Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing

Effects of different commercial lipases on the volatile profile of lipolysed milk fat

(2009) Bei Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat

(2009) Ingrid Aguiló-Aguayo et al.   FOOD CHEMISTRY

Effect of nonthermal technologies on the native size distribution of fat globules in bovine cheese-making milk

(2009) L.E. Garcia-Amezquita et al.   Innovative Food Science & Emerging Technologies

Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage

(2009) Fernando Sampedro et al.   Innovative Food Science & Emerging Technologies

Effects of High-Intensity Pulsed Electric Fields on Lipoxygenase and Hydroperoxide Lyase Activities in Tomato Juice

(2009) Ingrid Aguiló-Aguayo et al.   JOURNAL OF FOOD SCIENCE

Characterisation of volatile compounds generated in milk by high intensity ultrasound

(2008) Joerg Riener et al.   INTERNATIONAL DAIRY JOURNAL

The Effect of Pasteurization Temperature on Consumer Acceptability, Sensory Characteristics, Volatile Compound Composition, and Shelf-Life of Fluid Milk

(2008) A.L. Gandy et al.   JOURNAL OF DAIRY SCIENCE

Inactivation ofEscherichia coliin a Tropical Fruit Smoothie by a Combination of Heat and Pulsed Electric Fields

(2008) M. Walkling-Ribeiro et al.   JOURNAL OF FOOD SCIENCE

Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heat

(2008) David R. Sepulveda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of volatile compounds in ultra-high-pressure homogenized milk

(2007) J. Pereda et al.   INTERNATIONAL DAIRY JOURNAL