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2. Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure.

3. Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design.

4. Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis).

5. Efficacy of Neutral Electrolyzed Water, Quaternary Ammonium and Lactic Acid-Based Solutions in Controlling Microbial Contamination of Food Cutting Boards Using a Manual Spraying Technique.

6. Effect of oxygen stress on growth and survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under different storage conditions.

7. Development of a lexicon for caviar and its usefulness for determining consumer preference.

8. Engineered nanoparticle adhesion and removal from tomato surfaces.

9. Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases.

10. Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review.

11. Indigenous proteases in the skin of unicorn leatherjacket (Alutherus monoceros) and their influence on characteristic and functional properties of gelatin.

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