Effects of Anti-browning Combinations of Ascorbic Acid, Citric Acid, Nitrogen and Carbon Dioxide on the Quality of Banana Smoothies

Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

(2011) Derek F. Keenan et al.   FOOD RESEARCH INTERNATIONAL

High pressure carbon dioxide treatment for fresh-cut carrot slices

(2011) Xiufang Bi et al.   Innovative Food Science & Emerging Technologies

Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice

(2011) Zenghui Xu et al.   JOURNAL OF FOOD ENGINEERING

Effect of increased acidity on the carotenoid pattern and colour of orange juice

(2009) Antonio J. Meléndez-Martínez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of high pressure carbon dioxide on the quality of carrot juice

(2009) Linyan Zhou et al.   Innovative Food Science & Emerging Technologies

Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

(2008) S.L.S. Bico et al.   FOOD CONTROL

Influence of rheological model on the processing of yoghurt

(2007) Glen Mullineux et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of processing qualities of tomato juice induced by thermal and pressure processing

(2007) Kuo-Chiang Hsu   LWT-FOOD SCIENCE AND TECHNOLOGY

Does high pressure processing influence nutritional aspects of plant based food systems?

(2007) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY