| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Arabic Gum Mixtures as Encapsulating Agents of Freeze-Dried Fennel Oleoresin Products
|
Chranioti, Charikleia
|
|
2013
|
7 |
4 |
p. 1057-1065
|
article
|
| 2 |
Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques
|
Chong, Chien Hwa
|
|
2013
|
7 |
4 |
p. 975-989
|
article
|
| 3 |
Computer Vision System Applied to Classification of “Manila” Mangoes During Ripening Process
|
Vélez-Rivera, Nayeli
|
|
2013
|
7 |
4 |
p. 1183-1194
|
article
|
| 4 |
Data Fusion for Food Authentication: Fresh/Frozen–Thawed Discrimination in West African Goatfish (Pseudupeneus prayensis) Fillets
|
Ottavian, Matteo
|
|
2013
|
7 |
4 |
p. 1025-1036
|
article
|
| 5 |
Development of a Hyperspectral Computer Vision System Based on Two Liquid Crystal Tuneable Filters for Fruit Inspection. Application to Detect Citrus Fruits Decay
|
Gómez-Sanchis, J.
|
|
2013
|
7 |
4 |
p. 1047-1056
|
article
|
| 6 |
Effect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices
|
Syed, Qamar Abbas
|
|
2013
|
7 |
4 |
p. 1202-1207
|
article
|
| 7 |
Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality
|
Bchir, Brahim
|
|
2013
|
7 |
4 |
p. 1114-1127
|
article
|
| 8 |
Effect of the Processing Steps on Cactus Juice Production
|
Deboni, Taiana Maria
|
|
2013
|
7 |
4 |
p. 990-1000
|
article
|
| 9 |
Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice
|
Sánchez-Vega, Rogelio
|
|
2013
|
7 |
4 |
p. 1137-1148
|
article
|
| 10 |
Fluorescence Excitation–Emission Features of Aflatoxin and Related Secondary Metabolites and Their Application for Rapid Detection of Mycotoxins
|
Hruska, Zuzana
|
|
2014
|
7 |
4 |
p. 1195-1201
|
article
|
| 11 |
Fresh-Cut Kiwifruit Structure and Firmness as Affected by Heat Pre-treatments and Post-cut Calcium Dips
|
Beirão-da-Costa, Sara
|
|
2013
|
7 |
4 |
p. 1128-1136
|
article
|
| 12 |
Heat Treatment at 38 °C and 75–80 % Relative Humidity Ameliorates Storability of Cactus Pear Fruit (Opuntia ficus-indica cv “Gialla”)
|
D’Aquino, Salvatore
|
|
2013
|
7 |
4 |
p. 1066-1077
|
article
|
| 13 |
Impact of the Dairy Matrix Structure on Milk Protein Digestion Kinetics: Mechanistic Modelling Based on Mini-pig In Vivo Data
|
Feunteun, Steven Le
|
|
2013
|
7 |
4 |
p. 1099-1113
|
article
|
| 14 |
Influence of Amyloglucosidase in Bread Crust Properties
|
Altamirano-Fortoul, R.
|
|
2013
|
7 |
4 |
p. 1037-1046
|
article
|
| 15 |
Mapping of Fat and Moisture Distribution in Atlantic Salmon Using Near-Infrared Hyperspectral Imaging
|
Zhu, Fengle
|
|
2013
|
7 |
4 |
p. 1208-1214
|
article
|
| 16 |
Membrane Separation Processes for the Beer Industry: a Review and State of the Art
|
Ambrosi, Alan
|
|
2014
|
7 |
4 |
p. 921-936
|
article
|
| 17 |
Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods
|
Pascual-Pineda, Luz A.
|
|
2013
|
7 |
4 |
p. 1160-1170
|
article
|
| 18 |
Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes
|
Carew, Anna L.
|
|
2013
|
7 |
4 |
p. 954-963
|
article
|
| 19 |
Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on ‘Coalho’ Cheese Shelf Life
|
S. Medeiros, Bartolomeu G. de
|
|
2013
|
7 |
4 |
p. 1088-1098
|
article
|
| 20 |
Proximate Composition of Triangular Pea, White Pea, Spotted Colored Pea, and Small White Kidney Bean and Their Starch Properties
|
Li, Wenhao
|
|
2013
|
7 |
4 |
p. 1078-1087
|
article
|
| 21 |
Quercetin-Loaded Lecithin/Chitosan Nanoparticles for Functional Food Applications
|
Souza, Marthyna P.
|
|
2013
|
7 |
4 |
p. 1149-1159
|
article
|
| 22 |
Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties
|
Rodríguez-García, Julia
|
|
2013
|
7 |
4 |
p. 964-974
|
article
|
| 23 |
Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]
|
Giannuzzi, Leda
|
|
2014
|
7 |
4 |
p. 1217-1218
|
article
|
| 24 |
Study of Pulsed Light-Induced Damage on Saccharomyces cerevisiae in Apple Juice by Flow Cytometry and Transmission Electron Microscopy
|
Ferrario, Mariana
|
|
2013
|
7 |
4 |
p. 1001-1011
|
article
|
| 25 |
The Contribution of the Inherent Restricted Mobility of Glassy Sugar Matrices to the Overall Stability of Freeze-Dried Bacteria Determined by Low-Resolution Solid-State 1H-NMR
|
Aschenbrenner, Mathias
|
|
2013
|
7 |
4 |
p. 1012-1024
|
article
|
| 26 |
The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt
|
Nguyen, Hanh Thi Hong
|
|
2013
|
7 |
4 |
p. 937-953
|
article
|
| 27 |
Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours
|
Torres, María D.
|
|
2013
|
7 |
4 |
p. 1171-1182
|
article
|
| 28 |
“Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora” by Juan M. Oteiza, Leda Giannuzzi, Noemí Zaritzky [Food and Bioprocess Technology 3–4 (2010) 603–614]
|
Patras, Ankit
|
|
2014
|
7 |
4 |
p. 1215-1216
|
article
|
Journal description