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Journal Abstract Search

162 related items for PubMed ID: 19323741

  • 1. A theoretical study for determination of quality equivalent points for volume average quality evaluation in conduction heating canned foods.
    Georgoudis K, Stoforos NG.
    J Food Sci; 2009 Mar; 74(2):E46-54. PubMed ID: 19323741
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  • 6. Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating.
    Mishra DK, Dolan KD, Yang L.
    J Food Sci; 2008 Jan; 73(1):E9-15. PubMed ID: 18211351
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  • 9. Temperature and concentration distribution within the Genius dialysate container.
    Eloot S, Dhondt A, Vierendeels J, De Wachter D, Verdonck P, Vanholder R.
    Nephrol Dial Transplant; 2007 Oct; 22(10):2962-9. PubMed ID: 17567650
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  • 10. Nutritional improvement of plant foods by non-thermal processing.
    Knorr D, Ade-Omowaye BI, Heinz V.
    Proc Nutr Soc; 2002 May; 61(2):311-8. PubMed ID: 12133214
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  • 11. Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain.
    Giannakourou MC, Koutsoumanis K, Nychas GJ, Taoukis PS.
    Int J Food Microbiol; 2005 Jul 25; 102(3):323-36. PubMed ID: 16014299
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  • 13. Analysis of thermal processing of table olives using computational fluid dynamics.
    Dimou A, Panagou E, Stoforos NG, Yanniotis S.
    J Food Sci; 2013 Nov 25; 78(11):E1695-703. PubMed ID: 24245887
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  • 14. Adherence to time and temperature standards and food acceptability.
    Garey JG, Simko MD.
    J Am Diet Assoc; 1987 Nov 25; 87(11):1513-8. PubMed ID: 3668128
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  • 18. [Calculation of thermal protein changes in food with heat conduction. Determination of reaction rate and activation heat].
    Herrmann J, Brennig K, Nour S.
    Nahrung; 1975 Nov 25; 19(9-10):1013-24. PubMed ID: 1226205
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  • 19. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
    Palazoğlu TK, Gökmen V.
    J Food Sci; 2008 Apr 25; 73(3):E109-14. PubMed ID: 18387104
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