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Foods (Basel, Switzerland)
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March 29, 2023
Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs
Carolyn Ross, Shyam Sablani, Juming Tang
Food & Nutrition Research
|
March 23, 2017
Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt
Hafiz Shehzad Muzammil, Barbara Rasco, Shyam Sablani
Food Microbiology
|
July 19, 2025
Comparing thermal resistance of Salmonella in chili (Capsicum), cinnamon (Cinnamomum cassia), and black pepper (Piper nigrum) powders
Yucen Xie, Mei-Jun Zhu, Shyam Sablani, et al.
Journal of Food Science
|
August 15, 2020
Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage
María Laura Montero, Shyam Sablani, Juming Tang, et al.
Journal of Food Protection
|
March 9, 2017
Inactivation of Listeria monocytogenes on Frozen Red Raspberries by Using UV-C Light
Yen-Te Liao, Roopesh M Syamaladevi, Hongchao Zhang, et al.
Journal of Food Science
|
October 31, 2012
Trout-skin gelatin-based edible films containing phenolic antioxidants: effect on physical properties and oxidative stability of cod-liver oil model food
Nageshwar Tammineni, Gülhan Unlü, Barbara Rasco, 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.
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.
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.
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of 2
Search research articles
Search
Showing results (1-10 of 17) with videos related to
Sort By:
Page
of 2
Foods (Basel, Switzerland)
|
March 29, 2023
Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs
Carolyn Ross, Shyam Sablani, Juming Tang
Food & Nutrition Research
|
March 23, 2017
Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt
Hafiz Shehzad Muzammil, Barbara Rasco, Shyam Sablani
Food Microbiology
|
July 19, 2025
Comparing thermal resistance of Salmonella in chili (Capsicum), cinnamon (Cinnamomum cassia), and black pepper (Piper nigrum) powders
Yucen Xie, Mei-Jun Zhu, Shyam Sablani, et al.
Journal of Food Science
|
August 15, 2020
Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage
María Laura Montero, Shyam Sablani, Juming Tang, et al.
Journal of Food Protection
|
March 9, 2017
Inactivation of Listeria monocytogenes on Frozen Red Raspberries by Using UV-C Light
Yen-Te Liao, Roopesh M Syamaladevi, Hongchao Zhang, et al.
Journal of Food Science
|
October 31, 2012
Trout-skin gelatin-based edible films containing phenolic antioxidants: effect on physical properties and oxidative stability of cod-liver oil model food
Nageshwar Tammineni, Gülhan Unlü, Barbara Rasco, 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.
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.
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.
Page
of 2