F. Noci

发表

Characterisation of volatile compounds generated in milk by high intensity ultrasound

James G. Lyng, D. J. Morgan, J. Lyng, 2009 .

Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

James G. Lyng, Paul Whyte, D. J. Morgan, 2011 .

A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks

James G. Lyng, D. J. Morgan, J. Lyng, 2010 .

The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice

D. J. Morgan, J. Lyng, F. Noci, 2009 .

Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice

James G. Lyng, D. J. Morgan, J. Lyng, 2008 .

Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk

James G. Lyng, Paul Whyte, O. Cregenzán-Alberti, 2013 .

Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk.

James G. Lyng, D. J. Morgan, J. Lyng, 2009 .

Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields

James G. Lyng, D. J. Morgan, J. Lyng, 2010 .

The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation

James G. Lyng, D. J. Morgan, J. Lyng, 2009 .

Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields

James G. Lyng, D. J. Morgan, J. Lyng, 2009 .