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Effect of high-pressure treatment at various temperatures on indigenous proteolytic enzymes and whey protein denaturation in bovine milk
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Heat shock induces barotolerance in Listeria monocytogenes
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High-pressure destruction kinetics of spoilage and pathogenic bacteria in raw milk cheese
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Quasi-adiabatic temperature increase during high pressure processing of selected foods
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Heat sensitivity of Mycobacterium avium ssp paratuberculosis in milk under pilot plant pasteurization conditions
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Antigenic response of bovine β-lactoglobulin influenced by ultra-high pressure treatment and temperature
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Opportunities and challenges in high pressure processing of foods
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Interactions of milk proteins during heat and high hydrostatic pressure treatments - A review
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[Anonymous]
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Microbiology of pressure-treated foods
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High pressure thermal inactivation kinetics of a plasmin system
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Effects of high-pressure processing on Listeria monocytogenes, spoilage microflora and multiple compound quality indices in chilled cold-smoked salmon
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Note:: Ultra high hydrostatic pressure inactivation of Escherichia coli in milk, and orange and peach juices
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Effect of high pressure on acid phosphatase in milk
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Effect of turbulent-flow pasteurization on survival of Mycobacterium avium subsp paratuberculosis added to raw milk
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High hydrostatic pressure effects on color and milk-fat globule of ewe's milk
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Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens
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High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots
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