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1.
High-pressure processing of fish and shellfish products: Safety, quality, and research prospects.
Compr Rev Food Sci Food Saf
; 21(4): 3297-3325, 2022 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-35638360
2.
Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances.
Crit Rev Food Sci Nutr
; 61(12): 2078-2089, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-32496815
3.
Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures.
J Sci Food Agric
; 100(11): 4245-4251, 2020 Aug 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32378206
4.
Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure.
Compr Rev Food Sci Food Saf
; 19(2): 553-573, 2020 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-33325178
5.
Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration.
Food Microbiol
; 74: 125-131, 2018 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-29706328
6.
Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice.
Molecules
; 23(10)2018 Oct 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-30347848
7.
Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation.
World J Microbiol Biotechnol
; 30(2): 487-94, 2014 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-23990070
8.
Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration.
Sci Rep
; 11(1): 1668, 2021 01 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-33462264
9.
Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies.
Foods
; 10(4)2021 Apr 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-33916441
10.
Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish-A Review.
Foods
; 10(10)2021 Sep 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-34681354
11.
Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10⯰C.
Food Res Int
; 127: 108740, 2020 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31882080
12.
Effects of High-Pressure Treatment on the Muscle Proteome of Hake by Bottom-Up Proteomics.
J Agric Food Chem
; 66(17): 4559-4570, 2018 May 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-29660290
13.
Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice.
Food Res Int
; 99(Pt 1): 123-132, 2017 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-28784468
14.
Extension of raw watermelon juice shelf-life up to 58days by hyperbaric storage.
Food Chem
; 231: 61-69, 2017 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28450024
15.
A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration.
Food Sci Nutr
; 3(6): 467-74, 2015 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-26788288
16.
Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration.
Food Chem
; 147: 209-14, 2014 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-24206707
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