| 1 |
Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (Thunnus albacares)
Silbande A, Cornet J, Cardinal M, Chevalier F, Rochefort K, Smith-Ravin J, Adenet S, Leroi F
Journal of Applied Microbiology, 124(2), 559, 2018 |
| 2 |
Application of Vis/NIR spectroscopy for predicting sweetness and flavour parameters of'Valencia' orange (Citrus sinensis) and'Star Ruby' grapefruit (Citrus x paradisi Macfad)
Ncama K, Opara UL, Tesfay SZ, Fawole OA, Magwaza LS
Journal of Food Engineering, 193, 86, 2017 |
| 3 |
Effect of thermal and high hydrostatic pressure treatments on mango bars shelf-life under refrigeration
Danalache F, Carvalho CY, Brito L, Mata P, Moldao-Martins M, Alves VD
Journal of Food Engineering, 212, 113, 2017 |
| 4 |
Microbial decontamination of dried laver using corona discharge plasma jet (CDPJ)
Kim JW, Puligundla P, Mok C
Journal of Food Engineering, 161, 24, 2015 |
| 5 |
Prediction of sensory quality of UHT milk - A comparison of kinetic and neural network approaches
Singh RRB, Ruhil AP, Jain DK, Patel AA, Patil GR
Journal of Food Engineering, 92(2), 146, 2009 |
| 6 |
Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage
Olivera DF, Vina SZ, Marani CM, Ferreyra RM, Mugridge A, Chaves AR, Mascheroni RH
Journal of Food Engineering, 84(1), 148, 2008 |
| 7 |
Evaluation of the effect of ripening on the sensory quality and properties of tamarillo (Cyphomandra betaceae) fruits
Mwithiga G, Mukolwe MI, Shitanda D, Karanja PN
Journal of Food Engineering, 79(1), 117, 2007 |
| 8 |
Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion
Xia T, Shi SQ, Wan XC
Journal of Food Engineering, 74(4), 557, 2006 |
| 9 |
Performance evaluation of blanched carrots dried by three different driers
Prakash S, Jha SK, Datta N
Journal of Food Engineering, 62(3), 305, 2004 |
