Novel Approaches in Food Preservation and Their Impact on the Food System

Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing

(2023) Maria Concetta Tenuta et al.   Foods

Effects of UV-C Irradiation and Vacuum Sealing on the Shelf-Life of Beef, Chicken and Salmon Fillets

(2023) Asrar Nabil Damdam et al.   Foods

Untargeted Lipidomics and Chemometric Tools for the Characterization and Discrimination of Irradiated Camembert Cheese Analyzed by UHPLC-Q-Orbitrap-MS

(2023) Michele Tomaiuolo et al.   Foods

Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2

(2023) Cristina Cejudo et al.   Foods

The Influence of Sous Vide Parameters on Nutritional Characteristics and Safety of Pikeperch Fillets

(2022) Monika Modzelewska-Kapituła et al.   Foods

Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers

(2022) Paulina Olivas-Méndez et al.   Foods

Recent advances in meat products quality & safety improvements and assurance: Editorial

(2020) Marco Iammarino   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY