Gustavo Barbosa-Canovas
机构: Washington State University
每年引用次数
引用次数
引用: 37,642
H-指数: 106
I10-指数 : 376
出版物: 702
Inhibition of enzymatic browning in apple products by 4-hexylresorcinol
A. Monsalve-Gonzalez , V. Barbosa-Canovas , J. Giese , R. Iyengar
Food Technology 49 ( 4) 110 -118
65
1995
Food Plant Design
Antonio López-Gómez , Gustavo Barbosa-Cánovas
35
2005
Nonthermal preservation of foods
B. G. Swason , E. Palou , G. V. Barbosa Cánovas , U. R. Pothakamury
Nonthermal preservation of foods.
200
1997
Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology
Usha R. Pothakamury , A. Monsalve-Gonzàlez , Gustave V. Barbosa-Cánovas , Barry G. Swanson
Food Research International 28 ( 2) 167 -171
122
1995
Improving the baking aptitude of corn starch and rice flour by using high hydrostatic pressure treatments
M. Lucisano , M. Mariotti , C. Cappa , G.V. Barbosa Canovas
Cereal & Europe Spring Meeting
2013
Procesamiento no térmico de alimentos, discurso de D. Gustavo V. Barbosa-Cánovas en su Ceremonia de Investidura como doctor “honoris causa” por la Universidad Politécnica de Cartagena, 2010
V Gustavo , Barbosa Cánovas
Gustavo V. Barbosa-Cánovas
2010
Inactivación de microorganismos en alimentos usando campos magnéticos oscilantes
U. R. Pothakamury , B. G. Swanson , B. J. Barletta , G. V. Barbosa Canovas
Revista española de ciencia y tecnología de alimentos 33 ( 5) 479 -489
2
1993
Nonthermal electrical pasteurization methods
B. G. Swanson , G. V. Barbosa Canovas
SIK Dokument ( 114 59 -69
1996
Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing.
Juzhong Tan , Silvana Martini , Ye Wang , Fanbin Kong
Journal of Food Science 84 ( 11) 3204 -3212
4
2019
Effect of structural characteristics of modified waxy corn starches on rheological properties, film-forming solutions, and on water vapor permeability, solubility, and opacity of films†
Alfonso Pérez‐Gallardo , Luis A Bello‐Pérez , Blanca García‐Almendárez , Gerardo Montejano‐Gaitán
Starch-starke 64 ( 1) 27 -36
31
2012
Shelf Stable Egg-Based Products Processed By Ultra High Pressure Technology
Gustavo Barbosa-Canovas
6
2008
Inactivation of \textit{Escherichia coli} ATCC 11775 in fresh produce using atmospheric pressure cold plasma
Gustavo Barbosa-Canovas , Patrick Pedrow , Erik Wemlinger , Daniela Bermudez-Aguirre
Bulletin of the American Physical Society 53
1
2011
Pulsed Electric Fields in Food Preservation
M Marcela Gongora-Nieto , Barry Swanson , Gustavo Barbosa-Canovas , Humberto Vega-Mercado
Routledge Handbooks Online 1388 -1390
20
2007
High-Pressure Treatment in Food Preservation
Enrique Palou , Aurelio Lopez-Malo , Barry Swanson , Gustavo Barbosa-Canovas
Routledge Handbooks Online
43
2007
Ultrasound Technologies for Food and Bioprocessing
Hao Feng , Gustavo V Barbosa-Cánovas , Jochen Weiss ,
Smpte Journal
391
2010
Inactivation of Escherichia coli ATCC 11775 in fresh produce using atmospheric pressure cold plasma
Daniela Bermudez-Aguirre , Erik Wemlinger , Gustavo Barbosa-Canovas , Patrick Pedrow
APS Annual Gaseous Electronics Meeting Abstracts LW1. 010 -LW1. 010
2011
Innovative Food Science & Emerging Technologies
Dietrich Knorr , Alain Le Bail , Martin Cole , Peter Fryer
Food engineering interfaces
José Miguel Aguilera , Ricardo Simpson , Jorge Welti-Chanes , Daniela Bermudez Aguirre
Springer Science & Business Media
48
2010
MAIN PROGRAMME DAY
Garnet Rooms , Pingfan Rao , Gustavo Barbosa-Canovas
DESCRIPTIVE ANALYSIS OF PRECOOKED EGG PRODUCTS AFTER HIGH‐PRESSURE PROCESSING COMBINED WITH LOW AND HIGH TEMPERATURES
PABLO JULIANO , BIANSHENG LI , STEPHANIE CLARK , JASON W. MATHEWS
Journal of Food Quality 29 ( 5) 505 -530
14
2006