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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

180 related items for PubMed ID: 33938776

  • 1. Progresses in processing technologies for special foods with ultra-long shelf life.
    Long Y, Zhang M, Devahastin S, Cao P.
    Crit Rev Food Sci Nutr; 2022; 62(9):2355-2374. PubMed ID: 33938776
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  • 4. Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.
    Ortega-Rivas E, Salmerón-Ochoa I.
    Crit Rev Food Sci Nutr; 2014; 54(2):190-207. PubMed ID: 24188268
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  • 6. Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review.
    Liu W, Zhang M, Mujumdar AS, Chen J.
    Crit Rev Food Sci Nutr; 2023; 63(22):5506-5520. PubMed ID: 34961367
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  • 7. Assessment of the long-term stability of retort pouch foods to support extended duration spaceflight.
    Catauro PM, Perchonok MH.
    J Food Sci; 2012 Jan; 77(1):S29-39. PubMed ID: 22260129
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  • 8. Innovative technologies for producing and preserving intermediate moisture foods: A review.
    Qiu L, Zhang M, Tang J, Adhikari B, Cao P.
    Food Res Int; 2019 Feb; 116():90-102. PubMed ID: 30717022
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  • 9. Principles and application of high pressure-based technologies in the food industry.
    Balasubramaniam VM, Martínez-Monteagudo SI, Gupta R.
    Annu Rev Food Sci Technol; 2015 Feb; 6():435-62. PubMed ID: 25747234
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  • 10. Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review.
    Aghajanzadeh S, Sultana A, Mohammad Ziaiifar A, Khalloufi S.
    Food Res Int; 2024 Jul; 188():114494. PubMed ID: 38823873
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  • 12. Application of 'active packaging' technologies for the improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods.
    Labuza TP, Breene W.
    Bibl Nutr Dieta; 1989 Jul; (43):252-9. PubMed ID: 2658962
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  • 13. The Maillard reaction and its control during food processing. The potential of emerging technologies.
    Jaeger H, Janositz A, Knorr D.
    Pathol Biol (Paris); 2010 Jun; 58(3):207-13. PubMed ID: 19896291
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  • 14. Nonthermal Processes for Shelf-Life Extension of Seafoods: A Revisit.
    Olatunde OO, Benjakul S.
    Compr Rev Food Sci Food Saf; 2018 Jul; 17(4):892-904. PubMed ID: 33350115
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  • 15. Recent progress on quality improvement and detection technologies of special foods used for activities in space and aviation: a review.
    Niu D, Zhang M, Mujumdar AS, Cao P.
    Crit Rev Food Sci Nutr; 2024 Jul; 64(5):1452-1464. PubMed ID: 36062820
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  • 16. Trends in microbial control techniques for poultry products.
    Silva F, Domingues FC, Nerín C.
    Crit Rev Food Sci Nutr; 2018 Mar 04; 58(4):591-609. PubMed ID: 27438696
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  • 17. Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies.
    Pérez-Andrés JM, Charoux CMG, Cullen PJ, Tiwari BK.
    J Agric Food Chem; 2018 May 23; 66(20):5041-5054. PubMed ID: 29672043
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  • 18. Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes.
    Yildiz S, Pokhrel PR, Unluturk S, Barbosa-Cánovas GV.
    Food Res Int; 2021 Feb 23; 140():110040. PubMed ID: 33648266
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  • 19. Processed foods: From their emergence to resilient technologies.
    Knorr D, Sevenich R.
    Compr Rev Food Sci Food Saf; 2023 Sep 23; 22(5):3765-3789. PubMed ID: 37421325
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  • 20. The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets.
    Davidou S, Christodoulou A, Fardet A, Frank K.
    Food Funct; 2020 Mar 01; 11(3):2026-2039. PubMed ID: 32083627
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