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Results:
1-16
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Results: 16
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:
LOPEZMALO A
ALZAMORA SM
ARGAIZ A
Citation: A. Lopezmalo et al., VANILLIN AND PH SYNERGISTIC EFFECTS ON MOLD GROWTH, Journal of food science, 63(1), 1998, pp. 143-146
Authors:
LOPEZMALO A
ALZAMORA SM
ARGAIZ A
Citation: A. Lopezmalo et al., EFFECT OF VANILLIN CONCENTRATION, PH AND INCUBATION-TEMPERATURE ON ASPERGILLUS-FLAVUS, ASPERGILLUS-NIGER, ASPERGILLUS-OCHRACEUS AND ASPERGILLUS-PARASITICUS GROWTH, Food microbiology, 14(2), 1997, pp. 117-124
Authors:
LOPEZMALO A
PALOU E
WELTI J
CORTE P
ARGAIZ A
Citation: A. Lopezmalo et al., MOISTURE SORPTION CHARACTERISTICS OF BLANCHED AND OSMOTICALLY TREATEDAPPLES AND PAPAYAS, Drying technology, 15(3-4), 1997, pp. 1173-1185
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:
PALOU E
LOPEZMALO A
ARGAIZ A
Citation: E. Palou et al., EFFECT OF TEMPERATURE ON THE MOISTURE SORPTION ISOTHERMS OF SOME COOKIES AND CORN SNACKS, Journal of food engineering, 31(1), 1997, pp. 85-93
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:
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:
WESCHEEBELING P
ARGAIZJAMET A
HERNANDEZPORRAS LG
LOPEZMALO A
Citation: P. Wescheebeling et al., PRESERVATION FACTORS AND PROCESSING EFFECTS ON ANTHOCYANIN PIGMENTS IN PLUMS, Food chemistry, 57(3), 1996, pp. 399-403
Authors:
ARGAIZ A
LOPEZMALO A
Citation: A. Argaiz et A. Lopezmalo, KINETICS OF FIRST CHANGE ON FLAVOR, COOKED FLAVOR DEVELOPMENT AND PECTINESTERASE INACTIVATION ON MANGO AND PAPAYA NECTARS AND PUREES, Revista espanola de ciencia y tecnologia de alimentos, 35(1), 1995, pp. 92-100
Authors:
LOPEZMALO A
ALZAMORA SM
ARGAIZ A
Citation: A. Lopezmalo et al., EFFECT OF NATURAL VANILLIN ON GERMINATION TIME AND RADIAL GROWTH OF MOLDS IN FRUIT-BASED AGAR SYSTEMS, Food microbiology, 12(3), 1995, pp. 213-219
Authors:
WELTI J
PALOU E
LOPEZMALO A
BALSEIRA A
Citation: J. Welti et al., OSMOTIC CONCENTRATION - DRYING OF MANGO SLICES, Drying technology, 13(1-2), 1995, pp. 405-416
Authors:
LOPEZMALO A
PALOU E
WELTI J
CORTE P
ARGAIZ A
Citation: A. Lopezmalo et al., SHELF-STABLE HIGH-MOISTURE PAPAYA MINIMALLY PROCESSED BY COMBINED METHODS, Food research international, 27(6), 1994, pp. 545-553
Authors:
ARGAIZ A
LOPEZMALO A
PALOU E
WELTI J
Citation: A. Argaiz et al., OSMOTIC DEHYDRATION OF PAPAYA WITH CORN SYRUP SOLIDS, Drying technology, 12(7), 1994, pp. 1709-1725
Authors:
PALOU E
LOPEZMALO A
ARGAIZ A
WELTI J
Citation: E. Palou et al., THE USE OF PELEGS EQUATION TO MODEL OSMOTIC CONCENTRATION OF PAPAYA, Drying technology, 12(4), 1994, pp. 965-978
Authors:
PALOU E
LOPEZMALO A
ARGAIZ A
WELTI J
Citation: E. Palou et al., OSMOTIC DEHYDRATION OF PAPAYA - EFFECT OF SYRUP CONCENTRATION, Revista espanola de ciencia y tecnologia de alimentos, 33(6), 1993, pp. 621-630
Risultati:
1-16
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