| 1 |
Integration of Resonant Acoustic (R) mixing into thermal processing of foods: A comparison study against other in-container sterilization technologies
Batmaz E, Sandeep KP
Journal of Food Engineering, 165, 124, 2015 |
| 2 |
Modeling the effect of storage temperature on the respiration rate and texture of fresh cut pineapple
Benitez S, Chiumenti M, Sepulcre F, Achaerandio I, Pujola M
Journal of Food Engineering, 113(4), 527, 2012 |
| 3 |
Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks
Chauhan OP, Raju PS, Ravi N, Singh A, Bawa AS
Journal of Food Engineering, 102(1), 43, 2011 |
| 4 |
Investigation of critical inter-related factors affecting the efficacy of pulsed light for inactivating clinically relevant bacterial pathogens
Farrell HP, Garvey M, Cormican M, Laffey JG, Rowan NJ
Journal of Applied Microbiology, 108(5), 1494, 2010 |
| 5 |
Modelling respiration of packaged fresh-cut'Rocha' pear as affected by oxygen concentration and temperature
Gomes MH, Beaudry RM, Almeida DPF, Malcata FX
Journal of Food Engineering, 96(1), 74, 2010 |
| 6 |
Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruit
Beirao-da-Costa S, Steiner A, Correia L, Empis J, Moldao-Martins M
Journal of Food Engineering, 76(4), 616, 2006 |
| 7 |
Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
Galindo FG, Toledo RT, Sjoholm I
Journal of Food Engineering, 67(4), 381, 2005 |
