| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Disruption of Lactobacillus delbrueckii ssp. bulgaricus 11842 cells for lactose hydrolysis in dairy products: a comparison of sonication, high-pressure homogenization and bead milling
|
Bury, D
|
|
2001
|
2 |
1 |
p. 23-29
7 p.
|
article
|
| 2 |
Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk
|
Anton, M
|
|
2001
|
2 |
1 |
p. 9-21
13 p.
|
article
|
| 3 |
Effect of ultrasound on the survival of Saccharomyces cerevisiae: influence of temperature, pH and amplitude
|
Guerrero, S
|
|
2001
|
2 |
1 |
p. 31-39
9 p.
|
article
|
| 4 |
Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika
|
Ade-Omowaye, B.I.O
|
|
2001
|
2 |
1 |
p. 1-7
7 p.
|
article
|
| 5 |
Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity
|
Yoshii, Hidefumi
|
|
2001
|
2 |
1 |
p. 55-61
7 p.
|
article
|
| 6 |
Inactivation of microorganisms using pulsed electric fields: the influence of process parameters on Escherichia coli, Listeria innocua, Leuconostoc mesenteroides and Saccharomyces cerevisiae
|
Aronsson, Kristina
|
|
2001
|
2 |
1 |
p. 41-54
14 p.
|
article
|
| 7 |
Preservation of fish by embedment in Sphagnum moss, peat or holocellulose: experimental proof of the oxopolysaccharidic nature of the preservative substance and of its antimicrobial and tanning action
|
Børsheim, K.Y
|
|
2001
|
2 |
1 |
p. 63-74
12 p.
|
article
|
Journal description