Innovative Food Science and Emerging Technologies, 1466-8564

Tidskrift

Fler filtreringsmöjligheter
  1. 2021
  2. 2020
  3. 2016
  4. Effect of guard cells electroporation on drying kinetics and aroma compounds of Genovese basil (Ocimum basilicum L.) leaves

    Stephen Kwao, Said Alhamimi, María Elena Vicente Damas, Allan G. Rasmusson & Federico Gómez Galindo, 2016 dec 1, I: Innovative Food Science and Emerging Technologies. 38, s. 15-23 9 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  5. 2015
  6. Modeling electroporation of the non-treated and vacuum impregnated heterogeneous tissue of spinach leaves

    Katarzyna Dymek, Lea Rems, Barbara Zorec, Petr Dejmek, Federico Gomez & Damijan Miklavcic, 2015, I: Innovative Food Science & Emerging Technologies. 29, s. 55-64

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  7. 2014
  8. Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content

    Hanne Sorensen, Kell Mortensen, Geir Humborstad Sorland, Flemming Hofrnann Larsen, Marie Paulsson & Richard Ipsen, 2014, I: Innovative Food Science & Emerging Technologies. 26, s. 143-152

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  9. Vacuum impregnation modulates the metabolic activity of spinach leaves

    Valentina Panarese, Pietro Rocculi, Elena Baldi, Lars Wadsö, Allan G. Rasmusson & Federico Gomez, 2014, I: Innovative Food Science & Emerging Technologies. 26, s. 286-293

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  10. 2013
  11. Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields

    Sanja Seratlic, Branko Bugarski, Viktor Nedovic, Zorica Radulovic, Lars Wadsö, Petr Dejmek & Federico Gomez, 2013, I: Innovative Food Science & Emerging Technologies. 17, s. 93-98

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  12. Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation

    Valentina Panarese, Petr Dejmek, Pietro Rocculi & Federico Gomez, 2013, I: Innovative Food Science & Emerging Technologies. 18, s. 169-176

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  13. 2006
  14. Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat

    Tien Hoac, Charlotte Daun, U Trafikowska, J Zackrisson & Björn Åkesson, 2006, I: Innovative Food Science & Emerging Technologies. 7, 1-2, s. 88-93

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  15. 2004