Authors:
POTHAKAMURY UR
BARBOSACANOVAS GV
SWANSON BG
SPENCE KD
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Authors:
QIN BL
POTHAKAMURY UR
BARBOSACANOVAS GV
SWANSON BG
Citation: Bl. Qin et al., NONTHERMAL PASTEURIZATION OF LIQUID FOODS USING HIGH-INTENSITY PULSEDELECTRIC-FIELDS, Critical reviews in food science and nutrition, 36(6), 1996, pp. 603-627
Authors:
VEGAMERCADO H
POTHAKAMURY UR
CHANG FJ
BARBOSACANOVAS GV
SWANSON BG
Citation: H. Vegamercado et al., INACTIVATION OF ESCHERICHIA-COLI BY COMBINING PH, IONIC-STRENGTH AND PULSED ELECTRIC-FIELDS HURDLES, Food research international, 29(2), 1996, pp. 117-121
Authors:
POTHAKAMURY UR
VEGA H
ZHANG QH
BARBOSACANOVAS GV
SWANSON BG
Citation: Ur. Pothakamury et al., EFFECT OF GROWTH STAGE AND PROCESSING TEMPERATURE ON THE INACTIVATIONOF ESCHERICHIA-COLI BY PULSED ELECTRIC-FIELDS, Journal of food protection, 59(11), 1996, pp. 1167-1171
Authors:
POTHAKAMURY UR
MONSALVEGONZALEZ A
BARBOSACANOVAS GV
SWANSON BG
Citation: Ur. Pothakamury et al., HIGH-VOLTAGE PULSED ELECTRIC-FIELD INACTIVATION OF BACILLUS-SUBTILIS AND LACTOBACILLUS-DELBRUECKII, Revista espanola de ciencia y tecnologia de alimentos, 35(1), 1995, pp. 101-107
Authors:
POTHAKAMURY UR
MONSALVEGONZALEZ A
BARBOSACANOVAS GV
SWANSON BG
Citation: Ur. Pothakamury et al., INACTIVATION OF ESCHERICHIA-COLI AND STAPHYLOCOCCUS-AUREUS IN MODEL FOODS BY PULSED ELECTRIC-FIELD TECHNOLOGY, Food research international, 28(2), 1995, pp. 167-171
Citation: Ur. Pothakamury et Gv. Barbosacanovas, FUNDAMENTAL-ASPECTS OF CONTROLLED-RELEASE IN FOODS, Trends in food science & technology, 6(12), 1995, pp. 397-406
Authors:
POTHAKAMURY UR
BARLETTA BJ
CANOVAS GVB
SWANSON BG
Citation: Ur. Pothakamury et al., INACTIVATION OF MICROORGANISMS IN FOODS B Y OSCILLATING MAGNETIC-FIELDS, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 479-489
Authors:
POTHAKAMURY UR
BARBOSACANOVAS GV
SWANSON BG
Citation: Ur. Pothakamury et al., MAGNETIC-FIELD INACTIVATION OF MICROORGANISMS AND GENERATION OF BIOLOGICAL CHANGES, Food technology, 47(12), 1993, pp. 85-93