Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milkSan Martín-González, M.F. ; Rodríguez, J.J. ; Gurram, Subbarao ; Clark, S. ; Swanson, B.G. ; Barbosa-Cánovas, G.V.Food science & technology, 2007-01, Vol.40 (4), p.697-705 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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2 |
Material Type: Artigo
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Inhibition of polyphenoloxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acidGuerrero-Beltrán, José A. ; Swanson, Barry G. ; Barbosa-Cánovas, Gustavo V.Food science & technology, 2005-01, Vol.38 (6), p.625-630 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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3 |
Material Type: Artigo
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Characterization of antioxidant compounds in aqueous coriander extract ( Coriandrum sativum L.)de Almeida Melo, Enayde ; Mancini Filho, Jorge ; Barbosa Guerra, NoneteFood science & technology, 2005-02, Vol.38 (1), p.15-19 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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4 |
Material Type: Artigo
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Inactivation of Mold Ascospores and Conidiospores Suspended in Fruit Juices by Pulsed Electric FieldsRaso, Javier ; Calderón, Marı́a Luisa ; Góngora, Marcela ; Barbosa-Cánovas, Gustavo ; Swanson, Barry GFood science & technology, 1998-11, Vol.31 (7-8), p.668-672 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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5 |
Material Type: Artigo
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Nonthermal inactivation of Saccharomyces cerevisiae in apple juice using pulsed electric fieldsQin, Bai-Lin ; Chang, Fu-Jung ; Barbosa-Cánovas, Gustavo V. ; Swanson, Barry G.Food science & technology, 1995-01, Vol.28 (6), p.564-568 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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6 |
Material Type: Artigo
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Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic PressureVélez-Ruiz, J.F. ; Swanson, B.G. ; Barbosa-Cánovas, G.V.Food science & technology, 1998-03, Vol.31 (2), p.182-195 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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7 |
Material Type: Artigo
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Kinetic analysis of Zygosaccharomyces bailii inactivation by high hydrostatic pressurePalou, E ; Lopez-Malo, A ; Barbosa-Canovas, G.V ; Welti-Chanes, J ; Swanson, B.GFood science & technology, 1997, Vol.30 (7), p.703-708 [Periódico revisado por pares]Oxford: ElsevierTexto completo disponível |
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8 |
Material Type: Artigo
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Inactivation of Microorganisms in a Semisolid Model Food Using High Voltage Pulsed Electric FieldsZhang, Qinghua ; Chang, Fu-Jung ; Barbosa-Cánovas, Gustavo V. ; Swanson, Barry G.Food science & technology, 1994-01, Vol.27 (6), p.538-543 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |