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Results: 1-25/62
Authors:
RASO J
BARBOSACANOVAS G
SWANSON BG
Citation: J. Raso et al., SPORULATION TEMPERATURE AFFECTS INITIATION OF GERMINATION AND INACTIVATION BY HIGH HYDROSTATIC-PRESSURE OF BACILLUS-CEREUS, Journal of applied microbiology, 85(1), 1998, pp. 17-24
Authors:
PAGAN R
ESPLUGAS S
GONGORANIETO MM
BARBOSACANOVAS GV
SWANSON BG
Citation: R. Pagan et al., INACTIVATION OF BACILLUS-SUBTILIS SPORES USING HIGH-INTENSITY PULSED ELECTRIC-FIELDS IN COMBINATION WITH OTHER FOOD CONSERVATION TECHNOLOGIES, Food science and technology international, 4(1), 1998, pp. 33-44
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:
RASO J
GONGORANIETO MM
BARBOSACANOVAS GV
SWANSON BG
Citation: J. Raso et al., INFLUENCE OF SEVERAL ENVIRONMENTAL-FACTORS ON THE INITIATION OF GERMINATION AND INACTIVATION OF BACILLUS-CEREUS BY HIGH HYDROSTATIC-PRESSURE, International journal of food microbiology, 44(1-2), 1998, pp. 125-132
Authors:
BERRIOS JD
SWANSON BG
CHEONG WA
Citation: Jd. Berrios et al., STRUCTURAL CHARACTERISTICS OF STORED BLACK BEANS (PHASEOLUS-VULGARIS L.), Scanning, 20(5), 1998, pp. 410-417
Authors:
QIN BL
BARBOSACANOVAS GV
SWANSON BG
PEDROW PD
OLSEN RG
Citation: Bl. Qin et al., INACTIVATING MICROORGANISMS USING A PULSED ELECTRIC-FIELD CONTINUOUS TREATMENT SYSTEM, IEEE transactions on industry applications, 34(1), 1998, pp. 43-50
Authors:
VELEZRUIZ JF
SWANSON BG
BARBOSACANOVAS GV
Citation: Jf. Velezruiz et al., FLOW AND VISCOELASTIC PROPERTIES OF CONCENTRATED MILK TREATED BY HIGHHYDROSTATIC-PRESSURE, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 182-195
Authors:
SWANSON BG
Citation: Bg. Swanson, FAT REPLACERS - PART OF A BIGGER PICTURE, Food technology, 52(3), 1998, pp. 16-16
Authors:
POTHAKAMURY UR
BARBOSACANOVAS GV
SWANSON BG
SPENCE KD
Citation: Ur. Pothakamury et al., ULTRASTRUCTURAL-CHANGES IN STAPHYLOCOCCUS-AUREUS TREATED WITH PULSED ELECTRIC-FIELDS, Food science and technology international, 3(2), 1997, pp. 113-121
Authors:
BRUHN RE
PEDROW PD
OLSEN RG
BARBOSACANOVAS GV
SWANSON BG
Citation: Re. Bruhn et al., ELECTRICAL ENVIRONMENT SURROUNDING MICROBES EXPOSED TO PULSED ELECTRIC-FIELDS, IEEE transactions on dielectrics and electrical insulation, 4(6), 1997, pp. 806-812
Authors:
DRAKE MA
BOYLSTON TD
SPENCE KD
SWANSON BG
Citation: Ma. Drake et al., IMPROVEMENT OF SENSORY QUALITY OF REDUCED FAT CHEDDAR CHEESE BY A LACTOBACILLUS ADJUNCT, Food research international, 30(1), 1997, pp. 35-40
Authors:
VEGAMERCADO H
MARTINBELLOSO O
QIN BL
CHANG FJ
GONGORANIETO MM
BARBOSACANOVAS GV
SWANSON BG
Citation: H. Vegamercado et al., NONTHERMAL FOOD PRESERVATION - PULSED ELECTRIC-FIELDS, Trends in food science & technology, 8(5), 1997, pp. 151-157
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:
MARTINBELLOSO O
VEGAMERCADO H
QIN BL
CHANG FJ
BARBOSACANOVAS GV
SWANSON BG
Citation: O. Martinbelloso et al., INACTIVATION OF ESCHERICHIA-COLI SUSPENDED IN LIQUID EGG USING PULSEDELECTRIC-FIELDS, Journal of food processing and preservation, 21(3), 1997, pp. 193-208
Authors:
MARTIN O
QIN BL
CHANG FJ
BARBOSACANOVAS GV
SWANSON BG
Citation: O. Martin et al., INACTIVATION OF ESCHERICHIA-COLI IN SKIM MILK BY HIGH-INTENSITY PULSED ELECTRIC-FIELDS, Journal of food process engineering, 20(4), 1997, pp. 317-336
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:
CRITES SG
DRAKE MA
SWANSON BG
Citation: Sg. Crites et al., MICROSTRUCTURE OF LOW-FAT CHEDDAR CHEESE CONTAINING VARYING CONCENTRATIONS OF SUCROSE POLYESTERS, Lebensmittel-Wissenschaft + Technologie, 30(7), 1997, pp. 762-766
Authors:
HARRISON SL
BARBOSACANOVAS GV
SWANSON BG
Citation: Sl. Harrison et al., SACCHAROMYCES-CEREVISIAE STRUCTURAL-CHANGES INDUCED BY PULSED ELECTRIC-FIELD TREATMENT, Lebensmittel-Wissenschaft + Technologie, 30(3), 1997, pp. 236-240
Authors:
MA L
DRAKE MA
BARBOSACANOVAS GV
SWANSON BG
Citation: L. Ma et al., RHEOLOGY OF FULL-FAT AND LOW-FAT CHEDDAR CHEESES AS RELATED TO TYPE OF FAT MIMETIC, Journal of food science, 62(4), 1997, pp. 748-752
HIGH-PRESSURE TREATMENT OF MILK AND EFFECTS ON MICROBIOLOGICAL AND SENSORY QUALITY OF CHEDDAR CHEESE
Authors:
DRAKE MA
HARRISON SL
ASPLUND M
BARBOSACANOVAS G
SWANSON BG
Citation: Ma. Drake et al., HIGH-PRESSURE TREATMENT OF MILK AND EFFECTS ON MICROBIOLOGICAL AND SENSORY QUALITY OF CHEDDAR CHEESE, Journal of food science, 62(4), 1997, pp. 843
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:
SPENCER DB
PEDROW PD
OLSEN RG
BARBOSACANOVAS GV
SWANSON BG
Citation: Db. Spencer et al., SPACE-CHARGE EVOLUTION IN DILUTE BINARY ELECTROLYTES EXPOSED TO HV TRANSIENTS, IEEE transactions on dielectrics and electrical insulation, 3(6), 1996, pp. 747-753
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:
DRAKE MA
SMALL CL
SPENCE KD
SWANSON BG
Citation: Ma. Drake et al., DIFFERENTIATION OF LACTOBACILLUS-HELVETICUS STRAINS USING MOLECULAR TYPING METHODS, Food research international, 29(5-6), 1996, pp. 451-455
Authors:
HUGHES JS
ACEVEDO E
BRESSANI R
SWANSON BG
Citation: Js. Hughes et al., EFFECTS OF DIETARY FIBER AND TANNINS ON PROTEIN-UTILIZATION IN DRY BEANS (PHASEOLUS-VULGARIS), Food research international, 29(3-4), 1996, pp. 331-338