A. Monsalve-González

发表

Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology

Barry G. Swanson, Usha R. Pothakamury, B. Swanson, 1995 .

Effect of spring and winter growth habitat on compositional, milling, and baking characteristics of winter wheats

Y. Pomeranz, A. Monsalve-González, 1993 .

Inhibition of enzymatic browning in apple products by 4-hexylresorcinol

A. J. Mcevily, A. Monsalve-González, V. Barbosa-Canovas, 1995 .

Mass Transfer and Textural Changes during Processing of Apples by Combined Methods

Gustavo V. Barbosa-Cánovas, R. P. Cavalieri, G. Barbosa‐Cánovas, 1993 .

INACTIVATION of SACCHAROMYCES CEREVISIAE IN APPLE JUICE BY SQUARE‐WAVE and EXPONENTIAL‐DECAY PULSED ELECTRIC FIELDS

Gustavo V. Barbosa-Cánovas, Bai-Lin Qin, Barry G. Swanson, 1994 .

High voltage pulsed electric field inactivation of "Bacillus subtilis" and "Lactobacillus delbrueckii"

Gustavo V. Barbosa-Cánovas, Barry G. Swanson, Usha R. Pothakamury, 1995 .

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

L. Bello‐Pérez, E. Agama‐Acevedo, J. Berrios, 2015 .

Inactivation of E. Coli and S. Cerevisiae by Pulsed Electric Fields Under Controlled Temperature Conditions

Gustavo V. Barbosa-Cánovas, Barry G. Swanson, G. Barbosa‐Cánovas, 1994 .

Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4-Hexylresorcinol as Anti-Browning Agent

Gustavo V. Barbosa-Cánovas, R. P. Cavalieri, A. J. Mcevily, 1993 .