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  1. 1
    High pressure homogenization applied to fruit juices Effects on microbial inactivation and on maintenance of bioactive components

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  2. 2
    Effect of temperature and soluble solid on Bacillus subtilis and Bacillus licheniformis spore inactivation and quality degradation of pineapple juice

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  3. 3
    The optimization of prebiotic sucrose-free mango nectar by response surface methodology The effect of stevia and inulin on physicochemical and rheological properties

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  4. 4
    The effect of high-power ultrasound on the quality of carrot juice

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  5. 5
    Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments

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  6. 6
    Determination of the antiradical activity and kinetics of pomegranate juice using 2,2-diphenylpicyrl-1-hydrazyl as the antiradical probe

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