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Journal of Food Protection
|
September 18, 2012
Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice
Jing Peng, Jae-Hyung Mah, Romel Somavat, et al.
Foods (Basel, Switzerland)
|
August 7, 2021
Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test
Maria Laura Montero, Dolores Garrido, R Karina Gallardo, et al.
Food Research International (Ottawa, Ont.)
|
September 10, 2023
Survival and thermal resistance of Salmonella in chocolate products with different water activities
Sicheng Sun, Yucen Xie, Xu Zhou, et al.
Journal of the Science of Food and Agriculture
|
January 10, 2018
Vacuum impregnation of firming agents in red raspberries
Armando Quintanilla, Alejandra Mencía, Joseph Powers, et al.
Meat Science
|
February 2, 2016
Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization
Xiaohua Sun, Juming Tang, Jing Wang, et al.
Frontiers in Microbiology
|
December 27, 2021
A Review: Gaseous Interventions for <i>Listeria monocytogenes</i> Control in Fresh Apple Cold Storage
Jiewen Guan, Alison Lacombe, Bhargavi Rane, et al.
Journal of Food Science
|
June 15, 2017
Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation
Ellen R Bornhorst, Juming Tang, Shyam S Sablani, et al.
International Journal of Food Microbiology
|
May 6, 2017
Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different temperatures
Nydia Muñoz, Kanishka Bhunia, Hongchao Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 29, 2020
Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review
Roopesh M Syamaladevi, Juming Tang, Rossana Villa-Rojas, et al.
Food Research International (Ottawa, Ont.)
|
March 20, 2019
Effect of changes in salt content and food thickness on electromagnetic heating of rice, mashed potatoes and peas in 915 MHz single mode microwave cavity
Deepali Jain, Juming Tang, Patrick D Pedrow, et al.
Page
of 11
Search research articles
Search
Showing results (61-70 of 102) with videos related to
Sort By:
Page
of 11
Journal of Food Protection
|
September 18, 2012
Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice
Jing Peng, Jae-Hyung Mah, Romel Somavat, et al.
Foods (Basel, Switzerland)
|
August 7, 2021
Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test
Maria Laura Montero, Dolores Garrido, R Karina Gallardo, et al.
Food Research International (Ottawa, Ont.)
|
September 10, 2023
Survival and thermal resistance of Salmonella in chocolate products with different water activities
Sicheng Sun, Yucen Xie, Xu Zhou, et al.
Journal of the Science of Food and Agriculture
|
January 10, 2018
Vacuum impregnation of firming agents in red raspberries
Armando Quintanilla, Alejandra Mencía, Joseph Powers, et al.
Meat Science
|
February 2, 2016
Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization
Xiaohua Sun, Juming Tang, Jing Wang, et al.
Frontiers in Microbiology
|
December 27, 2021
A Review: Gaseous Interventions for <i>Listeria monocytogenes</i> Control in Fresh Apple Cold Storage
Jiewen Guan, Alison Lacombe, Bhargavi Rane, et al.
Journal of Food Science
|
June 15, 2017
Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation
Ellen R Bornhorst, Juming Tang, Shyam S Sablani, et al.
International Journal of Food Microbiology
|
May 6, 2017
Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different temperatures
Nydia Muñoz, Kanishka Bhunia, Hongchao Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 29, 2020
Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review
Roopesh M Syamaladevi, Juming Tang, Rossana Villa-Rojas, et al.
Food Research International (Ottawa, Ont.)
|
March 20, 2019
Effect of changes in salt content and food thickness on electromagnetic heating of rice, mashed potatoes and peas in 915 MHz single mode microwave cavity
Deepali Jain, Juming Tang, Patrick D Pedrow, et al.
Page
of 11