검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
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 |
| 2 |
Potential of the polymer poly-[2-(tert-butylamino) methylstyrene] as antimicrobial packaging material for meat products Dohlen S, Braun C, Brodkorb F, Fischer B, Ilg Y, Kalbfleisch K, Lorenz R, Robers O, Kreyenschmidt M, Kreyenschmidt J Journal of Applied Microbiology, 121(4), 1059, 2016 |
| 3 |
A method for nondestructive prediction of pork meat quality and safety attributes by hyperspectral imaging technique Tao FF, Peng YK Journal of Food Engineering, 126, 98, 2014 |
| 4 |
Characterization of different food-isolated Enterococcus strains by MALDI-TOF mass fingerprinting Quintela-Baluja M, Bohme K, Fernandez-No IC, Morandi S, Alnakip ME, Caamano-Antelo S, Barros-Velazquez J, Calo-Mata P Electrophoresis, 34(15), 2240, 2013 |
| 5 |
Shortwave infrared hyperspectral imaging for detecting sour skin (Burkholderia cepacia)-infected onions Wang WL, Li CY, Tollner EW, Gitaitis RD, Rains GC Journal of Food Engineering, 109(1), 38, 2012 |
| 6 |
Biomimetic-based odor and taste sensing systems to food quality and safety characterization: An overview on basic principles and recent achievements Ghasemi-Varnamkhasti M, Mohtasebi SS, Siadat M Journal of Food Engineering, 100(3), 377, 2010 |