1.Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing

作　　者：Maria Paciulli ;Ilce Gabriela Medina Meza ;Massimiliano Rinaldi 等

出　　处：Foods. 2019 ;8(7):1-15.doi:10.3390/foods8070272

出版社：MDPI Publishing

文章 ID：236159514

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2.Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

作　　者：Massimiliano Rinaldi ;Paola Littardi ;Maria Paciulli 等

出　　处：Foods. 2020 ;9(8):1093-1105.doi:10.3390/foods9081093

出版社：MDPI Publishing

文章 ID：257043902

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3.From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring

作　　者：Annalisa Ricci ;Martina Cirlini ;Angela Guido 等

出　　处：Foods. 2019 ;8(8):309-320.doi:10.3390/foods8080309

出版社：MDPI Publishing

文章 ID：257044559

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4.Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

作　　者：Mia Marchini ;Alessandra Marti ;Claudia Folli 等

出　　处：Foods. 2021 ;10(2):407.doi:10.3390/foods10020407

出版社：MDPI Publishing

文章 ID：259208619

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5.Effects of Thermal and High-Pressure Processing on Quality Features and the Volatile Profiles of Cloudy Juices Obtained from Golden Delicious, Pinova, and Red Delicious Apple Cultivars

作　　者：Claudia Maria Liberatore ;Martina Cirlini ;Tommaso Ganino 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10123046

出版社：MDPI Publishing

文章 ID：1036459546

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