Publications

^{Gustavo Barbosa-Canovas, Ph.D.} _{Engineering Foods for the Future}

Theses

The Role of Surface Affinity and Interactions in the Segregation of Food Powders, Doctoral Dissertation, University of Massachusetts, Amherst, February 1985
Time and Shear Rate Dependent Flow Characteristics of Selected Fluid Foods, Master Thesis, University of Massachusetts, Amherst, September 1982

Books

2014

Ibarz, Albert and Gustavo V. Barbosa-Canovas. 2014 Introduction to Food Process Engineeering. Boca Raton: CRC Press. Taylor & Francis

2010-2013

Zhang, Howard, Barbosa-Cánovas, Gustavo V., V.M. “Bala” Balasubramaniam, C.Patrick Dunne, Daniel Farkas, and James Yuan, eds 2011 Nonthermal Processing Technologies for Food. Chicago: IFT Press, Wiley-Blackwell
Aguilera, J.Miguel, Gustavo V. Barbosa-Cánovas, Ricardo Simpson, Jorge Welti-Chanes, and Daniela Bermúdez-Aguirre, eds 2011 Food Engineering Interfaces. New York: Springer
Feng, Hao, Gustavo V. Barbosa-Cánovas, and Jochen Weiss, eds 2010Ultrasound Technologies for Food and Bioprocessing. New York: Springer

2000-2009

Barbosa-Cánovas, Gustavo V., Alan Mortimer, Dave Lineback, Walter Spiess, Ken Buckle, and Paul Colonna, eds. 2009. Global Issues in Food Science and Technology. USA: Academic Press, Elsevier.
Gutiérrez-López, G.F., G.V. Barbosa-Cánovas, J. Welti-Chanes, and E. Parada-Arias, eds. 2008. Food Engineering: Integrated Approaches. New York: Springer.
Barbosa-Cánovas, G.V., ed. 2007. Food Engineering. Encyclopedia of Life Support Systems. Russian edition. Moscow, Russia: Magister Press.
Barbosa-Cánovas, G.V., A. Fontana, S. Schmidt, and T. Labuza, eds. 2007.Water Activity in Foods: Fundamentals and Applications. Ames, Iowa: Blackwell Publishing Professional.
Barbosa-Cánovas, G.V., ed. 2007. Food Engineering. Encyclopedia of Life Support Systems. E-book edition. Paris: UNESCO Publishing. [www.eolss.net]
Barbosa-Cánovas, G.V., ed. 2005. Food Engineering. Encyclopedia of Life Support Systems. Paris: UNESCO Publishing.
Barbosa-Cánovas, G.V., Bilge Altunakar, and Danilo J. Mejía-Lorío. 2005.Freezing of Fruits and Vegetables. An agribusiness alternative for rural and semi-rural areas. Rome: Food and Agricultural Organization (FAO) of the United Nations.
Barbosa-Cánovas, G.V., E. Ortega-Rivas, P. Juliano, and H. Yan. 2005. Food Powders: Physical Properties, Processing and Functionality. New York: Springer
López-Gómez, A., and G.V. Barbosa-Cánovas. 2005. Food Plant Design. Boca Raton, FL: CRC Press.
Ibarz-Ribas, A., and G.V. Barbosa-Cánovas. 2005. 2nd Edition. Unit Operations in Food Engineering [Operaciones Unitarias en la Ingenieríia De Alimentos]. Spanish version. Madrid, Spain: Mundiprensa. ISBN: 8484761630 58.
Barbosa-Cánovas, G.V., Maria Tapia, and M. Pilar Cano, eds. 2005. Novel Food Processing Technologies. Boca Raton, FL: CRC Press.
Barbosa-Cánovas, G.V., J. Fernández-Molina, S. Alzamora, M.S. Tapia, A. López-Malo, and Jorge Welti. 2003. Preservation of Foods by Combined Methods: Manual for Industrial Users. Rome, Italy: Food and Agricultural Organization of the United Nations (FAO).
Gutiérrez, G., and G.V. Barbosa-Cánovas, eds. 2003. Food Science and Food Biotechnology. Boca Raton, FL: CRC Press.
Welti-Chanes, J., J. Vélez, and G.V. Barbosa-Cánovas, eds. 2003. Transport Phenomena in Food Processing. Boca Raton, FL: CRC Press.
Ibarz-Ribas, A., and G.V. Barbosa-Cánovas. 2002. Unit Operations in Food Engineering (English version). Boca Raton, FL: CRC Press.
Welti-Chanes, J., G.V. Barbosa-Cánovas, and J.M. Aguilera, eds. 2002.Engineering and Foods for the 21^st Century. Boca Raton, FL: CRC Press.
Barbosa-Cánovas, G.V. and Q.H. Zhang, eds. 2001. Pulsed Electric Fields in Food Processing: Fundamentals Aspects and Applications. Lancaster, PA: Technomic Publishing Co., Inc.
Mallikarjunan, K., and G.V. Barbosa-Cánovas. 2001. Proceedings of 7^thConference of Food Engineering (CoFE 2001). American Institute of Chemical Engineering. Reno, NV. Welti-Chanes, J., G.V. Barbosa-Cánovas, and J.M. Aguilera, eds. 2001. Proceedings of International Conference of Engineering and Food (ICEF 8). Lancaster, PA: Technomic Publishing Co., Inc. (2 volumes).
Barbosa-Cánovas, G.V., and G.W. Gould, eds. 2000. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co., Inc.
Barbosa-Cánovas, G.V., L. Ma and B.J. Barletta. 2000. Food Engineering Laboratory manual (in Spanish). Zaragoza, Spain: Acribia S.A.
Barbosa-Cánovas, G.V., and H. Vega-Mercado. 2000. Dehydration of Foods (in Spanish). Zaragoza, Spain: Acribia S.A.
Lozano, J., M.C. Añón, E. Parada-Arias and G.V. Barbosa-Cánovas, eds. 2000.Trends in Food Engineering. Lancaster, PA: Technomic Publishing Co.
Ibarz-Ribas, A., Barbosa-Cánovas, G.V., S. Garza, and V. Gimeno. 2000. Food Technology Laboratory Manual (in Spanish). Zaragoza, Spain: Acribia, S.A.

1993-1999

Barbosa-Cánovas, G.V., U.R. Pothakamury, E. Palou and B.G. Swanson. 1999.Conservación no Térmica de Alimentos (in Spanish). Zaragoza, Spain: Editorial Acribia, S.A.
Barbosa-Cánovas, G.V., M.M. Góngora Nieto, U.R. Pothakamury, and B.G. Swanson. 1999. Preservation of Foods with Pulsed Electric Fields. San Diego, CA: Academic Press.
Barbosa-Cánovas, G.V. and S. Lombardo, eds. 1999. Proceeding of the 6^thConference of Food Engineering (CoFE), New York: AIChE.
Ibarz-Ribas, A., and G.V. Barbosa-Cánovas. 1999. Operaciones Unitarias en Ingenieria de Alimentos. Lancaster, PA: Technomic Publishing Co., Inc.
Ma, L., L. Obaldo, D.C. Davis and G.V. Barbosa-Cánovas. 1999. Engineering Properties of Food and Other Biological Products. St. Joseph, MI: ASAE.
Barbosa-Cánovas, G.V., L. Ma and B.J. Barletta. 1997. Food Engineering Laboratory Manual (in Arabic). Lancaster, PA: Technomic Publishing Co., Inc.
Barbosa-Cánovas, G.V., L. Ma and B.J. Barletta. 1997. Food Engineering Laboratory Manual. Lancaster, PA: Technomic Publishing Co., Inc.
Barbosa-Cánovas, G.V., L. Ma and B.J. Barletta. 1997. Manual de Laboratorio de Ingenieria de Alimentos. Lancaster, PA: Technomic Publishing Co., Inc.
Barbosa-Cánovas, G.V., S. Lombardo, G. Narsimhan and M.R. Okos, eds. 1997.New Frontiers in Food Engineering. Proceedings of Fifth CoFE. New York: AIChE.
Barbosa-Cánovas, G.V., U.R. Pothakamury, E. Palou and B.G. Swanson. 1997.Nonthermal Preservation of Foods. New York: Marcel Dekker.
Fito, P., E. Ortega-Rodríguez and G.V. Barbosa-Cánovas, eds. 1997. Food Engineering 2000. New York: Chapman & Hall.
Barbosa-Cánovas, G.V. and H. Vega-Mercado. 1996. Dehydration of Foods. New York: Chapman & Hall.
Barbosa-Cánovas, G.V. and J. Welti-Chanes, eds. 1995. Food Preservation by Moisture Control: Fundamentals and Applications. ISOPOW Practicum II. Lancaster, PA: Technomic Publishing Co., Inc.
Barbosa-Cánovas, G.V. and M.R. Okos, eds. 1993. Food Dehydration. AIChE Symposium Series, No. 297, Vol. 89.

Editor in Chief

2013

Bermúdez-Aguirre, D. and Barbosa-Cánovas G.V. 2013. Milk pasteurization, curdling and salting as steps which modify omega-3 fortified cheese. In “Processing and Impact on Active Components in Food”. V. R. Preedy, Ed. Elsevier, London.

2011

Altunakar, Bilge and Gustavo V. Barbosa-Canovas. Engineering Aspects of Pulsed Electric Fields. In: Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan, eds. IFT Press, Wiley-Blackwell.
Barbosa-Cánovas, Gustavo V. and Daniela Bermúdez-Aguirre. Introduction. In:Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan, eds. IFT Press, Wiley-Blackwell.
Barbosa-Cánovas, Gustavo V. and Daniela Bermúdez-Aguirre. Recent Advances in Emerging Nonthermal Technologies. In: Food Engineering Interfaces, J.M. Aguilera, G.V. Barbosa-Cánovas, Simpson, R., J. Welti-Chanes and D. Bermudez-Aguirre, eds. Springer.
Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. Power Ultrasound to Process Dairy Products. In: Ultrasound Technologies for Food and Bioprocessing, 1^st Edition, Feng, Hao, Gustavo V. Barbosa-Cánovas and Jochen Weiss, Eds. New York: Springer.
Bermúdez-Aguirre, Daniela, Tamara Mobbs and Gustavo V. Barbosa-Cánovas. Ultrasound Applications in Food Processing. In: Ultrasound Technologies for Food and Bioprocessing, 1^st Edition, Feng, Hao, Gustavo V. Barbosa-Cánovas and Jochen Weiss, Eds. New York: Springer.
Grigelmo-Miguel, Nuria, Robert Soliva-Fortuny, Gustavo V. Barbosa-Cánovas, Olga Martin-Belloso. Use of Oscillating Magnetic Fields in Food Preservation. Chap. 16. In: Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan, eds. IFT Press, Wiley-Blackwell.
Guerrero Beltrán, J.A. and G.V. Barbosa-Cánovas. Ultraviolet-C Light Processing of Liquid Food Products. Chap. 19. In: Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan, eds. IFT Press, Wiley-Blackwell.
Hao, Feng, Gustavo V. Barbosa-Cánovas and Jochen Weiss. Preface. In:Ultrasound Technologies for Food and Bioprocessing, 1^st Edition, Feng, Hao, Gustavo V. Barbosa-Cánovas and Jochen Weiss, Eds. New York: Springer.
Juliano, Pablo, Francisco Javier Trujillo, Gustavo V. Barbosa-Cánovas, and Kai Knoerzer. Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies, Ch 2. In: Multiphysics Simulation of Emerging Food Processing Technologies, Kai Knoerzer, Pablo Juliano, Peter Roupas and Cornelis Versteeg, Eds. Wiley-Blackwell.
Soliva-Fortuny, Robert, Nuria Grigelmo-Miguel, Gustavo V. Barbosa-Cánovas, and Olga Martin-Belloso. Nonthermal Processes as Hurdles with Selected Examples. Chap. 28. In: Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan, eds. IFT Press, Wiley-Blackwell.
Zhang, Howard Q., Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan. Preface. In: Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan, eds. IFT Press, Wiley-Blackwell.

2010

Barbosa-Cánovas, G.V. and D. Bermudez-Aguirre. 2010. Other milk preservation technologies: ultrasound, irradiation, microwave, radio frequency, ohmic heating, ultraviolet light and bacteriocins. In: Improving the safety and quality of milk, vol. 1, M. Griffiths, ed. Cambridge, UK: Woodhead Publishing.
Barbosa-Cánovas, G.V. and D. Bermudez-Aguirre. 2010. Pasteurization of milk with pulsed electric fields. In: Improving the safety and quality of milk, vol.1, M. Griffiths, ed. Cambridge, UK: Woodhead Publishing.

2009

Barbosa-Canovas, Gustavo V. and Daniela Bermúdez-Aguirre. 2009. Novel Food Processing Technologies and Regulatory Hurdles. In: Ensuring Global Food Safety, Christine E. Boisrobert, Aleksandra Stjepanovic, Sangsuk Oh, and Huub L.M. Lelieveld, eds. Chapter 16, pp. 281-288. Oxford: Academic Press.
Barbosa-Canovas, G.V. and Guadalupe I. Olivas. 2009. Edible films & coatings for fruits and vegetables. In: Edible Films and Coatings for Food Applications, Milda E. Embuscado and Kerry C. Huber, eds. Chapter 7. New York: Springer.
Guerrero-Beltrán, José A., Jorge Welti-Chanes, and Gustavo V. Barbosa-Cánovas. 2009. Rheological Models and Characteristics for Selected Foods. In:Food Processing and Engineering Topics, Maria Elena Sosa-Morales and Jorge F. Velez-Ruiz, eds. Chapter 2. New York: Nova Science Publishers, Inc.
Guerrero-Beltrán, José A., María Teresa Jiménez-Munguía, Jorge Welti-Chanes, and Gustavo V. Barbosa-Cánovas. 2009. Particle Size Distribution Functions for Food Powders. In: Food Processing and Engineering Topics, Maria Elena Sosa-Morales and Jorge F. Velez-Ruiz, eds. Chapter 3. New York: Nova Science Publishers, Inc.
Juliano, P., Knoerzer, K., and G.V. Barbosa-Cánovas. 2009. High Pressure Thermal Processes: Thermal and Fluid Dynamic Modeling Principles. In:Engineering Aspects of Thermal Processing, R. Simpson, ed. Chapter 5. New York: CRC Press, Taylor and Francis.
Juliano, P., Knoerzer, K., and G.V. Barbosa-Cánovas. 2009. High Pressure Processing: Thermal and Fluid Dynamic Modeling Applications. In: Simpson, R., ed. Engineering Aspects of Thermal Processing. Chapter 6. New York: CRC Press, Taylor and Francis.

2008

Barbosa-Cánovas, G.V. and P. Juliano. 2008. Food Sterilization by combining High Pressure and Thermal Energy. In: Food Engineering: Integrated Approaches, G.F. Gutiérrez-López, G.V. Barbosa-Cánovas, J. Welti-Chanes, E. Parada Arias, pp. 9-46. New York: Springer.
Bermúdez-Aguirre, Daniela and G.V. Barbosa-Cánovas. 2008. Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells. In: Food Engineering: Integrated Approaches, G.F. Gutiérrez-López, G.V. Barbosa-Cánovas, J. Welti-Chanes, E. Parada Arias, eds., pp. 287-294. New York: Springer.

2007

Altunakar, B., S.R. Gurram, and G.V. Barbosa-Cánovas. 2007. Applications of pulsed electric fields processing of food. In: Food preservation by pulsed electric fields: From research to application, H.L.M. Lelieveld, S. Notermans, and S.W.H. de Haan, eds. Cambridge: Woodhead Publishing Limited.
Barbosa-Cánovas, G.V. and P. Juliano. 2007. Desorption Phenomena in Food Dehydration Processes. In: Water Activity in Foods: Fundamentals and Applications, G.V. Barbosa-Cánovas, A. Fontana, S. Schmidt, and T. Labuza, Eds. Blackwell Publishing.
Palou, Enrique, Aurelio Lopez-Malo, Gustavo V. Barbosa-Canovas, and Barry G. Swanson. 2007. High-Pressure Treatment in Food Preservation. In:Handbook of Food Preservation, M. Shafiur Rahman, ed. 2^nd Edition. Boca Raton: CRC Press.
Vega-Mercado, Humberto, M. Marcela Gongora-Nieto, Gustavo V. Barbosa Cánovas, and Barry G. Swanson. 2007. Pulsed Electric Fields in Food Preservation. In: Handbook of Food Preservation, M. Shafiur Rahman, ed. 2^ndEdition. Boca Raton: CRC Press.

2006

Barbosa-Cánovas, Gustavo V. and Bilge Altunakar. 2006. Pulsed Electric Fields Processing of Foods: An overview. In: Pulsed Electric Field Technology for Food Industry: Fundamentals and Applications, J. Raso and V. Heinz, eds. New York: Springer.
Welti-Chanes, Jorge, Fernanda San Martín-González, José A. Guerrero-Beltrán, and Gustavo V. Barbosa-Cánovas. 2006. Water and Biological Structures at high Pressure. In: Water Properties of Food, Pharmaceutical, and Biological Materials, Marie del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, and Horacio R. Corti, eds., pp. 205-232. Boca Raton: Taylor & Francis.

2005

Barbosa-Cánovas, G.V., M.M. Góngora-Nieto, J.J. Rodriguez, and B.G. Swanson. 2005. Nonthermal Processing of Foods and Emerging Technologies. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 575-593.
Barbosa-Cánovas, G.V., F. Harte, and F. San Martín. 2005. Cycles and Refrigeration. In: Food Engineering. Encyclopedia of Life Support Sciences,G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 241-252.
Barbosa-Cánovas, G.V. and P. Juliano. 2005. Introduction: Food Engineering. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 1-24.
Barbosa-Cánovas, G.V. and P. Juliano. 2005. Physical and Chemical Properties of Food Powders. In: Encapsulated and Powdered Foods, Charles Onwulata, ed. Taylor & Francis. pp. 39-74.
Barbosa-Cánovas, G.V., P. Juliano, and M. Peleg. 2005. Engineering Properties of Foods. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 25-43.
Barbosa-Cánovas and J.J. Rodriguez. 2005. Thermodynamic Aspects of High Hydrostatic Pressure Food Processing. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.
Barbosa-Cánovas, G.V. and D.R. Sepúlveda. 2005. Present Status and the Future of PEF. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.
Barbosa-Cánovas, G.V., B.G. Swanson, M. Fernanda San Martín, F. Harte. 2005. Use of Magnetic Fields as a Nonthermal Technology. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.
Barbosa-Cánovas, G.V., H. Yan, and F. Harte. 2005. Particle Size Distribution in Food Powders. In: Food Engineering. Encyclopedia of Life Support Sciences,G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 119-130.
Fernández-Martín, F., G. Tabilo-Munizaga, and G.V. Barbosa-Cánovas. 2005. Starch and Other Polysaccharides Under High Pressure. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.
Martín-Belloso, O., S. Bendicho, P. Elez-Martínez, and G.V. Barbosa-Cánovas. 2005. Does High-Intensity Pulsed Electric Fields Induce Changes in Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability? In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.
Olivas, G.I. and G.V. Barbosa-Canovas. 2005. Edible Coatings for Fresh-Cut Fruits. In: Critical Reviews in Food Science and Nutrition, ed. Fergus M. Clydesdale, vol. 45, iss. 7-8. Philadelphia: Taylor & Francis. pp. 657-670.
Rodrigo, D., F. Sampedro, A. Martinez, G.V. Barbosa-Cánovas, and M. Rodrigo. 2005. Application of PEF on Orange Juice Products: A Review. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, S. Tapia, M.P. Cano, eds. New York: Marcel Dekker.
Sepúlveda, D.R., G.V. Barbosa-Cánovas, and B.G. Swanson. 2005. Preservation of Liquid Food Products by Pulsed Electric Fields. In: Encyclopedia of Agricultural, Food, and Biological Engineering. New York: Marcel Dekker.
Sepúlveda-Ahumada, D., G.V Barbosa-Cánovas, and B.G. Swanson. 2005. Pulsed Electric Fields to Process Foods. In: Encyclopedia of Agriculture and Post Harvest Engineering. D. Heldmann, ed. New York: Marcel Dekker.
Tabilo-Munizaga, Gustavo F. Barbosa-Cánovas, and Juan J. Fernández-Molina. 2005. Solid Foods. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 369-380.
Welti-Chanes, J, A. López-Malo, E. Palou, D. Bermúdez, J.A. Guerrero-Beltrán, and G.V. Barbosa-Cánovas. 2005. Fundamentals and applications of High Pressure Processing to Foods. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, S. Tapia, M.P. Cano, eds. New York: Marcel Dekker.

2003

Barbosa-Cánovas, G.V. and H. Yan. 2003. Powder Characteristics of Preprocessed Cereal Flours. In: Characterization of Cereals and Flours: Properties, Analysis, and Applications, G. Kaletunç and K.J. Breslauer, eds. New York: Marcel Dekker. pp. 173-208.
Rodríguez, J.J., Barbosa-Cánovas, G.V., Gutiérrez, G., Dorantes, L., Yeom, H.W., and Zhang, Q.H. 2003. An update on some key alternative food processing technologies: Microwave Heating, Pulsed Electric Fields, High Hydrostatic Pressure, Irradiation and Ultrasound. In: Food Science and Food Biotechnology, G. Gutierrez, and G.V. Barbosa-Cánovas, eds. Boca Raton, FL: CRC Press
Sepúlveda, D.R. and G.V. Barbosa-Cánovas 2003. Heat Transfer in Food Products. In: Transport Phenomena in Food Processing. Welti-Chanes, J., J. Vélez, and G.V. Barbosa-Cánovas, eds. Boca Raton, FL: CRC Press.
Welti-Chanes, J., J. Vélez, and G.V. Barbosa-Cánovas, eds. 2003. Heat Transfer in food Products. In: Transport Phenomena in Food Processing. D.R. Sepúlveda and G.V. Barbosa-Cánovas, eds. Boca Raton, FL: CRC Press.

2002

Sepúlveda D.R., G.V. Barbosa-Cánovas, B.G. Swanson. 2002. Preservation of food products by pulsed electric fields. In: Encyclopedia of Agricultural, Food, and Biological Engineering. New York. Marcel Dekker.

2001

Barbosa-Cánovas, G. V., M. F. San Martín, F. M. Harte and B. G. Swanson. 2001. Magnetic Fields as a Potential Nonthermal Technology for the Inactivation of Microorganisms. In: Inactivation of Foodborne Microorganisms. V. K. Juneja and J. N. Sofos, eds. New York: Marcel Dekker.
Castro, A., B.G. Swanson, G. V. Barbosa-Cánovas, and Q. H. Zhang. 2001. Pulsed Electric Field Modification of Milk Alkaline Phosphatase Activity. In:Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Castro, A., B.G. Swanson, G. V. Barbosa-Cánovas, and K. Dunker. 2001. Pulsed Electric Field Denaturation of Bovine Alkaline Phosphatase. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Esplugas, S., R. Pagan, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Engineering Aspects of the Continuous Treatment of Fluid Foods by Pulsed Electric Fields. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Fernández-Molina, J.J., E. Barkstrom, P. Torstensson, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Inactivation of Listeria innocua and Pseudomonas fluorescens in Skim Milk Treated with Pulsed Electric Fields (PEF). In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Fernández-Molina, J.J., G.V. Barbosa-Cánovas, S. Clark and B.G. Swanson. 2001. Inactivation of Microorganisms by High Intensity Pulsed Electric Fields. In: Inactivation of Foodborne Microorganisms, V.K. Juneja and J.N. Sofos, Eds. New York: Marcel Dekker.
Góngora-Nieto, M.M., L. Seignour, P. Riquet, P.M. Davidson, G.V Barbosa-Cánovas, and B.G. Swanson. 2001. Nonthermal Inactivation of Pseudomonas fluorescens in Liquid Whole Egg. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications, G.V. Barbosa-Cánovas and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Harrison, S.L., G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Pulsed Electric Field and High Hydrostatic Pressure Induced Leakage of Cellular Material fromSaccharomyces cerevisiae. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications, G.V. Barbosa-Cánovas and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Harrison, S.L., F.J. Chang, T. Boylston, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Shelf Stability, Sensory Analysis, and Volatile Flavor Profile of Raw Apple Juice after Pulsed Electric Field, High Hydrostatic Pressure, or Heat Exchanger Processing. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Harte, F.M., J.J. Rodríguez, and G.V. Barbosa-Cánovas. 2000. Propiedades Eléctricas. In: Métodos para medir propiedades físicas en industrias de alimentos. Chapter 4: Propiedades Electromagnéticas y Electrostáticas. Alvarado, J.D. and J.M. Aguilera, Eds. Acribia S.A. Zaragoza, Spain.
Ma, L., F.J. Chang, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Comparison Study of Pulsed Electric Fields, High Hydrostatic Pressure, and Thermal Processing on the Electrophoretic Patterns of Liquid Whole Egg. In:Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Palomeque, L.A., M.M. Góngora-Nieto, A.S. Bermudez, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Nonthermal Inactivation of endoproteases by Pulsed electric Fields Technology. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Vega-Mercado, H., J.R. Powers, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Effect of Added Calcium and EDTA on the Inactivation of a Protease from Pseudomonas fluorescens M3/6 when Exposed to Pulsed Electric Fields. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Vega-Mercado, H., J.R. Powers, O. Martín-Belloso, L. Luedecke, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Change in Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease fromPseudomonas fluorescens M3/6 when Exposed to Pulsed Electric Fields. In:Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Yan, H., Rodriguez, J.J., Harte, F.M., and Barbosa-Cánovas, G.V. 2001. Physical Properties of Food Powders. In Métodos Para Medir Propiedades Físicas En Industrias De Alimentos, Juan de Dios Alvarado, José Miguel Aguilera eds., Chapter 1.7 pp. 135-146, Editorial Acribia, S.A., Zaragoza.
Yan, H., J.J. Rodríguez, F.M. Harte and G.V. Barbosa-Cánovas. 2001. Propiedades físicas de alimentos en polvo. In: Métodos para medir propiedades físicas en industrias de alimentos. Chapter 4: Propiedades Electromagnéticas y Electrostáticas. Alvarado, J.D. and J.M. Aguilera, Eds. Acribia S.A. Zaragoza, Spain.

2000

Barbosa-Cánovas, G. V., M.M. Góngora-Nieto and B. G. Swanson. 2000. Processing fruit and vegetable juices by pulsed electric field technology. In:Design of minimal processing technologies for fruits and vegetables. Aspen Publishers.
Bolado-Rodriguez, S., M.M. Góngora-Nieto, U. Pothakamury, G.V. Barbosa-Cánovas and B.G. Swanson. 2000. A Review of Nonthermal Technologies. In:Trends in Food Engineering. Lozano, J.E., M.C. Añón, E. Parada and G.V. Barbosa-Cánovas, eds. Lancaster, PA: Technomic Publishing Co.
Bráncoli, N. and G.V. Barbosa-Cánovas. 2000. Browning of Apple Slices Treated with Polysaccharide Films. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Bráncoli, N. and G.V. Barbosa-Cánovas. 2000. Effect of Polysaccharide Film on Ethylene Production and Enzymatic Browning of Apple Slices. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Bráncoli, N. and G.V. Barbosa-Cánovas. 2000. Quality Changes during Refrigerated Storage of Packaged Apple Slices Treated with Polysaccharide Films. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Dorantes-Alvarez, L., G.V. Barbosa-Cánovas, and G. Gutiérrez-López. 2000. Blanching of Fruits and Vegetables using Microwaves. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Ibarz, A., E. Sangronis, C. González, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. High Hydrostatic Pressure Inactivation of Selected Pectolytic Enzymes. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Ibarz, A., E. Sangronis, C. González, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. Viscoelastic Properties of Egg Gels Formed with High Hydrostatic Pressure. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Ibarz, A., E. Sangronis, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. Browning of Apple Slices Treated with High Hydrostatic Pressure. In:Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Ibarz, A., E. Sangronis, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. Evolution of Polyphenoloxidase (PPO) Activity in Apple Slices Treated with High Hydrostatic Pressure. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
López-Malo, A., E. Palou, G.V. Barbosa-Cánovas, B.G. Swanson and J. Welti-Chanes. 2000. Minimally Processed Foods with High Hydrostatic Pressure. In:Trends in Food Engineering. Lozano, J.E., M.C. Añón, E. Parada and G.V. Barbosa-Cánovas, eds. Lancaster, PA: Technomic Publishing Co.
Monsalve-González, A., G.V. Barbosa-Cánovas, B.G. Swanson, and R.P. Cavalieri. 2000. Textural and Structural Changes in Apples Processed by Combined Methods. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Palou, E., A. López-Malo, G.V. Barbosa-Cánovas, and J. Welti-Chanes. 2000. Hydrostatic Pressure and Minimal Processing. In: Minimally Processed Fruits and Vegetable Fundamentals, Aspects and Applications, S.M. Alzamora, M.S. Tapia, and A. López-Malo, Eds. Aspen Pub. Inc. pp 205-220.
Palou, E., López-Malo, A., Barbosa-Cánovas, G.V. and Welti-Chanes, J. 2002. Hydrostatic Pressure and Minimal Processing. In: Minimally Processed Fruits and Vegetables. Fundamentals Aspects and Applications, S.M. Alzamora, M.S. Tapia, A. López-Malo eds. Gaithersburg, MD: Aspen Pub. Inc.
Ren, E., G.V. Barbosa-Cánovas, and H. Vega-Mercado. 2000. Packaging and Shelf Life study of Apple Slices Preserved by Combined Methods Technology. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Sangronis, E., A. Ibarz, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. Water Absorption and Cooking Quality of Black Beans Treated with High Hydrostatic Pressure. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Varith, J., G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. The Role of Pressure and Time on the Asymptotic Modulus of Alaska Pollock and Pacific Whiting Surimi Gels. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
Varith, J., G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. The Influence of Temperature on Functional Properties of high Hydrostatic Pressure Surimi Gels. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

1999

Calderón-Miranda, M.L., J. Raso, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Electroporation-Pulsed Electric Fields. In:Encyclopedia of Food Microbiology. Robinson, R., C. Batt, and P. Patel. Eds. Academic Press Ltd. pp. 1456-1462.
López-Malo, A.L., M.S. Tapia, S.M. Alzamora, J. Welti-Chanes, M.M. Góngora-Nieto and G.V. Barbosa-Cánovas. 1999. Water Activity: Microbiology. In: Wiley Encyclopedia of Food Science and Technology. F.J. Francis, ed. New York: John Wiley and Sons, Ltd.
Ma, L., F.J. Chang, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Food Pasteurization using High-intensity Pulsed Electric Fields: Promising New Technology for Nonthermal Pasteurization for Eggs. In:Egg Nutrition and Biotechnology. J.S. Sim, S. Nakai and W. Guenter, eds. Wallingford, UK; CAB International

Palou, E., A. López-Malo, J. Welti-Chanes, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Importance of Water in Foods Preserved by High Hydrostatic Pressure. In: Water Management in the Design and Distribution of Quality Foods. Y.H. Roos, R.B. Leslie and P.J. Lillford, eds. pp. 481-501. Lancaster, PA: Technomic Publishing Co.
Palou, E., A. López-Malo, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. High Pressure Treatment in Food Preservation. In: Handbook of Food Preservation. M.S. Rahman, Ed. pp. 533-576. New York: Marcel Dekker.
Vega-Mercado, H., M. Marcela Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Nonthermal Preservation of Liquid Foods Using Pulsed Electric Fields. In: Handbook of Food Preservation. M.S. Rahman, Ed. pp. 487-520.New York: Marcel Dekker.
Welti, J., S.M. Alzamora, A. López-Malo, M.S. Tapia, G.V. Barbosa-Cánovas and E. Parada-Arias. 1999. Role of Water in the Stability of Minimally or Partially Processed Foods. In: Water Management in the Design and Distribution of Quality Foods. Y.H. Roos, R.B. Leslie, and P.J. Lillford, eds. Lancaster, PA: Technomic Publishing Co.

1998

Barbosa-Cánovas, G.V., B.L. In, and B.G. Swanson. 1998. Biological Effects Induced by Pulsed Electric Fields of High Intensity. In: Tecnologías Avanzadas en Esterilización y Seguridad de Alimentos y Otros Productos. M. Rodrigo, A. Martinez, S.M. Fiszman, C. Rodrigo, and A. Mateau, Eds. pp. 151-165. Valencia, Spain.
Barbosa-Cánovas, G.V., B.L. In, and B.G. Swanson. 1998. Preservation of Foods by Pulsed Electric Fields: System Design and Key Components. In: Tecnologías Avanzadas en Esterilización y Seguridad de Alimentos y Otros Productos. M. Rodrigo, A. Martinez, S.M. Fiszman, C. Rodrigo, and A. Mateau, Eds. pp. 151-165.

1997

Barbosa-Cánovas, G.V., H. Vega-Mercado and E. Ortega-Rivas. 1997. Propiedades Físicas III. Caracterización de Alimentos en Polvo. In: Temas en Tecnología de Alimentos, Vol. I, J.M. Aguilera, Ed. pp. 289-337. México City: Instituto Politécnico Nacional.
Barbosa-Cánovas, G.V., B-L. In and B.G. Swanson. 1997. The Study of Critical Variables in the Treatment of Foods by Pulsed Electric Fields. In: Food Engineering 2000. P. Fito, E. Ortega-Rodríguez and G.V. Barbosa-Cánovas, Eds. pp. 141-159. New York: Chapman & Hall.

1990-1996

Barbosa-Cánovas, G.V., J.L. Kokini, L. Ma, A. Ibarz. 1996. The rheology of semiliquid foods. In: Advances in Food and Nutrition Research, Vol. 39 .1-69 (1996). Academic Press, Inc. USA.
Barbosa-Cánovas, G.V., U.R. Pothakamury and B.G. Swanson. 1995. State-of-the Art Technologies for the Stabilization of Foods by Nonthermal Processes: Physical Methods. In: Food Preservation by Moisture Control: Fundamentals and Applications, G.V. Barbosa-Cánovas and J. Welti-Chanes, Eds. pp. 493-532. Lancaster, PA: Technomic Publishing Co
Aguilera, J.M., E. Parada-Arias, J. Chirife, and G.V. Barbosa-Cánovas. 1993. CYTED-D, AHI: A Multinational Project on Intermediate Moisture Foods. In: Drying of Foods. AIChE Symposium Series Number 297 89:72-79.
Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1990. Modeling of the Sorption Kinetics and the Browning Reaction of Freeze-Dried Pineapple Pulp. In:Engineering and Food, Vol. 1: Physical Properties of Process Control. W. Spiess and H. Schubert, Eds. (593-601). Elsevier Applied Science Publishers.

1986-1989

Barbosa-Cánovas, G.V., J. Malavé-López and M. Peleg. 1989. Bulk Properties of Selected Food Powders Mixtures. In: Advances en Tecnología de Alimentos, P. Yúfera and P. Fito, Eds. Prosema, Barcelona, Spain.
Kaletunc-Gencer, G., G.V. Barbosa-Cánovas, M.D. Normand, J.R. Rosenau and M. Peleg. 1987. Determination of the Flow Parameters of Fluid Foods Using a Digitizer and a Personal Computer. In: Food Engineering and Process Applications, Vol. 1: Transport Phenomena, M. Le Maguer and P. Jelen, Eds. Elsevier Applied Science Publishers.
Malavé, J., G.V. Barbosa-Cánovas, M. Peleg and V.B. Zemelman. 1986. Kinetic Models for the Attrition of Instant Coffee. In: Particulate and Multiphase Processes, T. Ariman and T.N. Veziroglu, Eds. Hemisphere Publishing Corporation.

Book Chapters

Functional Properties of Food Powders, CIBIA VIII, Iberoamerican Congress of Food Engineering, Lima, Perú (Plenary lecture)
Advances in the Preservation of Foods by Pulsed Electric Fields, IFT NPD/EFFoST Workshop on Nonthermal Processing, Osnabrück/Quakenbrück, Germany (Plenary lecture)

Aug 2011 – Novel Technologies to Process Foods, Universidad Nacional de Colombia, Palmira, Bogotá (Plenary Lecture)

May 2011 – Nonthermal Processing of Food, Consortium of Mexican Universities, Querétaro, México (Plenary Lecture)

Nov 2010 – Global Trends in Food Processing, Department of Food Science and Technology, University of Nebraska, Lincoln, NE

Oct 2010 – Nonthermal Processing of Foods, Food Innova 2010, International Conference on Food Innovation, Valencia, Spain (Plenary lecture)

Sept 2010

Trends and Applications of New Technologies for Food Processing. Cámara de Comercio de Bogotá, Colombia (Plenary lecture)
Molecular weight effects on enthalpy relaxation and fragility of amorphous Carbohydrates, ISOPOW 11, Queretaro, Mexico (Plenary lecture)
The Future of Research on the Properties of Water, ISOPOW 11, Queretaro, Mexico (Plenary lecture)
Novel Food Processing Technologies: Trends and Applications, 10th ALACCTA (Latin American Society for Food Science and Technology) Congress, Bogotá, Colombia (Plenary lecture)

July 2010 – Emerging technologies to process functional foods in Latin America, ALACCTA, IFT Annual Meeting, International Division: Symposium – Functional foods and ingredients from Latin America: Opportunities for research and trade, Chicago, IL

June 2010 – Global Trends in Food Processing, Alianza, Uruguay-USA, Montevido, Uruguay

Apr 2010 – Honoris Causa acceptance speech: Trends in Food Processing, Polytechnic University of Cartagena, Spain

Sept 2009

2020 Vision of Food Engineering, VII Congreso Iberoamericano de Ingenieria de Alimentos (CIBIAVII), Bogota, Colombia (Plenary lecturer)
High Pressuregest hot! VII Congreso Iberoamericano de Ingenieria de Alimentos (CIBIAVII), Bogota, Colombia (Invited lecturer)

Oct 2008 – ISFE: Linking food engineers from around the world, 14th World Congress of Food Science & Technology, Shanghai, China (Invited lecturer)

Aug 2007 – Advances in Non-thermal Processing of Food, 10^th Asean Food Conference 2007, Kuala Lumpur, Malaysia (Lead speaker)

Mar 2006 – Online lecture: “Food Processing by Pulsed Electric Fields” Presented to students at Packaging Brody Inc., Duluth, Georgia

Oct 2005

Esterilizacion de alimentos combinando alta presion y calor, CIBIA V Congresso Iberoamericano de Ingenieria de Alimentos, Puerto Vallarta, Mexico
Emerging food technologies as related to quality of foods, II Ruolo delle tecnologie alimentary emergenti in relazione alla qualitia degli alimento, Alghero, Italy

Oct 2004

El Futuro…Reto Alimentario, IX Simposium Internacional de Ingenieria en Industrias Alimentarias, Santiago, Chile
Nuevas Tecnologías para Procesar Alimentos, XIV Simposio de Ciencia y Tecnología de Alimntos, Mérida Yucatán, Mexico
Retrospectiva y Perspectiva de la Tecnología Alimentaria en Latinoamérica, XIV Simposio de Ciencia y Tecnología de Alimntos, Mérida Yucatán, Mexico

June 2004 – Nonthermal Technologies for Food Processing, International Congress Food Science & Biotechnology in Developing Countries, Durango, Mexico

Mar 2004 – Non-thermal processing technologies for product development, Part III: Novel Processing Technologies, International Commission on Microbiological Specification for Foods (ICMSF), Shanghai, China

Oct 2003 – Cinética de inactivación de microorganismos con pulsos eléctricos, IV Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA), Valparaíso, Chile

July 2003

Adaptation of Classical Processes to New Technical Developments and New Quality Requirements, XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL
Food enzymes as affected by high intensity pulsed electric fields, Annual Meeting of IFT, Chicago, IL
Potential food preservation technologies for future space missions, Annual Meeting of IFT, Chicago, IL

Oct 2002 – Pulsed Electric Fields at the Industrial Level, 2^nd Spanish Congress of Food Engineering, Lleida, Spain

July 2002

Modeling New Food Processes for Microbial Inactivation, 1^st International Conference on Microbiological Risk Assessment: Foodborne Hazards, College Park, Maryland
Modeling of some selected Nonthermal Processing Technologies, FDA-USDA Conference on Risk Assessment, Washington D.C.

June 2002

IFT International Division, Myth or Reality? Annual Meeting of the Institute of Food Technologists, Anaheim, CA
IFT Division Lecture, What are we cooking (in food processing) for tomorrow? Nonthermal Processing Division, Annual Meeting of the Institute of Food Technologists, Anaheim, CA

May 2002 – IFT Division Lecturer, Nonthermal Processing Division, IFT Annual Meeting, Anaheim, CA

Apr 2002 – Processing Foods for Tomorrow, NASA Conference on Food Processing, Houston, TX

Mar 2002

Preservation of Foods by Pulsed Electric Fields, Emerging Technology 2002, Madrid, Spain
Developing Intervention Strategies: Emerging Technologies for Inactivating Bacteria, Food Safety Summit, Washington D.C.

Dec 2001 – Microbial Aspects of Nonthermal Processing of Foods, Polytechnic University of Cartagena, Murcia, Spain

Nov 2001

Nonthermal Preservation of Foods, Mexican Association of Food Science and Technology (ATAM), Azcapotzalco, Mexico (Keynote speaker)
Tecnologia y Tendencias: Procesado de frutas y hortalizas…., 2^ndCongreso Internacional, La Agroindustria en el SIGLO XXI, Santiago, Chile
Tecnologias Emergentes para el Procesamiento de Alimentos y Begidas, XXXII Congreso Nacional de Ciencia y Tecnologia de los Alimentos (ATAM), Azcapotzalco, Mexico

Oct 2001 – Nonthermal Preservation of Foods, Brazilian Congress on Microbiology, Foz de Iguazú, Brazil

Sept 2001 – Microbial Inactivation in Foods by Pulsed Magnetic Fields, XII International Congress on Biochemical Engineering, Veracruz, Mexico

July 2001

Dehydration of foods, Australian Society of Food Science and Technology, Adelaide, Australia
Dehydration of foods; Past, Present and Future, International Drying Symposium, Veracruz, México
Nonthermal processing of foods, Ecuatorian Society of Food Science and Technology, Quito, Ecuador

June 2001

Food engineering education in Mexico, Central and South America, Annual Meeting of IFT, New Orleans, LA
Novel processing technologies and packaging: Effects of ultra high pressure and pasteurizing doses of irradiation, Annual Meeting of IFT, New Orleans, LA

May 2001 – The effect of high hydrostatic pressure on lipids, American Oil Chemists’ Society, Minneapolis, MN

Apr 2001 – Pulsed Electric Fields: Microbial and Enzyme Inactivation Mechanisms, Symposium on Pulsed Electric Fields, International Union of Food Science and Technology (IUFoST) Conference, Seoul, South Korea

Mar 2001

Nonthermal Processing of Foods, Instituto del Frío, Madrid, Spain
High Intensity Pulsed Electric Fields for Food Preservation, III Iberoamerican Congress in Food Engineering, Valencia, Spain
Nonthermal Food Processing, III Iberoamerican Congress in Food Engineering, Valencia, Spain Fruits and Vegetables
Blanching Using Microwaves, III Iberoamerican Congress in Food Engineering, Valencia, Spain

Feb 2001

Nonthermal Processing of Foods, Annual Symposium on Emerging Technologies to Process Foods, Campden & Charleywood, Campden, UK
Developments in PEF–USA research and consortium activities, International Seminar on Electric Field Processing, Campden & Chorleywood Food Research Assoc. Group, Gloucestershire, UK
Advances in Dehydration of Foods, Food Science and Technology Department, University of Reading, UK

Nov 2000

Nonthermal Processing of Foods, College of Agronomy, University of Uruguay, Uruguay
Nonthermal Processing of Foods, National Academy of Engineering, Montevideo, Uruguay
Advances in Food Dehydration, Peruvian Symposium in Food Technology, San Ignacio de Loyola University, Lima, Perú
Nonthermal Processing of Foods, Peruvian Symposium in Food Technology, San Ignacio de Loyola University, Lima, Perú
Food, Pharmaceutical and Bioengineering Division, American Institute of Chemical Engineers Annual Meeting, Los Angeles, CA (Plenary Speaker)
Nonthermal processing of foods, National Food Processors Association Annual Meeting, Chicago, IL

Sept 2000 – Nuevas Tecnologías en la Conservación de Alimentos, 12th Spanish Congress on Food Microbiology, Oviedo, Spain

Aug 2000

Innovation in Pulsed Electric Fields, 87th Annual Meeting of the International Association for Food Protection, Atlanta, GA
Food Preservation by Pulsed Electric Fields, IAMFES Annual Meeting, Atlanta, GA

July 2000 – Food Preservation by Pulsed Electric Fields, The Society for engineering in agricultural, Food, and Biological Systems (ASAE), Annual International Meeting, Milwaukee, Wisconsin, WI

June 2000

Food preservation by magnetic fields, IFT Annual Meeting, Dallas, TX
Pulsed electric fields, IFT Annual Meeting, Dallas, TX
Pulsed light, x-ray, oscillating magnetic field, IFT Annual Meeting, Dallas, TX
Oscillating Magnetic Fields, IFT Annual Meeting, Dallas, TX
Electromagnetic Approaches to Process Foods, IFT/FDA Contract Symposium, IFT Annual Meeting, Dallas, TX

May 2000 – Tratamientos por Procesos no térmicos, XI Seminario latinoamericano y del caribe, Santiago, Chile

Mar 2000 – Nonthermal Processing of foods, IFT Scientific lecture, Chicago Section, Chicago, IL

Jan 2000 – Nonthermal Processing, 86th Annual Northwest Food Processors Association, Eleventh Annual Pacific Northwest Regional IFT Meeting, Portland, OR

1999-1991 see CV on the right

Keynote Speaker

Aug 2014 – Microwave Assisted Thermal Sterilization (MATS), Pressure Assisted Thermal Sterilization (PATS) and Advanced Retorting to Process Meat Products. 60th International Congress of Meat Science and Technology. Punta Del Este, Uruguay.

May 2014 – Advanced methods for the Sterilization of Food. International Food Congress, NAFI 2014, Kusadasi, Turkey.

June 2007 – Food Sterilisation assisted by high pressure processing, Research issues facing the global food industry, New Zealand Food Safety (NZIFST) Conference, Town Hall, Wellington, New Zealand

Apr 2002 – Advances in Food Engineering, Eighth Cuban Congress on Food Science and Technology (CICTA 8), Havana, Cuba

Nov 2001 – High Pressure Preprocessing of Vegetables, Fundación Chile and FEPACH, Santiago, Chile

July 2001 – Nonthermal processing of foods, Australian Society of Food Science and Technology, Adelaide, Australia

Apr 2001 – Second International Congress of Food and Agriculture, Fundación Chile and FEPACH, Santiago, Chile

Mar 2001 – Australian Society of Food Science and Technology Annual Meeting, Adelaide, Australia

Peer Reviewed Journal Articles

2014

Trujillo, F.J. Juliano, P., Barbosa-Cánovas, G.V., Knoerzer, K. 2014. Separation of suspension and emulsion via ultrasonic standingwaves-A review. Ultrasonic Sonochemistry, 21(6):2151-2164
Barbosa-Cánovas, G. V., Medina-Meza, I., Candoğan, K., and Bermúdez-Aguirre, D. 2014. Advanced Retorting, Microwave Assisted Thermal Sterilization (MATS), and Pressure Assisted Thermal Sterilization (PATS) to Process Meat Products. Meat Science 98(3): 420-434.
Medina-Meza, I. G., Barnaba, C., & Barbosa-Cánovas, G. V. 2014. Effects of high pressure processing on lipid oxidation: A review. Innovative Food Science & Emerging Technologies, 22: 1-10.
Dhawan, S., Varney, C., Barbosa-Cánovas, G. V., Tang, J., Selim, F., & Sablani, S. S. 2014. Pressure-assisted thermal sterilization effects on gas barrier, morphological, and free volume properties of multilayer EVOH films. Journal of Food Engineering, 128: 40-45.

2013

Garcia-Amezquita, L. E., Primo-Mora, A. R., Guerrero-Beltran, J. A., Barbosa-Cánovas, G., & Sepulveda, D. R. (2013). Rennetability Of Cheese-Making Milk Processed By Nonthermal Technologies.Journal of Food Process Engineering. 36(2), 247-253.
Bermúdez-Aguirre D., Wemlinger E., Pedrow, P., Barbosa-Cánovas, G.V. and Garcia-Perez, M. 2013. Effect of atmospheric pressure cold plasma in the inactivation of Escherichia coli in fresh produce. Food Control. 34(1): 149-157.
Bermúdez-Aguirre D. and Barbosa-Cánovas G.V. 2013. Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone. Food Control. 29: 82-90.
Sonia Calligaris, Alessandro Gulotta, Alexandra Ignat, D. Bermúdez-Aguirre, Gustavo V. Barbosa-Cánovas, Maria Cristina Nicoli.2013. Milk pre-treatment by high pressure homogenization in the manufacturing of “queso fresco” fortified with omega-3 fatty acids. LWT – Food Science and Technology.50(2):629-633
Dhawan, S., Sablani, S. S., Tang, J., Barbosa-Cànovas, G. V., Ullman, J. L., & Bhunia, K. (2013). Silicon Migration from High-barrier Coated Multilayer Polymeric Films to Selected Food Simulants after Microwave Processing Treatments.Packaging Technology and Science. 27(8), 625-638.

2012

Bermúdez-Aguirre D., Valerie Lynch-Holm and Gustavo V. Barbosa-Cánovas. 2012. Microwave assisted dehydration for electron microscopy sample preparation in the study of thermo-sonicated yogurt. Journal of Food Process Engineering. 35: 923-929.
Bermúdez-Aguirre D. and Barbosa-Cánovas G.V. 2012. Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches. Food Chemistry. 133: 787-797.
Bermúdez-Aguirre D., Dunne P. and Barbosa-Cánovas G.V. 2012. A study on the inactivation of Bacillus cereus spores in milk using Pulsed Electric Fields: effect of processing parameters. International Dairy Journal. 24: 13-21.
Bermudez-Aguirre D and Gustavo V. Barbosa-Cánovas. 2012. Inactivation ofSaccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments. Journal of Food Engineering. 108(3):383-392
Falguera, V., Gatius, F., Ibarz, A., & Barbosa-Cánovas, G. V. 2012. Changes on colour parameters caused by high-pressure processing of apple juice made from six different varieties. International Journal of Food Science & Technology. 47(10), 2158-2164.
Pérez-Gallardo, A., Bello-Pérez, L. A., García-Almendárez, B., Montejano-Gaitán, G., Barbosa-Cánovas, G., & Regalado, C. 2012. Effect of structural characteristics of modified waxy corn starches on rheological properties, film-forming solutions, and on water vapor permeability, solubility, and opacity of films. Starch – Stärke, 64(1), 27-36.

2011

Bermudez-Aguirre D., Guerrero-Beltrán J.A., Barbosa-Cánovas G.V. and Welti-Chanes J. 2011. Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments. Food Science and Technology International, 17(6): 541-547.

Bermudez-Aguirre D., Raymond Mawson and Gustavo V. Barbosa-Cánovas. 2011.Study of possible mechanisms of inactivation of Listeria innocua in thermo-sonicated milk using Scanning Electron Microscopy and Transmission Electron Microscopy. Journal of Food Processing and Preservation, 35(6): 767-777.

Bermudez-Aguirre D., Fernández S., Esquivel H., Dunne C.P., and Barbosa-Cánovas G.V. 2011. Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical characteristics and Selected Nutrients at Different Storage Conditions. Journal of Food Science. 76(5): S289-299.

Bermudez-Aguirre D and Barbosa-Cánovas G.V. 2011. Quality of selected cheeses fortified with vegetable and animal sources of omega-3. LWT, Food Science and Technology. 44:1577-1584.

Bermudez-Aguirre D. and Gustavo V. Barbosa-Cánovas. 2011. An update in high hydrostatic pressure, from lab scale to industry applications. Food Engineering Reviews. 3(1):44-61

2010

Bermúdez-Aguirre, Daniela, Jaime A. Yáñez, C. Patrick Dunne, Neal M. Davies, and Gustavo V. Barbosa-Cánovas. 2010. Study of strawberry flavored milk under Pulsed Electric Field Processing. Food Research International, 43(8):2201-2207.

Espino-Díaz, Miguel, J. de Jesús Ornelas-Paz, Miguel A. Martínez-Téllez, Carlos Santillán, Gustavo V. Barbosa-Cánovas, Paul B. Zamudio-Flores, and Guadalupe I. Olivas. 2010. Development and Characterization of Edible Films Based on Mucilage of Opuntia ficus-indica (L.). Journal of Food Science, 75(6):E347-E52.

Floros, D., Rosetta Newsome, William Fisher, Gustavo V. Barbosa-Cánovas, Hongda Chen, C. Patrick Dunne, J. Bruce German, Richard L. Hall, Dennis R. Heldman, Mukund V. Karwe, Stephen J. Knabel, Theodore P. Labuza, Daryl B. Lund, Martina Newell-McGloughlin, James L. Robinson, Joseph G. Sebranek, Robert L. Shewfelt, William F. Tracy, Connie M. Weaver, and Gregory R. Ziegler. 2010. Feeding the World Today and Tomorrow: The Importance of Food Science and Technology. An IFT Scientific Review. (White paper). Comprehensive Reviews in Food Science and Food Safety, 1-28.

Guerrero-Beltrán, José Á., David R. Sepulveda, María M. Góngora-Nieto, Barry Swanson and Gustavo V. Barbosa-Cánovas. 2010. Milk thermization by pulsed electric fields (PEF) and electrically induced heat. Journal of Food Engineering, 100(1):56-60.

Juliano, P. and G.V. Barbosa-Cánovas. 2010. Food Powders Flowability Characterization: Theory, Methods and Applications. Annual Review of Food Science and Technology, 1:211-239.

Rodiles-López, J.O., I.J. Arroyo-Maya, M.E. Jaramillo-Flores, G.F. Gutiérrez-López, A. Hernández-Arana, G.V. Barbosa-Cánovas, K. Niranjan, and H. Hernández-Sánchez. 2010. Effects of high hydrostatic pressure on the structure of bovine α-lactalbumin. Journal of Dairy Science, 93:1420-1428.

2009

Barbosa-Cánovas, G.V. 2009. Editorial. Food Engineering Reviews 10(1):1-2.

Bermudez-Aguirre, Daniela, Maria G. Corradini, Raymond Mawson and Gustavo V. Barbosa-Canovas. 2009. Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication. Online. Innovative Food Science and Emerging Technologies, 10:172-178.

Bermúdez-Aguirre, Daniela, Raymond Mawson, Kees Versteeg and Gustavo V. Barbosa-Cánovas. 2009. Composition properties, physicochemical characteristics and shelf-life of whole milk after thermal and thermo-sonication treatments. Journal of Food Quality, 32(3):283-302.

Garcia-Amezquita, L.E., A.R. Primo-Mora, G.V. Barbosa-Cánovas, and D.R. Sepulveda. 2009. Effect of nonthermal technologies on the native size distribution of fat globules in bovine cheese-making milk. Innovative Food Science & Emerging Technologies, 10(4):491-494.

Guerrero-Beltrán, José A., Y. Estrada-Girón, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2009. Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans. Journal of Food Processing and Preservation, 33:143-158.

Guerrero-Beltrán, J.A., Y. Estrada-Giron, B.G. Swanson, and G.V. Barbosa-Cánovas. Pressure and temperature combination for inactivation of soymilk protease inhibitors. Food Chemistry 116:676-679.

Guerrero-Beltrán, José Ángel, Jorge Welti-Chanes, and Gustavo V. Barbosa-Cánovas. Ultraviolet-C Light Processing of Grape, Cranberry and Grapefruit Juices to InactivateSaccharomyces Cerevisiae. 2009. Journal of Food Process Engineering, 32(6):916-932.

Koutchma, T., P. Juliano, I. Setikaite, E. Patazca, P.C. Dunne, and G.V. Barbosa-Cánovas. 2009. Packaging evaluation for high pressure/high temperature sterilization of shelf-stable foods. Journal of Food Process Engineering, 33(6): 1097-1114.

López-Gómez, A., P.S. Fernández, A. Palop, P.M. Periago, A. Martinez-López, F. Marin-Iniesta, and G.V. Barbosa-Cánovas. 2009. Food Safety Engineering: An Emergent Perspective. Food Engineering Reviews, 10(1):84-104.

Sepúlveda, D.R., M.M. Góngora-Nieto, J.A. Guerrero-Beltran, and G.V. Barbosa-Cánovas. 2009. Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heat. Food Science and Technology, 42(3):735-739.

2008

Barbosa-Cánovas, Gustavo V. 2008. Executive Summary. Food Science and Technology International, 14(5):459.
Barbosa-Cánovas, Gustavo V. and Bermúdez-Aguirre, Daniela. 2008. Introduction. Food Science and Technology International, 14(5):403-409.
Bermúdez-Aguirre, D., R. Mawson, and G.V. Barbosa-Cánovas. 2008. Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment. Journal of Food Science 73(7):E325-E331.
Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. 2008. Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication. Innovative Food Science & Emerging Technologies, 9:176-185.
Estrada-Girón, Y., G.V. Barbosa-Cánovas, B.G. Swanson, and J.A. Guerrero-Beltrán. 2008. Effect of high hydrostatic pressure on spores of Geobacillus stearothermophilus suspended in soymilk. Journal of Food Processing and Preservation, 31(5):546.
Fernández-Martín, Fernando, Marta Fernández-García, Gipsy Tabilo-Munizaga, and Gustavo V. Barbosa-Cánovas. 2008. Pressurization of some starches compared to heating: Calorimetric, Thermo-optical and X-Ray examination. Food Research International, 41(7):683-692.
Olivas, Guadalupe I. and G.V. Barbosa-Cánovas. 2008. Barbosa-Cánovas. Alginate-calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity. Journal of Food Science, 41:359-366.
Rodiles-López, J. Octavio, Ma. Eugenia Jaramillo-Flores, Gustavo F. Gutiérrez-Lopez, Andres Hernández-Arana, Rosa E. Fosado-Quiroz, Gustavo V. Barbosa-Cánovas, and Humberto Hernández-Sánchez. 2008. Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties. Journal of Food Engineering, 87:363-370.

2007

Harte, F., S. Clark, and G.V. Barbosa-Cánovas. 2007. Yield stress for initial firmness determination on yogurt. Journal of Food Engineering, 80:990-995.

Harte, F.M., S. Gurram, L.O. Luedecke, B.G. Swanson, and Gustavo V. Barbosa-Cánovas. 2007. Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates. Journal of Dairy Research, 74(4):452-458.

Juliano P., S. Clark, T. Koutchma, M. Ouattara, J.W. Mathews, C.P. Dunne, and G.V. Barbosa-Cánovas. 2007. Consumer and trained panel evaluation of high pressure thermally treated scrambled egg patties. Food Quality and Preference Journal, 30:57-80.

Olivas, G.I., D.S. Mattinson, and G.V. Barbosa-Cánovas. 2007. Alginate coatings for preservation of minimally processed Gala apples. Postharvest Biology & Technology, 45:89-96.

Penna, A.L.B., Subba Rao Gurram, and G.V. Barbosa-Cánovas. 2007. Effect of Milk Treatments on Acidification, Physicochemical Characteristics, and Probiotic Cell Counts in Low Fat Yogurt. Milchwissenschaft (Milk Science International), 62(1):48-51.

Penna, A.L.B, Subba Rao-Gurram, and G.V. Barbosa-Cánovas. 2007.High Hydrostatic Pressure Processing on Microstructure of Probiotic Low fat Yogurt. Food Research International, 40(4):510-519.

San Martín, M.F., D.R. Sepúlveda, M.M. Góngora-Nieto, B.G. Swanson B.G., and G.V. Barbosa-Cánovas. 2007. Evaluation of mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields. Journal of Food Science,40(7):1271-1279.

San Martín-Gonzalez, J.J. Rodriguez, Subba Rao Gurram, S. Clark, B.G. Swanson, and G.V. Barbosa-Cánovas. 2007. Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk. Lebensmittel-Wissenschaft und Technologie, 40:697-70.

2006

Fernández-Molina, J. Juan, Daniela Bermúdez-Aguirre, Bilge Altunakar, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2006. Inactivation of Listeria innocuaand Pseudomonas fluorescens by pulsed electric fields in skim milk: some energy considerations. Journal of Food Process Engineering, 29:561-573.

Guerrero-Beltrán, J.A. and G.V. Barbosa-Cánovas. 2006. Inactivation ofSaccharomyces cerevisiae and polyphenoloxidase activity in mango nectar treated with UV light. Journal of Food Protection, 69(2):362-368.

Guerrero-Beltrán, J.A., G. Moraga-Ballesteros, M.J. Moraga-Ballesteros, B.G. Swanson, and G.V. Barbosa-Cánovas. 2006. Effect of pH and ascorbic acid on HHP processed mango purée. J. Food Processing Preservation, 30:582-596.

Juliano, Pablo, Biansheng Li, Stephanie Clark, Jason W. Mathews, Patrick C. Dunne, and Gustavo V. Barbosa-Cánovas. 2006. Descriptive analysis of precooked egg products after high pressure processing combined with low and high temperatures. Journal of Food Quality, 29:505-530.

Juliano P., T. Koutchma, M. Toldrà, S. Clark, B. Balasubramaniam, J.W. Mathews, C.P. Dunne, George Saddler, and G.V. Barbosa-Cánovas. 2006. Texture and Water Retention Improvement in High Pressure Thermally Sterilized Scrambled Egg Patties. Journal of Food Science, 71(2):E52-61.

Juliano, Pablo, Balasingam Muhunthan, and Gustavo V. Barbosa-Cánovas. 2006.Flow and shear descriptors of preconsolidated food powders. Journal of Food Engineering, 72(2):157-166.

Penna, A.L.B., Subba Rao-Gurram, and G.V. Barbosa-Cánovas. 2006. Effect of High Hydrostatic Pressure Processing on Rheological and Texture Properties of Probiotic Low Fat Yogurt Fermented by Different Starter Cultures. Journal of Food Process Engineering, 29:447-461.

Rivas, A., D. Rodrigo, A. Martínez, G.V. Barbosa-Cánovas, and M. Rodrigo. 2006. Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice. Lebensmittel-Wissenschaft und Technologie, 39(10):1163-1170.

Sampedro, F., D. Rodrigo, A. Martínez, G.V. Barbosa-Cánovas, and M. Rodrigo. 2006. Review: Application of pulsed electric fields in egg and egg derivatives. Food Science & Technology International, 12(5):397-406.

San Martin-Gonzalez, F., J. Welti and G.V. Barbosa-Cánovas. 2006. Cheese Manufacture Assisted by High Pressure. Food Reviews International, 22(3):275-289.

Sepúlveda, D.R., J.A. Guerrero-Beltrán, and G.V. Barbosa-Cánovas. 2006. Influence of electric current density on the bactericidal effectiveness of pulsed electric field treatments. Journal of Food Engineering, 76:656-663

2005

Barbosa-Cánovas, G.V. and P. Juliano. 2005. Compression and Compaction Characteristics of Selected Food Powders. Advances in Food Nutrition and Research, 49(6):233-307.

Bendico, Sílvia, A. Robert Marsellés-Fontanet, Gustavo V. Barbosa-Cánovas, and Olga Martín-Belloso. 2005. High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems. Journal of Food Engineering, 69:317-323.

Estrada-Girón, Y., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005. Advances in the use of high hydrostatic pressure for processing cereal grains and legumes. Food Science & Technology, (16):194-203.

Fernández-Molina, Bilge Altunakar, Daniela Bermúdez-Aguirre, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2005. Inactivation of Pseudomonas fluorescens in skim milk by combinations of Pulsed Electric Fields and organic acids. Journal of Food Protection, 68(6):1232-1235.

Fernández-Molina, Juan J. Sulmer, A. Fernández-Gutiérrez, Bilge Altunakar, Daniela Bermúdez-Aguirre, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2005. Skim milk processing by combining pulsed electric fields and thermal treatments. Journal of Food Processing and Preservation, 29(5/6):291-306.

Fernández-Molina, Juan J. Sulmer, A. Fernández-Gutiérrez, Bilge Altunakar, Daniela Bermúdez-Aguirre, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2005. The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk. Journal of Food Processing and Preservation, 29(5/6):390-406.

Guerrero-Beltrán, J.A., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005. High hydrostatic pressure processing of fruit and vegetable products. Food Reviews International, 21(4):411-425.

Guerrero-Beltrán, J.A., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005. High hydrostatic pressure processing of mango puree containing antibrowning agents. Food Science and Technology International, 11(4)261-267.

Guerrero-Beltran, J.A., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005. Inhibition of polyphenoloxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid. Lebensmittel-Wissenschaft und-Technologie 38(6):625-30.

Guerrero-Beltran, J.A. and G.V. Barbosa-Cánovas. 2005. Reduction ofSaccharomyces cerevisiae, Escherichia coli and Listeria innocua in apple juice by ultraviolet light. Journal of Food Process Engineering, 28:437-452.

Guerrero-Beltrán, J.A., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005. Shelf life of HHP-processed peach purée with antibrowning agents. Journal of Food Quality, 28:479-491.

Pérez-Won, M., G. Tabilo-Munizaga and G.V. Barbosa-Cánovas. 2005. Effects of Ultra High Pressure on Bay scallop (Aequipecten irradians) Adductor Muscles. Food Science and Technology International 11(6):477-484.

Sampedro, F., A. Martinez, M. Rodrigo, D. Rodrigo, and G.V. Barbosa-Cánovas. 2005. Quality and Safety Aspects of PEF Application in Milk and Milk Products. Critical Reviews in Food Science and Nutrition 45:25-47.

Sepulveda, D.R., M.M. Góngora-Nieto, M.F. San-Martin, G.V. Barbosa-Cánovas. 2005. Influence of treatment temperature on the inactivation of Listeria innocua by pulsed electric fields. Lebensm.-Wiss. u.-Technol. 38:167-172.

Sepúlveda, D.R., M.M. Góngora-Nieto, J.A. Guerrero-Beltran, and G.V. Barbosa-Cánovas. 2005. Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields. Journal of Food Engineering 67: 81-86.

Tabilo-Munizaga, G., R. Moyano, R. Simpson, G.V. Barbosa-Cánovas, and B.G. Swanson. 2005. Flow and viscoelastic properties of pressurized avocado puree. Journal of Food Processing and Preservation 29:197-207.

Tabilo-Munizaga, G. and G.V. Barbosa-Cánovas. 2005. Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity. Lebensm.-Wiss. u.-Technol. 38:47-57.

2004

Barbosa-Cánovas, G.V. and P. Juliano. 2004. Symposium 3, Part 2: The Food Chain: Food Processing and Food Safety, Adaptation of Classical Processes to New Technical Developments and Quality Requirements. Journal of Food Science 69(5):E240-50.

Guerrero-Beltran, J.A., G.V. Barbosa-Cánovas and B.G. Swanson. 2004. High Hydrostatic pressure processing of peach puree with and without antibrowning agents. Journal of Food Processing and Preservation 28 (1): 69-85.

Guerrero-Beltran, J.A., and G.V. Barbosa-Cánovas. 2004. Advantages and limitations on processing foods by UV light. Food Science and Technology International 10(3):137-147.

Góngora-Nieto, M.M., P. Pedrow, B.G. Swanson, and G.V. Barbosa-Cánovas. 2004. Use of Circuit Analysis Simulations in Pulsed Electric Fields Food Preservation. Journal of Food Engineering 61: 413-420.

Ibarz, A., Gonzalez, C., G.V. Barbosa-Cánovas. 2004. Kinetic models for water absorption and cooking time in chickpea soaked and treated by high pressure. Journal of Food Engineering. 63: 467-472.

Tabilo-Munizaga, Gipsy and G.V. Barbosa-Cánovas. 2004. Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white. Food Research International 37: 767-775.

Tabilo-Munizaga, Gipsy and G.V. Barbosa-Cánovas. 2004. Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview. Food Science Technology International 10(4): 207-222.

2003

Bendicho, S., G.V. Barbosa-Cánovas, and O. Martín. 2003. Reduction of Protease Activity in Milk with Continuous Flow High Intensity Pulsed Electric Field Treatments. Journal of Dairy Science 86(3): 697-703.

Bendicho, S.; G.V. Barbosa-Cánovas, O. Martín. 2003. Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments. Journal of Food Science 68(3), 952-957.

Espachs-Barroso, Alexandre, Gustavo V. Barbosa-Cánovas, Olga Martín-Belloso. 2003. Microbial and Enzymatic Changes in Fruit Juice Induced by High-Intensity Pulsed Electric Fields. Food Review International 19(3):253-273.

Giner, Joaquín, Vicente Gimeno, Montserrat Palomes, Gustavo V. Barbosa-Cánovas, Olga Martín. 2003. Lessening polygalaturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields. Online © Springer-Verlag 2003. Eur. Food Res. Technol. 217: 43-48.

Góngora-Nieto, M.M., P. Pedrow, B.G. Swanson, G.V. Barbosa-Cánovas. 2003. Energy Analysis of Liquid Whole Egg Pasteurized by Pulsed Electric Fields. Journal of Food Engineering 57(3):209-216.

Góngora-Nieto, P.D. Pedrow, B.G. Swanson, G.V. Barbosa-Cánovas. 2003. Impact of air bubbles in a dielectric liquid when subjected to high field strengths. Innovative Food Science & Emerging Technologies 4(1):57-67.

Harte, F., L.O. Luedecke, B.G. Swanson, G.V. Barbosa-Cánovas. 2003. Low-fat Set Yogurt Made from Milk Subjected to Combinations of High Hydrostatic Pressure and Thermal Processing. Journal of Dairy Science 86(4):1074-1082.

Leiva, C., Saenz, C., G.V. Barbosa-Cánovas. 2003. Pulsos electricos de alta intensidad (PEAI) en la consevacion de jugos citricos. La Alimenracion Latinoamericana 248:42-48.

Olivas, G.I., J.J Rodríguez, and G.V. Barbosa-Cánovas. 2003. Edible coatings composed of methylcellulose, stearic acid, and additives to preserve quality of pear wedges. Journal of Food Processing and Preservation 27(4):299-320.

Raso, J. and G.V. Barbosa-Cánovas. 2003. Nonthermal Preservation of Food Using Combined Processing Techniques. Critical Reviews in Food Science and Human Nutrition 43(3):265-285.

Rodrigo, D., P. Ruiz, G.V. Barbosa-Cánovas, A. Martinez, and M. Rodrigo. 2003. Kinetic Model for the Inactivation of Lactobacilus Plantarum by Pulsed Electric Fields. Journal Food Microbiology 81, 223-229.

Rodrigo, D., P. Ruiz, G.V. Barbosa-Cánovas, A. Martinez, and M. Rodrigo. 2003. Pectin Methyl Esterase and Natural Microflora of Fresh Mixed Orange and Carrot Juice Treated with Pulsed Electric Fields. International Journal of Food Protection 66(12):2336-2342.

Rodrigo, D., P. Ruiz, G.V. Barbosa-Cánovas, A. Martinez, and M. Rodrigo. 2003. Weibull Distribution Function Based on an Empirical Mathematical Model for Inactivation of Escherichia Coli by Pulsed Electric Fields. International Journal of Food Protection 66(6):1007-1012.

Rodriguez, J.J., G.I. Olivas, D.R. Sepúlveda, H. Warner, S. Clark, and G.V. Barbosa-Cánovas. 2003. Shelf Life Study of Retort Pouch Black Bean and Rice Burrito Combat Rations Packaged at Selected Residual Gas Levels. Internat. Journal of Food Quality. 26(5):409-424.

San Martín, M.F, G.V. Barbosa-Cánovas, and B.G. Swanson. 2003. Innovations in Food Processing. Chemical Engineering Progress 99(3):54-60.

Sepúlveda, D, G. Olivas, J-J. Rodriguez, H. Warner, S. Clark, G.V. Barbosa-Cánovas. 2003. Storage of Retort Pouch Beefsteak and Beef Stew Packed Under Four Headspace Levels. Journal of Food Processing and Preservation 27(3):227-242.

2002

Barbosa-Cánovas, G.V. 2002. Key Goals of Emerging Technologies for Inactivating Bacteria. Food Safety 8(4): 34-42.

Barbosa-Cánovas, G.V. and J.J. Rodríguez. 2002. Update on nonthermal food processing technologies: Pulsed electric fields, high hydrostatic pressure, irradiation and ultrasound. Food Australia 54(11): 513-520.

Barbosa-Cánovas, G.V. and D.R. Sepúlveda. 2002. Food Preservation by High Intensity Pulsed Electric Fields. The International Review of Food Science and Technology 1: 90-92.

Bendicho, S., G.V. Barbosa-Cánovas and O. Martín. 2002. Milk Processing by High Intensity Pulsed Electric Fields. Trends in Food Science and Technology 13 (6-7): 195-204.

Bendicho, S., C. Estela, J. Giner, G.V. Barbosa-Cánovas, O. Martín. 2002. Effects of high intensity pulsed electric field and thermal treatments on a lipase fromPseudomonas fluorescens. Journal of Dairy Science 85(1):19-27.

Bendicho, S., J. Giner, G.V. Barbosa-Cánovas, O. Martín. 2002. Procesado de leche mediante aplicación de pulsos eléctricos de alta intensidad de campo. Alimentaria 334: 95-104.

Clark, S., H. Warner, J.J. Rodríguez, G.I. Olivas, D. Sepúlveda, R. Bruins, G.V. Barbosa-Cánovas. 2002. Residual gas and storage conditions affect sensory quality of diced pears in flexible retortable pouches. Food Quality and Preference 13:153-162.

Giner, J., V. Gimeno, O. Ortega, M. Mesegué, G.V. Barbosa-Cánovas, O. Martín. 2002. Inactivation of peach polyphenoloxidase by exposure to pulsed electric fields. Journal of Food Science 67 (4), 1467-1472.

Góngora-Nieto, M.M., D.R. Sepúlveda, P. Pedrow, G.V. Barbosa-Cánovas, B.G. Swanson. 2002. Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects. Lebensmittel-Wissenschaft und –Technologie (lwt) 35 (5): 375-388.

Góngora-Nieto, M.M., F. Younce, G.M. Hyde, P.D. Pedrow, B.G. Swanson. 2002. Metrology system for pulsed electric fields processing. Innovative Food Science & Emerging Technologies 3(4):337-348.

Harte, F., M. Amonte, L. Luedecke, B.G. Swanson, G.V. Barbosa-Cánovas. 2002. Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure Treated Full Fat Milk. Journal of Food Science 67(6): 2245-2250.

Jandhyala, M., G.V. Barbosa-Cánovas, B.G. Swanson. 2002. Retention of Ascorbic Acid, Thiamin and Pydridoxal after High Hydrostatic Pressure or Thermal Treatments. Food Science and Technology International 8(5) 303-6.

López-Malo, A., M.S. Tapia, S.M. Alzamora, J. Welti-Chanes, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas. 2002. Water activity: Microbiology. Encyclopedia of Food Microbiology 2635–2640.

Olivas, G.I., J.J. Rodriguez, D.R. Sepúlveda, H. Warner, S. Clark, and G.V. Barbosa-Cánovas. 2002. Residual gas volume effect on quality of retort pouch wet-pack pears. Journal of Food Process Engineering 25(4): 233-249.

San Martín-González, M.F., G.V. Barbosa-Cánovas, B.G. Swanson. 2002. Food Processing by High Hydrostatic Pressure. Critical Reviews of Food Science and Nutrition 42(6):627-645.

Welti-Chanes, J., F. Vergara-Balderas, E. Palou, S. Alzamora, J.M. Aguilera, G.V. Barbosa-Cánovas, M.S. Tapia, and E. Parada-Arias. 2002. Food Engineering Education in Mexico, Central and South America. Journal in Food Science Education 1 (3), 59-65.

2001

Barbosa-Cánovas, G.V., J.J. Fernández-Molina, B.G. Swanson. 2001. Pulsed electric fields: A novel technology for food preservation. Agro-Food Industry Hi-Tech. 12(2):9-14.

Barbosa-Cánovas, G.V. and R.G. Moreira, guest eds. 2001. Drying. Special Issue: Journal of Food Engineering 49(4).

Fernández-Molina, J.J., G.V. Barbosa-Cánovas, B.G. Swanson. 2001. Tecnologías emergentes para la conservación de alimentos sin calor. Arbor N 661:155-170.

Fernández Molina, J.J., G.V. Barbosa Cánovas, B.G. Swanson. 2001. Utilizacion de campos electricos pulsantes de alta intensidad en el procesamiento de alimentos. Avances en Ingenieria Quimica 9, 38-42.

Giner, J., V. Gimeno, G.V. Barbosa-Cánovas, O. Martín. 2001. Effect of pulsed electric field processing on apple and pear polyphenoloxidases. Food Science and Technology International 7(4): 339-345.

Góngora-Nieto, M.M., G.V. Barbosa-Cánovas, and B.G. Swanson, 2001. Pulsed Power in Food Preservation. International Food Information Service. Online article. <http://www.ifis.org/hottopics/pulsedpower.html>

Harte, F., M.F. San Martin, A.H. Lacerda, H.L.M. Lelieveld, B.G. Swanson, and G.V. Barbosa-Cánovas. 2001. Potential use of 18 Tesla Static and Pulsed Magnetic Fields on Escherichia coli and Sacharomyces cerevisae. Journal of Food Processing and Preservation 25(3):223-235.

Rodrigo, D., A. Martínez, F. Harte, G.V. Barbosa-Cánovas, M. Rodrigo. 2001. Study of inactivation of Lactobacillus plantarum in orange-carrot juice by means of pulsed electric fields: Comparison of inactivation kinetics models. Journal of Food Protection 64(2):259-263.

San Martín, M.F., F. Harte, H. Lelieveld, G.V. Barbosa-Cánovas, B.G. Swanson. 2001. Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli. Innovative Food Science & Emerging Technologies 2(4):273-277.

Vega-Mercado, H., M. Góngora-Nieto, and G.V. Barbosa-Cánovas. 2001. Advances in dehydration of foods. Journal of Food Engineering 49: 271-289.

Yan, H. and G.V. Barbosa-Cánovas. 2001. Attrition evaluation for selected agglomerated food powders: the effect of agglomerate size and water activity. Journal of Food Process Engineering 24:37-49.

Yan, H., and G.V. Barbosa-Cánovas. 2001. Density changes in selected agglomerated food powders due to high hydrostatic pressure. Lebensmittel-Wissenschaft und Technologie (lwt) 34:495-501.

Yan, H. and G.V. Barbosa-Cánovas. 2001. The effect of padding foam on the compression characteristics of some agglomerated food powders. Food Science and Technology International 7(5):417-423.

Zárate-Rodríguez, E., E. Ortega-Rivas, G.V. Barbosa-Cánovas. 2001. Effect of membrane pore size on quality of ultrafiltered apple juice. International Journal of Food Science and Technology 36(6):663-667.

2000

Barbosa-Cánovas, G.V., M.D. Pierson, Q.H. Zhang, D.W Schaffner. 2000. Pulsed electric fields. Journal of Food Science Supplement: Kinetics of microbial inactivation for alternative food processing technologies 65-79.
Barbosa-Cánovas, G.V., M.D. Pierson, Q.H. Zhang, and D.W. Schaffner. 2000. High voltage arc discharge. Journal of Food Science Supplement: Kinetics of microbial inactivation for alternative food processing technologies 80-81.
Barbosa-Cánovas, G.V., D.W. Schaffner, M.D. Pierson, and Q.H. Zhang. 2000. Pulsed light technology. Journal of Food Science Supplement: Kinetics of microbial inactivation for alternative food processing technologies 82-85.
Barbosa-Cánovas, G.V., D.W. Schaffner, M.D. Pierson, and Q.H. Zhang. 2000. Oscillating magnetic fields. Journal of Food Science Supplement: Kinetics of microbial inactivation for alternative food processing technologies 86-89.
Dutreux, N., S. Notermans, T. Wijtzes, M. Góngora-Nieto, G.V. Barbosa-Cánovas, B. Swanson. 2000. Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields. International Journal of Food microbiology 60:147-152.
Dutreux, N., S., Notermans T. Wijtzes, M. Góngora-Nieto, G.V. Barbosa-Cánovas, and B. Swanson. 2000. Pulsed electric fields inactivation of attached and free-living Escherchia coli and Listeria innocua under several conditions. International Journal of Food Microbiology 54:91-98.
Giner, J., V. Gimeno, A. Espachs, P. élez, G.V. Barbosa-Cánovas, O. Martín. 2000. Inhibition of Tomato (Licopersicon Esculentum Mill.) Pectin Methylesterase by Pulsed Electric Fields. Innovative Food Science and emerging Technologies 1:57-67.
Palou, E., C. Hernández-Salgado, A. López-Malo, G.V. Barbosa-Cánovas, B.G. Swanson, and J. Welti-Chanes. 2000. High Hydrostatic Pressure-Processed Guacamole. Innovative Food Science and emerging Technologies 1:69-75.
Rodrigo, D., A. Martinez, F. Harte, G.V. Barbosa-Cánovas, and M. Rodrigo. 2000. Application of Weibull distribution function to study the inactivation ofLacobacillus plantarum in orange-carrot juice by using electric pulses of high intensity. Journal of Food Protection 64(2):259-263.
Sepúlveda-Ahumada, D., E. Ortega-Rivas, and G.V. Barbosa-Cánovas. 2000. Quality aspects of cheddar cheese obtained with milk pasteurized by pulsed electric fields. Trans IchemE 78 (C):65-71.
Vélez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 2000. Flow and Structural Characteristics of Concentrated Milk. Journal of Texture Studies 31:315-333.
Zárate-Rodríguez, E. Ortega-Rivas and G.V. Barbosa-Cánovas. 2000. Quality changes in Apple Juice as related to nonthermal processing. Journal of Food Quality 23(3):337-349.

1999

Calderón-Miranda, M.L., G.V. Barbosa-Cánovas, and B. G. Swanson. 1999. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin. International Journal of Food microbiology 51:19-30.
Calderón-Miranda, M.L., G.V. Barbosa-Cánovas and B. G. Swanson. 1999. Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin. International Journal of Food microbiology. 51:7-17.
Calderón-Miranda, M.L., G.V. Barbosa-Cánovas, and B.G. Swanson. 1999. Transmission Electron Microscopy of Listeria innocua treated by pulsed electric fields and nisin in skimmed milk. International Journal of Food microbiology 51:31-38.
Ibarz, A., E. Sangronis, G.V. Barbosa-Cánovas, and B.G. Swanson. 1999. Textura de geles de huevo obtenidos por alta presión. Food Science and Technology International 5(3):191-201.
López-Malo, A., E. Palou, G.V. Barbosa-Cánovas, J. Welti-Chanes, and B.G. Swanson. 1999. Polyphenolodase Activity and Color Changes During Storage in High Hydrostatic Pressure Treated Avocado Puree. Food Research International 31:549-556.
Martínez-Padilla, L.P., M.M. Góngora-Nieto, J.L. Vergara-Acall, F.J. López-Martínez, and G.V. Barbosa-Cánovas. 1999. Flow Behavior inside a Horizontal Pipe of a Model Food Suspension with Spheres or Cubes in a Shear-Thinning Fluid. Journal of Food Process Engineering 22:55-79.
Martínez-Padilla, L.P., L. Cornejo-Romero, C.M. Cruz-Cruz, C.C. Jáquez-Huacuja, and G.V. Barbosa-Cánovas. 1999. Rheological Characterization of a Model Food Suspension Containing Discs Using Three Different Geometries. Journal of Food Process Engineering 22:55-79.
Palou, E., A. Lopez-Malo, G.V. Barbosa-Cánovas, J. Welti-Chanes, and B.G. Swanson. 1999. Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree. Journal of Food Science 64(1):42-45.
Rebolledo, M.A., E. Sangronis, and G.V. Barbosa-Cánovas. 1999. Evaluation of Cookies Enriched with Corn Germ and Soy Fiber. Archivos Latinoamericanos de Nutrición 49(3):253-259.
Welti-Chanes, J., J.A. Guerrero, M.E. Barcenas, J.M. Aguilera, F. Vergara and G.V. Barbosa-Cánovas. 1999. Glass Transition Temperature (Tg) and Water Activity (a_w) of Dehydrated Apple Products. Journal of Food Process Engineering 22(2):91-101.

1998

Balandrán-Quintana, R.R., G.V. Barbosa-Cánovas, J.J. Zazueta-Morales, A. Anzaldúa-Morales and A. Quintero-Ramos. 1998. Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal (Phaseolus Vulgris L.). Journal of Food Science 63(1):113-116.
Barbosa-Cánovas, G.V., M.M. Góngora-Nieto and B.G. Swanson. 1998. Nonthermal Electrical Methods in Food Preservation. Food Science and Technology International 4(5):363-370.
Bruhn, R.E., P.D. Pedrow, R.G. Olsen, G.V. Barbosa-Cánovas, and B.G. Swanson. 1998. Heat Conduction in Microbes Exposed to Pulsed Electric Fields. IEEE Transactions on Dielectrics and Electrical Insulation 5:878-885.
Calderón-Miranda, M.L., M.F. San Martín-González, G.V. Barbosa-Cánovas, and B.G. Swanson. 1998. Métodos no Térmicos. Cuadernos de Nutrición 21(6):30-35.
Calderón-Miranda, M.L., F. San Martín, G.V. Barbosa-Cánovas, and B.G. Swanson. 1998. Nonthermal Methods to Process Foods: Variables and Microbial Inactivation (in Spanish). Brazilian Journal of Food Technology 1(1,2):3-11.
Carabasa, M., A. Ibarz, S. Garza and G.V. Barbosa-Cánovas. 1998. Removal of Dark Compounds from Clarified Fruit Juices by Adsorption Processes. Journal of Food Engineering 37:25-41.
Dorantes-Alvarez, L., L. Parada-Dorantes, A. Ortiz-Moreno, T. Santiago-Pineda, A. Chiralt-Boix and G.V. Barbosa-Cánovas. 1998. Effect of Anti-Browning Compounds on the Quality of Minimally Processed Avocados. (in Spanish). Food Science and Technology International 4:107-113.
Ibarz, A., A.M. Ramos, J. Puig-Bargués and G.V. Barbosa-Cánovas. 1998. Heating Rates of Peach Juice in an Agitated Jacketed Vessel. Journal of Food Science 63(6):1045-1048.
Ibarz, A., A.M. Ramos and G.V. Barbosa-Cánovas. 1998. Transmisión de calor en alimentos en tanques agitados encamisados (I). Alimentación, Equipos y Tecnología. Diciembre, 157-160.
Ibarz, A., A.M. Ramos and G.V. Barbosa-Cánovas. 1998. Transmisión de calor en alimentos en tanques agitados encamisados (II). Alimentación, Equipos y Tecnología. Diciembre: 141-146.
Ibarz, A., A.M. Ramos and G.V. Barbosa-Cánovas. 1998. Transmisión de calor en alimentos en tanques agitados encamisados (III). Alimentación, Equipos y Tecnología. Diciembre: 217-224.
López-Malo, A., E. Palou, G.V. Barbosa-Cánovas, J. Welti-Chanes and B.G. Swanson. 1998. Polyphenoloxidase Activity and Color Changes During Storage in High Hydrostatic Pressure Treated Avocado Puree. Food Research International 31(8):549-556.
Ortega-Rivas, E., E. Zárate-Rodríguez and G.V. Barbosa-Cánovas. 1998. Apple Juice Pasteurization Using Ultrafiltration and Pulsed Electric Fields. Transactions of the Institute of Chemical Engineering 76(C):193-198.
Pagán-Toro, R., S. Esplugas, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1998. Inactivation of Bacillus Subtilis Spores Using High Intensity Pulsed Electric Fields in Combination with Other Food Conservation Technologies (in Spanish). Food Science and Technology International 4(1):33-44.
Palou, E., A. Lopez-Malo, G.V. Barbosa-Cánovas, J. Welti-Chanes, P.M. Davidson and B.G. Swanson. 1998. Effect of Oscillatory High Hydrostatic Pressure Treatments on Byssochlamys nivea Ascospores Suspended in Fruit Juice Concentrates. Letters in Applied Microbiology 27:375-378.
Palou, E., A. Lopez-Malo, G.V. Barbosa-Cánovas, J. Welti-Chanes, P.M. Davidson and B.G. Swanson. 1998. High Hydrostatic Pressure Come-Up Time and Yeast Viability. Journal of Food Protection 61(12):1657-1660.
Palou, E., A. Lopez-Málo, G.V. Barbosa-Cánovas, J. Welti-Chanes and B.G. Swanson. 1998. Oscillatory High Hydrostatic Pressure Inactivation ofZygosaccharomyces bailii. Journal of Food Protection 61(9):1213-1215.
Quintero-Ramos, A., A.L. Sánchez de La Paz, J.A. Meza-Velázquez, G.V. Barbosa-Cánovas and A. Anzaldúa-Morales. 1998. Optimization of Stepwise Blanching of Dehydrated Zucchini (Cucurbita pepo) (in Spanish). Food Science and Technology International 4(3):159-168.
Qin, B-L., G.V. Barbosa-Cánovas, B.G. Swanson, P.D. Pedrow and R.G. Olsen. 1998. Inactivating Microorganisms Using a Pulsed Electric Field Continuous Treatment System. IEEE Transactions on Industry Applications 34(1):43-50.
Raso, J., M.L. Calderón, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1998. Inactivation of Mold Ascospores and Conidiospores Suspended in Fruit Juices by Pulsed Electric Fields. Lebensmittel-Wissenschaft und-Technologie 31(7/8):668-672.
Raso, J., M.L. Calderón, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1998. Inactivation of Zygosaccharomyces bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields. Journal of Food Science 63(1):1042-1044.
Raso, J., M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1998. Influence of Several Environmental Factors on the Initiation of Germination and Inactivation of Bacillus cereus by High Hydrostatic Pressure. International Journal of Food Microbiology 44:125-132.
Raso, J., G.V. Barbosa-Cánovas and B.G. Swanson. 1998. Sporulation Temperature Affects Initiation of Germination and Inactivation by High Hydrostatic Pressure of Bacillus cereus. Journal of Applied Microbiology 85:17-24.
Rosell, J.R., J. Arántegui, G.V. Barbosa-Cánovas, O. Martín. 1998. Aplicación de los pulsos eléctricos de alta intensidad de campo para la conservación de alimentos. Revista Alimentación, equipos y tecnología. Julio/agosto 109-114.
Vélez-Ruiz, F., B.G. Swanson and G.V. Barbosa-Cánovas. 1998. Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure. Lebensmittel-Wissenschaft und-Technologie 31:182-195.
Vélez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 1998. Rheological Properties of Concentrated Milk as a Function of Concentration, Temperature and Storage Time. Journal of Food Engineering 35:177-190.

1997

Barbosa-Cánovas, G.V., B.G. Swanson and B-L In. 1997. Food Microbiology: Microbial Inactivation by Pulsed Electric Fields. McGraw-Hill Yearbook of Science & Technology 32-33.
Brancoli, N., E. Palou, G.V. Barbosa-Cánovas, M.G. Modernell. 1997. Edible Films and Coating in Food Processing: A Review. Biotechnology International 1:247-258.
Bruhn, R.E., P.D. Pedrow, R.G. Olsen, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Electrical Environment Surrounding Microbes Exposed to Pulsed Electrical Fields. IEEE Transactions on Dielectrics and Electrical Insulation 4(6):806-812.
Drake, M.A., S.L. Harrison, M. Asplund, G.V. Barbosa-Cánovas, B.G. Swanson. 1997. High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese. Journal of Food Science 62(4):843-845, 860.
Harrison, S., G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Saccharomyces cerevisiae Structural Changes Induced by Pulsed Electric Field Treatment. Lebensmittel-Wissenschaft und-Technologie 30:236-240.
Ibarz, A.O. Martín and G.V. Barbosa-Cánovas. 1997. Cinética de pardeamiento no enzimático de zumo de pera concentrado. Food Science and Technology International 3(3):213-218.
Ma, L. and G.V. Barbosa-Cánovas. 1997. Viscoelastic Properties of Xanthan Gels Interacting with Cations. Journal of Food Science 62(6):1124-1128.
Ma, L., M.A. Drake, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Rheology of Full-Fat and Low-Fat Cheddar Cheeses as Related to Type of Fat Mimetic. Journal of Food Science 62(4):748-752.
Martín, O., B-L. In, F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Inactivation of Escherichia coli in Skim Milk by High Intensity Pulsed Electric Fields. Journal of Food Processes Engineering 20:317-336.
Martín, O., H. Vega-Mercado, B-L. In, F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Inactivation of Escherichia coli Suspended in Liquid Egg Using Pulsed Electric Fields. Journal of Food Processing and Preservation 21:193-208.
Martínez-Padilla, L.P., A.C. Arzate-López, V.A. Delgado-Reyes and G.V. Barbosa-Cánovas. 1997. Measurement and Prediction of the Pressure Drop inside a Pipe: The Case of a Model Food Suspension with a Newtonian Phase. Journal of Food Process Engineering 20(6):477-497.
Palou, E., A. López-Malo, G.V. Barbosa-Cánovas, J. Welti-Chanes and B.G. Swanson. 1997. Effect of Water Activity on High Hydrostatic Pressure Inhibition of Zygosaccharomyces bailii. Letters of Applied Microbiology 24:417-420.
Palou, E., A. López-Malo, G.V. Barbosa-Cánovas, J. Welti-Chanes and B.G. Swanson. 1997. High Hydrostatic Pressure as a Hurdle for Zygosaccharomyces bailii Inactivation. Journal of Food Science 62(4):855-857.
Palou, E., A. López-Malo, G.V. Barbosa-Cánovas, J. Welti-Chanes and B.G. Swanson. 1997. Kinetic Analysis of Zygosaccharomyces bailii Inactivation by High Hydrostatic Pressure. Lebensmittel-Wissenschaft und-Technologie 30:703-708.
Pothakamury, U.R., G.V. Barbosa-Cánovas, B.G. Swanson and K.D. Spence. 1997. Ultrastructural Changes in Staphylococcus aureus Treated with Pulsed Electric Fields. Food Science and Technology International 3:113-121.
Sangronis, E., U.R. Pothakamury, A. Mota, A. Ibarz, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. High Hydrostatic Pressure: An Alternative to Food Processing (in Spanish). Revista Alimentaria 283:33-43.
Vega-Mercado, H, O. Martín, B-L. In, F.J. Chang, M.M. Góngora-Nieto and G.V. Barbosa-Cánovas. 1997. Non-thermal Food Preservation: Pulsed Electric Fields. Trends in Food Science and Technology 5(8):151-157.
Vélez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 1997. Effects of Concentration and Temperature on the Rheology of Concentrated Milk. Transactions of the ASAE 40(4):1113-1118.
Velez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 1997. Rheological Properties of Selected Dairy Products. Critical Reviews in Food Science and Nutrition 37(4):311-359.
Yan, H. and G.V. Barbosa-Cánovas. 1997. Size Characterization of Selected Food Powders by Five Particle Size Distribution Functions. Food Science and Technology International 3:361-369.
Yan, H. and G.V. Barbosa-Cánovas. 1997. Compression Characteristics of Agglomerated Food Powders: Effect of Agglomerate Size and Water Activity. Food Science and Technology International 3:351-359.

1996

Barbosa-Cánovas, G.V., J. Kokini, L. Ma and A. Ibarz-Ribas. 1996. The Rheology of Semi-liquid Foods. Advances in Food and Nutrition Research 39:1-69.
Luo, Y. and G.V. Barbosa-Cánovas. 1996. Enzymatic Browning and Its Inhibition in New Apple Cultivars Slices Using 4-Hexylresorcinol Combination with Ascorbic Acid. Food Science and Technology International 2:315-321.
Ma, L. and G.V. Barbosa-Cánovas. 1996. Simulating Viscoelastic Properties of Selected Food Gums and Gum Mixtures Using a Fractional Derivative Model. Journal of Texture Studies 27:307-325.
Ma, L., A. Grove and G.V. Barbosa-Cánovas. 1996. Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch. Journal of Food Science 61(5):881-883, 889.
Ma, L., M.A. Drake, G.V. Barbosa-Cánovas and B.G. Swanson. 1996. Viscoelastic Properties of Reduced-Fat and Full-Fat Cheddar Cheeses. Journal of Food Science 61(4):821-823.
Ndi, E. E., B.G. Swanson, G.V. Barbosa-Cánovas and L.O. Luedecke. 1996. Rheology and Microstructure of b-Lactoglobulin-Sodium Polypectate Gels. Journal of Food and Agriculture Chemistry 44:86-92.
Pothakamury, U.R., Vega-Mercado, Q. Zhang, G.V. Barbosa-Cánovas and B.G. Swanson. 1996. Effect of Growth Stage and Temperature on the Inactivation ofE. coli by Pulsed Electric Fields. Journal of Food Protection 59(11):1167-1171.
Qin, B-L., U.R. Pothakamury, G.V. Barbosa-Cánovas, B.G. Swanson. 1996. Nonthermal Pasteurization of Liquid Foods Using High Intensity Pulsed Electric Fields. Critical Reviews in Food Science and Nutrition 36(6):603-677.
Spencer, D.B., P.D. Pedrow, R.G. Olsen, G.V. Barbosa-Cánovas and B.G. Swanson. 1996. Space Charge Evolution in Dilute Binary Electrolyte Exposed to High Voltage Transients. IEEE Transactions on Dielectrics and Electrical Insulation 3(6):747-753.
Vega-Mercado, H., L.O. Luedecke, G. Hyde, G.V. Barbosa-Cánovas and B.G. Swanson. 1996. HACCP and HAZOP for a Pulsed Electric Field Processing Operation. Dairy, Food and Environmental Sanitation 16(9):554-560.
Vega-Mercado, H., O. Martín-Belloso, F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson. 1996. Inactivation of Escherichia coli and Bacillus subtilisSuspended in Pea Soup Using Pulsed Electric Fields. Journal of Food Processing and Preservation 20:501-510.
Vega-Mercado, H., U.R. Pothakamury, F-J. Chang, G.V. Barbosa-Cánovas, and B.G. Swanson. 1996. Inactivation of Escherichia Coli by Combining pH, Ionic Strength and Pulsed Electric Fields Hurdles. Food Research International 29(2):117-121.

1995

Barbosa-Cánovas, G.V., guest ed. 1995. Food Rheology. Special Issue: Journal of Food Engineering 25(3).
Ma, L. and G.V. Barbosa-Cánovas. 1995. Rheological Characterization of Mayonnaise-Part I. Slip Velocity and Yield Stress of Mayonnaise as a Function of Oil and Xanthan Gum Concentration. Journal of Food Engineering 25(3):397-408.
Ma, L. and G.V. Barbosa-Cánovas. 1995. Rheological Characterization of Mayonnaise-Part II. Flow and Viscoelastic Properties as a Function of Oil and Xanthan Gum Concentration. Journal of Food Engineering 25(3):409-425.
Monsalve-González, A., G.V. Barbosa-Cánovas, A. McEvily and R. Iyengar. 1995. Inhibition of Enzymatic Browning in Apple Products by 4-Hexylresorcinol. Food Technology 4:110-118.
Pothakamury, U.R. and G.V. Barbosa-Cánovas. 1995. Controlled Release in Food Processing. Trends in Food Science and Technology 6(12):397-406.
Pothakamury, U.R., A. Monsalve-González, G.V. Barbosa-Cánovas and B.G. Swanson. 1995. High Voltage Pulsed Electric Field Inactivation of Bacillus Subtilis and Lactobacillus Delbrueckii. Spanish Journal of Food Science and Technology 35(1):101-107.
Pothakamury, U.R., A. Monsalve-González, G.V. Barbosa-Cánovas, B.G. Swanson. 1995. Inactivation of Escherichia coli and Staphylococcus aureus in Model Foods by Pulsed Electric Field Technology. Food Research International 28(2):167-171.
Pothakamury, U.R., G.V. Barbosa-Cánovas, B.G. Swanson and R. Meyer. 1995. Staying Fresh Under Pressure. Engineering World 8:29-34.
Pothakamury, U.R., G.V. Barbosa-Cánovas, B.G. Swanson and R.S. Meyer. 1995. The Pressure Builds for Better Food Processing. Chemical Engineering Progress 91(3):45-53.
Qin, B-L., H. Vega-Mercado, U.R. Pothakamury, G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Application of Pulsed Electric Fields for Inactivation of Bacteria and Enzymes. Journal of the Franklin Institute 332(A):209-220.
Qin, B-L., U.R. Pothakamury, H. Vega- Mercado, O. Martín, G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Food Pasteurization Using High Intensity Pulsed Electric Fields. Food Technology 12:55-60.
Qin, B-L., F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Nonthermal Inactivation of Saccharomyces cerevisiae in Apple Juice Using Pulsed Electric Fields. Lebensmittel-Wissenschaft und-Technologie 28:564-568.
Qin, B-L., Q. Zhang, G.V. Barbosa-Cánovas, B.G. Swanson and P.D. Pedrow. 1995. Pulsed Electric Field Treatment Chamber Design For Liquid Food Pasteurization Using a Finite Element Method. Transactions of the ASAE 38(2):557-565.
Tejada, M., C. Alvarez, O. Martin-Belloso and G.V. Barbosa-Cánovas. 1995. Influence of Thermal Treatment and Moisture on the Quality of Tilapia Surimi Gels. Spanish Journal of Food Science and Technology 35(3):297-314.
Vega-Mercado, H., J.R. Powers, G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Plasmin Inactivation with Pulsed Electric Fields. Journal of Food Science 60(5):1143-1146.
Vega-Mercado, H., O. Martínez and G.V. Barbosa-Cánovas. 1995. Shelf-Stable Pineapple Slices Preserved by Combined Methods. Journal of Agriculture 79 (1-2):75-84.
Zhang, Q., G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Engineering Aspects of Pulsed Electric Field Pasteurization. Journal of Food Engineering 25(2):261-281.
Zhang, Q., B-L. In, G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Inactivation of Escherichia coli for Food Pasteurization by High-Intensity-Short-Duration Pulsed Electric Fields. Journal of Food Processing and Preservation 19:103-118.

1994

Drake, M.A., L. Ma, B.G. Swanson and G.V. Barbosa-Cánovas. 1994. Rheological Characteristics of Milkfat and Milkfat Blend Sucrose Polyesters. Food Research International 27:477-481.
Ma, L. and G.V. Barbosa-Cánovas. 1994. Instrumentation in Rheological Measurement of Foods. Food Science and Technology International 1:3-17.
Martin, O., Q. Zhang, A. J. Castro, G.V. Barbosa-Cánovas and B.G. Swanson. 1994. Pulse Electric Fields of High Voltage to Preserve Foods. Microbiological and Engineering Aspects of the Process (in Spanish). Spanish Journal of Food Science and Technology 34:1-34.
Ndi, E.E., C.J. Brekke and G.V. Barbosa-Cánovas. 1994. Thermal Gelation of Duck Breast and Leg Muscle Proteins. Journal of Muscle Foods 5:27-36.
Pothakamury, U.R., G.V. Barbosa-Cánovas and H.G. Schwartzberg. 1994. Expressions in Food Processing. Fluid/Particle Separation Journal 7(4):172-183.
Qin, B-L., Q. Zhang, G.V. Barbosa-Cánovas, B.G. Swanson and P.D. Pedrow. 1994. Inactivation of Microorganisms by Pulsed Electric Fields of Different Waveforms. IEEE Transactions on Dielectrics and Electrical Insulation 1(6):1047-1057.
Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1994. Heat of Sorption and Free Energy Change of Freeze-Dried Pineapple Pulp. The Journal of Agriculture of the University of Puerto Rico 77(3-4):101-111.
Vega-Mercado, H., B. Romanach and G.V. Barbosa-Cánovas. 1994. Prediction of Water Activity in Food Systems: A Computer Program for Predicting Water Activity in Multicomponent Foods. Spanish Journal of Food Science and Technology 34(4):427-440.
Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1994. Prediction of Water Activity in Food Systems. A Review on Theoretical Models. Spanish Journal of Food Science and Technology 34(4):368-388.
Zhang, Q., A. Monsalve-González, G.V. Barbosa-Cánovas and B.G. Swanson. 1994. Inactivation of Escherichia coli and Saccharomyces Cerevisiae by Pulsed Electric Fields under Controlled Temperature Conditions. Transactions of the ASAE 32(2):581-587 (1995 ASAE Paper Award).
Zhang, Q., F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson. 1994. Inactivation of Microorganisms in Semisolid Model Foods Using High Voltage Pulsed Electric Fields. Lebensmittel-Wissenschaft und-Technologie 27:538-543.
Zhang, Q., A. Monsalve-González, B-L. In, G.V. Barbosa-Cánovas and B. G. Swanson. 1994. Inactivation of Saccharomyces cerevisiae by Square-Wave and Exponential-Decay Pulsed Electric Fields. Journal of Food Process Engineering 17(4):469-478.

1993

Barbosa-Cánovas, G.V., A. Ibarz and M. Peleg. 1993. Reología de Alimentos Fluídos. Revisión. Revista Alimentaria 241:39-89.
Barletta, B.J. and G.V. Barbosa-Cánovas. 1993. An Attrition Index to Assess Fines Formation and Particle Size Reduction in Tapped Agglomerated Food Powders. Powder Technology 77:89-93.
Barletta, B.J., K.M. Knight and G.V. Barbosa-Cánovas. 1993. Attrition in Agglomerated Coffee. Spanish Journal of Food Science and Technology 33(1):43-58.
Barletta, B.J., K.M. Knight and G.V. Barbosa-Cánovas. 1993. Compaction Characteristics of Agglomerated Coffee during Tapping. Journal of Texture Studies 24:253-268.
Barletta, B.J. and G.V. Barbosa-Cánovas. 1993. Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders. Journal of Food Science 58(5):1030-1035, 1046.
Castro, A. J., G.V. Barbosa-Cánovas and B.G. Swanson. 1993. Microbial Inactivation of Foods by Pulsed Electric Fields. Journal of Food Processing and Preservation 17(1):47-73.
Ma, L. and G.V. Barbosa-Cánovas. 1993. Rheological Properties of Food Gums and Food Gum Mixtures. Spanish Journal of Food Science and Technology 33(2): 133-163.
Monsalve-González, A., G.V. Barbosa-Cánovas, R.P. Cavalieri, A. McEvily and R. Iyengar. 1993. Control of Browning During Storage of Apple Slices Preserved by Combined Methods: 4-Hexylresorcinol as Anti-browning Agent. Journal of Food Science 58(4):797-800, 826.
Monsalve-González, A., G.V. Barbosa-Cánovas and R.P. Cavalieri. 1993. Mass Transfer and Textural Changes during Processing of Apples by Combined Methods. Journal of Food Science 58(5):1118-1124.
Pothakamury, U.R., B.J. Barletta, G.V. Barbosa-Cánovas and B.G. Swanson. 1993. Inactivation of Microorganisms in Foods by Oscillating Magnetic Fields (in Spanish). Spanish Journal of Food Science and Technology 33(5):479-489.
Pothakamury, U.R., G.V. Barbosa-Cánovas and B.G. Swanson. 1993. Magnetic-Field Inactivation of Microorganisms and Generation of Biological Changes. Food Technology 12:85-93.
Pothakamury, U.R. and G.V. Barbosa-Cánovas. 1993. Membrane Technology in Food Processing. Fluid/Particle Separation Journal 6(3):110-118.
Ruiz, E. M., C.A. Ramírez, M.A. Aponte and G.V. Barbosa-Cánovas. 1993. Degradation of Poly [bis(glycine ethyl ester) phosphazene] in Aqueous Media. Biomaterials 14(7):491-496.
Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1993. Comparison of Moisture Sorption Isotherm Models of Freeze-Dried Pineapple Pulp. The Journal of Agriculture of the University of Puerto Rico 73(3-4):113-128.

1982-1992

Barbosa-Cánovas, G.V., J. Malavé and M. Peleg. 1987. Density and Compressibility of Selected Food Powders Mixtures. Journal of Food Process Engineering 10(1):1-19.
Barbosa-Cánovas, G.V. and M. Peleg. 1985. Detachment of Dusts by Exploiting the Selective Affinity of Fine Powders to Particulates of Different Species. Powder Technology 43(2):185-186.
Barbosa-Cánovas, G.V., R. Ruffner and M. Peleg. 1985. Microstructure of Selected Binary Food Powders Mixtures. Journal of Food Science 50(2):473-477.
Barbosa-Cánovas, G.V. and M. Peleg. 1985. Migration of Absorbed Food Colorants between Powder Components. Journal of Food Science 50(5):1517-1518.
Barbosa-Cánovas, G.V., J. Malavé and M. Peleg. 1985. Segregation in Food Powders. Biotechnology Progress 1(2):140-146.
Cuebas, L. E., C. A. Ramírez, M.A. Aponte and G.V. Barbosa-Cánovas. 1992. In Vitro Degradation and Solute Release from Erodible Polyanhydride Supports. Journal of Controlled Release 18:145-152.
Malavé, J., G.V. Barbosa-Cánovas and M. Peleg. 1985. Comparison of the Compaction Characteristics of Selected Food Powders by Vibration, Tapping and Mechanical Compression. Journal of Food Science 50(5):1473-1476.
Barbosa-Cánovas, G.V. and M. Peleg. 1983. Flow Parameters of Selected Commercial Semi-Liquid Food Products. Journal of Texture Studies 14(3):213-234.
Barbosa-Cánovas, G.V. and M. Peleg. 1982. Propiedades de Flujo de Alimentos Líquidos y Semilíquidos. Revista Tecnología de Alimentos 17(2):4-28.

Proceedings

Barbosa-Cánovas, G.V. 2006. Advances in Nonthermal Processing of Food. XIV Seminario Latinamerican y del Caribe Sobre Ciencia y Tecnología de los Alimentos, October 22-24, 2006. Palacio de Convenciones de La Habana, Cuba. Programa y Resumenes, pp. 82-83.
Elez-Martínez, P., I. Aguiló-Aguayo, G.V. Barbosa-Cánovas, O. Martín-Belloso. 2003. Inactivation of peroxidase in orange juice processed by high intensity pulsed electric fields. Workshop on nonthermal food preservation. Wageningen, Holland. Book of Proceedings, pp. 40-42.
Hurtado, M.L. A.M. Estévez and G.V. Barbosa-Cánovas. 2001. Physical Characterization of a Potato Starch Edible Coating Used in Walnut Storage. Proc. 4th Int. Conf on Postharvest. R. Ben-Airie and S. Philosoph-Hadas, Eds. Acta Hort. 553: 627-629.
Giner, J., V. Gimeno, G.V. Barbosa-Cánovas and O. Martín. 2001. Inactivation of pear and peach polyphenoloxidase by pulsed electric fields. In: 8th International Congress on Engineering and Foods. J. Welti-Chanes, G.V. Barbosa-Cánovas, J.M. Aguilera, L.C. López-Leal; P. Wesche-Ebeling, A. López-Malo and E. Palou-García, Eds. ICEF 8, Puebla, México. pp. 1489-1493.
Barbosa-Cánovas, G.V. 2001. Dehydration of Foods. Past, Present and Future. In: International Drying Symposium, Veracruz, México, K. Waliszewski, Ed. Instituto Tecnológico de Veracruz, Veracruz, México.
Barbosa-Cánovas, G.V., M.M. Góngora Nieto and H. Vega-Mercado. 2001. Dehydration of Foods: Review and Update. In: The 7th Conference of Food Engineering (CoFE 2001). K. Mallikarjunan and G.V. Barbosa-Cánovas, Eds. AIChE, Dallas. pp 469-479.
Bendicho, S., C. Estela, G.V. Barbosa-Cánovas and O. Martín. 2001. Combined Effects of High Intensity Pulsed Electric Fields and Acidification on a Lipase from Pseudomonas Fluorescens. In: The 7th Conference of Food Engineering (CoFE 2001). K. Mallikarjunan and G.V. Barbosa-Cánovas, Eds. AIChE, Dallas. pp 633-637.
San Martín M.F., G.V. Barbosa-Cánovas and B.G. Swanson. 2001. Evaluation of Moisture Change in Apple Cylinders Treated by High Hydrostatic Pressure. In: The 7th Conference of Food Engineering (CoFE 2001). K. Mallikarjunan and G.V. Barbosa-Cánovas, Eds. AIChE, Dallas. pp 498-503.
Tabilo-Munizaga, G., F. Fernández-Martin, and G.V. Barbosa-Cánovas. 2001. Physical Evaluation of High-Pressure Processed Starches of Different Amylose Content. In: The 7th Conference of Food Engineering (CoFE 2001). K. Mallikarjunan and G.V. Barbosa-Cánovas, Eds. AIChE, Dallas. pp 363-367.
Barbosa-Cánovas, G.V. 2001. Developments in PEF–USA research and consortium activities. In: International Seminar on: Electric Field Processing – The Potential to Make a Difference. Campden & Chorleywood Food Research Association Group, Gloucestershire, U.K.
Barbosa-Cánovas, G.V. and G. Tabilo-Munizaga. 2000. Rheological characterization of food gels. In: XIII International Congress on Rheology, Cambridge, U.K.
Fito, P.J., G.V. Barbosa-Cánovas P. and Fito. 2000. A mathematical model for the processing of orange juice by pulsed electric field. In: ICEF 8, Puebla, Mexico.
Góngora-Nieto, M.M., P. Pedrow, G.V. Barbosa-Cánovas and B.G. Swanson. 2000. Development and Implementation of a Monitoring System for Pulsed Electric Fields Processing. In: ICEF 8, Puebla, México.
Barbosa-Cánovas, G.V. and M.M. Góngora-Nieto. 1999. Influence of Product Properties on Food Freezing. In: The 6th Conference of Food Engineering (CoFE’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 403-408.
Fernández-Molina, J.J., E. Barkström, P. Tortensson, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Inactivation of Listeria innocua and Pseudomona fluorescens in skim milk with pulsed electric fields. In: The 6th Conference of Food Engineering (CoFE ’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 140-145.
Fernández-Molina, J.J., E. Barkström, P. Tortensson, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Shelf-life Extension of Raw Skim Milk by Combined Heat and Pulsed Electric Fields (PEF). In: The 6th Conference of Food Engineering (CoFE’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 349-355.
San Martín, M.F., F. Harte, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Rheological Properties of Cheddar cheese from Milk treated with High Hydrostatic Pressure. In: The 6th Conference of Food Engineering (CoFE’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 217-223.
Sepúlveda-Ahumada, D., E. Ortega-Rivas and G.V. Barbosa-Cánovas. 1999. Milk Pasteurization by High Voltage Pulsed Electric Fields for Improving Cheddar cheese Quality. In: The 6th Conference of Food Engineering (CoFE’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 179-184.
Varith, J., G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Rheological Properties in Surimi Gels Obtained by High Hydrostatic Pressure. In: The 6th Conference of Food Engineering (CoFE’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 590-596.
Ortega-Rivas, E., G.V. Barbosa-Cánovas and E. Zarate-Rodriguez. 1999. Quality Aspects of Apple Juice Influenced by Ultrafiltration Membrane Pore Size. In: Advances in Filtration and Separation Technology, Vol. 13. W. Leung and T. Ptak, Eds. American Filtration and Separations Society, Boston. pp. 953-959.
Barbosa-Cánovas, G.V. and H. Yan. 1997. Characterization and Functionality of Food Powders. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G.V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M.R. Okos, Eds. AIChE, New York. pp. 8-13.
González, C., A. Ibarz, L. Ma, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Textural Properties of High Hydrostatic Pressure and Heat Formed Surimi Gels. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G.V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M.R. Okos, Eds. AIChE, New York. pp. 132-137.
Ma, L. and G.V. Barbosa-Cánovas. 1997. Viscoelasticity of Gels Made with Selected Food Gums. In: Engineering & Food. ICEF 7. Part 1. R. Jowitt, Ed. Academic Press. pp E76-E79.
Ma, L., F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Inactivation of E. coli in Liquid Whole Eggs Using Pulsed Electric Fields Technology. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G.V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M.R. Okos, Eds. AIChE, New York. pp. 216-221.
Palou, E., G.V. Barbosa-Cánovas, B.G. Swanson, A. Lopez-Malo and J. Welti-Chanes. 1997. High Hydrostatic Pressure Inactivation Kinetics ofZygosaccharomyces bailii. Engineering & Food at ICEF 7. Part I. R. Jowitt, Ed. Academic Press. D13-D16.
Palou, E., G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Comparison of Continuous and Pulsed High Hydrostatic Pressure Treatments forZygosaccharomyces bailii Inactivation. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G.V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M.R. Okos, Eds. AIChE, New York. pp. 216-221.
Ren, E.H., G.V. Barbosa-Cánovas and H. Vega-Mercado. 1997. Packaging and Shelf Life Study of Apple Slices Preserved by Combined Methods. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G.V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M.R. Okos, Eds. AIChE, New York. pp. 282-287.
Vega-Mercado, H., B-L. In, O. Martin, F-J. Chang, L. Ma, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Nonthermal Food Preservation by Pulsed Electric Fields. Engineering & Food at ICEF 7 Part 1. R. Jowitt, Ed. Academic Press. C81-C84.
Vega-Mercado, H., J.R. Powers, O. Martin, L. Luedecke, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Effect of Pulsed Electric Fields on the Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease fromPseudomonas fluorescens M3/6. In: Engineering & Food at ICEF 7 Part 1. R. Jowitt, Ed. Academic Press. C73-C76.
Velez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 1997. Rheological Characterization of Concentrated Milk at Various Temperatures and Concentrations. Engineering & Food at ICEF 7. Part 1. R. Jowitt, Ed. Academic Press. Pp E72-E75.
Zárate-Rodríguez, E. Ortega-Rivas and G.V. Barbosa-Cánovas. 1997. Comparative Study of Quality of Apple Juice Preserved by Nonthermal Methods. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G. V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M. R. Okos, Eds. AIChE, New York. pp. 267-273.
Barbosa-Cánovas, G.V. and B.G. Swanson. 1996. Nonthermal Electrical Pasteurization Methods. In: Proceedings of the International Symposium on Minimal Processing and Ready Made Foods. T. Ohlsson, R. Ahvenainen and T. Mattila-Sandholm, Eds. SIK, The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden. pp. 59-69.
Barbosa-Cánovas, G.V., B-L. In and B.G. Swanson. 1996. Biological Effects Induced by Pulsed Electric Fields of High Intensity. In: Proceedings of the International Symposium on Advanced Technologies in Sterilization and Safety of Foods and Non-Food Products. M. Rodrigo, A. Martínez, S. M. Fiszman, C. Rodrigo and A. Mateu, Eds. Valencia, Spain. pp. 151-165.
Barbosa-Cánovas, G.V., B-L. In, and B.G. Swanson. 1996. Preservation of Foods by Pulsed Electric Fields: System Design and Key Components. In: Proceedings of the International Symposium on Advanced Technologies in Sterilization and Safety of Foods and Non Food Products. M. Rodrigo, A. Martínez, S.M. Fiszman, C. Rodrigo and A. Mateu, Eds. Valencia, Spain. pp. 273-285.
Vélez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 1996. The Rheology of Concentrated Milk as a Function of Concentration, Temperature, and Storage Time. In: Proceeding of the 5th World Congress of Chemical Engineering, San Diego, CA. pp 143-149.
Berterreche, J., C. Silvera and G.V. Barbosa-Cánovas. 1995. Caracterización Reológica de Geles Derivados del Suero de Queso. In: Anales del I Congreso Ibero-Americano de Ingeniería de Alimentos, Vol. I. E. Ortega, E. Parada, P. Fito, Eds. M. Hübinger, F.X. Murr, J.M. Aguilera, Vol. Eds. Campinas, Sao Paulo, Brazil, pp. 32-42.
Guerra-Modernell, M.J. and G.V. Barbosa-Cánovas. 1995. Efecto de Algunas Coberturas Comestibles Sobre el Pardeamiento en Rodajas de Manzanas. In: Anales del I Congreso Ibero-Americano de Ingeniería de Alimentos, Vol. II. E. Ortega, E. Parada, P. Fito, Eds. A.R. Matos Chamorro, P.J. Sobral, A. Chiralt and S.M. Alzamora, Vol. Eds. Campinas, Sao Paulo, Brazil. pp 162-172.
Luo, Y. and G.V. Barbosa-Cánovas. 1995. Inhibition of Browning of Fresh Apple Slices by 4-Hexylresorcinol. In: Enzymatic Browning and its Prevention. ACS Symposium Series Number 600. C. Y. Lee and John R. Whitaker, Eds. pp. 240-250.
Vega-Mercado, H., O. Martin, A. Monsalve-González and G.V. Barbosa-Cánovas. 1995. Physical and Chemical Changes in Foods Processed by Combined Methods. In: Preservation of Fruits by Combined Methods. P. Fito and A. Andrés, Eds. Valencia Polytechnic University, Valencia, Spain.
Harrison, S.L., G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Electron Microscopy Studies of Saccharomyces cerevisiae Processed in High Voltage Pulsed Electric Fields. In: Proceedings of the Fourth CoFE. G. Narsimhan, M.R. Okos and S. Lombardo, Eds. AIChE, New York. pp. 233-237.
Vega-Mercado, H., O. Martin-Belloso, F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson 1995. Inactivation of Escherichia coli and Bacillus subtilissuspended in Pea Soup Using Pulsed Electric Fields. In: Proceedings of the Fourth CoFE. G. Narsimhan, M.R. Okos and S. Lombardo, Eds. AIChE, New York. pp. 180-183.
Vergara, F., J.A. Guerero, M.E. Bárcenas, G.V. Barbosa-Cánovas, J.M. Aguilera and J. Welti. 1995. Prediction of Stability of Dehydrated Apple as a Function of Water Activity and Glass Transition Temperature. In: Proceedings of the Fourth CoFE. G. Narsimhan, M.R. Okos and S. Lombardo, Eds. AIChE, New York. pp. 20-26.
Vergara, F., J. Welti and G.V. Barbosa-Cánovas. 1995. Stability of Dehydrated Comminuted Orange Products: Influence of Maltodextrin and Storage Temperature. In: Proceedings of the Fourth CoFE. G. Narsimhan, M.R. Okos and S. Lombardo, Eds. AIChE, New York. pp. 69-77.
Ren, H. and G.V. Barbosa-Cánovas. 1994. Apple Preservation by Combined Methods. In: ISOPOW Practicum II Poster Session Proceedings. A. Argaiz, A. López-Malo, E. Palou and P. Corte, Eds. Puebla, México. pp. 150-154.
Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1994. Prediction of Water Activity in Multicomponent Foods. In: ISOPOW Practicum II Poster Session Proceedings. A. Argaiz, A. López-Malo, E. Palou and P. Corte, Puebla, Eds. Puebla, México. pp. 207-212.
Pothakamury, U.R., A. Monsalve-González, G.V. Barbosa-Cánovas and B.G. Swanson. 1993. Inactivation of Escherichia coli and Staphylococcus aureus in Model Foods by Pulsed Electric Fields. In: Proceedings of the Food Preservation 2000 Conference. U.S. Army Natick, MA. pp. 187-199.
Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1993. The Use of G.A.B. Model to Represent Freeze-Dried Pineapple Pulp Sorption Isotherms. In: Drying of Foods. AIChE Symposium Series Number 297(89):114-117.
Aponte, M.A., C.A. Ramírez and G.V. Barbosa-Cánovas. 1988. Polyphosphazenes as physical supports for controlled drug release. In: Proceedings of the Fifteenth International Symposium on Controlled Release of Bioactive Materials. J. Heller, F. Harris, D. Lohmann, H. Merkle and J. Robinson, Eds. The Controlled Release Society, Inc. Lincolnshire, IL. p. 141.
Barbosa-Cánovas, G.V. and M. Peleg. 1988. Particle Segregation in Food Powder Binary Mixtures. In: Powder and Bulk Solids Conference Proceedings. Chicago, IL. pp. 449-459.
Barbosa-Cánovas, G.V., J. Quiñones-Domenech and F. Tiller. 1988. Continuous Gravity Thickening. In: American Filtration Society Proceedings. Ocean City, Maryland. pp. 335-344.

Other Peer Reviewed Journal Publications

Barbosa-Cánovas, G.V. 2002. A look into the future of Food Science and Technology. (Contribution in representation of the International Division, IFT). Food Technology 56(1): 51.
San Martín, M.F., F. Harte, G.V. Barbosa-Cánovas and B.G. Swanson. 2001. Exposure of Microorganisms to High Intensity Magnetic Fields. National High Magnetic Field Laboratory Reports 8(4): 15-16.
Barbosa-Cánovas, G.V. 2000. Tecnologías emergentes. La alimentación latinoamericana No. 234: 50-52.
Barbosa-Cánovas, G.V., J.J. Fernández-Molina and B.G. Swanson. 2000. Pasteurización de alimentos por métodos no térmicos. La alimentación latinoamericana No. 235: 56-59.
Barbosa-Cánovas, G.V., J. Fernández-Molina and B.G. Swanson. 2000. Pasteurización de alimentos por métodos no térmicos. CTC N 6: 22-25.
Barbosa-Cánovas, G.V., F.M. Harte and M.F. San Martin. 1999. Inactivation ofEscherichia coli and Saccharomyces cereviseae using 18 T static and pulsed magnetic field. NHMFL Annual Research Review. p 10.
Rosell, J.R., J. Arantegui, O. Martin and G.V. Barbosa-Cánovas. 1998. Aplicación de los Pulsos Eléctricos de Alta Tensión para la Conservación de Alimentos. Alimentacion, Equipos y Tecnología Julio/Agosto: 109-114.
Arántegui, G.V., G.V. Barbosa-Cánovas and O. Martín. 1997. Conservación de Alimentos Mediante Aplicación de Pulsos Eléctricos de Alta Densidad de Campo. Ibérica Actualidad Tecnológica Junio: 398: 292-294.
Martín, O. and Barbosa-Cánovas, G.V. 1997. Pulsos eléctricos de alta intensidad de campo para la conservación de alimentos. Revista Tecnología y Ciencia de los Alimentos 1(1), 65-71.
Martín Belloso, O., J.R. Rosell Polo and G.V. Barbosa-Cánovas. 1997. Una Alternativea Para la Conservación de Alimentos. Automática e Instrumentación Marzo: 272:59-62.
Martin, O., A. Monsalve-González and G.V. Barbosa-Cánovas. 1994. Mass Transfer, Textural Changes and Browning Reduction in Apples Processed by Combined Methods. CYTED-D Boletín Internacional de Divulgación 2:1-15.
Bajema, R.W., G.V. Barbosa-Cánovas, A. Monsalve-González and R.P. Cavalieri. 1993. Preliminary Design for an Apple Preservation Pilot Plant Utilizing Combined Methods. CYTED-D: Boletín Internacional de Divulgación 1:46-55.
Barbosa-Cánovas, G.V. 1990. Intermediate Moisture Foods from Puerto Rico. In: Inventario de Alimentos de Humedad Intermedia Tradicionales de Ibero-América. pp. 301-314.