Results: 1-4 |
Results: 4

Authors: Knorr, D Angersbach, A Eshtiaghi, MN Heinz, V Lee, DU
Citation: D. Knorr et al., Processing concepts based on high intensity electric field pulses, TRENDS FOOD, 12(3-4), 2001, pp. 129-135

Authors: Tedjo, W Eshtiaghi, MN Knorr, D
Citation: W. Tedjo et al., Impact of supercritical carbon dioxide and high pressure on lipoxygenase and peroxidase activity, J FOOD SCI, 65(8), 2000, pp. 1284-1287

Authors: Rastogi, NK Eshtiaghi, MN Knorr, D
Citation: Nk. Rastogi et al., Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes, FOOD BIOTEC, 13(2), 1999, pp. 195-208

Authors: Rastogi, NK Eshtiaghi, MN Knorr, D
Citation: Nk. Rastogi et al., Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots, J FOOD SCI, 64(6), 1999, pp. 1020-1023
Risultati: 1-4 |