G. V. Barbosa‐Cánovas

Author

Also Known As

G Barbosa-Canovas, G. BARBOSA‐CANOVAS, G. Barbosa-Canovas, G. V. BARBOSA-CANOVAS, G. V. Barbosa-Canovas, G. V. Barbosa-Cánovas, G. V. Barbosa‐Cánovas, G.V Barbosa-Cánovas, G.V. BARBOSA-CANOVAS, G.V. Barbosa-Canovas

Publications

2.6K

Citations

H-Index

Concepts

All Affiliations

Washington State University Universidad de las Américas Puebla Universitat de Lleida

About

G. V. Barbosa‐Cánovas is an author at Washington State University specializing in health sciences, food processing, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	19	2K
2	Engineering	11	11	926
3	Medicine	3	3	360
4	Public Health	3	3	266
5	Biomedical Engineering	1	1	22

G. V. Barbosa‐Cánovas

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree Enrique Palou, Aurelio López‐Malo, G. V. Barbosa‐Cánovas, Journal of Food Science High Hydrostatic PressureBlanching TimeEngineeringBotanyGreen Chemistry	1999	447
Inactivation of microorganisms by pulsed electric fields of different voltage waveforms Bai‐Lin Qin, Qing-Hua Zhang, G. V. Barbosa‐Cánovas, IEEE Transactions on Dielectrics and Electrical Insulation Microbial InactivationEngineeringHigh Voltage Electrical FieldsFood Processing FacilitiesBiochemical Engineering	1994	251
Food pasteurization using high-intensity pulsed electric fields Bingbin Qin, Usha R. Pothakamury, Hugo George Riquelme Vega, Food technology Food PasteurizationHealth SciencesPulsed Electric FieldFood EngineeringFood Processing	1995	228
Low-Fat Set Yogurt Made from Milk Subjected to Combinations of High Hydrostatic Pressure and Thermal Processing Federico Harte, L.O. Luedecke, Barry Swanson, Journal of Dairy Science	2003	166
Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions N. Dutreux, S. Notermans, T. Wijtzes, International Journal of Food Microbiology Electric Fields InactivationFree-living Escherichia ColiHealth SciencesMicrobial ContaminationElectric Fields	2000	159
INACTIVATION OF ESCHERICHIA COLI SUSPENDED IN LIQUID EGG USING PULSED ELECTRIC FIELDS Olga Martı́n-Belloso, Humberto Vega-Mercado, Bingbin Qin, Journal of Food Processing and Preservation BiomanufacturingElectrohydrodynamicsHealth SciencesPulse DurationLiquid Egg	1997	151
Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree Aurelio López‐Malo, Enrique Palou, G. V. Barbosa‐Cánovas, Food Research International Food ChemistryBiomanufacturingHigh Hydrostatic PressurePolyphenoloxidase ActivityEdible Film	1998	144
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, Food Research International Electrical EngineeringHealth SciencesMicrobial ContaminationFoodborne PathogensBioprocess Monitoring	1995	137
High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese M.A. Drake, S. Harrison, M. ASPLUND, Journal of Food Science Shelf LifeMicrobiological QualityFood SpoilageHigh Pressure TreatmentFood Structure	1997	104
Removal of dark compounds from clarified fruit juices by adsorption processes M. Carabasa, Albert Ibarz, S. Garza, Journal of Food Engineering Chemical EngineeringEngineeringEnvironmental EngineeringBioremediationBiochemical Engineering	1998	67

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