| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A 3D-CFD-heat-transfer-based model for the microbial inactivation of pasteurized food products
|
Albuquerque, Clarissa Detomi de
|
|
|
54 |
C |
p. 172-181
|
article
|
| 2 |
A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris
|
Wu, Xiao-fei
|
|
|
54 |
C |
p. 34-42
|
article
|
| 3 |
Aspergillus decontamination in hazelnuts: Evaluation of atmospheric and low-pressure plasma technology
|
Sen, Yasin
|
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|
54 |
C |
p. 235-242
|
article
|
| 4 |
A systematic analysis on tomato powder quality prepared by four conductive drying technologies
|
Qiu, Jun
|
|
|
54 |
C |
p. 103-112
|
article
|
| 5 |
Combined effects of high voltage cold atmospheric plasma and antioxidants on the qualities and shelf-life of Asian sea bass slices
|
Olatunde, Oladipupo Odunayo
|
|
|
54 |
C |
p. 113-122
|
article
|
| 6 |
Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops
|
O'Neill, Ciara M.
|
|
|
54 |
C |
p. 19-27
|
article
|
| 7 |
Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses
|
Wibowo, Scheling
|
|
|
54 |
C |
p. 64-77
|
article
|
| 8 |
Comparison of the compounds and characteristics of pepper seed oil by pressure-assisted, ultrasound-assisted and conventional solvent extraction
|
Ma, Yan
|
|
|
54 |
C |
p. 78-86
|
article
|
| 9 |
Detoxification of hazelnuts by different cold plasmas and gamma irradiation treatments
|
Sen, Yasin
|
|
|
54 |
C |
p. 252-259
|
article
|
| 10 |
Editorial Board
|
|
|
|
54 |
C |
p. ii
|
article
|
| 11 |
Effect of electron beam irradiation on the functional properties and antioxidant activity of wheat germ protein hydrolysates
|
Wang, Li
|
|
|
54 |
C |
p. 192-199
|
article
|
| 12 |
Effect of high pressure and treatment time on nutraceuticals and antioxidant properties of Lonicera japonica Thunb
|
Lee, Jungu
|
|
|
54 |
C |
p. 243-251
|
article
|
| 13 |
Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice
|
Murtaza, Ayesha
|
|
|
54 |
C |
p. 43-50
|
article
|
| 14 |
Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum
|
Xiong, Yao
|
|
|
54 |
C |
p. 225-234
|
article
|
| 15 |
Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins
|
Sharifian, Atefeh
|
|
|
54 |
C |
p. 1-8
|
article
|
| 16 |
Effects of different cryoprotectants on microemulsion freeze-drying
|
Wu, Hong-Yan
|
|
|
54 |
C |
p. 28-33
|
article
|
| 17 |
Enhancement of anti-inflammatory and antioxidant activities of prickly pear fruits by high hydrostatic pressure: A chemical and microstructural approach
|
Gómez-Maqueo, Andrea
|
|
|
54 |
C |
p. 132-142
|
article
|
| 18 |
Evaluation and validation of an inline Coriolis flowmeter to measure dynamic viscosity during laboratory and pilot-scale food processing
|
Bista, Archana
|
|
|
54 |
C |
p. 211-218
|
article
|
| 19 |
Evaluation of a fluorescence and infrared backscatter sensor to monitor acid induced coagulation of skim milk
|
Panikuttira, Bhavya
|
|
|
54 |
C |
p. 219-224
|
article
|
| 20 |
Impact of electron-beam irradiation on the quality characteristics of raw ground beef
|
Feng, Xi
|
|
|
54 |
C |
p. 87-92
|
article
|
| 21 |
Impact of pulsed electric field pre-treatment on nutritional and polyphenolic contents and bioactivities of light and dark brewer's spent grains
|
Kumari, Bibha
|
|
|
54 |
C |
p. 200-210
|
article
|
| 22 |
Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments
|
Pokhrel, Prashant Raj
|
|
|
54 |
C |
p. 93-102
|
article
|
| 23 |
Inactivation of Salmonella, Listeria monocytogenes, Aspergillus and Penicillium on lemons using advanced oxidation process optimized through response surface methodology
|
Hasani, Mahdiyeh
|
|
|
54 |
C |
p. 182-191
|
article
|
| 24 |
In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing
|
Baugreet, Sephora
|
|
|
54 |
C |
p. 152-161
|
article
|
| 25 |
Mechanisms of carrot texture alteration induced by pure effect of high pressure processing
|
Sun, Yaxin
|
|
|
54 |
C |
p. 260-269
|
article
|
| 26 |
Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil
|
Amanpour, Armin
|
|
|
54 |
C |
p. 123-131
|
article
|
| 27 |
Optimization of process variables on physical and sensory attributes of shiitake (Lentinula edodes) slices during vacuum frying
|
Deng, Kaibo
|
|
|
54 |
C |
p. 162-171
|
article
|
| 28 |
Optimization of ultrasound-microwave synergistic extraction of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.)
|
Guo, Zebin
|
|
|
54 |
C |
p. 51-63
|
article
|
| 29 |
Properties of 3D printed dough and optimization of printing parameters
|
Liu, Yaowen
|
|
|
54 |
C |
p. 9-18
|
article
|
| 30 |
Towards understanding the enhancement of moisture diffusion during intermediate-infrared drying of peach pomace based on the glass transition theory
|
Zhou, Mo
|
|
|
54 |
C |
p. 143-151
|
article
|
Journal description