Timeline of a journal: 50 years of Food Science and Technology International
R. Melero
págs. 419-428
Determination of low-molecular mass phenols in red wines: The influence of chips, staves and micro-oxygenation aging tank
L. Gallego, Ignacio Nevares Domínguez, José A. Fernández, María del Álamo Sanza
págs. 429-438
Modeling of the process of moisture loss during the storage of dried apricots
G. Miranda, Àngel Berna Prats, J. Bon, Antoni Mulet Pons
págs. 439-448
Optimization of thermal processing of canned mussels
M. R. Ansorena, V. O. Salvadori
págs. 449-458
Effect of air velocity on kinetics of thin layer carrot pomace drying
N. Kumar, B.C. Sarkar, H.K. Sharma
págs. 459-470
Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprika
B. Kurman Das, Ji Gang Kim, J.-W. Choi
págs. 471-480
In vitro antioxidant and radical-scavenging capacities of Citrullus colocynthes (L) and Artemisia absinthium extracts using promethazine hydrochloride radical cation and contemporary assays
M.N. Asghar, I. Ullah Khan, N. Bano
págs. 481-494
Application of Baranyi function to model the antibacterial properties of solvent extract from Irish York cabbage against food spoilage and pathogenic bacteria
A.K. Jaiswal, Surashree Sen Gupta, N. Abu-Ghannam, Susan Cox
págs. 495-502
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