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Results: 1-25/69
Authors:
PAGAN R
ESPLUGAS S
GONGORANIETO MM
BARBOSACANOVAS GV
SWANSON BG
Citation: R. Pagan et al., INACTIVATION OF BACILLUS-SUBTILIS SPORES USING HIGH-INTENSITY PULSED ELECTRIC-FIELDS IN COMBINATION WITH OTHER FOOD CONSERVATION TECHNOLOGIES, Food science and technology international, 4(1), 1998, pp. 33-44
Authors:
PALOU E
LOPEZMALO A
BARBOSACANOVAS GV
WELTICHANES J
SWANSON BG
Citation: E. Palou et al., OSCILLATORY HIGH HYDROSTATIC-PRESSURE INACTIVATION OF ZYGOSACCHAROMYCES-BAILII, Journal of food protection, 61(9), 1998, pp. 1213-1215
Authors:
CARABASA M
IBARZ A
GARZA S
BARBOSACANOVAS GV
Citation: M. Carabasa et al., REMOVAL OF DARK COMPOUNDS FROM CLARIFIED FRUIT JUICES BY ADSORPTION PROCESSES, Journal of food engineering, 37(1), 1998, pp. 25-41
Authors:
VELEZRUIZ JF
BARBOSACANOVAS GV
Citation: Jf. Velezruiz et Gv. Barbosacanovas, RHEOLOGICAL PROPERTIES OF CONCENTRATED MILK AS A FUNCTION OF CONCENTRATION, TEMPERATURE AND STORAGE TIME, Journal of food engineering, 35(2), 1998, pp. 177-190
Authors:
RASO J
GONGORANIETO MM
BARBOSACANOVAS GV
SWANSON BG
Citation: J. Raso et al., INFLUENCE OF SEVERAL ENVIRONMENTAL-FACTORS ON THE INITIATION OF GERMINATION AND INACTIVATION OF BACILLUS-CEREUS BY HIGH HYDROSTATIC-PRESSURE, International journal of food microbiology, 44(1-2), 1998, pp. 125-132
Authors:
QIN BL
BARBOSACANOVAS GV
SWANSON BG
PEDROW PD
OLSEN RG
Citation: Bl. Qin et al., INACTIVATING MICROORGANISMS USING A PULSED ELECTRIC-FIELD CONTINUOUS TREATMENT SYSTEM, IEEE transactions on industry applications, 34(1), 1998, pp. 43-50
Authors:
VELEZRUIZ JF
SWANSON BG
BARBOSACANOVAS GV
Citation: Jf. Velezruiz et al., FLOW AND VISCOELASTIC PROPERTIES OF CONCENTRATED MILK TREATED BY HIGHHYDROSTATIC-PRESSURE, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 182-195
Authors:
BALANDRANQUINTANA RR
BARBOSACANOVAS GV
ZAZUETAMORALES JJ
ANZALDUAMORALES A
QUINTERORAMOS A
Citation: Rr. Balandranquintana et al., FUNCTIONAL AND NUTRITIONAL PROPERTIES OF EXTRUDED WHOLE PINTO BEAN MEAL (PHASEOLUS-VULGARIS L.), Journal of food science, 63(1), 1998, pp. 113-116
Authors:
YAN H
BARBOSACANOVAS GV
Citation: H. Yan et Gv. Barbosacanovas, COMPRESSION CHARACTERISTICS OF AGGLOMERATED FOOD POWDERS - EFFECT OF AGGLOMERATE SIZE AND WATER ACTIVITY, Food science and technology international, 3(5), 1997, pp. 351-359
Authors:
YAN H
BARBOSACANOVAS GV
Citation: H. Yan et Gv. Barbosacanovas, SIZE CHARACTERIZATION OF SELECTED FOOD POWDERS BY 5 PARTICLE-SIZE DISTRIBUTION-FUNCTIONS, Food science and technology international, 3(5), 1997, pp. 361-369
Authors:
LUO Y
BARBOSACANOVAS GV
Citation: Y. Luo et Gv. Barbosacanovas, ENZYMATIC BROWNING AND ITS INHIBITION IN NEW APPLE CULTIVARS SLICES USING 4-HEXYLRESORCINOL IN COMBINATION WITH ASCORBIC-ACID, Food science and technology international, 3(3), 1997, pp. 195-201
Authors:
IBARZ A
MARTIN O
BARBOSACANOVAS GV
Citation: A. Ibarz et al., NOTE - NONENZYMATIC BROWNING KINETICS OF CONCENTRATED PEAR JUICE, Food science and technology international, 3(3), 1997, pp. 213-218
Authors:
POTHAKAMURY UR
BARBOSACANOVAS GV
SWANSON BG
SPENCE KD
Citation: Ur. Pothakamury et al., ULTRASTRUCTURAL-CHANGES IN STAPHYLOCOCCUS-AUREUS TREATED WITH PULSED ELECTRIC-FIELDS, Food science and technology international, 3(2), 1997, pp. 113-121
Authors:
BRUHN RE
PEDROW PD
OLSEN RG
BARBOSACANOVAS GV
SWANSON BG
Citation: Re. Bruhn et al., ELECTRICAL ENVIRONMENT SURROUNDING MICROBES EXPOSED TO PULSED ELECTRIC-FIELDS, IEEE transactions on dielectrics and electrical insulation, 4(6), 1997, pp. 806-812
Authors:
VEGAMERCADO H
MARTINBELLOSO O
QIN BL
CHANG FJ
GONGORANIETO MM
BARBOSACANOVAS GV
SWANSON BG
Citation: H. Vegamercado et al., NONTHERMAL FOOD PRESERVATION - PULSED ELECTRIC-FIELDS, Trends in food science & technology, 8(5), 1997, pp. 151-157
Authors:
PALOU E
LOPEZMALO A
BARBOSACANOVAS GV
WELTICHANES J
SWANSON BG
Citation: E. Palou et al., EFFECT OF WATER ACTIVITY ON HIGH HYDROSTATIC-PRESSURE INHIBITION OF ZYGOSACCHAROMYCES-BAILII, Letters in applied microbiology, 24(5), 1997, pp. 417-420
Authors:
MARTINBELLOSO O
VEGAMERCADO H
QIN BL
CHANG FJ
BARBOSACANOVAS GV
SWANSON BG
Citation: O. Martinbelloso et al., INACTIVATION OF ESCHERICHIA-COLI SUSPENDED IN LIQUID EGG USING PULSEDELECTRIC-FIELDS, Journal of food processing and preservation, 21(3), 1997, pp. 193-208
Authors:
MARTINEZPADILLA LP
ARZATELOPEZ AC
DELGADOREYES VA
BARBOSACANOVAS GV
Citation: Lp. Martinezpadilla et al., MEASUREMENT AND PREDICTION OF THE PRESSURE-DROP INSIDE A PIPE - THE CASE OF A MODEL FOOD SUSPENSION WITH A NEWTONIAN PHASE, Journal of food process engineering, 20(6), 1997, pp. 477-497
Authors:
MARTIN O
QIN BL
CHANG FJ
BARBOSACANOVAS GV
SWANSON BG
Citation: O. Martin et al., INACTIVATION OF ESCHERICHIA-COLI IN SKIM MILK BY HIGH-INTENSITY PULSED ELECTRIC-FIELDS, Journal of food process engineering, 20(4), 1997, pp. 317-336
Authors:
PALOU E
LOPEZMALO A
BARBOSACANOVAS GV
WELTICHANES J
SWANSON BG
Citation: E. Palou et al., KINETIC-ANALYSIS OF ZYGOSACCHAROMYCES-BAILII INACTIVATION BY HIGH HYDROSTATIC-PRESSURE, Lebensmittel-Wissenschaft + Technologie, 30(7), 1997, pp. 703-708
Authors:
HARRISON SL
BARBOSACANOVAS GV
SWANSON BG
Citation: Sl. Harrison et al., SACCHAROMYCES-CEREVISIAE STRUCTURAL-CHANGES INDUCED BY PULSED ELECTRIC-FIELD TREATMENT, Lebensmittel-Wissenschaft + Technologie, 30(3), 1997, pp. 236-240
Authors:
MA L
BARBOSACANOVAS GV
Citation: L. Ma et Gv. Barbosacanovas, VISCOELASTIC PROPERTIES OF XANTHAN GELS INTERACTING WITH CATIONS, Journal of food science, 62(6), 1997, pp. 1124-1128
Authors:
MA L
DRAKE MA
BARBOSACANOVAS GV
SWANSON BG
Citation: L. Ma et al., RHEOLOGY OF FULL-FAT AND LOW-FAT CHEDDAR CHEESES AS RELATED TO TYPE OF FAT MIMETIC, Journal of food science, 62(4), 1997, pp. 748-752
Authors:
PALOU E
LOPEZMALO A
BARBOSACANOVAS GV
WELTICHANES J
SWANSON BG
Citation: E. Palou et al., HIGH HYDROSTATIC-PRESSURE AS A HURDLE FOR ZYGOSACCHAROMYCES-BAILII INACTIVATION, Journal of food science, 62(4), 1997, pp. 855-857
Authors:
VELEZRUIZ JF
BARBOSACANOVAS GV
Citation: Jf. Velezruiz et Gv. Barbosacanovas, EFFECTS OF CONCENTRATION AND TEMPERATURE ON THE RHEOLOGY OF CONCENTRATED MILK, Transactions of the ASAE, 40(4), 1997, pp. 1113-1118