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Federico Harte

Showing results (1-10 of 17) with videos related to

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Food Hydrocolloids|October 26, 2013
High pressure homogenization to improve the stability of casein - hydroxypropyl cellulose aqueous systemsRan Ye, Federico Harte
Journal of Dairy Science|December 4, 2012
Casein maps: effect of ethanol, pH, temperature, and CaCl2 on the particle size of reconstituted casein micellesRan Ye, Federico Harte
Journal of Dairy Science|August 14, 2022
Effect of mild thermal and pH changes on the sol-gel transition in skim milkStiphany Tieu, Federico Harte
Journal of Food Protection|May 14, 2009
Theil error splitting method for selecting the "best model" in microbial inactivation studiesFederico Harte, Glenn Black, P Michael Davidson
Journal of Food Protection|November 8, 2011
Comparison of reduction in foodborne viral surrogates by high pressure homogenizationDoris H D'Souza, Xiaowei Su, Federico Harte
Applied and Environmental Microbiology|August 27, 2017
Critical Synergistic Concentration of Lecithin Phospholipids Improves the Antimicrobial Activity of Eugenol against Escherichia coliHaoshu Zhang, Edward G Dudley, Federico Harte
Journal of Food Protection|April 9, 2009
Escherichia coli thermal inactivation relative to physiological stateD Glenn Black, F Federico Harte, P Michael Davidson
Journal of Food Protection|November 12, 2009
High-pressure homogenization for the inactivation of human enteric virus surrogatesDoris H D'Souza, Xiaowei Su, Adrienne Roach, et al.
International Journal of Food Microbiology|January 27, 2009
Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisinPanchalee Pathanibul, T Matthew Taylor, P Michael Davidson, et al.
Applied and Environmental Microbiology|February 19, 2017
Critical Concentration of Lecithin Enhances the Antimicrobial Activity of Eugenol against Escherichia coliHaoshu Zhang, Edward G Dudley, P Michael Davidson, et al.
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
Food Hydrocolloids|October 26, 2013
High pressure homogenization to improve the stability of casein - hydroxypropyl cellulose aqueous systemsRan Ye, Federico Harte
Journal of Dairy Science|December 4, 2012
Casein maps: effect of ethanol, pH, temperature, and CaCl2 on the particle size of reconstituted casein micellesRan Ye, Federico Harte
Journal of Dairy Science|August 14, 2022
Effect of mild thermal and pH changes on the sol-gel transition in skim milkStiphany Tieu, Federico Harte
Journal of Food Protection|May 14, 2009
Theil error splitting method for selecting the "best model" in microbial inactivation studiesFederico Harte, Glenn Black, P Michael Davidson
Journal of Food Protection|November 8, 2011
Comparison of reduction in foodborne viral surrogates by high pressure homogenizationDoris H D'Souza, Xiaowei Su, Federico Harte
Applied and Environmental Microbiology|August 27, 2017
Critical Synergistic Concentration of Lecithin Phospholipids Improves the Antimicrobial Activity of Eugenol against Escherichia coliHaoshu Zhang, Edward G Dudley, Federico Harte
Journal of Food Protection|April 9, 2009
Escherichia coli thermal inactivation relative to physiological stateD Glenn Black, F Federico Harte, P Michael Davidson
Journal of Food Protection|November 12, 2009
High-pressure homogenization for the inactivation of human enteric virus surrogatesDoris H D'Souza, Xiaowei Su, Adrienne Roach, et al.
International Journal of Food Microbiology|January 27, 2009
Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisinPanchalee Pathanibul, T Matthew Taylor, P Michael Davidson, et al.
Applied and Environmental Microbiology|February 19, 2017
Critical Concentration of Lecithin Enhances the Antimicrobial Activity of Eugenol against Escherichia coliHaoshu Zhang, Edward G Dudley, P Michael Davidson, et al.
Pageof 2