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Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone
Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone
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Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

Bermúdez-Aguirre, Daniela ; Barbosa-Cánovas, Gustavo V.

Food control, 2013-01, Vol.29 (1), p.82-90 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity
Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity
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Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity

Olivas, Guadalupe I. ; Barbosa-Cánovas, Gustavo V.

Food science & technology, 2008-03, Vol.41 (2), p.359-366 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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3
Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment
Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment
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Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

Bermúdez-Aguirre, D ; Mawson, R ; Barbosa-Cánovas, G.V

Journal of food science, 2008-09, Vol.73 (7), p.E325-E332 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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4
Food Processing by High Hydrostatic Pressure
Food Processing by High Hydrostatic Pressure
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Food Processing by High Hydrostatic Pressure

San Martín, M. F. ; Barbosa-Cánovas, G. V. ; Swanson, B. G.

Critical reviews in food science and nutrition, 2002-11, Vol.42 (6), p.627-645 [Periódico revisado por pares]

Colchester: TAYLOR & FRANCIS

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5
Nonthermal Preservation of Foods Using Combined Processing Techniques
Nonthermal Preservation of Foods Using Combined Processing Techniques
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Nonthermal Preservation of Foods Using Combined Processing Techniques

Raso, Javier ; Barbosa-Cánovas, Gustavo V.

Critical reviews in food science and nutrition, 2003-01, Vol.43 (3), p.265-285 [Periódico revisado por pares]

Colchester: Taylor & Francis Group

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6
Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions
Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions
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Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions

Bermúdez-Aguirre, Daniela ; Fernández, Sulmer ; Esquivel, Heracleo ; Dunne, Patrick C. ; Barbosa-Cánovas, Gustavo V.

Journal of food science, 2011-06, Vol.76 (5), p.S289-S299 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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7
Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields
Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields
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Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields

Bermúdez-Aguirre, Daniela ; Dunne, C. Patrick ; Barbosa-Cánovas, Gustavo V.

International dairy journal, 2012-05, Vol.24 (1), p.13-21 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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8
The impact of microwave-assisted thermal sterilization on the morphology, free volume, and gas barrier properties of multilayer polymeric films
The impact of microwave-assisted thermal sterilization on the morphology, free volume, and gas barrier properties of multilayer polymeric films
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The impact of microwave-assisted thermal sterilization on the morphology, free volume, and gas barrier properties of multilayer polymeric films

Dhawan, Sumeet ; Varney, Christopher ; Barbosa-Cánovas, Gustavo V. ; Tang, Juming ; Selim, Farida ; Sablani, Shyam S.

Journal of applied polymer science, 2014-06, Vol.131 (12), p.np-n/a [Periódico revisado por pares]

Hoboken, NJ: Blackwell Publishing Ltd

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9
Edible Coatings for Fresh-Cut Fruits
Edible Coatings for Fresh-Cut Fruits
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Edible Coatings for Fresh-Cut Fruits

Olivas, G. I. ; Barbosa-Cánovas, G. V.

Critical reviews in food science and nutrition, 2005-10, Vol.45 (7-8), p.657-670 [Periódico revisado por pares]

Colchester: Taylor & Francis Group

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10
Quality of selected cheeses fortified with vegetable and animal sources of omega-3
Quality of selected cheeses fortified with vegetable and animal sources of omega-3
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Quality of selected cheeses fortified with vegetable and animal sources of omega-3

Bermúdez-Aguirre, Daniela ; Barbosa-Cánovas, Gustavo V.

Food science & technology, 2011-09, Vol.44 (7), p.1577-1584 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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