Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes
Yildiz, Semanur, Pokhrel, Prashant Raj, Unluturk, Sevcan, Barbosa-Cánovas, Gustavo V.
Published in Food engineering reviews (01.09.2021)
Published in Food engineering reviews (01.09.2021)
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Journal Article
Effect of pulsed electric fields on the activity of food-grade papain in a continuous system
Meza-Jiménez, María de Lourdes, Pokhrel, Prashant-Raj, Robles de la Torre, Raúl René, Barbosa-Canovas, Gustavo V., Hernández-Sánchez, Humberto
Published in Food science & technology (01.07.2019)
Published in Food science & technology (01.07.2019)
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Journal Article
Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing
Yildiz, Semanur, Pokhrel, Prashant Raj, Unluturk, Sevcan, Barbosa-Cánovas, Gustavo V.
Published in Innovative food science & emerging technologies (01.10.2019)
Published in Innovative food science & emerging technologies (01.10.2019)
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Journal Article
Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH
Pokhrel, Prashant Raj, Boulet, Camille, Yildiz, Semanur, Sablani, Shyam, Tang, Juming, Barbosa-Cánovas, Gustavo V.
Published in Food science & technology (01.04.2022)
Published in Food science & technology (01.04.2022)
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Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage
Martínez-Flores, Héctor E., Garnica-Romo, Ma. Guadalupe, Bermúdez-Aguirre, Daniela, Pokhrel, Prashant Raj, Barbosa-Cánovas, Gustavo V.
Published in Food chemistry (01.04.2015)
Published in Food chemistry (01.04.2015)
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Journal Article
Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments
Pokhrel, Prashant Raj, Toniazzo, Taíse, Boulet, Camille, Oner, Manolya E., Sablani, Shyam S., Tang, Juming, Barbosa-Cánovas, Gustavo V.
Published in Innovative food science & emerging technologies (01.06.2019)
Published in Innovative food science & emerging technologies (01.06.2019)
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Journal Article
Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics
Pokhrel, Prashant Raj, Bermúdez‐Aguirre, Daniela, Martínez‐Flores, Héctor E., Garnica‐Romo, M. Guadalupe, Sablani, Shyam, Tang, Juming, Barbosa‐Cánovas, Gustavo V.
Published in Journal of food science (01.10.2017)
Published in Journal of food science (01.10.2017)
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Journal Article
Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods
Barbosa-Cánovas, Gustavo V., Donsì, Francesco, Yildiz, Semanur, Candoğan, Kezban, Pokhrel, Prashant Raj, Guadarrama-Lezama, Andrea Y.
Published in Food engineering reviews (01.03.2022)
Published in Food engineering reviews (01.03.2022)
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Journal Article
Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content
Rodrigues, Isabela, Trindade, Marco Antonio, Caramit, Franciele Roberto, Candoğan, Kezban, Pokhrel, Prashant Raj, Barbosa-Cánovas, Gustavo V.
Published in Innovative food science & emerging technologies (01.12.2016)
Published in Innovative food science & emerging technologies (01.12.2016)
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Journal Article
Effect of Power Ultrasound on the Activity and Structure of Food-Grade Papain
Meza-Jiménez, María de Lourdes, Pokhrel, Prashant-Raj, Robles de la Torre, Raúl René, Barbosa-Cánovas, Gustavo V., Hernández-Sánchez, Humberto
Published in ACS food science & technology (17.06.2022)
Published in ACS food science & technology (17.06.2022)
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