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Journal of Food Science
|
November 22, 2008
Quantifying nonhomogeneous colors in agricultural materials part I: method development
M O Balaban
Journal of Food Science
|
November 22, 2008
Measurement of high-pressure carbon dioxide solubility in orange juice, apple juice, and model liquid foods
T F Calix, G Ferrentino, M O Balaban
Journal of Food Science
|
November 21, 2008
Microbial inactivation kinetics during high-pressure carbon dioxide treatment: nonlinear model for the combined effect of temperature and pressure in apple juice
G Ferrentino, G Ferrari, M Poletto, et al.
Journal of Food Science
|
November 22, 2008
Quantifying nonhomogeneous colors in agricultural materials. Part II: comparison of machine vision and sensory panel evaluations
M O Balaban, J Aparicio, M Zotarelli, et al.
Journal of Food Science
|
November 24, 2007
Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus)
Y Yagiz, H G Kristinsson, M O Balaban, et al.
Journal of Food Science
|
November 22, 2008
Image analysis based quantification of bacterial volume change with high hydrostatic pressure
M Pilavtepe-Celik, M O Balaban, H Alpas, et al.
Poultry Science
|
January 20, 2007
Changes in brown eggshell color as the hen ages
A Z Odabaşi, R D Miles, M O Balaban, et al.
Journal of Food Protection
|
May 5, 2019
Bacterial Effect of High Pressure CO<sub>2</sub> Treatment on Foods Spiked with Listeria or Salmonella
C I Wei, M O Balaban, S Y Fernando, et al.
Journal of Food Science
|
May 4, 2011
Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried
M M Ramírez-Rodrigues, M O Balaban, M R Marshall, et al.
Journal of Food Science
|
September 3, 2009
Effects of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice
G Ferrentino, M L Plaza, M Ramirez-Rodrigues, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 12) with videos related to
Sort By:
Page
of 2
Journal of Food Science
|
November 22, 2008
Quantifying nonhomogeneous colors in agricultural materials part I: method development
M O Balaban
Journal of Food Science
|
November 22, 2008
Measurement of high-pressure carbon dioxide solubility in orange juice, apple juice, and model liquid foods
T F Calix, G Ferrentino, M O Balaban
Journal of Food Science
|
November 21, 2008
Microbial inactivation kinetics during high-pressure carbon dioxide treatment: nonlinear model for the combined effect of temperature and pressure in apple juice
G Ferrentino, G Ferrari, M Poletto, et al.
Journal of Food Science
|
November 22, 2008
Quantifying nonhomogeneous colors in agricultural materials. Part II: comparison of machine vision and sensory panel evaluations
M O Balaban, J Aparicio, M Zotarelli, et al.
Journal of Food Science
|
November 24, 2007
Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus)
Y Yagiz, H G Kristinsson, M O Balaban, et al.
Journal of Food Science
|
November 22, 2008
Image analysis based quantification of bacterial volume change with high hydrostatic pressure
M Pilavtepe-Celik, M O Balaban, H Alpas, et al.
Poultry Science
|
January 20, 2007
Changes in brown eggshell color as the hen ages
A Z Odabaşi, R D Miles, M O Balaban, et al.
Journal of Food Protection
|
May 5, 2019
Bacterial Effect of High Pressure CO<sub>2</sub> Treatment on Foods Spiked with Listeria or Salmonella
C I Wei, M O Balaban, S Y Fernando, et al.
Journal of Food Science
|
May 4, 2011
Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried
M M Ramírez-Rodrigues, M O Balaban, M R Marshall, et al.
Journal of Food Science
|
September 3, 2009
Effects of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice
G Ferrentino, M L Plaza, M Ramirez-Rodrigues, et al.
Page
of 2