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Showing 10 out of a total of 17 results for collection: Articulos Científicos Indexados. (0.005 seconds)

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Oscillatory high hydrostatic pressure inactivation of Zygosaccharomyces bailii

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1998)
Moisture sorption characteristics of blanched and osmotically treated apples and papayas

López-Malo A.; Palou E.; Welti J.; Corte P.; Argaiz A. (1997)
High hydrostatic pressure as a hurdle for Zygosaccharomyces bailii inactivation

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1997)
Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth

López-Malo A.; Alzamora S.M.; Argaiz A. (1997)
Shelf-stable high moisture papaya minimally processed by combined methods

López-Malo A.; Palou E.; Welti J.; Corte P.; Argaiz A. (1994)
Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks

Palou E.; López-Malo A.; Argaiz A. (1997)
Kinetic analysis of Zygosaccharomyces bailii inactivation by high hydrostatic pressure

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1997)
Effect of water activity on high hydrostatic pressure inhibition of Zygosaccharomyces bailii

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1997)
Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate [Efecto de la temperatura de almacenamiento en la estabilidad microbiológica y en el color del puré de plátano con la adición de vainillina o sorbato de potasio]

Castañón X.; Argaiz A.; López-Malo A. (1999)
Individual and combined effects of vanillin and potassium sorbate on Penicillium digitatum, Penicillium glabrum, and Penicillium italicum growth

Matamoros-León B.; Argaiz A.; López-Malo A. (1999)

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- López-Malo A. (17)
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- 1999 (5)
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- 1997 (6)
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