Innovative Food Science & Emerging Technologies
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Sắp xếp:
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
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
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
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
Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Response Mechanism
Innovative Food Science & Emerging Technologies - Tập 52 - Trang 80-88 - 2019
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
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
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
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
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
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