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Results: 1-12 |
Results: 12
CO-PACKAGING OF SENSE AND ANTISENSE RNAS - A NOVEL STRATEGY FOR BLOCKING HIV-1 REPLICATION
Authors: DING SF NORONHA J JOSHI S
Citation: Sf. Ding et al., CO-PACKAGING OF SENSE AND ANTISENSE RNAS - A NOVEL STRATEGY FOR BLOCKING HIV-1 REPLICATION, Nucleic acids research, 26(13), 1998, pp. 3270-3278
A CRITICAL ANALYSIS OF MATHEMATICAL PROCEDURES FOR THE EVALUATION ANDDESIGN OF IN-CONTAINER THERMAL-PROCESSES FOR FOODS
Authors: STOFOROS NG NORONHA J HENDRICKX M TOBBACK P
Citation: Ng. Stoforos et al., A CRITICAL ANALYSIS OF MATHEMATICAL PROCEDURES FOR THE EVALUATION ANDDESIGN OF IN-CONTAINER THERMAL-PROCESSES FOR FOODS, Critical reviews in food science and nutrition, 37(5), 1997, pp. 411-441
INVERSE SUPERPOSITION FOR CALCULATING FOOD PRODUCT TEMPERATURES DURING IN-CONTAINER THERMAL-PROCESSING
Authors: STOFOROS NG NORONHA J HENDRICKX M TOBBACK P
Citation: Ng. Stoforos et al., INVERSE SUPERPOSITION FOR CALCULATING FOOD PRODUCT TEMPERATURES DURING IN-CONTAINER THERMAL-PROCESSING, Journal of food science, 62(2), 1997, pp. 219
A SIMPLE SCID MOUSE MODEL FOR HIV RESEARCH
Authors: RAMEZANI A NORONHA J TSOI VWK ZHANG C ASAD S READ SE NGAN B JOSHI S
Citation: A. Ramezani et al., A SIMPLE SCID MOUSE MODEL FOR HIV RESEARCH, Transfusion science, 17(1), 1996, pp. 99-108
SIMULTANEOUS-OPTIMIZATION OF SURFACE QUALITY DURING THE STERILIZATIONOF PACKED FOODS USING CONSTANT AND VARIABLE RETORT TEMPERATURE PROFILES
Authors: NORONHA J VANLOEY A HENDRICKX M TOBBACK P
Citation: J. Noronha et al., SIMULTANEOUS-OPTIMIZATION OF SURFACE QUALITY DURING THE STERILIZATIONOF PACKED FOODS USING CONSTANT AND VARIABLE RETORT TEMPERATURE PROFILES, Journal of food engineering, 30(3-4), 1996, pp. 283-297
EVALUATION OF PROCESS DEVIATIONS, CONSISTING OF DROPS IN ROTATIONAL SPEED, DURING THERMAL-PROCESSING OF FOODS IN ROTARY WATER CASCADING RETORTS
Authors: DENYS S NORONHA J STOFOROS NG HENDRICKX M TOBBACK P
Citation: S. Denys et al., EVALUATION OF PROCESS DEVIATIONS, CONSISTING OF DROPS IN ROTATIONAL SPEED, DURING THERMAL-PROCESSING OF FOODS IN ROTARY WATER CASCADING RETORTS, Journal of food engineering, 30(3-4), 1996, pp. 327-338
A SEMIEMPIRICAL APPROACH TO HANDLE BROKEN-LINE HEATING - DETERMINATION OF EMPIRICAL PARAMETERS AND EVALUATION OF PROCESS DEVIATIONS
Authors: DENYS S NORONHA J STOFOROS NG HENDRICKX M TOBBACK P
Citation: S. Denys et al., A SEMIEMPIRICAL APPROACH TO HANDLE BROKEN-LINE HEATING - DETERMINATION OF EMPIRICAL PARAMETERS AND EVALUATION OF PROCESS DEVIATIONS, Journal of food processing and preservation, 20(4), 1996, pp. 331-346
EVALUATION OF THE INTEGRATED TIME-TEMPERATURE EFFECT IN THERMAL-PROCESSING OF FOODS
Authors: HENDRICKX M MAESMANS G DECORDT S NORONHA J VANLOEY A TOBBACK P
Citation: M. Hendrickx et al., EVALUATION OF THE INTEGRATED TIME-TEMPERATURE EFFECT IN THERMAL-PROCESSING OF FOODS, Critical reviews in food science and nutrition, 35(3), 1995, pp. 231-262
NEW SEMIEMPIRICAL APPROACH TO HANDLE TIME-VARIABLE BOUNDARY-CONDITIONS DURING STERILIZATION OF NONCONDUCTIVE HEATING FOODS
Authors: NORONHA J HENDRICKX M VANLOEY A TOBBACK P
Citation: J. Noronha et al., NEW SEMIEMPIRICAL APPROACH TO HANDLE TIME-VARIABLE BOUNDARY-CONDITIONS DURING STERILIZATION OF NONCONDUCTIVE HEATING FOODS, Journal of food engineering, 24(2), 1995, pp. 249-268
EVALUATION OF PROCESS VALUE DISTRIBUTION WITH TIME-TEMPERATURE INTEGRATORS
Authors: MAESMANS G HENDRICKX M DECORDT S VANLOEY A NORONHA J TOBBACK P
Citation: G. Maesmans et al., EVALUATION OF PROCESS VALUE DISTRIBUTION WITH TIME-TEMPERATURE INTEGRATORS, Food research international, 27(5), 1994, pp. 413-423
COMBINED USE OF THE EQUIVALENT POINT METHOD AND A MULTICOMPONENT TIME-TEMPERATURE INTEGRATOR IN THERMAL-PROCESS EVALUATION - INFLUENCE OF KINETIC CHARACTERISTICS AND REFERENCE TEMPERATURE
Authors: MAESMANS G HENDRICKX M DECORDT S VANLOEY A NORONHA J TOBBACK P
Citation: G. Maesmans et al., COMBINED USE OF THE EQUIVALENT POINT METHOD AND A MULTICOMPONENT TIME-TEMPERATURE INTEGRATOR IN THERMAL-PROCESS EVALUATION - INFLUENCE OF KINETIC CHARACTERISTICS AND REFERENCE TEMPERATURE, Food control, 5(4), 1994, pp. 249-256
OPTIMIZATION OF SURFACE QUALITY RETENTION DURING THE THERMAL-PROCESSING OF CONDUCTION HEATED FOODS USING VARIABLE-TEMPERATURE RETORT PROFILES
Authors: NORONHA J HENDRICKX M SUYS J TOBBACK P
Citation: J. Noronha et al., OPTIMIZATION OF SURFACE QUALITY RETENTION DURING THE THERMAL-PROCESSING OF CONDUCTION HEATED FOODS USING VARIABLE-TEMPERATURE RETORT PROFILES, Journal of food processing and preservation, 17(2), 1993, pp. 75-91
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