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Retricted access

Research article

First published 2018-6

Changes in microbial growth,carotenoids,and water-soluble tannin content of ripe persimmon beverage after ultra-high pressure treatment

Gi-Chang Kim, Sang-Bum Kim, Jin-Sook Kim [...]

Food Science and Technology International

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Research article

First published 2021-12

Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy

Barış Gün Sürmeli, Imke Weishaupt, Knut Schwarzer [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2025

Microbial safety and quality indicators of UV-treated tropical fruit beverages

Gabriela Rojas, Patricia Esquivel, Oscar Acosta [...]

Food Science and Technology International

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Review article

First published 2017-10

Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review

Lígia MR Santos, Fabiano A Oliveira, Elisa HR Ferreira [...]

Food Science and Technology International

Open access

Research article

First published 2025-2

Development and Optimisation of a red ginseng Beverage from Codonopsis javanica in Vietnam: Sensory and Microbial Safety Evaluation

Tram Thi Ngoc Ho, Loan Thi Hong Pham, Hoan Thai Nguyen

Natural Product Communications

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Research article

First published 2017-6

Effect of ohmic heating processing conditions on color stability of fungal pigments

Diederich Aguilar-Machado, Lourdes Morales-Oyervides, Juan C Contreras-Esquivel [...]

Food Science and Technology International

Retricted access

Research article

First published 2020-2

Stationary wavelet singular entropy based electronic tongue for classification of milk

Pauroosh Kaushal, Rohini Mudhalwadkar

Transactions of the Institute of Measurement and Control

Search results

Changes in microbial growth,carotenoids,and water-soluble tannin content of ripe persimmon beverage after ultra-high pressure treatment

Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy

Microbial safety and quality indicators of UV-treated tropical fruit beverages

Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review

Development and Optimisation of a red ginseng Beverage from Codonopsis javanica in Vietnam: Sensory and Microbial Safety Evaluation

Effect of ohmic heating processing conditions on color stability of fungal pigments

Stationary wavelet singular entropy based electronic tongue for classification of milk