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Publications by M. Barboza-Flores .
Oregano and Paprika Spices: Their Thermoluminescent Characteristics for Food Irradiation Dose Assessment
American Journal of Food Technology
Food Science
Related publications
Food Culture About Spices
Vacuum and Surface Science
Oregano (Origanium Vulgare) Extract for Food Preservation and Improving Gastrointestinal Health
International Journal of Nutrition
Beneficial Effects of Spices in Food Preservation and Safety
Frontiers in Microbiology
Microbiology
Points: Food Irradiation
BMJ
Food Supply Chain Management and Contracting : Improving Conditions for Small-Scale Paprika Farmers in Central Malawi
Evaluation of New and Conventional Thermoluminescent Phosphors for Environmental Monitoring Using Automated Thermoluminescent Dosimeter Readers
Influence of Dietary Carrot and Paprika on Egg Physical Characteristics and Yolk Color
Food and Feed Research
Bromate Formation Characteristics of UV Irradiation, Hydrogen Peroxide Addition, Ozonation, and Their Combination Processes
International Journal of Photoenergy
Materials Science
Renewable Energy
Molecular Physics,
Sustainability
Atomic
Chemistry
Optics
the Environment
Flax Seed Hydrocolloids: Their Characteristics and Prospects of Use in Food Technology
Processes and Food Production Equipment
