Author:
Clodoveo Maria Lisa,Dipalmo Tiziana,Rizzello Carlo Giuseppe,Corbo Filomena,Crupi Pasquale
Funder
PUGLIA EMERGING FOOD TECHNOLOGY
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference143 articles.
1. Processing of red wine by pulsed electric fields with respect to quality parameters;Abca;Journal of Food Processing and Preservation,2014
2. The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields;Álvarez;International Journal of Food Microbiology,2003
3. Microbial inactivation by pulsed electric fields;Alvarez,2006
4. Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices;Aneja;International Journal of Microbiology,2014
5. Color and conductivity changes in apple and potato slices subjected to pulsed electric field treatment;Arevalo,2003
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