| 1 - 8 |
Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies
Duta DE, Culetu A |
| 9 - 17 |
A method to construct fruit maturity color scales based on support machines for regression: Application to olives and grape seeds
Avila F, Mora M, Oyarce M, Zuniga A, Fredes C |
| 18 - 24 |
Water relationships in Haematoccoccus pluvialis and their effect in high-pressure agglomeration for supercritical CO2 extraction
Reyes FA, Munoz LA, Hansen A, del Valle JM |
| 25 - 30 |
Online recovery of nisin during fermentation coupling with foam fractionation
Zheng HJ, Zhang D, Guo KM, Dong K, Xu DD, Wu ZL |
| 31 - 37 |
Extractability of phenolics from spearmint treated with pulsed electric field
Fincan M |
| 38 - 47 |
A comparative study for improving prediction of total viable count in beef based on hyperspectral scattering characteristics
Tao FF, Peng YK, Gomes CL, Chao KL, Qin JW |
| 48 - 55 |
Chia seed oil-in-water emulsions as potential delivery systems of omega-3 fatty acids
Julio LM, Ixtaina VY, Fernandez MA, Sanchez RMT, Wagner JR, Nolasco SM, Tomas MC |
| 56 - 62 |
Effects of hot water treatment on electrical properties, cell membrane structure and texture of potato tubers
Imaizumi T, Tanaka F, Hamanaka D, Sato Y, Uchino T |
| 63 - 69 |
Validation of hydrodynamic and microbial inactivation models for UV-C treatment of milk in a swirl-tube'SurePure Turbulator (TM)'
Alberini F, Simmons MJH, Parker DJ, Koutchma T |
