| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages
|
Kelleher, Clodagh M.
|
|
|
52 |
C |
p. 282-290
|
article
|
| 2 |
A novel system for drying of agro-industrial acerola (Malpighia emarginata D. C.) waste for use as bioactive compound source
|
Silva, P.B.
|
|
|
52 |
C |
p. 350-357
|
article
|
| 3 |
Application of gas phase surface discharge plasma with a spray reactor for Zygosaccharomyces rouxii LB inactivation in apple juice
|
Wang, Ying
|
|
|
52 |
C |
p. 450-456
|
article
|
| 4 |
Bactericidal effect of cold plasma on microbiota of commercial fish balls
|
Zhang, Yuxiang
|
|
|
52 |
C |
p. 394-405
|
article
|
| 5 |
Biphasic short time heat degradation of the blue microalgae protein phycocyanin from Arthrospira platensis
|
Böcker, L.
|
|
|
52 |
C |
p. 116-121
|
article
|
| 6 |
Characterization and evaluation of emulsifying properties of high pressure microfluidized and pH shifted corn gluten meal
|
Ozturk, Oguz Kaan
|
|
|
52 |
C |
p. 179-188
|
article
|
| 7 |
Characterization of CO2 laser browning of dough
|
Blutinger, Jonathan David
|
|
|
52 |
C |
p. 145-157
|
article
|
| 8 |
Combination of high pressure and heat on the gelation of chicken myofibrillar proteins
|
Zheng, Haibo
|
|
|
52 |
C |
p. 122-130
|
article
|
| 9 |
Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage
|
Lee, Sang Hui
|
|
|
52 |
C |
p. 429-437
|
article
|
| 10 |
Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice
|
Tamba, Abdoulaye
|
|
|
52 |
C |
p. 244-255
|
article
|
| 11 |
Coupling reverse osmosis and osmotic distillation for clarified pomegranate juice concentration: Use of plasma modified reverse osmosis membranes for improved performance
|
Bagci, Pelin Onsekizoglu
|
|
|
52 |
C |
p. 213-220
|
article
|
| 12 |
Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light
|
Collazo, Cyrelys
|
|
|
52 |
C |
p. 438-449
|
article
|
| 13 |
Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™: Effect on diffusion behavior, texture, and color changes
|
Franco, S.
|
|
|
52 |
C |
p. 8-16
|
article
|
| 14 |
Development of a microbial Time Temperature Indicator for monitoring the shelf life of meat
|
Mataragas, Marios
|
|
|
52 |
C |
p. 89-99
|
article
|
| 15 |
Drying of red pepper slices in a solar greenhouse dryer and under open sun: Experimental and mathematical investigations
|
EL khadraoui, Aymen
|
|
|
52 |
C |
p. 262-270
|
article
|
| 16 |
Editorial Board
|
|
|
|
52 |
C |
p. ii
|
article
|
| 17 |
Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 1
|
Venkataratnam, Harshitha
|
|
|
52 |
C |
p. 368-375
|
article
|
| 18 |
Effect of ethanol adaption on the inactivation of Acetobacter sp. by pulsed electric fields
|
Niu, Debao
|
|
|
52 |
C |
p. 25-33
|
article
|
| 19 |
Effect of high pressure carbon dioxide on alkaline phosphatase activity and quality characteristics of raw bovine milk
|
Liao, Hongmei
|
|
|
52 |
C |
p. 457-462
|
article
|
| 20 |
Effect of high pressure processing on the safety, shelf life and quality of raw milk
|
Stratakos, Alexandros Ch.
|
|
|
52 |
C |
p. 325-333
|
article
|
| 21 |
Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts
|
Xiang, Qisen
|
|
|
52 |
C |
p. 49-56
|
article
|
| 22 |
Effect of pulsed electric field on calpain activity and proteolysis of venison
|
Bhat, Zuhaib F.
|
|
|
52 |
C |
p. 131-135
|
article
|
| 23 |
Effect of ultrasound technology combined with binary mixtures of ethanol and water on antibacterial and antiviral activities of Erodium glaucophyllum extracts
|
Abdelkebir, Radhia
|
|
|
52 |
C |
p. 189-196
|
article
|
| 24 |
Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality
|
Rodrigues, Rui M.
|
|
|
52 |
C |
p. 1-7
|
article
|
| 25 |
Electrospraying method for fabrication of essential oil loaded-chitosan nanoparticle delivery systems characterized by molecular, thermal, morphological and antifungal properties
|
Yilmaz, Mustafa Tahsin
|
|
|
52 |
C |
p. 166-178
|
article
|
| 26 |
Evaluation of magnetic field assisted sun drying of food samples on drying time and mycotoxin production
|
Nuroğlu, Emine
|
|
|
52 |
C |
p. 237-243
|
article
|
| 27 |
Fluorescence-based analyser as a rapid tool for determining soluble protein content in dairy ingredients and infant milk formula
|
Henihan, Lisa E.
|
|
|
52 |
C |
p. 75-79
|
article
|
| 28 |
Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature
|
Pinto, Carlos A.
|
|
|
52 |
C |
p. 232-236
|
article
|
| 29 |
High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes
|
Possas, Arícia
|
|
|
52 |
C |
p. 406-419
|
article
|
| 30 |
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice
|
Plazzotta, S.
|
|
|
52 |
C |
p. 136-144
|
article
|
| 31 |
High pressure processing for the extension of Laminaria ochroleuca (kombu) shelf-life: A comparative study with seaweed salting and freezing
|
del Olmo, Ana
|
|
|
52 |
C |
p. 420-428
|
article
|
| 32 |
High voltage cold atmospheric plasma: Antibacterial properties and its effect on quality of Asian sea bass slices
|
Olatunde, Oladipupo Odunayo
|
|
|
52 |
C |
p. 305-312
|
article
|
| 33 |
Impact of chlorophyllin-chitosan coating and visible light on the microbial contamination, shelf life, nutritional and visual quality of strawberries
|
Luksiene, Z.
|
|
|
52 |
C |
p. 463-472
|
article
|
| 34 |
Impact of ultrasonication, ultraviolet and atmospheric cold plasma processing on quality parameters of tomato-based beverage in comparison with thermal processing
|
Mehta, Deepak
|
|
|
52 |
C |
p. 343-349
|
article
|
| 35 |
Inactivation mechanism of Salmonella Typhimurium on the surface of lettuce and physicochemical quality assessment of samples treated by micro-plasma discharged water
|
Khan, Muhammad Saiful Islam
|
|
|
52 |
C |
p. 17-24
|
article
|
| 36 |
Influence of plasma characteristics on the efficacy of Cold Atmospheric Plasma (CAP) for inactivation of Listeria monocytogenes and Salmonella Typhimurium biofilms
|
Govaert, Marlies
|
|
|
52 |
C |
p. 376-386
|
article
|
| 37 |
Investigate the efficacy of UV pretreatment on thermal inactivation of Bacillus subtilis spores in different types of milk
|
Ansari, Jawaad Ahmed
|
|
|
52 |
C |
p. 387-393
|
article
|
| 38 |
Microwave heat treatment application to pasteurization of human milk
|
Malinowska-Pańczyk, Edyta
|
|
|
52 |
C |
p. 42-48
|
article
|
| 39 |
Modeling the inactivation of Bacillus subtilis spores during cold plasma sterilization
|
Mendes-Oliveira, Gabriella
|
|
|
52 |
C |
p. 334-342
|
article
|
| 40 |
Modeling the inactivation of pectin methylesterase in pineapple puree during combined high-pressure and temperature treatments
|
Chakraborty, Snehasis
|
|
|
52 |
C |
p. 271-281
|
article
|
| 41 |
Ohmic heating of blended citrus juice: Numerical modeling of process and bacterial inactivation kinetics
|
Hashemi, Seyed Mohammad Bagher
|
|
|
52 |
C |
p. 313-324
|
article
|
| 42 |
Preservation of sweet cherry by isochoric (constant volume) freezing
|
Bilbao-Sainz, Cristina
|
|
|
52 |
C |
p. 108-115
|
article
|
| 43 |
Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution
|
van Wyk, Sanelle
|
|
|
52 |
C |
p. 57-65
|
article
|
| 44 |
Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Response Mechanism
|
Yang, Huayu
|
|
|
52 |
C |
p. 80-88
|
article
|
| 45 |
Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties
|
Ling, Bo
|
|
|
52 |
C |
p. 158-165
|
article
|
| 46 |
Slow-release chlorine dioxide gas treatment as a means to reduce Salmonella contamination on spices
|
Golden, Chase E.
|
|
|
52 |
C |
p. 256-261
|
article
|
| 47 |
Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review
|
Lafarga, Tomás
|
|
|
52 |
C |
p. 197-212
|
article
|
| 48 |
The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends
|
Arribas, Claudia
|
|
|
52 |
C |
p. 100-107
|
article
|
| 49 |
UV‑C irradiation as an alternative treatment technique: Study of its effect on microbial inactivation, cytotoxicity, and sensory properties in cranberry-flavored water
|
Gopisetty, Vybhav Vipul Sudhir
|
|
|
52 |
C |
p. 66-74
|
article
|
| 50 |
UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine
|
Diesler, Kathrin
|
|
|
52 |
C |
p. 291-304
|
article
|
| 51 |
Volatile compounds and sensory changes after high pressure processing of mature “Torta del Casar” (raw ewe's milk cheese) during refrigerated storage
|
Delgado-Martínez, Francisco José
|
|
|
52 |
C |
p. 34-41
|
article
|
| 52 |
Voltage spike and electroconvective vortices generation during electrodialysis under pulsed electric field: Impact on demineralization process efficiency and energy consumption
|
Lemay, Noémie
|
|
|
52 |
C |
p. 221-231
|
article
|
| 53 |
Which insect species can best be proposed for human consumption?
|
Gere, Attila
|
|
|
52 |
C |
p. 358-367
|
article
|
Journal description