검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Rheological characterization and modelling of high pressure processed Bovine Serum Albumin De Maria S, Ferrari G, Maresca P Journal of Food Engineering, 153, 39, 2015 |
| 2 |
Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices Maresca P, Donsi F, Ferrari G Journal of Food Engineering, 104(3), 364, 2011 |
| 3 |
The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice Ferrari G, Maresca P, Ciccarone R Journal of Food Engineering, 100(2), 245, 2010 |
| 4 |
Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation Donsi F, Ferrari G, Lenza E, Maresca P Chemical Engineering Science, 64(3), 520, 2009 |
| 5 |
Pulsed high pressure treatment for the inactivation of Saccharomyces cerevisiae: The effect of process parameters Donsi G, Ferrari G, Maresca P Journal of Food Engineering, 78(3), 984, 2007 |