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- 2018
- Microbial inactivation efficiency of supercritical CO2 drying process
- Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
- The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
- Multivariate statistical analysis for the identification of potential seafood spoilage indicators
- Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres
- Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions: a comparison of polysorbate 80 and hydrophobically modified inulin
- Comparison of three types of drying (supercritical CO 2 , air and freeze) on the quality of dried apple – Quality index approach
- Fabrication of Origanum Compactum essential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant
- Heat resistance of biobased materials, evaluation and effect of processing techniques and additives
- Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread