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Gustavo V. Barbosa-Canovas

Affiliations: 
Washington State University, Pullman, WA, United States 
Area:
Food Science and Technology Agriculture, Microbiology Biology
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"Gustavo Barbosa-Canovas"
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Juan J. Fernandez-Molina grad student 2000 WSU
Maria M. Gongora Nieto grad student 2000 WSU
Hong Yan grad student 2000 WSU
Federico M. Harte grad student 2002 WSU
Maria F. San Martin-Gonzalez grad student 2002 WSU
Gipsy E. Tabilo-Munizaga grad student 2002 WSU
David R. Sepulveda grad student 2003 WSU
Yokiushirdhilgilmara Estrada-Giron grad student 2004 WSU
Jose A. Guerrero Beltran grad student 2004 WSU
Guadalupe I. Olivas Orozco grad student 2004 WSU
Pablo Juliano grad student 2006 WSU
Bilge Altunakar grad student 2007 WSU
Subba R. Gurram grad student 2007 WSU
Luz D. Bermudez grad student 2008 WSU

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Publications

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Yildiz S, Pokhrel PR, Unluturk S, et al. (2021) Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes. Food Research International (Ottawa, Ont.). 140: 110040
Inanoglu S, Barbosa-Cánovas GV, Patel J, et al. (2021) Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans Journal of Food Engineering. 288: 110162
Pérez-Reyes ME, Jie X, Zhu MJ, et al. (2020) Influence of low water activity on the thermal resistance of Enteritidis PT30 and as its surrogate in egg powders. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional. 1082013220937872
Kieling DD, Barbosa-Cánovas GV, Prudencio SH. (2019) Effects of high pressure processing on the physicochemical and microbiological parameters, bioactive compounds, and antioxidant activity of a lemongrass-lime mixed beverage. Journal of Food Science and Technology. 56: 409-419
Meza-Jiménez MdL, Pokhrel P, Robles de la Torre RR, et al. (2019) Effect of pulsed electric fields on the activity of food-grade papain in a continuous system Lwt. 109: 336-341
Yildiz S, Pokhrel PR, Unluturk S, et al. (2019) Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing Innovative Food Science & Emerging Technologies. 57: 102195
Pokhrel PR, Toniazzo T, Boulet C, et al. (2019) Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments Innovative Food Science & Emerging Technologies. 54: 93-102
Muñoz N, Sonar CR, Bhunia K, et al. (2019) Use of protective culture to control the growth of Listeria monocytogenes and Salmonella typhimurium in ready-to-eat cook-chill products Food Control. 102: 81-86
Giacometti J, Bursać Kovačević D, Putnik P, et al. (2018) Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review. Food Research International (Ottawa, Ont.). 113: 245-262
Gharibzahedi SMT, Roohinejad S, George S, et al. (2018) Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks Trends in Food Science & Technology. 75: 194-205
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