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Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine.
Ultrason Sonochem. 2019 Dec;59:104725. doi: 10.1016/j.ultsonch.2019.104725. Epub 2019 Aug 5.
Ultrason Sonochem. 2019.
PMID: 31442771
Free article.
High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns.
Xia Q, Liu Q, Denoya GI, Yang C, Barba FJ, Yu H, Chen X.
Xia Q, et al. Among authors: denoya gi.
Front Nutr. 2022 May 11;9:878904. doi: 10.3389/fnut.2022.878904. eCollection 2022.
Front Nutr. 2022.
PMID: 35634420
Free PMC article.
Review.
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Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments.
Polenta GA, Guidi SM, Ambrosi V, Denoya GI.
Polenta GA, et al. Among authors: denoya gi.
Curr Res Food Sci. 2020 Oct 10;3:329-338. doi: 10.1016/j.crfs.2020.09.002. eCollection 2020 Nov.
Curr Res Food Sci. 2020.
PMID: 33364606
Free PMC article.
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Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants.
Perez MB, Da Peña Hamparsomian MJ, Gonzalez RE, Denoya GI, Dominguez DLE, Barboza K, Iorizzo M, Simon PW, Vaudagna SR, Cavagnaro PF.
Perez MB, et al. Among authors: denoya gi.
Food Chem. 2022 Sep 1;387:132893. doi: 10.1016/j.foodchem.2022.132893. Epub 2022 Apr 4.
Food Chem. 2022.
PMID: 35397275
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Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars.
Pieroni V, Ottaviano FG, Sosa M, Gabilondo J, Budde C, Colletti AC, Denoya G, Polenta G, Bustamante C, Müller G, Pachado J, Andres SC, Cardinal P, Rodriguez G, Garitta L.
Pieroni V, et al.
J Sci Food Agric. 2023 Oct;103(13):6362-6372. doi: 10.1002/jsfa.12712. Epub 2023 Jun 1.
J Sci Food Agric. 2023.
PMID: 37199063
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