Protective Effect of Melanoidins from Fructose–Glutamic Acid on Polyphenol Oxidase Inactivation by Ultraviolet–Visible Irradiation

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

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

Modeling of absorbed radiation profiles in a system composed by a plane photoreactor and a single lamp

(2011) Víctor Falguera et al.   FOOD RESEARCH INTERNATIONAL

Inactivation of polyphenol oxidase by ultraviolet irradiation: Protective effect of melanins

(2011) Víctor Falguera et al.   JOURNAL OF FOOD ENGINEERING

Thermal and Nonthermal Methods for Food Allergen Control

(2011) Sandra K. Shriver et al.   Food Engineering Reviews

Effect of high pressure processing on the quality of acidified Granny Smith apple purée product

(2010) A. Landl et al.   Innovative Food Science & Emerging Technologies

Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties

(2010) Víctor Falguera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High Pressure Processing of Meat, Meat Products and Seafood

(2010) Marco Campus   Food Engineering Reviews

Toxic effect of melanoidins from glucose–asparagine on trypsin activity

(2009) Albert Ibarz et al.   FOOD AND CHEMICAL TOXICOLOGY

Inactivation of carboxypeptidase A and trypsin by UV–visible light

(2009) Albert Ibarz et al.   Innovative Food Science & Emerging Technologies

Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives

(2009) Lara Manzocco et al.   Innovative Food Science & Emerging Technologies