| 1 |
Factors influencing estimation of thermal inactivation parameters in low-moisture foods using a test cell
Muramatsu Y, Dolan KD, Mishra DK
Journal of Food Engineering, 262, 100, 2019 |
| 2 |
Biaxial nematic phase of crank-like bis(beta-diketonato) copper(II) complexes established by X-ray diffraction and Z-value calculations
Kanai Y, Akimoto H, Ohta K
Molecular Crystals and Liquid Crystals, 648(1), 130, 2017 |
| 3 |
Thermal inactivation kinetics of hepatitis A virus in homogenized clam meat (Mercenaria mercenaria)
Bozkurt H, D'Souza DH, Davidson PM
Journal of Applied Microbiology, 119(3), 834, 2015 |
| 4 |
Reducing the experimental effort in measuring D and z values for microorganism inactivation kinetics
Fleischman GJ
Journal of Food Engineering, 155, 1, 2015 |
| 5 |
Kinetics of almond skin separation as a function of blanching time and temperature
Fisklements M, Barrett DM
Journal of Food Engineering, 138, 11, 2014 |
| 6 |
Relationships among selected variables affecting the resistance of Salmonella enterica, serovar Enteritidis to thermosonication
Cabeza MC, Carcel JA, Ordonez JA, Cambero I, De la Hoz L, Garcia ML, Benedito J
Journal of Food Engineering, 98(1), 71, 2010 |
| 7 |
Effects of superheated steam on Geobacillus stearothermophilus spore viability
Head DS, Cenkowski S, Holley R, Blank G
Journal of Applied Microbiology, 104(4), 1213, 2008 |
| 8 |
Structural and cooking properties of fresh egg pasta as a function of pasteurization treatment intensity
Alamprese C, Casiraghi E, Rossi M
Journal of Food Engineering, 89(1), 1, 2008 |
| 9 |
Intense light pulse treatment as alternative method for mould spores destruction on paper-polyethylene packaging material
Turtoi M, Nicolau A
Journal of Food Engineering, 83(1), 47, 2007 |
| 10 |
The use of a D-optimal design to model the effects of temperature, NaCl, type and acid concentration on Lactobacillus pentosus IGLAC01
Lopez FNA, Quintana MCD, Fernandez AG
Journal of Applied Microbiology, 101(4), 913, 2006 |
