Microbial Inactivation and Quality Impact Assessment of Red Pepper ( <i>Capsicum Annuum L.</i>) Paste Treated by High Pressure Processing-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Microbial Inactivation and Quality Impact Assessment of Red Pepper ( <i>Capsicum Annuum L.</i>) Paste Treated by High Pressure Processing

Published:2022 Issue: Volume: Page:
ISSN:1556-5068
Container-title:SSRN Electronic Journal
language:en
Short-container-title:SSRN Journal

Author:

Woldemariam Henock Woldemichael,Emire Shimelis Admassu,Teshome Paulos Getachew,Töpfl Stefan,Aganovic Kemal

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference66 articles.

1. Use of the Weibull model for lactococcal bacteriophage inactivation by high hydrostatic pressure;M D Avsaroglu;International journal of food microbiology,2006

2. Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars;H Bae;Food Chemistry,2012

3. Principles and application of high pressure-based technologies in the food industry;V Balasubramaniam;Annual review of food science and technology,2015

4. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: a review;F J Barba;Comprehensive Reviews in Food Science and Food Safety,2012

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP