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The effect of different high pressure conditions on the quality and shelf life of cold smoked fish

Erkan, N. et al.

Innovative food science & emerging technologies : the official scientific journal of the European Federation of Food Science and Technology. VOL 12; NUMBER 2, ; 2011, 104-110 -- Elsevier Science B.V., Amsterdam. -- 2011

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Xylanase B from the hyperthermophile Thermotoga maritima as an indicator for temperature gradients in high pressure high temperature processing

Vervoort, L. et al.

Innovative food science & emerging technologies : the official scientific journal of the European Federation of Food Science and Technology. VOL 12; NUMBER 2, ; 2011, 187-196 -- Elsevier Science B.V., Amsterdam. -- 2011

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Effect of the thermoultrasonic treatment on the eggshell integrity and their impact on the microbial quality

Cabeza, M. C. et al.

Innovative food science & emerging technologies : the official scientific journal of the European Federation of Food Science and Technology. VOL 12; NUMBER 2, ; 2011, 111-117 -- Elsevier Science B.V., Amsterdam. -- 2011

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Synergistic effect of UV, laser and microwave radiation or conventional heating on E. coli and on some spoilage and pathogenic bacteria

Maktabi, S.; Watson, I.; Parton, R.

Innovative food science & emerging technologies : the official scientific journal of the European Federation of Food Science and Technology. VOL 12; NUMBER 2, ; 2011, 129-134 -- Elsevier Science B.V., Amsterdam. -- 2011

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Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions

Nunez-Mancilla, Y. et al.

Innovative food science & emerging technologies : the official scientific journal of the European Federation of Food Science and Technology. VOL 12; NUMB 3, ; 2011, 338-343 -- Elsevier Science B.V., Amsterdam. -- 2011

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Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions

Keenan, D. F. et al.

Innovative food science & emerging technologies : the official scientific journal of the European Federation of Food Science and Technology. VOL 12; NUMB 3, ; 2011, 261-268 -- Elsevier Science B.V., Amsterdam. -- 2011

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Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films

Kokoszka, S. et al.

Innovative food science & emerging technologies : the official scientific journal of the European Federation of Food Science and Technology. VOL 11; NUMBER 3, ; 2010, 503-510 -- Elsevier Science B.V., Amsterdam. (pages 503-510) -- 2010

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Development of rapid hygrothermal pasteurization using saturated water vapor

Tirawat, D. et al.

Innovative food science & emerging technologies : the official scientific journal of the European Federation of Food Science and Technology. VOL 11; NUMBER 3, ; 2010, 458-463 -- Elsevier Science B.V., Amsterdam. (pages 458-463) -- 2010

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The effect of high hydrostatic pressure on the flow behaviour of skim milkgelatin mixtures

Hemar, Y. et al.

Innovative food science & emerging technologies : the official scientific journal of the European Federation of Food Science and Technology. VOL 11; NUMBER 3, ; 2010, 432-440 -- Elsevier Science B.V., Amsterdam. (pages 432-440) -- 2010

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Effects of heat treatment on atmospheric composition and color of peeled white asparagus in modified atmosphere packaging

Siomos, A. S. et al.

Innovative food science & emerging technologies : the official scientific journal of the European Federation of Food Science and Technology. VOL 11; NUMBER 1, ; 2010, 118-122 -- Elsevier Science B.V., Amsterdam. (pages 118-122) -- 2010

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