Comparative effects of high hydrostatic pressure versus thermal processing on quality attributes and volatile profiles in non-concentrated and concentrated tomato juice. [PDF]
Food Chem XWang X +5 more
europepmc +1 more source
The Effect of Various Fruit Juices Preservation Methods on Their Antioxidant Properties. [PDF]
Int J Food SciNowak D +4 more
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Effects of UV-C Combined with Different Antioxidants on Storage Quality and Flavor of Selenium-Sand Melon Juice. [PDF]
FoodsLi LL +5 more
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Camel Milk Shelf Life Optimization: Physicochemical Deterioration, Bioactive Preservation, and Non-Thermal Technologies: A Narrative Review. [PDF]
FoodsElsahoryi NA, Alhaj OA, Jahrami H.
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Impact of processing techniques on donor human milk: a multi-omics and bioinformatics scoping review. [PDF]
Front NutrAgudelo-Pérez S +5 more
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Determination of coverage-dependent surface reaction rates using λ-dynamics: Application to molecular desorption. [PDF]
J Phys Chem C Nanomater InterfacesLi C, Liu P, Liu X, Guo H.
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Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process? [PDF]
Ital J Food SafBonilauri P +10 more
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Preparation and Properties Study of a Thermal Conductive Silicone Adhesive Applied in Advanced Packaging. [PDF]
Micromachines (Basel)Xu Y +6 more
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The Impact of Instantaneous Ultra-High Temperature (INF) Versus Conventional Thermal Processing on Bovine Milk: Nutritional and Physicochemical Perspectives. [PDF]
FoodsLi J +8 more
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Source-Dependent Proteomic and Fatty-Acid Responses of Yak, Holstein Cow, Donkey and Bactrian Camel Colostrum to Short-Time Heat Treatment. [PDF]
FoodsZhao J +5 more
europepmc +1 more source