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Results:
1-23
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Results: 23
Authors:
Pagan, J
Ibarz, A
Llorca, M
Pagan, A
Barbosa-Canovas, GV
Citation: J. Pagan et al., Extraction and characterization of pectin from stored peach pomace, FOOD RES IN, 34(7), 2001, pp. 605-612
Authors:
Zarate-Rodriguez, E
Ortega-Rivas, E
Barbosa-Canovas, GV
Citation: E. Zarate-rodriguez et al., Effect of membrane pore size on quality of ultrafiltered apple juice, INT J FOOD, 36(6), 2001, pp. 663-667
Authors:
Rodrigo, D
Martinez, A
Harte, F
Barbosa-Canovas, GV
Rodrigo, M
Citation: D. Rodrigo et al., Study of inactivation of Lactobacillus plantarum in orange-carrot juice bymeans of pulsed electric fields: Comparison of inactivation kinetics models, J FOOD PROT, 64(2), 2001, pp. 259-263
Authors:
Vega-Mercado, H
Gongora-Nieto, MM
Barbosa-Canovas, GV
Citation: H. Vega-mercado et al., Advances in dehydration of foods (vol 49, pg 288, 2001), J FOOD ENG, 50(3), 2001, pp. 187-187
Authors:
Vega-Mercado, H
Gongora-Nieto, MM
Barbosa-Canovas, GV
Citation: H. Vega-mercado et al., Advances in dehydration of foods, J FOOD ENG, 49(4), 2001, pp. 271-289
Authors:
Fernandez-Molina, JJ
Barbosa-Canovas, GV
Swanson, BG
Citation: Jj. Fernandez-molina et al., Emerging technologies for food preservation without the use of heat, ARBOR, 168(661), 2001, pp. 155-170
Authors:
Harte, F
San Martin, MF
Lacerda, AH
Lelieveld, HLM
Swanson, BG
Barbosa-Canovas, GV
Citation: F. Harte et al., Potential use of 18 Tesla, static and pulsed magnetic fields on Escherichia coli and Saccharomyces cerevisiae, J FOOD PROC, 25(3), 2001, pp. 223-235
Authors:
Yan, H
Barbosa-Canovas, GV
Citation: H. Yan et Gv. Barbosa-canovas, Attrition evaluation for selected agglomerated food powders: The effect ofagglomerate size and water activity, J FOOD PR E, 24(1), 2001, pp. 37-49
Authors:
Dutreux, N
Notermans, S
Gongora-Nieto, MM
Barbosa-Canovas, GV
Swanson, BG
Citation: N. Dutreux et al., Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields, INT J F MIC, 60(2-3), 2000, pp. 147-152
Authors:
Dutreux, N
Notermans, S
Wijtzes, T
Gongora-Nieto, MM
Barbosa-Canovas, GV
Swanson, BG
Citation: N. Dutreux et al., Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions, INT J F MIC, 54(1-2), 2000, pp. 91-98
Authors:
Zarate-Rodriguez, E
Ortega-Rivas, E
Barbosa-Canovas, GV
Citation: E. Zarate-rodriguez et al., Quality changes in apple juice as related to nonthermal processing, J FOOD QUAL, 23(3), 2000, pp. 337-349
Authors:
Velez-Ruiz, JF
Barbosa-Canovas, GV
Citation: Jf. Velez-ruiz et Gv. Barbosa-canovas, Flow and structural characteristics of concentrated milk, J TEXT STUD, 31(3), 2000, pp. 315-333
Authors:
Ibarz, A
Sangronis, E
Barbosa-Canovas, GV
Swanson, BG
Citation: A. Ibarz et al., Texture of egg gels induced by high hydrostatic pressure, FOOD SC TEC, 5(3), 1999, pp. 191-201
Authors:
Welti-Chanes, J
Guerrero, JA
Barcenas, ME
Aguilera, JM
Vergara, F
Barbosa-Canovas, GV
Citation: J. Welti-chanes et al., Glass transition temperature (T-g) and water activity (a(w)) of dehydratedapple products, J FOOD PR E, 22(2), 1999, pp. 91-101
Authors:
Martinez-Padilla, LP
Cornejo-Romero, L
Cruz-Cruz, CM
Jaquez-Huacuja, CC
Barbosa-Canovas, GV
Citation: Lp. Martinez-padilla et al., Rheological characterization of a model food suspension containing discs using three different geometries, J FOOD PR E, 22(1), 1999, pp. 55-79
Authors:
Palou, E
Lopez-Malo, A
Barbosa-Canovas, GV
Welti-Chanes, J
Swanson, BG
Citation: E. Palou et al., Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree, J FOOD SCI, 64(1), 1999, pp. 42-45
Authors:
Rebolledo, MA
Sangronis, E
Barbosa-Canovas, GV
Citation: Ma. Rebolledo et al., Evaluation of cookies enriched with corn germ and soy fiber., ARCH LAT NU, 49(3), 1999, pp. 253-259
Authors:
Bruhn, RE
Pedrow, PD
Olsen, RG
Barbosa-Canovas, GV
Swanson, BG
Citation: Re. Bruhn et al., Heat conduction in microbes exposed to pulsed electric fields, IEEE DIELEC, 5(6), 1998, pp. 878-885
Authors:
Lopez-Malo, A
Palou, E
Barbosa-Canovas, GV
Welti-Chanes, J
Swanson, BG
Citation: A. Lopez-malo et al., Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree, FOOD RES IN, 31(8), 1998, pp. 549-556
Authors:
Palou, E
Lopez-Malo, A
Barbosa-Canovas, GV
Welti-Chanes, J
Davidson, PM
Swanson, BG
Citation: E. Palou et al., High hydrostatic pressure come-up time and yeast viability, J FOOD PROT, 61(12), 1998, pp. 1657-1660
Authors:
Palou, E
Lopez-Malo, A
Barbosa-Canovas, GV
Welti-Chanes, J
Davidson, PM
Swanson, BG
Citation: E. Palou et al., Effect of oscillatory high hydrostatic pressure treatments on Byssochlamysnivea ascospores suspended in fruit juice concentrates, LETT APPL M, 27(6), 1998, pp. 375-378
Authors:
Raso, J
Calderon, ML
Gongora, M
Barbosa-Canovas, GV
Swanson, BG
Citation: J. Raso et al., Inactivation of Zygosaccharomyces bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields, J FOOD SCI, 63(6), 1998, pp. 1042-1044
Authors:
Ibarz, A
Ramos, AM
Puig-Bargues, J
Barbosa-Canovas, GV
Citation: A. Ibarz et al., Heating rates of peach juice in an agitated jacketed vessel, J FOOD SCI, 63(6), 1998, pp. 1045-1048
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