Determination and modeling of contact angle of Canola oil and olive oil on a PTFE surface at elevated temperatures using air or steam as surrounding media

Enhanced Inactivation of Foodborne Pathogenic and Spoilage Bacteria by FD&C Red No. 3 and Other Xanthene Derivatives during Ultrahigh Pressure Processing

Fabrication and improved performance of poly(3-hydroxybutyrate-co-3- hydroxyvalerate) for packaging by addition of high molecular weight natural rubber

Fresh-Squeezed Orange Juice Properties Before and During In Vitro Digestion as Influenced by Orange Variety and Processing Method

Functional Properties of a High Protein Beverage Stabilized with Oat-β-Glucan

Immobilization of an Endo-β-Nacetylglucosaminidase for the Release of Bioactive N-glycans

Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing

Inactivation of a Human Norovirus Surrogate by High-Pressure Processing: Effectiveness, Mechanism, and Potential Application in the Fresh Produce Industry

Inactivation of Bacillus amyloliquefaciens Spores by a Combination of Sucrose Laurate and Pressure-Assisted Thermal Processing

Lethality enhancement of pressure-assisted thermal processing against Bacillus amyloliquefaciens spores in low-acid media using antimicrobial compounds

Onion Cells After High Pressure and Thermal Processing: Comparison of Membrane Integrity Changes Using Different Analytical Methods and Impact on Tissue Texture

Pharmacokinetics of Quercetin Absorption from Apples and Onions in Healthy Humans

The effect of different percent loadings of nanoparticles on the barrier and thermal properties of nylon 6 films

The effect of high pressure processing on clingstone and freestone peach cell integrity and enzymatic browning reactions

Thermal and oxidative stability of curcumin encapsulated in yeast microcarriers

Vegetable organogels incorporation in cream cheese products

Continuous Microwave Processing of Peanut Beverages