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Meat Science|November 9, 2011
A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distributionK W Farag, J G Lyng, D J Morgan, et al.Meat Science|November 9, 2011
Effect of low temperatures (-18 to +5°C) on the texture of beef leanK W Farag, J G Lyng, D J Morgan, et al.Meat Science|November 9, 2011
Dielectric and thermophysical properties of different beef meat blends over a temperature range of -18 to +10°CK W Farag, J G Lyng, D J Morgan, et al.Journal of Applied Microbiology|December 5, 2008
Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milkM Walkling-Ribeiro, F Noci, D A Cronin, et al.Journal of Food Science|November 21, 2008
Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fieldsM Walkling-Ribeiro, F Noci, D A Cronin, et al.Meat Science|April 27, 2010
A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristicsK W Farag, E Duggan, D J Morgan, et al.Journal of Food Protection|April 12, 2011
Efficacy of UV light treatment for the microbiological decontamination of chicken, associated packaging, and contact surfacesP N Haughton, J G Lyng, D A Cronin, et al.Food Microbiology|June 8, 2011
Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juiceA Muñoz, I Palgan, F Noci, et al.International Journal of Food Microbiology|February 2, 2010
PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juiceC McNamee, F Noci, D A Cronin, et al.International Journal of Food Microbiology|September 7, 2011
Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf lifeI Palgan, I M Caminiti, A Muñoz, et al.Pageof 2