Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk

High-Intensity Ultrasound Processing of Pineapple Juice

(2011) Mayra Garcia Maia Costa et al.   Food and Bioprocess Technology

Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

(2011) Elizabeth Varela-Santos et al.   Innovative Food Science & Emerging Technologies

Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments

(2011) Daniela Bermúdez-Aguirre et al.   JOURNAL OF FOOD ENGINEERING

Ascorbic Acid Degradation in a Model Apple Juice System and in Apple Juice during Ultraviolet Processing and Storage

(2011) Rohan V. Tikekar et al.   JOURNAL OF FOOD SCIENCE

Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

(2010) Cielo D. Char et al.   Food and Bioprocess Technology

The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice

(2010) Irene M. Caminiti et al.   Food and Bioprocess Technology

Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

(2010) Irene M. Caminiti et al.   FOOD CHEMISTRY

Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage

(2010) M. Morales-de la Peña et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Ohmic heating – a review

(2010) Marcos Camargo Knirsch et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora

(2009) Juan M. Oteiza et al.   Food and Bioprocess Technology

UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

(2009) Charles M.A.P. Franz et al.   FOOD CONTROL

Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives

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

High Pressure Processing - a Database of Kinetic Information

(2008) R. Buckow et al.   CHEMIE INGENIEUR TECHNIK

Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation

(2008) Joerg Riener et al.   FOOD CHEMISTRY

Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk

(2007) Sarfraz Ahmad et al.   FOOD CHEMISTRY

Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice

(2007) Maricel Keyser et al.   Innovative Food Science & Emerging Technologies