Search

Filters

Use filters to refine the search results.

Now showing items 1-8 of 8

Oscillatory high hydrostatic pressure inactivation of Zygosaccharomyces bailii

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1998)
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)
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)
High pressure-processed guacamole

Palou E.; Hernández-Salgado C.; López-Malo A.; Barbosa-Cánovas G.V.; Swanson B.G.; Welti-Chanes J. (2000)
Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1999)
Effect of oscillatory high hydrostatic pressure treatments on Byssochlamys nivea ascospores suspended in fruit juice concentrates

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Davidson P.M.; Swanson B.G. (1998)
Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree

López-Malo A.; Palou E.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1998)

Now showing items 1-8 of 8