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Results: 1-10 |
Results: 10
Color, chlorophyll, caffeine, and water content variation during yerba mate processing
Authors: Schmalko, ME Alzamora, SM
Citation: Me. Schmalko et Sm. Alzamora, Color, chlorophyll, caffeine, and water content variation during yerba mate processing, DRY TECHNOL, 19(3-4), 2001, pp. 599-610
Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango
Authors: Nieto, A Castro, MA Alzamora, SM
Citation: A. Nieto et al., Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango, J FOOD ENG, 50(3), 2001, pp. 175-185
Performance of mycological media in enumerating desiccated food spoilage yeasts: an interlaboratory study
Authors: Beuchat, LR Frandberg, E Deak, T Alzamora, SM Chen, J Guerrero, S Lopez-Malo, A Ohlsson, I Olsen, M Peinado, JM Schnurer, J de Siloniz, MI Tornai-Lehoczki, J
Citation: Lr. Beuchat et al., Performance of mycological media in enumerating desiccated food spoilage yeasts: an interlaboratory study, INT J F MIC, 70(1-2), 2001, pp. 89-96
Turgor pressure effects on textural behavior of honeydew melon
Authors: Rojas, AM Castro, MA Alzamora, SM Gerschenson, LN
Citation: Am. Rojas et al., Turgor pressure effects on textural behavior of honeydew melon, J FOOD SCI, 66(1), 2001, pp. 111-117
Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables
Authors: Salvatori, D Alzamora, SM
Citation: D. Salvatori et Sm. Alzamora, Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables, DRY TECHNOL, 18(1-2), 2000, pp. 361-382
Probabilistic modeling of Saccharomyces cerevisiae inhibition under the effects of water activity, pH, and potassium sorbate concentration
Authors: Lopez-Malo, A Guerrero, S Alzamora, SM
Citation: A. Lopez-malo et al., Probabilistic modeling of Saccharomyces cerevisiae inhibition under the effects of water activity, pH, and potassium sorbate concentration, J FOOD PROT, 63(1), 2000, pp. 91-95
Inhibitory action of potassium sorbate degradation products against Staphylococcus aureus growth in laboratory media
Authors: Campos, CA Alzamora, SM Gerschenson, LN
Citation: Ca. Campos et al., Inhibitory action of potassium sorbate degradation products against Staphylococcus aureus growth in laboratory media, INT J F MIC, 54(1-2), 2000, pp. 117-122
Color and chlorophyll content changes of minimally processed kiwifruit
Authors: Leunda, MA Guerrero, SN Alzamora, SM
Citation: Ma. Leunda et al., Color and chlorophyll content changes of minimally processed kiwifruit, J FOOD PROC, 24(1), 2000, pp. 17-38
Texture and structure of glucose-infused melon
Authors: Mastrangelo, MM Rojas, AM Castro, MA Gerschenson, LN Alzamora, SM
Citation: Mm. Mastrangelo et al., Texture and structure of glucose-infused melon, J SCI FOOD, 80(6), 2000, pp. 769-776
Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound
Authors: Lopez-Malo, A Guerrero, S Alzamora, SM
Citation: A. Lopez-malo et al., Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound, J FOOD PROT, 62(10), 1999, pp. 1215-1217
Risultati: 1-10 |