相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide
Simeon Bourdoux et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2022)
Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis
Gianmarco Barberi et al.
FOODS (2021)
Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs
Victor Gonzalez-Alonso et al.
POULTRY SCIENCE (2020)
Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements
Ugo De Corato
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Effect of high hydrostatic pressure processing on textural properties and microstructural characterization of fresh-cut pumpkin (Cucurbita pepo)
Xinna Hu et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices
Eric Keven Silva et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Mechanisms of carrot texture alteration induced by pure effect of high pressure processing
Yaxin Sun et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Consumer interest in information regarding novel food technologies in Italy: The case of irradiated foods
Antonino Galati et al.
FOOD RESEARCH INTERNATIONAL (2019)
Wholesomeness and safety aspects of irradiated foods
Rajeev Ravindran et al.
FOOD CHEMISTRY (2019)
Challenging chemical and quality changes of supercritical Co2 dried apple during long-term storage
Nikola Tomic et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables
Matthew Deas Wilson et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Microbial inactivation efficiency of supercritical CO2 drying process
Alessandro Zambon et al.
DRYING TECHNOLOGY (2018)
Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage
Krystian Marszalek et al.
FOOD CHEMISTRY (2018)
Determinants of Ready-to-eat Products Purchase Intentions: An Empirical Study among the Italian Consumers
Filippo Sgroi et al.
HORTSCIENCE (2018)
Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying
Simeon Bourdoux et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Effect of modified atmosphere packaging on the growth of spoilage microorganisms and Listeria monocytogenes on fresh cheese
Stephanie R. B. Brown et al.
JOURNAL OF DAIRY SCIENCE (2018)
High power ultrasound combined with supercritical carbon dioxide for the drying and microbial inactivation of coriander
Filippo Michelino et al.
JOURNAL OF CO2 UTILIZATION (2018)
Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables
Christian Ghidelli et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Shelf-life extension and quality retention in fresh-cut carrots coated with pectin
K. Ranjitha et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4 °C
Shirong Huang et al.
MEAT SCIENCE (2017)
Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
G. I. Denoya et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide
Lara Manzocco et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2016)
High-Power Ultrasound Assisted High-Pressure Carbon Dioxide Pasteurization of Fresh-Cut Coconut: a Microbial and Physicochemical Study
Giovanna Ferrentino et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives
J. Stoops et al.
FOOD MICROBIOLOGY (2015)
High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot
Giovanna Ferrentino et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2015)
The combined effects of ultraviolet-C irradiation and modified atmosphere packaging for inactivating Salmonella enterica serovar Typhimurium and extending the shelf life of cherry tomatoes during cold storage
Dong Soo Choi et al.
FOOD PACKAGING AND SHELF LIFE (2015)
The Effect of High-Pressure Processing on Tray Packages with Modified Atmosphere
Julia Sterr et al.
FOOD ENGINEERING REVIEWS (2015)
Accurate flow cytometric monitoring of Escherichia coli subpopulations on solid food treated with high pressure carbon dioxide
S. Tamburini et al.
JOURNAL OF APPLIED MICROBIOLOGY (2014)
Bacterial inactivation on solid food matrices through supercritical CO2: A correlative study
Federico Galvanin et al.
JOURNAL OF FOOD ENGINEERING (2014)
Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages
A. Al-Nehlawi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Supercritical Carbon Dioxide Processing of Dry Cured Ham Spiked with Listeria monocytogenes: Inactivation Kinetics, Color, and Sensory Evaluations
Giovanna Ferrentino et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review
Oluwafemi J. Caleb et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
High pressure carbon dioxide pasteurization of fresh-cut carrot
Sara Spilimbergo et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2013)
Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization
Giovanna Ferrentino et al.
JOURNAL OF CHEMISTRY (2013)
Effect of Supercritical Carbon Dioxide Pasteurization on Natural Microbiota, Texture, and Microstructure of Fresh-Cut Coconut
Giovanna Ferrentino et al.
JOURNAL OF FOOD SCIENCE (2012)
High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks
Giovanna Ferrentino et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality
M. T. Valverde et al.
JOURNAL OF FOOD ENGINEERING (2010)
Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots
Ximenita I. Trejo Araya et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots
Tariq Iqbal et al.
JOURNAL OF FOOD ENGINEERING (2009)
Nonthermal inactivation of Escherichia coli K-12 on spinach leaves, using dense phase carbon dioxide
Qixin Zhong et al.
JOURNAL OF FOOD PROTECTION (2008)
Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax)
Anna Reale et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2008)
Kinetic Analysis of Microorganisms Inactivation in Apple Juice by High Pressure Carbon Dioxide
Sara Spilimbergo et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2006)
Thickness and compositional effects on surface heating rate of Bologna during in-package pasteurization
S Mangalassary et al.
POULTRY SCIENCE (2004)
Shelf-life modelling of ready-to-eat coconut
M Sinigaglia et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2003)
Effect of packaging-film thicknesses on thermal inactivation of Salmonella and Listeria innocua in fully cooked chicken breast meat
RY Murphy et al.
JOURNAL OF FOOD SCIENCE (2002)
分享论文
