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Research article

First published 2001-08

Effects of Pulsed Electric Field Processing on Apple and Pear Polyphenoloxidases

J. Giner, V. Gimeno, G. V. Barbosa-Cánovas [...]

Food Science and Technology International

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Research article

First published 2004-12

Bioremediation of Food Industry Effluents: Recent Applications of Free and Immobilised Polyphenoloxidases

E. Chiacchierini, D. Restuccia, G. Vinci

Food Science and Technology International

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Research article

First published 2017-4

Quality stability and sensory attributes of apple juice processed by thermosonication,pulsed electric field and thermal processing

Alifdalino Sulaiman, Mohammed Farid, Filipa VM Silva

Food Science and Technology International

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Research article

First published 2017-6

Strawberry puree processed by thermal,high pressure,or power ultrasound: Process energy requirements and quality modeling during storage

Alifdalino Sulaiman, Mohammed Farid, Filipa VM Silva

Food Science and Technology International

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Research article

First published 2018-3

Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum

J García-Parra, F González-Cebrino, J Delgado-Adámez [...]

Food Science and Technology International

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Research article

First published 2000-2

Note. Quality evaluation of cupuaçu (Theobroma grandiflorum) purée after pasteurization and during storage / Nota. Calidad del puré de cupuaçu (Theobroma grandiflorum) después de la pasterización y durante su almacenamiento

F.M. Silva, C.L.M. Silva

Food Science and Technology International

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Research article

First published 2018-3

Effects of postharvest oligochitosan treatment on fungal diseases and defence responses in Dongxue peach fruit

Chen Chen, Wenzhong Hu, Ruidong Zhang [...]

Food Science and Technology International

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Research article

First published 2007-08

The Effect of Freezing Modes and Frozen Storage on Aroma,Enzyme and Micro-organism in Hami Melon

Yongkun Ma, Xiaosong Hu, Jiluan Chen [...]

Food Science and Technology International

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Research article

First published 2017-9

Improved quality of a vitamin B12-fortified ‘ready to blend’ fresh-cut mix salad with chitosan

Francisco Artés-Hernández, Anna Carolina Formica-Oliveira, Francisco Artés [...]

Food Science and Technology International

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Research article

First published 2005-08

High Hydrostatic Pressure Processing of Mango Puree Containing Antibrowning Agents

J. A. Guerrero-Beltrán, B. G. Swanson, G. V. Barbosa-Cánovas

Food Science and Technology International

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