Author:
Barba Francisco J.,Terefe Netsanet Shiferaw,Buckow Roman,Knorr Dietrich,Orlien Vibeke
Funder
Marie Curie Intra-European Fellowship (Marie Curie IEF)
Reference169 articles.
1. Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate;Achouri;Food Research International,2013
2. Assessing the impact of high-pressure processing on selected physical and biochemical attributes of white cabbage (Brassica oleracea L. var. capitata alba);Alvarez-Jubete;Food and Bioprocess Technology,2014
3. Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization;Barba;Food Chemistry,2014
4. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review;Barba;Comprehensive Reviews in Food Science and Food Safety,2012
5. Impact of high-pressure processing on vitamin e (α-, δ, and γ-tocopherol), vitamin D (cholecalciferol and ergocalciferol), and fatty acid profiles in liquid foods;Barba;Journal of Agricultural and Food Chemistry,2012
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260 articles.
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