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Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis.
Foods. 2021 Dec 4;10(12):2999. doi: 10.3390/foods10122999.
Foods. 2021.
PMID: 34945550
Free PMC article.
Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process.
Zambon A, González-Alonso V, Lomolino G, Zulli R, Rajkovic A, Spilimbergo S.
Zambon A, et al. Among authors: gonzalez alonso v.
Foods. 2022 Dec 21;12(1):21. doi: 10.3390/foods12010021.
Foods. 2022.
PMID: 36613236
Free PMC article.
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Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production.
Pradal I, González-Alonso V, Wardhana YR, Cnockaert M, Wieme AD, Vandamme P, De Vuyst L.
Pradal I, et al. Among authors: gonzalez alonso v.
Int J Food Microbiol. 2024 Feb 2;411:110522. doi: 10.1016/j.ijfoodmicro.2023.110522. Epub 2023 Dec 18.
Int J Food Microbiol. 2024.
PMID: 38160537
Free article.
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Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs.
González-Alonso V, Cappelletti M, Bertolini FM, Lomolino G, Zambon A, Spilimbergo S.
González-Alonso V, et al.
Poult Sci. 2020 Jan;99(1):536-545. doi: 10.3382/ps/pez563. Epub 2019 Dec 30.
Poult Sci. 2020.
PMID: 32416840
Free PMC article.
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