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Fruit juices
14
"Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract"
(2018) Ferrario, M.; Schenk, M.; García Carrillo, M.; Guerrero, S. Food Chemistry. 269:567-576
"Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment"
(2017) García Carrillo, M.; Ferrario, M.; Guerrero, S. Journal of Food Engineering. 212:213-225
"Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice"
(2016) Ferrario, M.; Guerrero, S. Innovative Food Science and Emerging Technologies. 34:214-224
"Study of pulsed light inactivation and growth dynamics during storage of Escherichia coli ATCC 35218, Listeria innocua ATCC 33090, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE162 and native flora in apple, orange and strawberry juices"
(2015) Ferrario, M.; Alzamora, S.M.; Guerrero, S. International Journal of Food Science and Technology. 50(11):2498-2507
"Study of pulsed light inactivation and growth dynamics during storage of Escherichia coli ATCC 35218, Listeria innocua ATCC 33090, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE162 and native flora in apple, orange and strawberry juices"
(2015) Ferrario, M.; Alzamora, S.M.; Guerrero, S. International Journal of Food Science and Technology. 50(11):2498-2507
"Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound"
(2015) Ferrario, M.; Alzamora, S.M.; Guerrero, S. Food Microbiology. 46:635-642
"Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses"
(2013) Ferrario, M.; Alzamora, S.M.; Guerrero, S. Journal of Food Engineering. 118(3):302-311
"Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses"
(2013) Ferrario, M.; Alzamora, S.M.; Guerrero, S. Journal of Food Engineering. 118(3):302-311
"Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice"
(2010) Char, C.D.; Guerrero, S.N.; Alzamora, S.M. Food and Bioprocess Technology. 3(5):752-761
"Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices"
(2010) Char, C.D.; Mitilinaki, E.; Guerrero, S.N.; Alzamora, S.M. Food and Bioprocess Technology. 3(6):797-803
"Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices"
(2010) Char, C.D.; Mitilinaki, E.; Guerrero, S.N.; Alzamora, S.M. Food and Bioprocess Technology. 3(6):797-803
"Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields"
(2004) Molinari, P.; Pilosof, A.M.R.; Jagus, R.J. Food Research International. 37(8):793-798
"Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées"
(1998) Guerrero, S.N.; Alzamora, S.M. Journal of Food Engineering. 37(1-4):77-101
"Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée"
(1997) Guerrero, S.N.; Alzamora, S.M. Journal of Food Engineering. 33(3-4):239-256
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