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Results: 1-11 |
Results: 11
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
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
Modeling the growth/no-growth interface of Zygosaccharomyces bailii in mango puree
Authors: Lopez-Malo, A Palou, E
Citation: A. Lopez-malo et E. Palou, Modeling the growth/no-growth interface of Zygosaccharomyces bailii in mango puree, J FOOD SCI, 65(3), 2000, pp. 516-520
Minimally processed papaya by vacuum osmotic dehydration (VOD) techniques
Authors: Tapia, MS Lopez-Malo, A Consuegra, R Corte, P Welti-Chanes, J
Citation: Ms. Tapia et al., Minimally processed papaya by vacuum osmotic dehydration (VOD) techniques, FOOD SC TEC, 5(1), 1999, pp. 41-49
Effect of storage temperature on the microbial and color stability of banana puree with addition of vanillin or potassium sorbate
Authors: Castanon, X Argaiz, A Lopez-Malo, A
Citation: X. Castanon et al., Effect of storage temperature on the microbial and color stability of banana puree with addition of vanillin or potassium sorbate, FOOD SC TEC, 5(1), 1999, pp. 51-58
Individual and combined effects of vanillin and potassium sorbate on Penicillium digitatum, Penicillium glabrum, and Penicillium italicum growth
Authors: Matamoros-Leon, B Argaiz, A Lopez-Malo, A
Citation: B. Matamoros-leon et al., Individual and combined effects of vanillin and potassium sorbate on Penicillium digitatum, Penicillium glabrum, and Penicillium italicum growth, J FOOD PROT, 62(5), 1999, pp. 540-542
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
Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree
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
Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree
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
High hydrostatic pressure come-up time and yeast viability
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
Effect of oscillatory high hydrostatic pressure treatments on Byssochlamysnivea ascospores suspended in fruit juice concentrates
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
Risultati: 1-11 |