Zobrazeno 1 - 10
of 13
pro vyhledávání: '"A. Robert Marsellés-Fontanet"'
Autor:
Martin R. Adams, Lilia Ahrné, Veslemøy Andersen, Diána Bánáti, Shai Barbut, Christopher H. Bell, Sarah Blanchard, Dijana Blazekovic-Dimovska, Arnaud Bouxin, Wolfram M. Brück, Pablo A. Carrión, Suchart Chaven, Daniele Chieffi, Stella Cochrane, René Crevel, Carlos de la Cruz García, Ana Maria de Roda Husman, Tibor Deak, Patricia Desmarchelier, Arnold F. Dijkstra, Pedro Elez-Martínez, Francesca Fanelli, Vincenzina Fusco, Wentzel C.A. Gelderblom, Alireza Ghiasi, Christopher J. Griffith, Lara Hanna-Wakim, Marta Hernandez-Jover, John Holah, Serge Imboden, Aline Issa, Tim Jackson, Christian James, Stephen J. James, Tibor Janči, Jelena Jovicic-Petrovic, Jacques Kastelein, Igor S. Kljujev, Gisela Kopper, Blazo T. Lalevic, Huub Lelieveld, Cheng Liu, Friedrich-Karl Lücke, Nikos Manouselis, A. Robert Marsellés-Fontanet, Olga Martín-Belloso, Slavko Mirecki, Ned Mitenius, Frank Moerman, Csilla Mohácsi-Farkas, Gloria Sánchez Moragas, Sara Mortimore, Yasmine Motarjemi, Gerald G. Moy, David Nordqvist, Mikko Nuutinen, Thomas Ohlsson, Abenaa A. Okyere, Peter Overbosch, Marjana Peterman, Vlasta Piližota, Vera B. Raicevic, John P. Rheeder, Timothy Rugh, Robert Ryther, Shridhar K. Sathe, Gerhard Schleining, F. Tracy Schonrock, Gordon S. Shephard, Alexandrina Sîrbu, Robert Soliva-Fortuny, Gerrit J.A. Speijers, Marijntje H.M. Speijers-Lafferty, Giannis Stoitsis, Stojmir Stojanovski, Rick Stokes, John Y.H. Tang, Remy Tenud, Gry Carl Terrell, Marianne Thomsen, Ewen C.D. Todd, Jennifer van de Ligt, Gerrit van Duijn, Nina Veflen, Humberto Vega-Mercado, Sanja Vidaček Filipec, Iuliana Vintilă, Carol A. Wallace, Benjamin R. Warren, Anett Winkler, Marc Bou Zeidan, Tanja Pajk Žontar
Publikováno v:
Food Safety Management ISBN: 9780128200131
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b4d09bbb078096c4acc296327e0925b
https://doi.org/10.1016/b978-0-12-820013-1.09990-3
https://doi.org/10.1016/b978-0-12-820013-1.09990-3
Autor:
Teresa Garde-Cerdán, A. Robert Marsellés-Fontanet, Carmen Ancín-Azpilicueta, Olga Martín-Belloso, Margaluz Arias-Gil
Publikováno v:
Innovative Food Science & Emerging Technologies. 9:469-476
The aim of this work was to study the effect of the storage conditions on the evolution of volatile composition of white wines aged in bottles without the addition of SO 2 . Therefore Parellada must was stabilized by pulsed electric fields (PEF) and
Autor:
Teresa Garde-Cerdán, Margaluz Arias-Gil, Olga Martín-Belloso, A. Robert Marsellés-Fontanet, Carmen Ancín-Azpilicueta
Publikováno v:
European Food Research and Technology. 227:401-408
The aim of this work was to study the influence of sulphur dioxide (SO2) on the formation of volatile compounds by yeast through wine alcoholic fermentation. Thus Parellada must was microbiologically stabilized using a pulsed electric field (PEF) tre
Autor:
A. Robert Marsellés-Fontanet, Humberto Vega-Mercado, Robert Soliva-Fortuny, Pedro Elez-Martínez, Olga Martín-Belloso
Publikováno v:
Food Safety Management ISBN: 9780128200131
Every food manufacturing and processing operation has inherent risks affecting the safety of food products. Non-thermally processed foods are not exempt of those risks. This chapter provides the reader with an overview of various non-thermal technolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7debc3a0eece21ccfb08f8831399de5d
https://doi.org/10.1016/b978-0-12-381504-0.00018-4
https://doi.org/10.1016/b978-0-12-381504-0.00018-4
Foodborne diseases are caused by a wide range of agents with different degrees of severity, ranging from mild indisposition to chronic or life-threatening illness, since they are not limited to microbiological aspects but also involve chemical contam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a690a89282ef296fdb9bbe00caad44c4
https://doi.org/10.1016/b978-0-12-411479-1.00010-3
https://doi.org/10.1016/b978-0-12-411479-1.00010-3
Autor:
Tanja Pajk Žontar, Martin R. Adams, Lucia E. Anelich, Jean-Michel Antoine, Diána Bánáti, Shai Barbut, Christopher H. Bell, Sarah Blanchard, Dijana Blazekovic-Dimovska, Arnaud Bouxin, Frank F. Busta, Pablo A. Carrión, Suchart Chaven, Stella Cochrane, Anne Constable, René Crevel, Carlos de la Cruz Garcia, Tibor Deak, Gilles Demaurex, Patricia Desmarchelier, Arnold F. Dijkstra, Pedro Elez-Martínez, W.C.A. Gelderblom, A. Ghiasi, John Holah, Serge Imboden, Tim Jackson, Christian James, Stephen J. James, P.J. Jooste, Jelena Jovicic-Petrovic, Jacques Kastelein, Shaun P. Kennedy, Igor S. Kljujev, Gisela Kopper, Blazo T. Lalevic, Huub Lelieveld, Olga Martín-Belloso, Slavko Mirecki, Ned Mitenius, Frank Moerman, Sara Mortimore, Yasmine Motarjemi, G. Moy, David Nordqvist, Thomas Ohlsson, Peter Overbosch, Irène Perrin, Marjana Peterman, Vlasta Piližota, Irwin Pronk, Vera B. Raicevic, J.P. Rheeder, A. Robert Marsellés-Fontanet, Robert Ryther, Laurent Sallé, Gloria Sánchez Moragas, S.K. Sathe, Benoît Schilter, F. Tracy Schonrock, G.S. Shephard, John N. Sofos, Robert Soliva-Fortuny, Stojmir Stojanovski, Larry J. Thomson, Ewen C.D. Todd, Nina Veflen Olsen, Humberto Vega-Mercado, Sanja Vidaček, Carol A. Wallace, Anett Winkler, Ana Maria de Roda Husman, Gerrit van Duijn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb50a8a8ee86177a6f3360b188d35618
https://doi.org/10.1016/b978-0-12-381504-0.00051-2
https://doi.org/10.1016/b978-0-12-381504-0.00051-2
In the food processing area, Pulsed Electric Fields (PEF) is a non-thermal technology for food preservation. The food product is repeatedly subjected to a transitory but very intense electric environment generated by electrodes at different electric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49b8020b118e57fe88e90226a15167d4
https://doi.org/10.1016/b978-0-12-411479-1.00009-7
https://doi.org/10.1016/b978-0-12-411479-1.00009-7
Autor:
Robert Marsellés-Fontanet
Publikováno v:
Encyclopedia of Biotechnology in Agriculture and Food ISBN: 9780849350443
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ae5ad35831a2c2f2c18c512d789b04e
https://doi.org/10.1081/e-ebaf-120042293
https://doi.org/10.1081/e-ebaf-120042293
Autor:
A. Robert Marsellés-Fontanet, Paola Olmos, Santiago Mínguez-Sanz, Olga Martín-Belloso, Anna Puig
Publikováno v:
International journal of food microbiology. 130(3)
The effect of some pulsed electric field (PEF) processing parameters (electric field strength, pulse frequency and treatment time), on a mixture of microorganisms ( Kloeckera apiculata , Saccharomyces cerevisiae , Lactobacillus plantarum , Lactobacil
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