Spremljaj
Maria G. Corradini
Maria G. Corradini
Arrell Chair & Associate Professor, University of Guelph, ON, Canada
Preverjeni e-poštni naslov na uoguelph.ca
Naslov
Navedeno
Navedeno
Leto
THE ARRHENIUS EQUATION REVISITED
M Peleg, MD Normand, MG Corradini
Taylor & Francis Group, 2012
3762012
To gel or not to gel: correlating molecular gelation with solvent parameters
Y Lan, MG Corradini, RG Weiss, SR Raghavan, MA Rogers
Chemical Society Reviews 44 (17), 6035-6058, 2015
3472015
Microbial Growth Curves: What the Models Tell Us and What They Cannot
M Peleg, MG Corradini
Critical Reviews in Food Science and Nutrition 51 (10), 917-945, 2011
2982011
Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication
D Bermúdez-Aguirre, MG Corradini, R Mawson, GV Barbosa-Cánovas
Innovative Food Science & Emerging Technologies 10 (2), 172-178, 2009
1922009
Shelf-life estimation from accelerated storage data
MG Corradini, M Peleg
Trends in Food Science & Technology 18 (1), 37-47, 2007
1632007
The logistic (Verhulst) model for sigmoid microbial growth curves revisited
M Peleg, MG Corradini, MD Normand
Food research international 40 (7), 808-818, 2007
1622007
Shelf life of food products: from open labeling to real-time measurements
MG Corradini
Annual review of food science and technology 9 (1), 251-269, 2018
1492018
Comparing and correlating solubility parameters governing the self-assembly of molecular gels using 1, 3: 2, 4-dibenzylidene sorbitol as the gelator
Y Lan, MG Corradini, X Liu, TE May, F Borondics, RG Weiss, MA Rogers
Langmuir 30 (47), 14128-14142, 2014
1332014
Non‐Arrhenius and non‐WLF kinetics in food systems
M Peleg, R Engel, C Gonzalez‐Martinez, MG Corradini
Journal of the Science of Food and Agriculture 82 (12), 1346-1355, 2002
1302002
Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion
V Ryu, DJ McClements, MG Corradini, L McLandsborough
Food Chemistry 245, 104-111, 2018
1182018
A model of non‐isothermal degradation of nutrients, pigments and enzymes
MG Corradini, M Peleg
Journal of the Science of Food and Agriculture 84 (3), 217-226, 2004
1132004
Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: a review
D Bermúdez-Aguirre, MG Corradini
Food Research International 45 (2), 700-712, 2012
1082012
Prediction of vitamins loss during non-isothermal heat processes and storage with non-linear kinetic models
MG Corradini, M Peleg
Trends in food science & technology 17 (1), 24-34, 2006
1072006
Influence of Emulsifier Structure on Lipid Bioaccessibility in Oil–Water Nanoemulsions
A Speranza, MG Corradini, TG Hartman, D Ribnicky, A Oren, MA Rogers
Journal of agricultural and food chemistry 61 (26), 6505-6515, 2013
1052013
Generating microbial survival curves during thermal processing in real time
M Peleg, MD Normand, MG Corradini
Journal of applied microbiology 98 (2), 406-417, 2005
972005
Evaluation of the Weibull and log normal distribution functions as survival models of Escherichia coli under isothermal and non isothermal conditions
GMF Aragao, MG Corradini, MD Normand, M Peleg
International journal of food microbiology 119 (3), 243-257, 2007
842007
Estimating non‐isothermal bacterial growth in foods from isothermal experimental data
MG Corradini, M Peleg
Journal of Applied Microbiology 99 (1), 187-200, 2005
812005
Calculating the efficacy of heat sterilization processes
MG Corradini, MD Normand, M Peleg
Journal of Food Engineering 67 (1-2), 59-69, 2005
742005
Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems
MG Corradini, M Peleg
Critical reviews in food science and nutrition 46 (6), 489-517, 2006
702006
Natural antimicrobial delivery systems: Formulation, antimicrobial activity, and mechanism of action of quillaja saponin-stabilized carvacrol nanoemulsions
V Ryu, DJ McClements, MG Corradini, JS Yang, L McLandsborough
Food Hydrocolloids 82, 442-450, 2018
642018
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