A. Monsalve-González

INACTIVATION of<i>SACCHAROMYCES CEREVISIAE</i>IN APPLE JUICE BY SQUARE‐WAVE and EXPONENTIAL‐DECAY PULSED ELECTRIC FIELDS

Qinghua Zhang, A. Monsalve-González, Bai‐Lin Qin et al. · Journal of Food Process Engineering · 1994 · 145 citations

Agriculture, Food Science, Microbiology +13

Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology

Usha R. Pothakamury, A. Monsalve-González, G. V. Barbosa‐Cánovas et al. · Food Research International · 1995 · 137 citations

Agriculture, Food Science, Microbiology +16

Inactivation of E. Coli and S. Cerevisiae by Pulsed Electric Fields Under Controlled Temperature Conditions

Q. Zhang, A. Monsalve-González, Gustavo V. Barbosa‐Cánovas et al. · Transactions of the ASAE · 1994 · 135 citations

Agriculture, Food Science, Microbiology +17

Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4‐Hexylresorcinol as Anti‐Browning Agent

A. Monsalve-González, Gustavo V. Barbosa‐Cánovas, Ralph P. Cavalieri et al. · Journal of Food Science · 1993 · 114 citations

Agriculture, Biochemistry, Food Science +17

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Pamela C. Flores‐Silva, José De J. Berrios, James Pan et al. · CyTA - Journal of Food · 2014 · 40 citations

Agriculture, Food Science, Nutritional Sciences +15