Concepedia

Sugar Syrup Formulation

Sugar Syrup Formulation is a methodological construct in food preservation science that specifies the precise concentration and composition of sucrose and water mixtures used to stabilize canned fruits by inhibiting microbial growth and maintaining texture, flavor, and color during thermal processing and storage.

109

Publications

3.2K

Citations

369

Authors

145

Institutions

Publications per year

2017–2026

28

Parents

Publications

109

The use of different sugars as fine and coarse carriers for aerosolised salbutamol sulphate

S.K. Tee, C Marriott, Xian Ming Zeng et al. · International Journal of Pharmaceutics · 2000 · 125 citations

, , +16

Are commercial probiotics and prebiotics effective in the treatment and prevention of honeybee nosemosis C?

Aneta A. Ptaszyńska, Grzegorz Borsuk, Agnieszka Zdybicka‐Barabas et al. · Parasitology Research · 2015 · 103 citations · Full text

, , +14

Effect of dietary supplementation of Bifidobacterium and Lactobacillus strains in Apis mellifera L. against Nosema ceranae

Loredana Baffoni, Francesca Gaggìa, Daniele Alberoni et al. · Beneficial Microbes · 2015 · 98 citations

, , +15

An Evaluation of Osmotic Concentration of Apple Rings Using Corn Syrup Solids Solutions

J.E. Contreras, T.G. Smyrl · Canadian Institute of Food Science and Technology Journal · 1981 · 87 citations

, , +8

Effects of Prebiotics and Probiotics on Honey Bees (Apis mellifera) Infected with the Microsporidian Parasite Nosema ceranae

Daniel Borges, Ernesto Guzmán‐Novoa, Paul H. Goodwin · Microorganisms · 2021 · 81 citations · Full text

, , +15

1–5 of 109

Authors

369

  1. GG
    G. G. Birch

    University of Reading, United Kingdom

    3 publications · 57 citations

    3

    h-index

  2. MI
    Maja Ivana Smodiš Škerl

    Agricultural institute of Slovenia, Slovenia

    3 publications · 113 citations

    3

    h-index

  3. JV
    Josipa Vlainić

    Ruđer Bošković Institute, Croatia

    3 publications · 113 citations

    3

    h-index

  4. IT
    Ivana Tlak Gajger

    University of Zagreb, Croatia

    3 publications · 113 citations

    3

    h-index

  5. FG
    Francesca Gaggìa

    University of Bologna, Italy

    2 publications · 175 citations

    2

    h-index

1–5 of 369

Institutions

145

  1. Central Food Technological Research Institute

    Mysore, India

    3 h-index

    9 publications

    199 citations

  2. University of Zagreb

    Zagreb, Croatia

    3 h-index

    8 publications

    274 citations

  3. Université Laval

    Québec, Canada

    3 h-index

    8 publications

    195 citations

  4. Ruđer Bošković Institute

    Zagreb, Croatia

    3 h-index

    3 publications

    113 citations

  5. Agricultural institute of Slovenia

    Ljubljana, Slovenia

    3 h-index

    5 publications

    217 citations

  6. RMIT University

    Melbourne, Australia

    2 h-index

    5 publications

    86 citations

  7. Univesity of Life Science "King Mihai I" from Timisoara

    Timișoara, Romania

    2 h-index

    4 publications

    182 citations

  8. University of Reading

    Reading, United Kingdom

    2 h-index

    6 publications

    90 citations

1–8 of 145

Venues

  1. Journal of Food Engineering

    6 publications · 205 citations

    6

    h-index

  2. Journal of Food Science and Technology

    4 publications · 75 citations

    4

    h-index

  3. Food Chemistry

    3 publications · 49 citations

    3

    h-index

  4. International Journal of Food Microbiology

    3 publications · 89 citations

    3

    h-index

  5. Food Hydrocolloids

    2 publications · 46 citations

    2

    h-index

1–5