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M Fernanda San Martin-Gonzalez

Showing results (1-10 of 3) with videos related to

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Journal of Food Science|January 21, 2012
Characterization of ergocalciferol loaded solid lipid nanoparticlesMandar R Patel, M Fernanda San Martin-Gonzalez
Food Microbiology|January 18, 2020
Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80-90 °CGabriella Mendes-Oliveira, Amanda J Deering, M Fernanda San Martin-Gonzalez, et al.
Journal of Agricultural and Food Chemistry|March 11, 2014
Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsionsPui Yeu Phoon, Lake N Paul, John W Burgner, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Journal of Food Science|January 21, 2012
Characterization of ergocalciferol loaded solid lipid nanoparticlesMandar R Patel, M Fernanda San Martin-Gonzalez
Food Microbiology|January 18, 2020
Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80-90 °CGabriella Mendes-Oliveira, Amanda J Deering, M Fernanda San Martin-Gonzalez, et al.
Journal of Agricultural and Food Chemistry|March 11, 2014
Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsionsPui Yeu Phoon, Lake N Paul, John W Burgner, et al.
Pageof 1