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There are 15835 results for: content related to: Physical and Structural Changes in Liquid Whole Egg Treated with High-Intensity Pulsed Electric Fields

  1. You have free access to this content
    The Potential of the Incorporation of Essential Oils and Their Individual Constituents to Improve Microbial Safety in Juices: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 15, Issue 4, July 2016, Pages: 753–772, Evandro Leite de Souza, Erika Tayse da Cruz Almeida and Jossana Pereira de Sousa Guedes

    Version of Record online : 21 APR 2016, DOI: 10.1111/1541-4337.12208

  2. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1112–1121, Ismet Ozturk, Osman Sagdic, Fatih Tornuk and Hasan Yetim

    Version of Record online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  3. EFFECT OF γ-IRRADIATION ON THE PHYSICOCHEMICAL PROPERTIES, AND MICROBIAL AND SENSORY QUALITIES OF COLD-STORED ONION PUREE

    Journal of Food Processing and Preservation

    Volume 37, Issue 5, October 2013, Pages: 889–898, NAVIDEH SADOUGHI, R. KARIM, DZULKIFLY MAT HASHIM, AHMAD ZAINURI and H.M. GHAZALI

    Version of Record online : 8 JUN 2012, DOI: 10.1111/j.1745-4549.2012.00739.x

  4. Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods

    Journal of Food Processing and Preservation

    Volume 41, Issue 3, June 2017, Ola Lasekan, Siew Ng, Shakirah Azeez, Rafiat Shittu, Li Teoh and Somayeh Gholivand

    Version of Record online : 6 AUG 2016, DOI: 10.1111/jfpp.12940

  5. Inactivation of Salmonella enterica Ser. Enteritidis in Tomato Juice by Combining of High-Intensity Pulsed Electric Fields with Natural Antimicrobials

    Journal of Food Science

    Volume 73, Issue 2, March 2008, Pages: M47–M53, J. Mosqueda-Melgar, R.M. Raybaudi-Massilia and O. Martín-Belloso

    Version of Record online : 31 JAN 2008, DOI: 10.1111/j.1750-3841.2007.00646.x

  6. Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 10, 15 August 2010, Pages: 1597–1604, Ingrid Aguiló-Aguayo, Robert Soliva-Fortuny and Olga Martín-Belloso

    Version of Record online : 30 APR 2010, DOI: 10.1002/jsfa.3984

  7. Recipe development for production of a Turkish dessert, cheese halva

    International Journal of Dairy Technology

    Volume 63, Issue 4, November 2010, Pages: 581–586, SELMA GÜVEN and HÜLYA DEMIR

    Version of Record online : 6 JUL 2010, DOI: 10.1111/j.1471-0307.2010.00611.x

  8. EFFECT OF DIPPING TREATMENTS ON COLOR STABILIZATION AND TEXTURE OF APPLE CUBES FOR INFRARED DRY-BLANCHING PROCESS

    Journal of Food Processing and Preservation

    Volume 31, Issue 5, October 2007, Pages: 632–648, YI ZHU, ZHONGLI PAN and TARA H. MCHUGH

    Version of Record online : 10 SEP 2007, DOI: 10.1111/j.1745-4549.2007.00154.x

  9. Seasonal development of above- and below-ground organs of Trifolium pratense in grass–legume mixture on different soils

    Journal of Plant Nutrition and Soil Science

    Volume 178, Issue 1, February, 2015, Pages: 13–24, Lucie Chmelíková, Sebastian Wolfrum, Harald Schmid, Michal Hejcman and Kurt-Jürgen Hülsbergen

    Version of Record online : 26 SEP 2014, DOI: 10.1002/jpln.201400112

  10. Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrose

    International Journal of Dairy Technology

    Volume 62, Issue 3, August 2009, Pages: 411–421, UMI PURWANDARI and TODOR VASILJEVIC

    Version of Record online : 13 JUL 2009, DOI: 10.1111/j.1471-0307.2009.00501.x

  11. Comparative effects of Shirazi thyme and vitamin E on some growth and plasma biochemical changes in common carp (Cyprinus carpio) during cadmium exposure

    Aquaculture Research

    Volume 48, Issue 9, September 2017, Pages: 4811–4821, Mohammad Mohiseni, Maryam Sepidnameh, Dara Bagheri, Mahdi Banaee and Behzad Nematdust Haghi

    Version of Record online : 28 FEB 2017, DOI: 10.1111/are.13301

  12. Effect of modified atmosphere packaging on preserving various types of fresh produce

    Journal of Food Safety

    Jeong-Eun Hyun and Sun-Young Lee

    Version of Record online : 28 JUL 2017, DOI: 10.1111/jfs.12376

  13. A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese

    International Journal of Dairy Technology

    Catherine M McCarthy, Martin G Wilkinson, Phillip M Kelly and Timothy P Guinee

    Version of Record online : 17 MAY 2017, DOI: 10.1111/1471-0307.12385

  14. Iron-encapsulated cold-set whey protein isolate gel powder - Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt

    International Journal of Dairy Technology

    Volume 69, Issue 4, November 2016, Pages: 601–608, Pelin Onsekizoglu Bagci and Sundaram Gunasekaran

    Version of Record online : 17 JUN 2016, DOI: 10.1111/1471-0307.12316

  15. Addition of acid whey improves organic dry-fermented sausage without nitrite production and its nutritional value

    International Journal of Food Science & Technology

    Małgorzata Karwowska and Anna Kononiuk

    Version of Record online : 15 SEP 2017, DOI: 10.1111/ijfs.13580

  16. Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 15, December 2009, Pages: 2636–2642, Luciano José Quitão-Teixeira, Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Afonso Mota-Ramos and Olga Martín-Belloso

    Version of Record online : 1 OCT 2009, DOI: 10.1002/jsfa.3767

  17. You have full text access to this Open Access content
    Erratum

    Journal of Veterinary Internal Medicine

    Volume 26, Issue 5, September–October 2012, Page: 1236,

    Version of Record online : 14 SEP 2012, DOI: 10.1111/j.1939-1676.2012.01005.x

  18. You have full text access to this Open Access content
    Intravenous Hypertonic Saline Solution (7.5%) and Oral Electrolytes to Treat of Calves with Noninfectious Diarrhea and Metabolic Acidosis

    Journal of Veterinary Internal Medicine

    Volume 26, Issue 4, July-August 2012, Pages: 1042–1050, M.L.R. Leal, S.S. Fialho, F.C. Cyrillo, H.G. Bertagnon, E.L. Ortolani and F.J. Benesi

    Version of Record online : 18 JUN 2012, DOI: 10.1111/j.1939-1676.2012.00960.x

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    Erratum: Erratum

    Vol. 26, Issue 5, 1236, Version of Record online: 14 SEP 2012

  19. Inactivation of orange juice peroxidase by high-intensity pulsed electric fields as influenced by process parameters

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 1, 15 January 2006, Pages: 71–81, Pedro Elez-Martínez, Ingrid Aguiló-Aguayo and Olga Martín-Belloso

    Version of Record online : 25 AUG 2005, DOI: 10.1002/jsfa.2306

  20. INFLUENCE OF OSMOTIC DEHYDRATION, RIPENESS AND FROZEN STORAGE ON PHYSICOCHEMICAL PROPERTIES OF MANGO

    Journal of Food Processing and Preservation

    Volume 34, Issue 5, October 2010, Pages: 887–903, ANGELA RINCON and WILLIAM L. KERR

    Version of Record online : 15 JUL 2010, DOI: 10.1111/j.1745-4549.2009.00404.x