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Results:
1-7
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Results: 7
Authors:
Valdez-Fragoso, A
Welti-Chanes, J
Giroux, F
Citation: A. Valdez-fragoso et al., Physico-chemical characteristics of sucrose syrup used for the osmotic dehydration of apples (Golden delicious), FOOD SC TEC, 5(3), 1999, pp. 255-261
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
Authors:
Welti-Chanes, J
Guerrero, JA
Barcenas, ME
Aguilera, JM
Vergara, F
Barbosa-Canovas, GV
Citation: J. Welti-chanes et al., Glass transition temperature (T-g) and water activity (a(w)) of dehydratedapple products, J FOOD PR E, 22(2), 1999, pp. 91-101
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
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
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
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:
1-7
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