| Year |
Citation |
Score |
| 2014 |
Buckow R, Chandry PS, Ng SY, McAuley CM, Swanson BG. Opportunities and challenges in pulsed electric field processing of dairy products International Dairy Journal. 34: 199-212. DOI: 10.1016/J.Idairyj.2013.09.002 |
0.325 |
|
| 2014 |
Moody A, Marx G, Swanson BG, Bermúdez-Aguirre D. A comprehensive study on the inactivation of Escherichia coli under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and ultrasound Food Control. 37: 305-314. DOI: 10.1016/J.Foodcont.2013.09.052 |
0.369 |
|
| 2013 |
Day L, Swanson BG. Functionality of protein-fortified extrudates Comprehensive Reviews in Food Science and Food Safety. 12: 546-564. DOI: 10.1111/1541-4337.12023 |
0.329 |
|
| 2011 |
Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition. Journal of Food Science. 76: E414-21. PMID 22417493 DOI: 10.1111/J.1750-3841.2011.02249.X |
0.319 |
|
| 2011 |
Chauvin MA, Swanson BG. Biochemical Aspects of High-Pressure Food Processing Nonthermal Processing Technologies For Food. 72-88. DOI: 10.1002/9780470958360.ch6 |
0.636 |
|
| 2010 |
Chauvin MA, Ross CF, Pitts M, Kupferman E, Swanson B. RElationship between instrumental and sensory determination of apple and pear texture Journal of Food Quality. 33: 181-198. DOI: 10.1111/J.1745-4557.2010.00292.X |
0.613 |
|
| 2010 |
Basaran-Akgul N, Mousavi-Hesary M, Basaran P, Shin JH, Swanson BG, Rasco BA. High pressure processing inactivation of listeria innocua in minced trout (oncorhynchus mykiss) Journal of Food Processing and Preservation. 34: 191-206. DOI: 10.1111/J.1745-4549.2008.00333.X |
0.387 |
|
| 2010 |
Syamaladevi RM, Sablani SS, Swanson BG. Aging of amorphous raspberry powder: Enthalpy relaxation and fragility Journal of Food Engineering. 101: 32-40. DOI: 10.1016/J.Jfoodeng.2010.06.006 |
0.309 |
|
| 2010 |
Guerrero-Beltrán JA, Sepulveda DR, Góngora-Nieto MM, Swanson B, Barbosa-Cánovas GV. Milk thermization by pulsed electric fields (PEF) and electrically induced heat Journal of Food Engineering. 100: 56-60. DOI: 10.1016/J.Jfoodeng.2010.03.027 |
0.345 |
|
| 2010 |
Sablani SS, Syamaladevi RM, Swanson BG. A review of methods, data and applications of state diagrams of food systems Food Engineering Reviews. 2: 168-203. DOI: 10.1007/S12393-010-9020-6 |
0.318 |
|
| 2009 |
Padiernos CA, Lim SY, Swanson BG, Ross CF, Clark S. High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties. Journal of Dairy Science. 92: 3049-56. PMID 19528582 DOI: 10.3168/Jds.2008-1997 |
0.379 |
|
| 2009 |
Chauvin MA, Parks C, Ross C, Swanson BG. Multidimensional representation of the standard scales of food texture Journal of Sensory Studies. 24: 93-110. DOI: 10.1111/J.1745-459X.2008.00197.X |
0.638 |
|
| 2009 |
Guerrero-Beltrán JA, Estrada-Girón Y, Swanson BG, Barbosa-Cánovas GV. Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans Journal of Food Processing and Preservation. 33: 143-158. DOI: 10.1111/J.1745-4549.2008.00234.X |
0.354 |
|
| 2009 |
Guerrero-Beltrán JA, Estrada-Girón Y, Swanson BG, Barbosa-Cánovas GV. Pressure and temperature combination for inactivation of soymilk trypsin inhibitors Food Chemistry. 116: 676-679. DOI: 10.1016/J.Foodchem.2009.03.001 |
0.371 |
|
| 2008 |
Lim SY, Swanson BG, Clark S. High hydrostatic pressure modification of whey protein concentrate for improved functional properties. Journal of Dairy Science. 91: 1299-307. PMID 18349222 DOI: 10.3168/Jds.2007-0390 |
0.355 |
|
| 2008 |
Chauvin MA, Younce F, Ross C, Swanson B. Standard scales for crispness, crackliness and crunchiness in dry and wet foods: Relationship with acoustical determinations Journal of Texture Studies. 39: 345-368. DOI: 10.1111/J.1745-4603.2008.00147.X |
0.64 |
|
| 2008 |
LEMAR LE, SWANSON BG. NUTRITIVE VALUE OF SPROUTED WHEAT FLOUR Journal of Food Science. 41: 719-720. DOI: 10.1111/J.1365-2621.1976.Tb00709_41_3.X |
0.318 |
|
| 2007 |
Harte FM, Gurram SR, Luedecke LO, Swanson BG, Barbosa-Cánovas GV. Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates. The Journal of Dairy Research. 74: 452-8. PMID 17961286 DOI: 10.1017/S0022029907002762 |
0.329 |
|
| 2007 |
Estrada-Girón Y, Guerrero-Beltrán JA, Swanson BG, Barbosa-Cánovas GV. Effect of high hydrostatic pressure on spores of geobacillus stearothermophilus suspended in soymilk Journal of Food Processing and Preservation. 31: 546-558. DOI: 10.1111/J.1745-4549.2007.00141.X |
0.358 |
|
| 2007 |
Huang Y, Cavinato AG, Tang J, Swanson BG, Lin M, Rasco BA. Characterization of sol-gel transitions of food hydrocolloids with near infra-red spectroscopy Lwt - Food Science and Technology. 40: 1018-1026. DOI: 10.1016/J.Lwt.2006.07.005 |
0.37 |
|
| 2007 |
San Martín-González MF, Rodríguez JJ, Gurram S, Clark S, Swanson BG, Barbosa-Cánovas GV. Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk Lwt - Food Science and Technology. 40: 697-705. DOI: 10.1016/J.Lwt.2006.03.022 |
0.376 |
|
| 2006 |
Chauvin MA, Chang S, Kang DH, Swanson BG. Sucrose and ultra high pressure inactivation of Saccharomyces cerevisiae and Listeria innocua Journal of Food Processing and Preservation. 30: 732-741. DOI: 10.1111/J.1745-4549.2006.00102.X |
0.659 |
|
| 2006 |
Guerrero-Beltrán JA, Barbosa-Cánovas GV, Moraga-Ballesteros G, Moraga-Ballesteros MJ, Swanson BG. Effect of pH and ascorbic acid on high hydrostatic pressure-processed mango puree Journal of Food Processing and Preservation. 30: 582-596. DOI: 10.1111/J.1745-4549.2006.00090.X |
0.342 |
|
| 2006 |
Lee W, Clark S, Swanson BG. Low fat process cheese food containing ultrahigh pressure-treated whey protein Journal of Food Processing and Preservation. 30: 164-179. DOI: 10.1111/J.1745-4549.2006.00057.X |
0.355 |
|
| 2006 |
Oh JH, Swanson BG. Polymorphic transitions of cocoa butter affected by high hydrostatic pressure and sucrose polyesters Jaocs, Journal of the American Oil Chemists' Society. 83: 1007-1014. DOI: 10.1007/S11746-006-5155-2 |
0.559 |
|
| 2005 |
Fernández-Molina JJ, Altunakar B, Bermúdez-Aguirre D, Swanson BG, Barbosa-Cánovas GV. Inactivation of Pseudomonas fluorescens in skim milk by combinations of pulsed electric fields and organic acids. Journal of Food Protection. 68: 1232-5. PMID 15954714 DOI: 10.4315/0362-028X-68.6.1232 |
0.326 |
|
| 2005 |
Guerrero-Beltrán JA, Swanson BG, Barbosa-Cánovas GV. Shelf life of HHP-processed peach puree with antibrowning agents Journal of Food Quality. 28: 479-491. DOI: 10.1111/J.1745-4557.2005.00050.X |
0.301 |
|
| 2005 |
Chauvin MA, Lee SY, Chang S, Gray PM, Kang DH, Swanson BG. Ultra high pressure inactivation of Saccharomyces cerevisiae and Listeria innocua on apples and blueberries Journal of Food Processing and Preservation. 29: 424-435. DOI: 10.1111/J.1745-4549.2005.00038.X |
0.629 |
|
| 2005 |
Fernández-Molina JJ, Fernández-gutiérrez SA, Altunakar B, Bermúdez-Aguirre D, Swanson BG, Barbosa-Cánovas GV. The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk Journal of Food Processing and Preservation. 29: 390-406. DOI: 10.1111/J.1745-4549.2005.00036.X |
0.304 |
|
| 2005 |
Fernandez-Molina JJ, Barbosa-Canovas GV, Swanson BG. Skim milk processing by combining pulsed electric fields and thermal treatments Journal of Food Processing and Preservation. 29: 291-306. DOI: 10.1111/J.1745-4549.2005.00029.X |
0.345 |
|
| 2005 |
Tabilo-Munizaga G, Moyano R, Simpson R, Barbosa-Canovas GV, Swanson BG. Flow and viscoelastic properties of pressurized avocado puree Journal of Food Processing and Preservation. 29: 196-207. DOI: 10.1111/J.1745-4549.2005.00023.X |
0.314 |
|
| 2005 |
Liu X, Powers JR, Swanson BG, Hill HH, Clark S. High hydrostatic pressure affects flavor-binding properties of whey protein concentrate Journal of Food Science. 70: C581-C585. DOI: 10.1111/J.1365-2621.2005.Tb08308.X |
0.354 |
|
| 2005 |
Guerrero-Beltrán JA, Barbosa-Cánovas GV, Swanson BG. High hydrostatic pressure processing of fruit and vegetable products Food Reviews International. 21: 411-425. DOI: 10.1080/87559120500224827 |
0.352 |
|
| 2005 |
Estrada-Girón Y, Swanson BG, Barbosa-Cánovas GV. Advances in the use of high hydrostatic pressure for processing cereal grains and legumes Trends in Food Science and Technology. 16: 194-203. DOI: 10.1016/J.Tifs.2004.10.005 |
0.364 |
|
| 2005 |
Oh JH, McCurdy AR, Clark S, Swanson BG. Stabilizing polymorphic transitions of tristearin using diacylglycerols and sucrose polyesters Jaocs, Journal of the American Oil Chemists' Society. 82: 13-19. DOI: 10.1007/S11746-005-1036-Y |
0.554 |
|
| 2004 |
Guerrero-Beltrán JA, Barbosa-Cánovas GV, Swanson BG. High hydrostatic pressure processing of peach puree with and without antibrowning agents Journal of Food Processing and Preservation. 28: 69-85. DOI: 10.1111/J.1745-4549.2004.Tb00538.X |
0.339 |
|
| 2003 |
Harte F, Luedecke L, Swanson B, Barbosa-Cánovas GV. Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing. Journal of Dairy Science. 86: 1074-82. PMID 12741531 DOI: 10.3168/Jds.S0022-0302(03)73690-X |
0.354 |
|
| 2003 |
Góngora-Nieto MM, Pedrow PD, Swanson BG, Barbosa-Cánovas GV. Impact of air bubbles in a dielectric liquid when subjected to high field strengths Innovative Food Science and Emerging Technologies. 4: 57-67. DOI: 10.1016/S1466-8564(02)00067-X |
0.337 |
|
| 2003 |
Góngora-Nieto MM, Pedrow PD, Swanson BG, Barbosa-Cánovas GV. Energy analysis of liquid whole egg pasteurized by pulsed electric fields Journal of Food Engineering. 57: 209-216. DOI: 10.1016/S0260-8774(02)00299-6 |
0.326 |
|
| 2002 |
San Martín MF, Barbosa-Cánovas GV, Swanson BG. Food processing by high hydrostatic pressure Critical Reviews in Food Science and Nutrition. 42: 627-645. PMID 12487422 DOI: 10.1080/20024091054274 |
0.339 |
|
| 2002 |
Harte F, Amonte M, Luedecke L, Swanson BG, Barbosa-Cánovas GV. Yield stress and microstructure of set yogurt made from high hydrostatic pressure-treated full fat milk Journal of Food Science. 67: 2245-2250. DOI: 10.1111/J.1365-2621.2002.Tb09535.X |
0.338 |
|
| 2002 |
Góngora-Nieto MM, Younce F, Hyde GM, Pedrow PD, Swanson BG, Barbosa-Cánovas GV. Metrology system for pulsed electric fields processing Innovative Food Science and Emerging Technologies. 3: 337-348. DOI: 10.1016/S1466-8564(02)00068-1 |
0.317 |
|
| 2002 |
Góngora-Nieto MM, Sepúlveda DR, Pedrow P, Barbosa-Cánovas GV, Swanson BG. Food processing by pulsed electric fields: Treatment delivery, inactivation level, and regulatory aspects Lwt - Food Science and Technology. 35: 375-388. DOI: 10.1006/Fstl.2001.0880 |
0.323 |
|
| 2001 |
Lee M, Swanson BG, Baik B. Influence of Amylose Content on Properties of Wheat Starch and Breadmaking Quality of Starch and Gluten Blends Cereal Chemistry Journal. 78: 701-706. DOI: 10.1094/Cchem.2001.78.6.701 |
0.303 |
|
| 2001 |
Wang S, Ikediala JN, Tang J, Hansen JD, Mitcham E, Mao R, Swanson B. Radio frequency treatments to control codling moth in in-shell walnuts Postharvest Biology and Technology. 22: 29-38. DOI: 10.1016/S0925-5214(00)00187-3 |
0.314 |
|
| 2001 |
Tang J, Mao R, Tung MA, Swanson BG. Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose Carbohydrate Polymers. 44: 197-209. DOI: 10.1016/S0144-8617(00)00220-4 |
0.308 |
|
| 2000 |
Palou E, Hernández-Salgado C, López-Malo A, Barbosa-Cánovas GV, Swanson BG, Welti-Chanes J. High pressure-processed guacamole Innovative Food Science and Emerging Technologies. 1: 69-75. DOI: 10.1016/S1466-8564(99)00002-8 |
0.331 |
|
| 1999 |
Calderón-Miranda ML, Barbosa-Cánovas GV, Swanson BG. Transmission electron microscopy of Listeria innocua treated by pulsed electric fields and nisin in skimmed milk International Journal of Food Microbiology. 51: 31-38. PMID 10563461 DOI: 10.1016/S0168-1605(99)00071-9 |
0.306 |
|
| 1999 |
Calderón-Miranda ML, Barbosa-Cánovas GV, Swanson BG. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin International Journal of Food Microbiology. 51: 19-30. PMID 10563460 DOI: 10.1016/S0168-1605(99)00069-0 |
0.321 |
|
| 1999 |
Calderón-Miranda ML, Barbosa-Cánovas GV, Swanson BG. Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin International Journal of Food Microbiology. 51: 7-17. PMID 10563459 DOI: 10.1016/S0168-1605(99)00070-7 |
0.337 |
|
| 1999 |
Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J, Swanson BG. Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree Journal of Food Science. 64: 42-45. DOI: 10.1111/J.1365-2621.1999.Tb09857.X |
0.349 |
|
| 1999 |
Berrios JDJ, Swanson BG, Adeline Cheong W. Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.) Food Research International. 32: 669-676. DOI: 10.1016/S0963-9969(99)00144-1 |
0.326 |
|
| 1999 |
Hsieh HM, Swanson BG, Lumpkin TA. Starch Gelatinization and Microstructure of Azuki An Granules Prepared From Whole, Abraded, or Ground Beans Lwt - Food Science and Technology. 32: 469-480. DOI: 10.1006/Fstl.1999.0577 |
0.305 |
|
| 1998 |
Palou E, Lopez-Malo A, Barbosa-Canovas GV, Welti-Chanes J, Davidson PM, Swanson BG. High hydrostatic pressure come-up time and yeast viability Journal of Food Protection. 61: 1657-1660. PMID 9874344 DOI: 10.4315/0362-028X-61.12.1657 |
0.312 |
|
| 1998 |
Raso J, Góngora-Nieto MM, Barbosa-Cánovas GV, Swanson BG. Influence of several environmental factors on the initiation of germination and inactivation of Bacillus cereus by high hydrostatic pressure. International Journal of Food Microbiology. 44: 125-32. PMID 9849790 DOI: 10.1016/S0168-1605(98)00130-5 |
0.331 |
|
| 1998 |
Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J, Swanson BG. Oscillatory high hydrostatic pressure inactivation of Zygosaccharomyces bailii Journal of Food Protection. 61: 1213-1215. PMID 9766081 DOI: 10.4315/0362-028X-61.9.1213 |
0.338 |
|
| 1998 |
Raso J, Calderón ML, Góngora M, Barbosa-Cánovas GV, Swanson BG. Inactivation of Zygosaccharomyces bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields Journal of Food Science. 63: 1042-1044. DOI: 10.1111/J.1365-2621.1998.Tb15850.X |
0.332 |
|
| 1998 |
Bruhn RE, Pedrow PD, Olsen RG, Barbosa-Canovas GV, Swanson BG. Heat conduction in microbes exposed to pulsed electric fields Ieee Transactions On Dielectrics and Electrical Insulation. 5: 878-885. DOI: 10.1109/94.740770 |
0.312 |
|
| 1998 |
Qin B, Barbosa-Canovas GV, Swanson BG, Pedrow PD, Olsen RG. Inactivating microorganisms using a pulsed electric field continuous treatment system Ieee Transactions On Industry Applications. 34: 43-50. DOI: 10.1109/28.658715 |
0.371 |
|
| 1998 |
López-Malo A, Palou E, Barbosa-Cánovas GV, Welti-Chanes J, Swanson BG. Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree Food Research International. 31: 549-556. DOI: 10.1016/S0963-9969(99)00028-9 |
0.348 |
|
| 1998 |
Raso J, Calderón ML, Góngora M, Barbosa-Cánovas G, Swanson BG. Inactivation of mold ascospores and conidiospores suspended in fruit juices by pulsed electric fields Lwt - Food Science and Technology. 31: 668-672. DOI: 10.1006/Fstl.1998.0426 |
0.306 |
|
| 1998 |
Vélez-Ruiz JF, Swanson BG, Barbosa-Cánovas GV. Flow and viscoelastic properties of concentrated milk treated by high hydrostatic pressure Lwt - Food Science and Technology. 31: 182-195. DOI: 10.1006/Fstl.1997.9999 |
0.335 |
|
| 1997 |
Pothakamury UR, Barbosa-Cánovas GV, Swanson BG, Spence KD. Ultrastructural changes in Staphylococcus aureus treated with pulsed electric fields / Cambios ultraestructurales en Staphylococcus aureus sometida a campos eléctricos pulsantes Food Science and Technology International. 3: 113-121. DOI: 10.1177/108201329700300206 |
0.305 |
|
| 1997 |
MARTÍN O, QIN B, CHANG F, BARBOSA-CÁNOVAS G, SWANSON B. INACTIVATION OF ESCHERICHIA COLI IN SKIM MILK BY HIGH INTENSITY PULSED ELECTRIC FIELDS Journal of Food Process Engineering. 20: 317-336. DOI: 10.1111/J.1745-4530.1997.Tb00425.X |
0.334 |
|
| 1997 |
Drake MA, Harrison SL, Asplund M, Barbosa-Canovas G, Swanson BG. High pressure treatment of milk and effects on microbiological and sensory quality of cheddar cheese Journal of Food Science. 62: 843-845+860. DOI: 10.1111/J.1365-2621.1997.Tb15468.X |
0.344 |
|
| 1997 |
Vega-Mercado H, Martín-Belloso O, Qin BL, Chang FJ, Góngora-Nieto MM, Barbosa-Cánovas GV, Swanson BG. Non-thermal food preservation: Pulsed electric fields Trends in Food Science and Technology. 8: 151-157. DOI: 10.1016/S0924-2244(97)01016-9 |
0.36 |
|
| 1997 |
Palou E, López-Malo A, Barbosa-Cánovas GV, Welti-Chanes J, Swanson BG. Kinetic analysis of Zygosaccharomyces bailii inactivation by high hydrostatic pressure Lwt - Food Science and Technology. 30: 703-708. DOI: 10.1006/Fstl.1997.0261 |
0.337 |
|
| 1996 |
Pothakamury UR, Vega H, Zhang Q, Barbosa-Canovas GV, Swanson BG. Effect of Growth Stage and Processing Temperature on the Inactivation of E. coli by Pulsed Electric Fields. Journal of Food Protection. 59: 1167-1171. PMID 31195448 DOI: 10.4315/0362-028X-59.11.1167 |
0.302 |
|
| 1996 |
Qin BL, Pothakamury UR, Barbosa-Cánovas GV, Swanson BG. Nonthermal Pasteurization of Liquid Foods Using High-Intensity Pulsed Electric Fields Critical Reviews in Food Science and Nutrition. 36: 603-627. PMID 8841733 DOI: 10.1080/10408399609527741 |
0.366 |
|
| 1996 |
Vega-Mercado H, Martín-Belloso O, Chang FJ, Barbosa-Ccanovas GV, Swanson BG. Inactivation of Escherichia coli and Bacillus subtilis suspended in pea soup using pulsed electric fields Journal of Food Processing and Preservation. 20: 501-510. DOI: 10.1111/J.1745-4549.1996.Tb00762.X |
0.307 |
|
| 1996 |
Vega-Mercado H, Pothakamury UR, Chang FJ, Barbosa-Cánovas GV, Swanson BG. Inactivation of Escherichia coli by combining pH, ionic strength and pulsed electric fields hurdles Food Research International. 29: 117-121. DOI: 10.1016/0963-9969(96)00015-4 |
0.303 |
|
| 1995 |
Qin B, Zhang Q, Barbosa-Cánovas GV, Swanson BG, Pedrow PD. Pulsed Electric Field Treatment Chamber Design for Liquid Food Pasteurization Using a Finite Element Method Transactions of the Asabe. 38: 557-565. DOI: 10.13031/2013.27866 |
0.331 |
|
| 1995 |
ZHANG Q, QIN B, BARBOSA-CÁNOVAS GV, SWANSON BG. INACTIVATION of E. COLI FOR FOOD PASTEURIZATION BY HIGH-STRENGTH PULSED ELECTRIC FIELDS Journal of Food Processing and Preservation. 19: 103-118. DOI: 10.1111/J.1745-4549.1995.Tb00281.X |
0.325 |
|
| 1995 |
VEGA-MERCADO H, POWERS JR, BARBOSA-CÁNOVAS GV, SWANSON BG. Plasmin Inactivation with Pulsed Electric Fields Journal of Food Science. 60: 1143-1146. DOI: 10.1111/J.1365-2621.1995.Tb06310.X |
0.341 |
|
| 1995 |
Pothakamury UR, Monsalve-Gonzàlez A, Barbosa-Cánovas GV, Swanson BG. Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology Food Research International. 28: 167-171. DOI: 10.1016/0963-9969(95)90801-G |
0.358 |
|
| 1995 |
Zhang Q, Barbosa-Cánovas GV, Swanson BG. Engineering aspects of pulsed electric field pasteurization Journal of Food Engineering. 25: 261-281. DOI: 10.1016/0260-8774(94)00030-D |
0.349 |
|
| 1995 |
Qin BL, Chang FJ, Barbosa-Cánovas GV, Swanson BG. Nonthermal inactivation of Saccharomyces cerevisiae in apple juice using pulsed electric fields Lwt - Food Science and Technology. 28: 564-568. DOI: 10.1016/0023-6438(95)90002-0 |
0.315 |
|
| 1994 |
Zhang Q, Mosalve-Gonzalez A, Barbosa-Canovas GV, Swanson BG. Inactivation of E.coli and S.cerevisiae by pulsed electric fields under controlled temperature conditions Transactions of the American Society of Agricultural Engineers. 37: 581-587. DOI: 10.13031/2013.28116 |
0.36 |
|
| 1994 |
DRAKE M, NAGEL C, SWANSON B. Sucrose Polyester Content in Foods by a Calorimetric Method Journal of Food Science. 59: 655-656. DOI: 10.1111/J.1365-2621.1994.Tb05586.X |
0.313 |
|
| 1994 |
Qin B, Zhang Q, Barbosa-Canovas GV, Swanson BG, Pedrow PD. Inactivation of microorganisms by pulsed electric fields of different voltage waveforms Ieee Transactions On Dielectrics and Electrical Insulation. 1: 1047-1057. DOI: 10.1109/94.368658 |
0.343 |
|
| 1994 |
Zhang Q, Chang FJ, Barbosa-Cánovas GV, Swanson BG. Inactivation of Microorganisms in a Semisolid Model Food Using High Voltage Pulsed Electric Fields Lwt - Food Science and Technology. 27: 538-543. DOI: 10.1006/Fstl.1994.1106 |
0.342 |
|
| 1993 |
CASTRO AJ, BARBOSA-CÁNOVAS GV, SWANSON BG. MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDS Journal of Food Processing and Preservation. 17: 47-73. DOI: 10.1111/J.1745-4549.1993.Tb00225.X |
0.313 |
|
| 1992 |
Bonorden WR, Swanson BG. Thermal stability of black turtle soup bean (Phaseolus vulgaris) lectins Journal of the Science of Food and Agriculture. 59: 245-250. DOI: 10.1002/Jsfa.2740590216 |
0.305 |
|
| 1983 |
McCurdy A, Nagel C, Swanson B. Isolation and Characterization of Lipoxygenase in Pinto Dry Beans Canadian Institute of Food Science and Technology Journal. 16: 179-184. DOI: 10.1016/S0315-5463(83)72204-2 |
0.316 |
|
| 1979 |
Augustin J, Swanson BG, Pometto SF, Teitzel C, Artz WE, Huang C. Changes In Nutrient Composition Of Dehydrated Potato Products During Commercial Processing Journal of Food Science. 44: 216-219. DOI: 10.1111/J.1365-2621.1979.Tb10045.X |
0.301 |
|
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