Search research articles
Contact Us
Filters
Showing results (41-50 of 102) with videos related to
Page
of 11
Sort By:
Journal of Food Science
|
August 22, 2019
Development of an Oxygen Sensitive Model Gel System to Detect Defects in Metal Oxide Coated Multilayer Polymeric Films
Ashutos Parhi, Kanishka Bhunia, Barbara Rasco, et al.
Journal of Food Science
|
March 16, 2012
Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes
Balunkeswar Nayak, Jose De J Berrios, Joseph R Powers, et al.
Journal of Agricultural and Food Chemistry
|
August 2, 2011
Thermal degradation of anthocyanins from purple potato (cv. Purple Majesty) and impact on antioxidant capacity
Balunkeswar Nayak, Jose De J Berrios, Joseph R Powers, et al.
Journal of Food Science
|
February 5, 2020
The potential for microwave technology and the ideal profile method to aid in salt reduction
Sasha M Barnett, Shyam S Sablani, Juming Tang, et al.
Journal of Food Protection
|
June 20, 2022
Food Handling Practices for Apple Drying in Home Kitchens in the United States: A Survey
Megan Low, Robert Scharff, Juming Tang, et al.
Current Research in Food Science
|
September 11, 2020
Understanding water activity change in oil with temperature
Ren Yang, Jiewen Guan, Sicheng Sun, et al.
Food Research International (Ottawa, Ont.)
|
August 8, 2022
Microwave frying and post-frying of French fries
Xu Zhou, Shuang Zhang, Zhongwei Tang, et al.
International Journal of Food Microbiology
|
February 3, 2024
Impacts of water activity on survival of Listeria innocua and Enterococcus faecium NRRL B-2354 in almonds during steam treatments
Zi Hua, Bhim Bahadur Thapa, Frank Younce, et al.
International Journal of Food Microbiology
|
April 14, 2018
Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
Mahmoudreza Ovissipour, Setareh Ghorban Shiroodi, Barbara Rasco, et al.
Food Research International (Ottawa, Ont.)
|
February 18, 2026
Quantifying bacterial thermal resistance for drying and roasting processes using a novel low-humidity control method
Rajesh Dangal, Tejaswi Boyapati, Kasiviswanathan Muthukumarappan, et al.
Page
of 11
Search research articles
Search
Showing results (41-50 of 102) with videos related to
Sort By:
Page
of 11
Journal of Food Science
|
August 22, 2019
Development of an Oxygen Sensitive Model Gel System to Detect Defects in Metal Oxide Coated Multilayer Polymeric Films
Ashutos Parhi, Kanishka Bhunia, Barbara Rasco, et al.
Journal of Food Science
|
March 16, 2012
Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes
Balunkeswar Nayak, Jose De J Berrios, Joseph R Powers, et al.
Journal of Agricultural and Food Chemistry
|
August 2, 2011
Thermal degradation of anthocyanins from purple potato (cv. Purple Majesty) and impact on antioxidant capacity
Balunkeswar Nayak, Jose De J Berrios, Joseph R Powers, et al.
Journal of Food Science
|
February 5, 2020
The potential for microwave technology and the ideal profile method to aid in salt reduction
Sasha M Barnett, Shyam S Sablani, Juming Tang, et al.
Journal of Food Protection
|
June 20, 2022
Food Handling Practices for Apple Drying in Home Kitchens in the United States: A Survey
Megan Low, Robert Scharff, Juming Tang, et al.
Current Research in Food Science
|
September 11, 2020
Understanding water activity change in oil with temperature
Ren Yang, Jiewen Guan, Sicheng Sun, et al.
Food Research International (Ottawa, Ont.)
|
August 8, 2022
Microwave frying and post-frying of French fries
Xu Zhou, Shuang Zhang, Zhongwei Tang, et al.
International Journal of Food Microbiology
|
February 3, 2024
Impacts of water activity on survival of Listeria innocua and Enterococcus faecium NRRL B-2354 in almonds during steam treatments
Zi Hua, Bhim Bahadur Thapa, Frank Younce, et al.
International Journal of Food Microbiology
|
April 14, 2018
Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
Mahmoudreza Ovissipour, Setareh Ghorban Shiroodi, Barbara Rasco, et al.
Food Research International (Ottawa, Ont.)
|
February 18, 2026
Quantifying bacterial thermal resistance for drying and roasting processes using a novel low-humidity control method
Rajesh Dangal, Tejaswi Boyapati, Kasiviswanathan Muthukumarappan, et al.
Page
of 11