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Showing 10 out of a total of 10 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)
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)
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)

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- López-Malo A. (10)
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