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Food Chemistry
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June 4, 2021
Improving vitamin D<sub>3</sub> stability to environmental and processing stresses using mixed micelles
Steven L Mulrooney, Graham J O'Neill, Dermot F Brougham, et al.
Ultrasonics Sonochemistry
|
August 7, 2018
Evaluation of the potential of ultrasound technology combined with mild temperatures to reduce cadmium content of edible crab (Cancer pagurus)
S Condón-Abanto, J Raso, C Arroyo, et al.
Poultry Science
|
March 27, 2015
An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
Cristina Arroyo, Sara Eslami, Nigel P Brunton, et al.
Current Research in Food Science
|
November 30, 2023
Examination of the interrelationships between nutrition, environmental sustainability and food-processing: A concept study using model diets
Steven L Mulrooney, James G Lyng, Cathal O'Hara, et al.
Food Research International (Ottawa, Ont.)
|
July 18, 2018
Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment
Ingrid Aguiló-Aguayo, Gerard Downey, Derek F Keenan, et al.
Journal of Food Protection
|
April 12, 2011
Efficacy of UV light treatment for the microbiological decontamination of chicken, associated packaging, and contact surfaces
P N Haughton, J G Lyng, D A Cronin, et al.
Foodborne Pathogens and Disease
|
October 12, 2010
Efficacy of high-intensity pulsed light for the microbiological decontamination of chicken, associated packaging, and contact surfaces
Pippa N Haughton, James G Lyng, Desmond J Morgan, et al.
The Journal of Dairy Research
|
May 23, 2018
High intensity light pulses to reduce microbial load in fresh cheese
Valentina Lacivita, Amalia Conte, James G Lyng, et al.
Foods (Basel, Switzerland)
|
May 9, 2020
Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet-Visible Light
Emilio Francesco Ricciardi, Selene Pedros-Garrido, Kostas Papoutsis, et al.
Food Microbiology
|
June 8, 2011
Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice
A Muñoz, I Palgan, F Noci, et al.
Page
of 6
Search research articles
Search
Showing results (41-50 of 59) with videos related to
Sort By:
Page
of 6
Food Chemistry
|
June 4, 2021
Improving vitamin D<sub>3</sub> stability to environmental and processing stresses using mixed micelles
Steven L Mulrooney, Graham J O'Neill, Dermot F Brougham, et al.
Ultrasonics Sonochemistry
|
August 7, 2018
Evaluation of the potential of ultrasound technology combined with mild temperatures to reduce cadmium content of edible crab (Cancer pagurus)
S Condón-Abanto, J Raso, C Arroyo, et al.
Poultry Science
|
March 27, 2015
An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
Cristina Arroyo, Sara Eslami, Nigel P Brunton, et al.
Current Research in Food Science
|
November 30, 2023
Examination of the interrelationships between nutrition, environmental sustainability and food-processing: A concept study using model diets
Steven L Mulrooney, James G Lyng, Cathal O'Hara, et al.
Food Research International (Ottawa, Ont.)
|
July 18, 2018
Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment
Ingrid Aguiló-Aguayo, Gerard Downey, Derek F Keenan, et al.
Journal of Food Protection
|
April 12, 2011
Efficacy of UV light treatment for the microbiological decontamination of chicken, associated packaging, and contact surfaces
P N Haughton, J G Lyng, D A Cronin, et al.
Foodborne Pathogens and Disease
|
October 12, 2010
Efficacy of high-intensity pulsed light for the microbiological decontamination of chicken, associated packaging, and contact surfaces
Pippa N Haughton, James G Lyng, Desmond J Morgan, et al.
The Journal of Dairy Research
|
May 23, 2018
High intensity light pulses to reduce microbial load in fresh cheese
Valentina Lacivita, Amalia Conte, James G Lyng, et al.
Foods (Basel, Switzerland)
|
May 9, 2020
Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet-Visible Light
Emilio Francesco Ricciardi, Selene Pedros-Garrido, Kostas Papoutsis, et al.
Food Microbiology
|
June 8, 2011
Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice
A Muñoz, I Palgan, F Noci, et al.
Page
of 6