Non-thermal Microbial Inactivation of Honey Raspberry Wine Through the Application of High-Voltage Electrospray Technology

Encapsulation of Sardine Oil by Electrospraying with Gliadins and Pecan Nutshell Extracts for its Stabilization

(2021) R. F. Dórame-Miranda et al.   Food and Bioprocess Technology

Antioxidant capacity differences between the major flavonoids in cherry (Prunus pseudocerasus) in vitro and in vivo models

(2021) Weixue Dong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology

(2021) Yuchuan Wang et al.   Innovative Food Science & Emerging Technologies

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches

(2020) Wentao Zhang et al.   FOOD CHEMISTRY

Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities

(2020) Ah-Na Kim et al.   Food Bioscience

A Novel Approach to Enhance Blueberry Quality During Storage Using Cold Plasma at Atmospheric Air Pressure

(2019) Xiao Yu Dong et al.   Food and Bioprocess Technology

Design and Optimization of a Microchip Operating at Low-Voltage Pulsed Electric Field for Juice Sterilization

(2019) Ning Zhu et al.   Food and Bioprocess Technology

Effect of Applied Voltage on the Aggregation and Conformational Changes in Peroxidase Under Electrospray

(2019) Jingjing Xu et al.   Food and Bioprocess Technology

Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China

(2019) Jing Yang et al.   SCIENTIA HORTICULTURAE

Non-thermal Technologies as Alternative Methods for Saccharomyces cerevisiae Inactivation in Liquid Media: a Review

(2018) Ingrid Paniagua-Martínez et al.   Food and Bioprocess Technology

A Technological Solution to Modulate the Aroma Profile during Beer Fermentation

(2018) Lorenzo Guerrini et al.   Food and Bioprocess Technology

Nondestructive Prediction of Tilapia Fillet Freshness During Storage at Different Temperatures by Integrating an Electronic Nose and Tongue with Radial Basis Function Neural Networks

(2018) Ce Shi et al.   Food and Bioprocess Technology

Thermosonication: An alternative processing for fruit and vegetable juices

(2017) Luis M. Anaya-Esparza et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enrichment of Phenolics in Harvested Strawberries by High-Pressure Treatment

(2016) Tae-Eun Kim et al.   Food and Bioprocess Technology

Processing of clear and turbid grape juice by a continuous flow UV system

(2016) Zehra Kaya et al.   Innovative Food Science & Emerging Technologies

Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact

(2015) Eugenio Aprea et al.   MOLECULES

Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review

(2015) Raúl F. Guerrero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The Effect of High Power Ultrasound and Cold Gas-Phase Plasma Treatments on Selected Yeast in Pure Culture

(2014) Anet Režek Jambrak et al.   Food and Bioprocess Technology

Morphology and Stability of Edible Lycopene-Containing Micro- and Nanocapsules Produced Through Electrospraying and Spray Drying

(2014) Rocio Pérez-Masiá et al.   Food and Bioprocess Technology

Postharvest Changes in Antioxidant Capacity, Enzymatic Activity, and Microbial Profile of Strawberry Fruits Treated with Enzymatic and Divalent Ions

(2013) Sunil Kumar et al.   Food and Bioprocess Technology

Preparation of solid lipid nanoparticles containing active compound by electrohydrodynamic spraying

(2013) Megdi Eltayeb et al.   FOOD RESEARCH INTERNATIONAL

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

(2011) Hugo Mújica-Paz et al.   Food and Bioprocess Technology

Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

(2011) J. Gomez-Estaca et al.   FOOD HYDROCOLLOIDS

Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices

(2011) Piroska Hartyáni et al.   Innovative Food Science & Emerging Technologies

Confectionery Coating with an Electrohydrodynamic (EHD) System

(2011) Kumala Marthina et al.   JOURNAL OF FOOD SCIENCE

Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies

(2011) L.J. Frewer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

(2010) Whasley F. Duarte et al.   FOOD RESEARCH INTERNATIONAL

Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices

(2009) Francesca Patrignani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Investigation of Volatile Compounds in Two Raspberry Cultivars by Two Headspace Techniques: Solid-Phase Microextraction/Gas Chromatography−Mass Spectrometry (SPME/GC−MS) and Proton-Transfer Reaction−Mass Spectrometry (PTR−MS)

(2009) Eugenio Aprea et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries†

(2009) Gina Borges et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk

(2008) F. Noci et al.   INTERNATIONAL DAIRY JOURNAL