Related references
Note: Only part of the references are listed.Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review
Ume Roobab et al.
FOOD REVIEWS INTERNATIONAL (2023)
Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
Ricardo Prego et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
The impact of high-pressure processing on the polyphenol profile and anti-glycaemic, anti-hypertensive and anti-cholinergic activities of extracts obtained from kiwiberry (Actinidia arguta) fruits
Wioletta Blaszczak et al.
FOOD CHEMISTRY (2021)
Microbial inactivation by high pressure processing: principle, mechanism and factors responsible
Rachna Sehrawat et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2021)
Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase
Lina Cheng et al.
FOOD CHEMISTRY (2021)
Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace
Aline Soares Cascaes Teles et al.
JOURNAL OF FOOD ENGINEERING (2021)
Effective valorization of food wastes and by-products through pulsed electric field: A systematic review
Rai Naveed Arshad et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2021)
Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes
Zhi-Wei Liu et al.
FOOD CHEMISTRY (2021)
A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021)
Ume Roobab et al.
FOOD RESEARCH INTERNATIONAL (2021)
High pressure processing pretreatment of Chinese mitten crab (Eriocheir sinensis) for quality attributes assessment
Shunhong Wu et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages
Jessie Usaga et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
Effect of ultrasound, high-pressure processing, and enzymatic hydrolysis on carbohydrate hydrolyzing enzymes and antioxidant activity of lemon (Citrus limon) flavedo
Si-Yu Lu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham
Ana Rivas-Canedo et al.
MEAT SCIENCE (2021)
Consumer Trust in Quality and Safety of Food Products in Western Siberia
Djamilia F. Skripnuk et al.
AGRONOMY-BASEL (2021)
Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree
Weijia Zhang et al.
FOOD CHEMISTRY (2021)
Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat
Hui-Erh Chai et al.
FOOD CONTROL (2021)
Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions
Eda Ceren Kaya et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Pulsed electric field: A potential alternative towards a sustainable food processing
Rai Naveed Arshad et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Bioactive Compounds Extraction from the Black Carrot Pomace with Assistance of High Pressure Processing: An Optimization Study
E. Agcam et al.
WASTE AND BIOMASS VALORIZATION (2021)
Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing
Shubham Kapoor et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
High-pressure treatments for better quality clean-label juices and beverages: Overview and advances
Ume Roobab et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Revisiting Non-Thermal Food Processing and Preservation Methods-Action Mechanisms, Pros and Cons: A Technological Update (2016-2021)
James S. Chacha et al.
FOODS (2021)
Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review
Adithya Sridhar et al.
ENVIRONMENTAL CHEMISTRY LETTERS (2021)
High-pressure processing of meat: Molecular impacts and industrial applications
Tomas Bolumar et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Global Trends on Food Security Research: A Bibliometric Analysis
Hualin Xie et al.
LAND (2021)
Effect of thermal, high hydrostatic pressure, and ultraviolet-C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice
Nagwa Ali et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour
Justyna Szczepanska et al.
FOOD CHEMISTRY (2020)
Sustainable food waste management towards circular bioeconomy: Policy review, limitations and opportunities
Tiffany M. W. Mak et al.
BIORESOURCE TECHNOLOGY (2020)
Healthy expectations of high hydrostatic pressure treatment in food processing industry
Hsiao-Wen Huang et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2020)
High-pressure processing, microwave, ohmic, and conventional thermal pasteurization: Quality aspects and energy economics
James C. Atuonwu et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product
S. Balamurugan et al.
FOOD CONTROL (2020)
Evaluation of the economic and environmental sustainability of high pressure processing of foods
Federica Cacace et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
The effect of high pressure treatment on the dispersion of fat globules and the fatty acid profile of caprine milk
Katarzyna Kielczewska et al.
INTERNATIONAL DAIRY JOURNAL (2020)
Assessing the impact of ultra-sonication and thermo-ultrasound on antioxidant indices and polyphenolic profile of apple-grape juice blend
Rana Muhammad Aadil et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review
Roberto Castro-Munoz et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Consumer Understanding of Food Quality, Healthiness, and Environmental Impact: A Cross-National Perspective
Dacinia Crina Petrescu et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2020)
Extraction of chitosan from squid pen waste by high hydrostatic pressure: Effects on physicochemical properties and antioxidant activities of chitosan
Ya-Ling Huang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water
Errol Raghubeer et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Continuous Flow Treatment Chamber for Liquid Food Processing Through Pulsed Electric Field
Rai Naveed Arshad et al.
Journal of Computational and Theoretical Nanoscience (2020)
High-pressure processing treatment for ready-to-drink Sabah Snake Grass juice
Hambali Nor Hasni et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients
Akash Kaushal Balakrishna et al.
MOLECULES (2020)
Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food-grade compounds
Hongchao Zhang et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions
Pauline Duffuler et al.
FOOD CHEMISTRY (2020)
Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand
Mario Gonzalez-Angulo et al.
FOOD RESEARCH INTERNATIONAL (2020)
Review of pesticide residue analysis in fruits and vegetables. Pre-treatment, extraction and detection techniques
S. T. Narenderan et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges 'Navel' and the red-fleshed 'Cara Cara'
Begona De Ancos et al.
FOOD RESEARCH INTERNATIONAL (2020)
Sustainable extraction of valuable components from Spirulina assisted by pulsed electric fields technology
Anna Kaeferboeck et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)
Evolution of quality parameters of high pressure processing (HPP) pretreated albacore (Thunnus alalunga) during long-term frozen storage
Lucia Cartagena et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste
Antonela Nincevic Grassino et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Comparing thermal inactivation to a combined process of moderate heat and high pressure: Effect on ascospores in strawberry puree
Rian Timmermans et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Removal residues of pesticides in apricot, peach and orange processed and dietary exposure assessment
M. A. Camara et al.
FOOD CHEMISTRY (2020)
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective
Rai Naveed Arshad et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Combined high pressure and heat treatment effectively disintegrates spore membranes and inactivates Alicyclobacillus acidoterrestris spores in acidic fruit juice beverage
Thi Song Van Luong et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Effect of high-pressure processing on bacterial inactivation in acai juices with varying pH and soluble solids content
Fabiola S. Gouvea et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
High pressure processing of tamarind (Tamarindus indica) seed for xyloglucan extraction
Nipat Limsangouan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
A review of sustainable and intensified techniques for extraction of food and natural products
Farid Chemat et al.
GREEN CHEMISTRY (2020)
Energy issues in microwave food processing: A review of developments and the enabling potentials of solid-state power delivery
J. C. Atuonwu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine
Yijin Yang et al.
FOOD CHEMISTRY (2019)
Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast
Muhammad Ammar Khan et al.
FOOD CHEMISTRY (2019)
The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures
Saeed Mirarab Razi et al.
FOOD HYDROCOLLOIDS (2019)
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
C. Perez-Santaescolastica et al.
FOOD RESEARCH INTERNATIONAL (2019)
Optimization of extraction yield, flavonoids and lycopene from tomato pulp by high hydrostatic pressure-assisted extraction
Vilbett Briones-Labarca et al.
FOOD CHEMISTRY (2019)
Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of acai juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization
Tayse Ferreira Ferreira da Silveira et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
High pressure assisted osmotic dehydrated ginger slices
Kshirod K. Dash et al.
JOURNAL OF FOOD ENGINEERING (2019)
Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract
Muhammad Faisal Manzoor et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Effects of high hydrostatic pressure-assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)
Yan Cui et al.
FOOD SCIENCE & NUTRITION (2019)
Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques
Tanmayee Bhilwadikar et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Understanding Food Loss and Waste-Why Are We Losing and Wasting Food?
Shen Ishangulyyev et al.
FOODS (2019)
High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties
Yimeng Zhao et al.
JOURNAL OF FOOD QUALITY (2019)
Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice
Carla M. Stinco et al.
FOOD CHEMISTRY (2019)
Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing
Semanur Yildiz et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Occurrence of environmental pollutants in foodstuffs: A review of organic vs. conventional food
Neus Gonzalez et al.
FOOD AND CHEMICAL TOXICOLOGY (2019)
Effect of high pressure processing on the safety, shelf life and quality of raw milk
Alexandros Ch. Stratakos et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins
Simon M. Loveday
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)
Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes
Krystian Marszalek et al.
JOURNAL OF CO2 UTILIZATION (2019)
Worldwide pesticide usage and its impacts on ecosystem
Anket Sharma et al.
SN APPLIED SCIENCES (2019)
High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects
Henock Woldemichael Woldemariam et al.
COGENT FOOD & AGRICULTURE (2019)
Effect of high pressure processing on meat and meat products. A review
Valerii Sukmanov et al.
UKRAINIAN FOOD JOURNAL (2019)
Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts
Baiying Cao et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2018)
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
Domagoj Gabric et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2018)
The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review
Ume Roobab et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Effect of high pressure and thermal processing on shelf life and quality of strawberry puree and juice
Kjersti Aaby et al.
FOOD CHEMISTRY (2018)
Exploring high hydrostatic pressure-mediated germination to enhance functionality and quality attributes of wholegrain brown rice
Qiang Xia et al.
FOOD CHEMISTRY (2018)
Thermal and non-thermal preservation techniques of tiger nuts' beverage horchata de chufa. Implications for food safety, nutritional and quality properties
Elena Rosello-Soto et al.
FOOD RESEARCH INTERNATIONAL (2018)
Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin
J. Garcia-Parra et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment
Anet Rezek Jambrak et al.
JOURNAL OF FOOD QUALITY (2018)
Effects of high hydrostatic pressure processing and supercritical fluid extraction on bioactive compounds and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
Maria Jose Torres-Ossandon et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2018)
Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization
Jose Pinela et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2018)
Effect of high pressure processing on growth and mycotoxin production of Fusarium graminearum in maize
Naveen Kumar Kalagatur et al.
FOOD BIOSCIENCE (2018)
Modeling the Survival of Escherichia coli O157:H7 Under Hydrostatic Pressure, Process Temperature, Time and Allyl Isothiocyanate Stresses in Ground Chicken Meat
Chi-Yun Huang et al.
FRONTIERS IN MICROBIOLOGY (2018)
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste
Stella Plazzotta et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety
Justyna Nasilowska et al.
BIOMED RESEARCH INTERNATIONAL (2018)
Effect of high pressure pretreatment on drying kinetics and oleoresin extraction from ginger
Jincy M. George et al.
DRYING TECHNOLOGY (2018)
Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
Predrag Putnik et al.
FOODS (2018)
High Pressure Extraction of Astaxanthin from Shrimp Waste (Penaeus Vannamei Boone): Effect on Yield and Antioxidant Activity
Jianping Li et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2017)
Quality comparison of elephant apple juices after high-pressure processing and thermal treatment
Prakash Kumar Nayak et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Experimental Design, Modeling, and Optimization of High-Pressure-Assisted Extraction of Bioactive Compounds from Pomegranate Peel
Elisabete M. C. Alexandre et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Effects of high pressure modification on conformation and gelation properties of myofibrillar protein
Ziye Zhang et al.
FOOD CHEMISTRY (2017)
Application of high-pressure processing and polylactide/cinnamon oil packaging on chicken sample for inactivation and inhibition of Listeria monocytogenes and Salmonella Typhimurium, and post-processing film properties
Jasim Ahmed et al.
FOOD CONTROL (2017)
High pressure processing inactivation of Brettanomyces bruxellensis in seven different table wines
Sanelle van Wyk et al.
FOOD CONTROL (2017)
Current status and future trends of high-pressure processing in food industry
Hsiao-Wen Huang et al.
FOOD CONTROL (2017)
Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food
Gulcin Kultur et al.
FOOD RESEARCH INTERNATIONAL (2017)
Landmarks in the historical development of twenty first century food processing technologies
N. N. Misra et al.
FOOD RESEARCH INTERNATIONAL (2017)
High hydrostatic pressure effect in extraction of 5-methyltetrahydrofolate (5-MTHF) from egg yolk and granule fractions
Nassim Naderi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction
Masni Mat Yusoff et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates
Lee Cadesky et al.
JOURNAL OF DAIRY SCIENCE (2017)
Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication
Evelyn et al.
JOURNAL OF FOOD ENGINEERING (2017)
Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice
Tamer E. Moussa-Ayoub et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Effect of high pressure processing, browning treatments, and refrigerated storage on sensory analysis, color, and polyphenol oxidase activity in pawpaw (Asimina triloba L.) pulp
Lin Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
High pressure processing improves the tenderness and quality of hot-boned beef
James D. Morton et al.
MEAT SCIENCE (2017)
Optimization of pressure-enhanced solid-liquid extraction of flavonoids from Flos Sophorae and evaluation of their antioxidant activity
Jun Xi et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2017)
Quality of extracts from blueberry pomace by high hydrostatic pressure, ultrasonic, microwave and heating extraction: A comparison study
Haining Zhang et al.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE (2017)
Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages
Dahlia Daher et al.
AGRICULTURE-BASEL (2017)
Combination of TiO2-UV Photocatalysis and High Hydrostatic Pressure to Inactivate Bacterial Pathogens and Yeast in Commercial Apple Juice
Hafiz Muhammad Shahbaz et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Susceptibility of Listeria monocytogenes to high pressure processing: A review
Marina Ferreira et al.
FOOD REVIEWS INTERNATIONAL (2016)
Reducing Food Loss and Waste to Enhance Food Security and Environmental Sustainability
Majid Shafiee-Jood et al.
ENVIRONMENTAL SCIENCE & TECHNOLOGY (2016)
High pressure assisted thermal processing of pumpkin puree: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme
J. Garcia-Parra et al.
FOOD AND BIOPRODUCTS PROCESSING (2016)
Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing
Evelyn et al.
FOOD CONTROL (2016)
Enzyme and high pressure assisted extraction of tricin from rice hull and biological activities of rice hull extract
Chae-Young Park et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2016)
Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks
I. Albertos et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice
Fengxia Liu et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Short communication: Effects of high-pressure processing on the inactivity of Cronobacter sakazakii in whole milk and skim milk samples
Rui Jiao et al.
JOURNAL OF DAIRY SCIENCE (2016)
The Influence of High Pressure Treatment and Thermal Pasteurization on the Surface of Polymeric Packaging Films
Benedikt Stefan Fleckenstein et al.
PACKAGING TECHNOLOGY AND SCIENCE (2016)
The mechanism for enhancing, extraction of ferulic acid from Radix Angelica sinensis by high hydrostatic pressure
Jun Xi et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2016)
Food contamination during food process
Cristina Nerin et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Application of Food Safety Management Systems (ISO 22000/HACCP) in the Turkish Poultry Industry: A Comparison Based on Enterprise Size
M. SAMIL KÖK
JOURNAL OF FOOD PROTECTION (2016)
Enzyme and high pressure assisted extraction of carotenoids from tomato waste
Irini F. Strati et al.
FOOD AND BIOPRODUCTS PROCESSING (2015)
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
Francisco J. Barba et al.
FOOD RESEARCH INTERNATIONAL (2015)
Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice
M. D. Avsaroglu et al.
HIGH PRESSURE RESEARCH (2015)
Mapping trends in novel and emerging food processing technologies around the world
Colette Jermann et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review
E. Georget et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels
Rocio Casquete et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Effect of high pressure processing on yield, quality and storage stability of peanut paneer
Om Prakash Chauhan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Effects of high pressure in combination with thermal treatment on lipid hydrolysis and oxidation in pork
Yechuan Huang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Development, properties, and stability of antioxidant shrimp muscle protein films incorporating carotenoid-containing extracts from food by-products
Joaquin Gomez-Estaca et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
High hydrostatic pressure and ultrasound extractions of antioxidant compounds, sulforaphane and fatty acids from Chilean papaya (Vasconcellea pubescens) seeds: Effects of extraction conditions and methods
Vilbett Briones-Labarca et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effects of thermal and high pressure treatments in color and chemical attributes of an oil-based spinach sauce
Ilce Gabriela Medina-Meza et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing
Thales Leandro Coutinho de Oliveira et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Principles and Application of High Pressure-Based Technologies in the Food Industry
V. M. (Bala) Balasubramaniam et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)
Extraction Techniques for Bioactive Compounds and Antioxidant Capacity Determination of Chilean Papaya (Vasconcellea pubescens) Fruit
Elsa Uribe et al.
JOURNAL OF CHEMISTRY (2015)
A Review of the Global Pesticide Legislation and the Scale of Challenge in Reaching the Global Harmonization of Food Safety Standards
Caroline E. Handford et al.
INTEGRATED ENVIRONMENTAL ASSESSMENT AND MANAGEMENT (2015)
Improving Tenderness of Goose Breast by Ultra-High Pressure
Haiyan Gao et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing
Netsanet Shiferaw Terefe et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Effect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices
Qamar Abbas Syed et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Cost Analysis and Environmental Impact of Pulsed Electric Fields and High Pressure Processing in Comparison with Thermal Pasteurization
F. Sampedro et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Effects of high pressure processing on immunoreactivity and microbiological safety of crushed peanuts
Hsiao-Wen Huang et al.
FOOD CONTROL (2014)
High pressure-low temperature processing of beef: Effects on survival of internalized E-coli O157:H7 and quality characteristics
Austin C. Lowder et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Removal of pesticide residue from Brussels sprouts by hydrostatic pressure
Toshiaki Iizuka et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Pressure-assisted thermal sterilization effects on gas barrier, morphological, and free volume properties of multilayer EVOH films
Sumeet Dhawan et al.
JOURNAL OF FOOD ENGINEERING (2014)
High-Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree
Robert Sevenich et al.
JOURNAL OF FOOD SCIENCE (2014)
Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life
K. Evert-Arriagada et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effect of High Pressure Processing on the Thermal and Mechanical Properties of Polyethylene Films Measured by Dynamical Mechanical and Tensile Analyses
Seungran Yoo et al.
PACKAGING TECHNOLOGY AND SCIENCE (2014)
Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil
M. Abenoza et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Electronic nose investigation of Alicyclobacillus acidoterrestris inoculated apple and orange juice treated by high hydrostatic pressure
Piroska Hartyani et al.
FOOD CONTROL (2013)
Cost analysis of commercial pasteurization of orange juice by pulsed electric fields
F. Sampedro et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Effect of high pressure processing on avocado slices
Allan B. Woolf et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
High pressure processing (HPP) of honey for the improvement of nutritional value
M. F. N. Akhmazillah et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage
Yaoxin Huang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
Yissleen Nunez-Mancilla et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
High pressure processing of fresh meat - Is it worth it?
Hanjun Ma et al.
MEAT SCIENCE (2013)
High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review
Francisco J. Barba et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2012)
New Insights into the High-Pressure Processing of Meat and Meat Products
H. Simonin et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2012)
HIGH-PRESSURE DESTRUCTION KINETICS OF SPOILAGE AND PATHOGENIC MICROORGANISMS IN MANGO JUICE
Nikhil D. Hiremath et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2012)
Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage
Huseyin Ayvaz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants
Zamantha Escobedo-Avellaneda et al.
CYTA-JOURNAL OF FOOD (2011)
High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods
Hugo Mujica-Paz et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat
Jacky T. Y. Chan et al.
FOOD CHEMISTRY (2011)
Effects of pasteurisation and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk
Carolina Molto-Puigmarti et al.
FOOD CHEMISTRY (2011)
Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat
Jacky T. Y. Chan et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)
Characteristics of Shiga toxin-producing Escherichia coli from meat and milk products of different origins and association with food producing animals as main contamination sources
Annett Martin et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Oxygen Barrier and Enthalpy of Melting of Multilayer EVOH Films After Pressure-Assisted Thermal Processing and During Storage
Sumeet Dhawan et al.
JOURNAL OF APPLIED POLYMER SCIENCE (2011)
High hydrostatic pressure technology in dairy processing: a review
Rekha Chawla et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Combined pressure-temperature effects on the chemical marker (4-hydroxy-5-methyl-3(2H)-furanone) formation in whey protein gels
Rockendra Gupta et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Microbiological food safety assessment of high hydrostatic pressure processing: A review
E. Rendueles et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
HIGH PRESSURE PROCESSING FOR FOODS PRESERVING
D. G. Yordanov et al.
BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT (2010)
Environmental impact of novel thermal and non-thermal technologies in food processing
R. N. Pereira et al.
FOOD RESEARCH INTERNATIONAL (2010)
High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives
Oezlem Tokusoglu et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Effect of high pressure processing on the quality of acidified Granny Smith apple puree product
A. Landl et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Ascorbic Acid Is the Only Bioactive That Is Better Preserved by High Hydrostatic Pressure than by Thermal Treatment of a Vegetable Beverage
Francisco J. Barba et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
High Pressure Processing of Meat, Meat Products and Seafood
Marco Campus
FOOD ENGINEERING REVIEWS (2010)
Low temperature dry extrusion and high-pressure processing prior to enzyme-assisted aqueous extraction of full fat soybean flakes
Stephanie Jung et al.
FOOD CHEMISTRY (2009)
Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions
Wei Zhao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Caffeine extraction from green tea leaves assisted by high pressure processing
Xi Jun
JOURNAL OF FOOD ENGINEERING (2009)
Opportunities and challenges in high pressure processing of foods
N. K. Rastogi et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk
T Huppertz et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2005)
Commercial opportunities and research challenges in the high pressure processing of foods
JA Torres et al.
JOURNAL OF FOOD ENGINEERING (2005)
Changes of properties of polymer packaging films during high pressure treatment
J Dobiás et al.
JOURNAL OF FOOD ENGINEERING (2004)
Broccoli (Brasica oleracea) treated under pressure-shift freezing process
G Préstamo et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging
A FernandezGarcía et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)
Preservation of microstructure in peach and mango during high-pressure-shift freezing
L Otero et al.
JOURNAL OF FOOD SCIENCE (2000)