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Applied and Environmental Microbiology
|
February 15, 2018
Exponentially Increased Thermal Resistance of Salmonella spp. and Enterococcus faecium at Reduced Water Activity
Shuxiang Liu, Juming Tang, Ravi Kiran Tadapaneni, et al.
Food Microbiology
|
May 1, 2018
Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures
Shuxiang Liu, Rossana V Rojas, Peter Gray, et al.
Food Research International (Ottawa, Ont.)
|
November 25, 2020
Desiccation in oil protects bacteria in thermal processing
Ren Yang, Jie Xu, Stephen P Lombardo, et al.
Food Chemistry
|
December 3, 2014
Formation of advanced glycation endproducts in ground beef under pasteurisation conditions
Xiaohua Sun, Juming Tang, Jing Wang, et al.
Journal of Food Science
|
July 13, 2021
Does the order of presentation of extrinsic and intrinsic quality attributes matter when eliciting willingness to pay?
Dolores Garrido, R Karina Gallardo, Carolyn F Ross, et al.
Journal of Agricultural and Food Chemistry
|
May 28, 2011
Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours
Balunkeswar Nayak, Rui Hai Liu, Jose De J Berrios, et al.
Food Chemistry
|
August 10, 2020
Formation of protein-bound N<sup>ε</sup>-carboxymethyllysine and N<sup>ε</sup>-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars
Xiaohua Sun, Xiangjun Li, Juming Tang, et al.
Food Microbiology
|
January 18, 2020
Stability of Listeria monocytogenes in non-fat dry milk powder during isothermal treatment and storage
Kenneth F Ballom, Hsieh-Chin Tsai, Mike Taylor, et al.
Journal of Food Science
|
March 16, 2012
Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition
Roopesh M Syamaladevi, Shyam S Sablani, Juming Tang, et al.
Critical Reviews in Food Science and Nutrition
|
June 10, 2015
Recent developments in high-quality drying of vegetables, fruits, and aquatic products
Min Zhang, Huizhi Chen, Arun S Mujumdar, et al.
Page
of 11
Search research articles
Search
Showing results (51-60 of 102) with videos related to
Sort By:
Page
of 11
Applied and Environmental Microbiology
|
February 15, 2018
Exponentially Increased Thermal Resistance of Salmonella spp. and Enterococcus faecium at Reduced Water Activity
Shuxiang Liu, Juming Tang, Ravi Kiran Tadapaneni, et al.
Food Microbiology
|
May 1, 2018
Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures
Shuxiang Liu, Rossana V Rojas, Peter Gray, et al.
Food Research International (Ottawa, Ont.)
|
November 25, 2020
Desiccation in oil protects bacteria in thermal processing
Ren Yang, Jie Xu, Stephen P Lombardo, et al.
Food Chemistry
|
December 3, 2014
Formation of advanced glycation endproducts in ground beef under pasteurisation conditions
Xiaohua Sun, Juming Tang, Jing Wang, et al.
Journal of Food Science
|
July 13, 2021
Does the order of presentation of extrinsic and intrinsic quality attributes matter when eliciting willingness to pay?
Dolores Garrido, R Karina Gallardo, Carolyn F Ross, et al.
Journal of Agricultural and Food Chemistry
|
May 28, 2011
Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours
Balunkeswar Nayak, Rui Hai Liu, Jose De J Berrios, et al.
Food Chemistry
|
August 10, 2020
Formation of protein-bound N<sup>ε</sup>-carboxymethyllysine and N<sup>ε</sup>-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars
Xiaohua Sun, Xiangjun Li, Juming Tang, et al.
Food Microbiology
|
January 18, 2020
Stability of Listeria monocytogenes in non-fat dry milk powder during isothermal treatment and storage
Kenneth F Ballom, Hsieh-Chin Tsai, Mike Taylor, et al.
Journal of Food Science
|
March 16, 2012
Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition
Roopesh M Syamaladevi, Shyam S Sablani, Juming Tang, et al.
Critical Reviews in Food Science and Nutrition
|
June 10, 2015
Recent developments in high-quality drying of vegetables, fruits, and aquatic products
Min Zhang, Huizhi Chen, Arun S Mujumdar, et al.
Page
of 11