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Results: 1-10 |
Results: 10
High-pressure shift freezing. Part 1. Amount of ice instantaneously formedin the process
Authors: Otero, L Sanz, PD
Citation: L. Otero et Pd. Sanz, High-pressure shift freezing. Part 1. Amount of ice instantaneously formedin the process, BIOTECH PR, 16(6), 2000, pp. 1030-1036
High-pressure shift freezing. Part 2. Modeling of freezing times for a finite cylindrical model
Authors: Sanz, PD Otero, L
Citation: Pd. Sanz et L. Otero, High-pressure shift freezing. Part 2. Modeling of freezing times for a finite cylindrical model, BIOTECH PR, 16(6), 2000, pp. 1037-1043
Fruit preservation under high hydrostatic pressure
Authors: Prestamo, G Sanz, PD Arroyo, G
Citation: G. Prestamo et al., Fruit preservation under high hydrostatic pressure, HIGH PR RES, 19(1-6), 2000, pp. 535-542
Protein denaturation and structural damage during high-pressure-shift freezing of porcine and bovine muscle
Authors: Fernandez-Martin, F Otero, L Solas, MT Sanz, PD
Citation: F. Fernandez-martin et al., Protein denaturation and structural damage during high-pressure-shift freezing of porcine and bovine muscle, J FOOD SCI, 65(6), 2000, pp. 1002-1008
Preservation of microstructure in peach and mango during high-pressure-shift freezing
Authors: Otero, L Martino, M Zaritzky, N Solas, M Sanz, PD
Citation: L. Otero et al., Preservation of microstructure in peach and mango during high-pressure-shift freezing, J FOOD SCI, 65(3), 2000, pp. 466-470
Response to high-pressure, low-temperature treatment in vegetables: determination of survival rates of microbial populations using flow cytometry anddetection of peroxidase activity using confocal microscopy
Authors: Arroyo, G Sanz, PD Prestamo, G
Citation: G. Arroyo et al., Response to high-pressure, low-temperature treatment in vegetables: determination of survival rates of microbial populations using flow cytometry anddetection of peroxidase activity using confocal microscopy, J APPL MICR, 86(3), 1999, pp. 544-556
Behaviour of packaging materials during high pressure thawing (vol 4, pg 419, 1998)
Authors: Fradin, JF Le Bail, A Sanz, PD Molina-Garcia, AD
Citation: Jf. Fradin et al., Behaviour of packaging materials during high pressure thawing (vol 4, pg 419, 1998), FOOD SC TEC, 5(3), 1999, pp. NIL_1-NIL_1
Freezing rate simulation as an aid to reducing crystallization damage in foods
Authors: Sanz, PD de Elvira, C Martino, M Zaritzky, N Otero, L Carrasco, JA
Citation: Pd. Sanz et al., Freezing rate simulation as an aid to reducing crystallization damage in foods, MEAT SCI, 52(3), 1999, pp. 275-278
High pressure response of fruit jams contaminated with Listeria monocytogenes
Authors: Prestamo, G Sanz, PD Fonberg-Broczek, M Arroyo, G
Citation: G. Prestamo et al., High pressure response of fruit jams contaminated with Listeria monocytogenes, LETT APPL M, 28(4), 1999, pp. 313-316
One-stage model of foods freezing
Authors: Sanz, PD Ramos, M Aguirre-Puente, J
Citation: Pd. Sanz et al., One-stage model of foods freezing, J FOOD ENG, 40(4), 1999, pp. 233-239
Risultati: 1-10 |