying of agro-industrial acerola (Malpighia emarginata D. C.) waste for use as bioactive compound source
Innovative Food Science & Emerging Technologies - Tập 52 - Trang 350-357 - 2019
P.B. Silva, C.R. Duarte, M.A.S. Barrozo
Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Response Mechanism
Innovative Food Science & Emerging Technologies - Tập 52 - Trang 80-88 - 2019
Huayu Yang, Qian Chen, Hongwei Cao, Daming Fan, Jianlian Huang, Jianxin Zhao, Bowen Yan, Wenguo Zhou, Wenhai Zhang, Hao Zhang
Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration
Innovative Food Science & Emerging Technologies - Tập 77 - Trang 102981 - 2022
Julio E. González-Pérez, Oscar Jiménez-González, Nelly Ramírez-Corona, José A. Guerrero-Beltrán, Aurelio López-Malo
High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities
Innovative Food Science & Emerging Technologies - Tập 47 - Trang 249-255 - 2018
Bo Yuan, Mary-Grace C. Danao, Jayne E. Stratton, Steven A. Weier, Curtis L. Weller, Mei Lu
Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages
Innovative Food Science & Emerging Technologies - Tập 38 - Trang 116-123 - 2016
Hyun-Wook Kim, Derico Setyabrata, Yong Jae Lee, Owen G. Jones, Yuan H. Brad Kim
Potential and challenges of insects as an innovative source for food and feed production
Innovative Food Science & Emerging Technologies - Tập 17 - Trang 1-11 - 2013
Birgit A. Rumpold, Oliver Schlüter
Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions
Innovative Food Science & Emerging Technologies - Tập 70 - Trang 102702 - 2021
Ali Heydari, Seyed Mohammad Ali Razavi, Asgar Farahnaky
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