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Minimal processing for healthy traditional foodsALLENDE, Ana; TOMAS-BARBERAN, Francisco A; GIL, Maria I et al.Trends in food science & technology (Regular ed.). 2006, Vol 17, Num 9, pp 513-519, issn 0924-2244, 7 p.Conference Paper

Microbiological Risk from Minimally Processed Packaged Salads in the Dutch Food ChainPIELAAT, Annemarie; VAN LEUSDEN, Frans M; WIJNANDS, Lucas M et al.Journal of food protection. 2014, Vol 77, Num 3, pp 395-403, issn 0362-028X, 9 p.Article

Minimally processed vegetable salads : Microbial quality evaluationFRÖDER, Hans; GERALDES MARTINS, Cecilia; DE SOUZA, Katia Leani Oliveira et al.Journal of food protection. 2007, Vol 70, Num 5, pp 1277-1280, issn 0362-028X, 4 p.Article

Microflora of minimally processed frozen vegetables sold in Gaborone, BotswanaMANANI, Tinna A; COLLISON, Ernest K; MPUCHANE, Sisai et al.Journal of food protection. 2006, Vol 69, Num 11, pp 2581-2586, issn 0362-028X, 6 p.Article

PHENOLIC COMPOUNDS AND ANTIOXIDANT POWER IN MINIMALLY PROCESSED SALADDEGL'INNOOCENTI, Elena; PARDOSSI, Alberto; TATTINI, Massimiliano et al.Journal of food biochemistry. 2008, Vol 32, Num 5, pp 642-653, issn 0145-8884, 12 p.Article

Innovazione nelle tecnologie per la preparazione dei prodotti IV gamma = New technologies in minimally processed product preparationMASSANTINI, Riccardo; SALCINI, Maria Cristina.Industrie alimentari (Pinerolo). 2003, Vol 42, Num 429, pp 953-958, issn 0019-901X, 6 p.Article

Chlorine dioxide for minimally processed produce preservation : a reviewGOMEZ-LOPEZ, Vicente M; RAJKOVIC, Andreja; RAGAERT, Peter et al.Trends in food science & technology (Regular ed.). 2009, Vol 20, Num 1, pp 17-26, issn 0924-2244, 10 p.Article

Influence of operating conditions on sensory quality of minimally processed osmotically dehydrated guavaPANADES, Gloria; CHIRALT, Amparo; FITO, Pedro et al.Journal of food quality. 2003, Vol 26, Num 2, pp 91-103, issn 0146-9428, 13 p.Article

EFFECT OF STORAGE TEMPERATURE AND TIME ON QUALITY IN MINIMALLY PROCESSED LITCHI FRUIT (LITCHI CHINENSIS SONN.)AQUINO BOLANOS, Elia Nora; CORONA VELAZQUEZ, Ruben; VILLEGAS CARDENAZ, Andrés et al.Journal of food quality. 2010, Vol 33, Num 3, pp 299-311, issn 0146-9428, 13 p.Article

Moulds and yeasts in fresh and minimally processed vegetables, and sproutsTOUMAS, V. H.International journal of food microbiology. 2005, Vol 99, Num 1, pp 71-77, issn 0168-1605, 7 p.Article

Traitement chirurgical des douleurs radiculaires par techniques mini males invasives : Orthopédie = Surgical treatment of radicular pain using minimally invasive techniquesSCHIZAS, Constantin; BELGRAND, Liliana; NORBERG, Michael et al.Revue médicale suisse. 2006, Vol 2, Num 92, pp 2931-2933, issn 1660-9379, 3 p.Article

Keeping quality and safety of minimally fresh processed melonAGUAYO, Encarna; ALLENDE, Ana; ARTES, Francisco et al.European food research & technology (Print). 2003, Vol 216, Num 6, pp 494-499, issn 1438-2377, 6 p.Article

A series of search designs for 2m factorial designs of resolution V which permit search of one or two unknown extra three-factor interactionsSHIRAKURA, T; TAZAWA, S.Annals of the Institute of Statistical Mathematics. 1992, Vol 44, Num 1, pp 185-196, issn 0020-3157Article

Minimally invasive treatment of bilateral ureteropelvic obstruction with massive calculiKIRYLUK, K; GUPTA, M.Kidney international. 2008, Vol 73, Num 1, pp 134-135, issn 0085-2538, 2 p.Article

Effect of 1-methylcyclopropene treatment and edible coatings on the quality of minimally processed lettuceTAY, S. L; PERERA, C. O.Journal of food science. 2004, Vol 69, Num 2, pp FCT131-FCT135, issn 0022-1147Article

Radiofrequency Ablation : The Preferred Minimally Invasive Treatment. DiscussionKYLE ANDERSON, J; CADEDDU, Jeffrey A; KOENIG, Philippe et al.Journal of endourology. 2008, Vol 22, Num 9, issn 0892-7790, 1911-1929 [13 p.]Article

Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °CVOON, Y. Y; SHEIKH ABDUL HAMID, N; RUSUL, G et al.Postharvest biology and technology. 2006, Vol 42, Num 2, pp 168-175, issn 0925-5214, 8 p.Article

Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: An industrial trialKOIDIS, Anastasios; RAWSON, Ashish; TUOHY, Maria et al.Food chemistry. 2012, Vol 132, Num 3, pp 1406-1412, issn 0308-8146, 7 p.Article

STABILITY AND QUALITY OF MINIMALLY PROCESSED ORANGE SLICESCHAFER, M; PEREZ, S; VARGAS, M et al.Journal of food processing and preservation. 2008, Vol 32, Num 2, pp 319-334, issn 0145-8892, 16 p.Article

Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante'GHIDELLI, Christian; ROJAS-ARGUDO, Cristina; MATEOS, Milagros et al.Postharvest biology and technology. 2013, Vol 86, pp 487-493, issn 0925-5214, 7 p.Article

Pathogenic Psychrotolerant Sporeformers: An Emerging Challenge for Low-Temperature Storage of Minimally Processed FoodsMARKLAND, Sarah M; FARKAS, Daniel F; KNIEL, Kalmia E et al.Foodborne pathogens and disease. 2013, Vol 10, Num 5, pp 413-419, issn 1535-3141, 7 p.Article

Antioxidant phytochemicals in fresh-cut carrot disks as affected by peeling methodKENNY, Olive; O'BEIRNE, David.Postharvest biology and technology. 2010, Vol 58, Num 3, pp 247-253, issn 0925-5214, 7 p.Article

Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produceVANDEKINDEREN, I; DEVLIEGHERE, F; DE MEULENAER, B et al.Food microbiology. 2009, Vol 26, Num 8, pp 682-688, issn 0740-0020, 7 p.Article

Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruitsLANCIOTTI, R; GIANOTTI, A; PATRIGNANI, F et al.Trends in food science & technology (Regular ed.). 2004, Vol 15, Num 3-4, pp 201-208, issn 0924-2244, 8 p.Conference Paper

Cosmetic minilaparoscopic cholecystectomyLEGGETT, P. L; BISSELL, C. D; CHURCHMAN-WINN, R et al.Surgical endoscopy. 2001, Vol 15, Num 10, pp 1229-1231, issn 0930-2794Article

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