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Gustavo Barbosa-Canovas
Gustavo Barbosa-Canovas
Verified email at wsu.edu
Title
Cited by
Cited by
Year
Food powders: physical properties, processing, and functionality
GV Barbosa-Cánovas, E Ortega-Rivas, P Juliano, H Yan
Kluwer Academic/Plenum Publishers 86, 71-75, 2005
6382005
Food processing by high hydrostatic pressure
MF San Martin, GV Barbosa-Cánovas, BG Swanson
Critical reviews in food science and nutrition 42 (6), 627-645, 2002
6252002
Preservation of foods with pulsed electric fields
GV Barbosa-Cánovas, UR Pothakamury, MM Gongora-Nieto, ...
Elsevier, 1999
6021999
Rheology for the food industry
G Tabilo-Munizaga, GV Barbosa-Cánovas
Journal of food engineering 67 (1-2), 147-156, 2005
5902005
Engineering aspects of pulsed electric field pasteurization
Q Zhang, GV Barbosa-Cánovas, BG Swanson
Journal of food engineering 25 (2), 261-281, 1995
5671995
Nonthermal preservation of foods.
GV Barbosa Cánovas, UR Pothakamury, E Palou, BG Swason
Nonthermal preservation of foods., 1997
5521997
Edible coatings for fresh-cut fruits
GI Olivas, GV Barbosa-Cánovas
Critical reviews in food science and nutrition 45 (7-8), 657-670, 2005
5472005
Nonthermal preservation of foods using combined processing techniques
J Raso, GV Barbosa-Cánovas
Taylor & Francis Group 43 (3), 265-285, 2003
4982003
Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree
E Palou, A López‐Malo, GV Barbosa‐Cánovas, J Welti‐Chanes, ...
Journal of food science 64 (1), 42-45, 1999
4841999
Dehydration of foods
GV Barbosa-Cánovas, H Vega-Mercado
Springer Science & Business Media, 1996
4701996
Thermal processing of packaged foods
SD Holdsworth, R Simpson, GV Barbosa-Cánovas
Springer, 2008
4482008
Advances in dehydration of foods
H Vega-Mercado, MM Góngora-Nieto, GV Barbosa-Cánovas
Journal of food engineering 49 (4), 271-289, 2001
4472001
Microbial inactivation of foods by pulsed electric fields
AJ Castro, GV BARBOSA‐CÁNOVAS, BG Swanson
Journal of Food Processing and Preservation 17 (1), 47-73, 1993
4381993
Water activity in foods: fundamentals and applications
GV Barbosa-Cánovas, AJ Fontana Jr, SJ Schmidt, TP Labuza
John Wiley & Sons, 2020
4202020
Fundamental aspects of controlled release in foods
UR Pothakamury, GV Barbosa-Cánovas
Trends in food science & technology 6 (12), 397-406, 1995
4011995
Ultrasound technologies for food and bioprocessing
H Feng, GV Barbosa-Cánovas, J Weiss
Springer 1, 599, 2011
3732011
Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review
JD Floros, R Newsome, W Fisher, GV Barbosa‐Cánovas, H Chen, ...
Comprehensive Reviews in Food Science and Food Safety 9 (5), 572-599, 2010
3712010
Alginate coatings for preservation of minimally processed ‘Gala’apples
GI Olivas, DS Mattinson, GV Barbosa-Cánovas
Postharvest biology and Technology 45 (1), 89-96, 2007
3682007
Unit operations in food engineering
A Ibarz, GV Barbosa-Cánovas
CRC press, 2002
3622002
Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice
A Rivas, D Rodrigo, A Martinez, GV Barbosa-Cánovas, M Rodrigo
LWT-Food Science and Technology 39 (10), 1163-1170, 2006
3492006
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