Search Results

Effect of pH on Inactivation of Escherichia coli K12 by Sonication, Manosonication, Thermosonication, and Manothermosonication

Authors: Lee, H.; Zhou, B.; Feng, H.; Martin, S.E.

Source: Journal of Food Science, Volume 74, Number 4, May 2009 , pp. E191-E198(1)

Publisher: Blackwell Publishing

The Use of Ultrasound and Combined Technologies in Food Preservation

Authors: Demi˙rdoven, Aslihan; Baysal, Taner

Source: Food Reviews International, Volume 25, Number 1, January 2009 , pp. 1-11(11)

Publisher: Taylor and Francis Ltd

Selective inactivation of phospholipase A₂ in complex protein mixtures

Authors: Vercet A.; Oria R.; Crelier S.; Lopez-Buesa P.

Source: Innovative Food Science and Emerging Technologies, Volume 3, Number 3, September 2002 , pp. 271-277(7)

Publisher: Elsevier

The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties

Authors: Vercet A.; Sanchez C.; Burgos J.; Montanes L.; Lopez Buesa P.

Source: Journal of Food Engineering, Volume 53, Number 3, July 2002 , pp. 273-278(6)

Publisher: Elsevier

Inactivation of proteases and lipases by ultrasound

Authors: Vercet A.; Burgos J.; Crelier S.; Lopez-Buesa P.

Source: Innovative Food Science and Emerging Technologies, Volume 2, Number 2, June 2001 , pp. 139-150(12)

Publisher: Elsevier

Inactivation of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by Ultrasonic Waves under Pressure

Authors: Mañas, Pilar; Pagán, Rafael; Raso, Javier; Sala, Francisco J.; Condón, Santiago

Source: Journal of Food Protection®, Volume 63, Number 4, April 2000 , pp. 451-456(6)

Publisher: International Association for Food Protection

Influence of different factors on the output power transferred into medium by ultrasound

Authors: Raso J.; Manas P.; Pagan R.; Sala F.J.

Source: Ultrasonics Sonochemistry, Volume 5, Number 4, January 1999 , pp. 157-162(6)

Publisher: Elsevier

Free radical production by manothermosonication

Authors: Vercet A.; Lopez P.; Burgos J.

Source: Ultrasonics, Volume 36, Number 1, February 1998 , pp. 615-618(4)

Publisher: Elsevier

Potential of irradiation as a component of mild combination preservation procedures

Author: Gould G.W.

Source: Radiation Physics and Chemistry, Volume 48, Number 3, September 1996 , pp. 366-366(1)

Publisher: Elsevier

Biodeterioration of Foods and an Overview of Preservation in the Food and Dairy Industries

Author: Gould G.W.

Source: International Biodeterioration and Biodegradation, Volume 36, Number 3, October 1995 , pp. 267-277(11)

Publisher: Elsevier