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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)
Kinetics of the formation of radicals in meat during high pressure processing
Tomas Bolumar et al.
FOOD CHEMISTRY (2012)
Inactivation of foodborne pathogens in raw milk using high hydrostatic pressure
Baowei Yang et al.
FOOD CONTROL (2012)
Bactericidal effects of high hydrostatic pressure treatment singly or in combination with natural antimicrobials on Staphylococcus aureus in rice pudding
Ruben Perez Pulido et al.
FOOD CONTROL (2012)
Is high pressure treatment able to modify the allergenicity of the largemouth bass allergens?
Chu-Yi Liu et al.
HIGH PRESSURE RESEARCH (2012)
The different pathways of spore germination and inactivation in dependence of pressure and temperature
Kai Reineke et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
High pressure pasteurization of apple pieces in syrup: Microbiological shelf-life and quality evolution during refrigerated storage
Anne Vercammen et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets
Ana Del Olmo et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis
Liesbeth Vervoort et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Evaluation of high hydrostatic pressure effect on human adenovirus using molecular methods and cell culture
Katarina Kovac et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes
Anna Hereu et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Impact of High-Pressure Processing on Vitamin E (α-, γ-, and δ-Tocopherol), Vitamin D (Cholecalciferol and Ergocalciferol), and Fatty Acid Profiles in Liquid Foods
Francisco J. Barba et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Effects of wet heat treatment on the germination of individual spores of Clostridium perfringens
G. Wang et al.
JOURNAL OF APPLIED MICROBIOLOGY (2012)
Life cycle assessment of food-preservation technologies
Guillermo Pardo et al.
JOURNAL OF CLEANER PRODUCTION (2012)
In vivo methods for testing allergenicity show that high hydrostatic pressure hydrolysates of β-lactoglobulin are immunologically inert
I. Lopez-Exposito et al.
JOURNAL OF DAIRY SCIENCE (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)
Effect of High Hydrostatic Pressure and Pressure Cycling on a Pathogenic Salmonella enterica Serovar Cocktail Inoculated into Creamy Peanut Butter
Tanya D'Souza et al.
JOURNAL OF FOOD PROTECTION (2012)
Formation Risk of Toxic and Other Unwanted Compounds in Pressure-Assisted Thermally Processed Foods
K. Segovia Bravo et al.
JOURNAL OF FOOD SCIENCE (2012)
Inactivation Kinetics of Listeria monocytogenes by High-Pressure Processing: Pressure and Temperature Variation
Christopher J. Doona et al.
JOURNAL OF FOOD SCIENCE (2012)
Effect of High Hydrostatic Pressure on Aeromonas hydrophila AH 191 Growth in Milk
Ricardo Duraes-Carvalho et al.
JOURNAL OF FOOD SCIENCE (2012)
Effects of High-Pressure Processing on Inactivation of Salmonella Typhimurium, Eating Quality, and Microstructure of Raw Chicken Breast Fillets
Kanitha Tananuwong et al.
JOURNAL OF FOOD SCIENCE (2012)
Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods
Ruben P. Jolie et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Critical Review of Norovirus Surrogates in Food Safety Research: Rationale for Considering Volunteer Studies
Gary P. Richards
FOOD AND ENVIRONMENTAL VIROLOGY (2012)
Inactivation of a Human Norovirus Surrogate by High-Pressure Processing: Effectiveness, Mechanism, and Potential Application in the Fresh Produce Industry
Fangfei Lou et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Strong and Consistently Synergistic Inactivation of Spores of Spoilage-Associated Bacillus and Geobacillus spp. by High Pressure and Heat Compared with Inactivation by Heat Alone
S. A. Olivier et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Randomized, Double-Blinded Clinical Trial for Human Norovirus Inactivation in Oysters by High Hydrostatic Pressure Processing
Juan S. Leon et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Life Cycle Assessment: Past, Present, and Futures
Jeroen B. Guinee et al.
ENVIRONMENTAL SCIENCE & TECHNOLOGY (2011)
Acrylamide in Foods: Chemistry and Analysis. A Review
Javad Keramat et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods
Hugo Mujica-Paz et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products
Elena Penas et al.
FOOD CHEMISTRY (2011)
Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)
Griet Knockaert et al.
FOOD CHEMISTRY (2011)
Effects of pressure on the glucose-ammonium sulphite caramel solutions
Yong-Guang Guan 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)
Effect of high pressure, in combination with antilisterial agents, on the growth of Listeria monocytogenes during extended storage of cooked chicken
M. P. Patterson et al.
FOOD MICROBIOLOGY (2011)
Inactivation of Human and Murine Norovirus by High-Pressure Processing
Gloria Sanchez et al.
FOODBORNE PATHOGENS AND DISEASE (2011)
Combined effect of high pressure treatment and anti-microbial bio-sourced materials on microorganisms' growth in model food during storage
Sana Raouche et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)
A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and thermo-sonication
Gretchen Marx et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Conjugation of Bovine Serum Albumin and Glucose under Combined High Pressure and Heat
Roman Buckow et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Influence of High-Pressure Processing on the Profile of Polyglutamyl 5-Methyltetrahydrofolate in Selected Vegetables
Chao Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Analysis of the germination of individual Clostridium perfringens spores and its heterogeneity
G. Wang et al.
JOURNAL OF APPLIED MICROBIOLOGY (2011)
Data Analysis of the Inactivation of Foodborne Microorganisms under High Hydrostatic Pressure To Establish Global Kinetic Parameters and Influencing Factors
Sofia M. Santillana Farakos et al.
JOURNAL OF FOOD PROTECTION (2011)
The Impact of High Pressure and Temperature on Bacterial Spores: Inactivation Mechanisms of Bacillus subtilis above 500 MPa
Kai Reineke et al.
JOURNAL OF FOOD SCIENCE (2011)
Protein oxidation in muscle foods: A review
Marianne N. Lund et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac
Fiona A. Husband et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
Toxicology and risk assessment of 5-Hydroxymethylfurfural in food
Klaus Abraham et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
Microbiological food safety assessment of high hydrostatic pressure processing: A review
E. Rendueles et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio
C. E. Realini et al.
MEAT SCIENCE (2011)
Germination of spores of Bacillales and Clostridiales species: mechanisms and proteins involved
Daniel Paredes-Sabja et al.
TRENDS IN MICROBIOLOGY (2011)
High pressure processing treatment prevents embryonation of eggs of Trichuris vulpis and Ascaris suum and induces delay in development of eggs
Alexa C. Rosypal et al.
VETERINARY PARASITOLOGY (2011)
Effects of high pressure processing on hatching of eggs of the zoonotic rat tapeworm Hymenolepis diminuta
A. M. A. Merwad et al.
VETERINARY PARASITOLOGY (2011)
Emerging Technologies in Food Processing.
D. Knorr et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2 (2011)
A mariner-Based Transposon System for In Vivo Random Mutagenesis of Clostridium difficile
Stephen T. Cartman et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)
Effects of a High-Pressure Treatment on Bovine Gamma Globulin and Its Reduction in Allergenicity
Shuhei Yamamoto et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2010)
Inactivation of Anisakis simplex larvae in raw fish using high hydrostatic pressure treatments
Andrea Brutti et al.
FOOD CONTROL (2010)
Non-enzymatic modifications of proteins under high-pressure treatment
Uwe Schwarzenbolz et al.
HIGH PRESSURE RESEARCH (2010)
High-pressure treatment with silver carp (Hypophthalmichthys molitrix) protein and its allergic analysis
Rong Liu et al.
HIGH PRESSURE RESEARCH (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)
Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami
Anna C. S. Porto-Fett et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
The relationship between membrane damage, release of protein and loss of viability in Escherichia coli exposed to high hydrostatic pressure
Bernadette Klotz et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Food preservation by high pressure
Volker Heinz et al.
JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY (2010)
The Effect of High Pressure-High Temperature Processing Conditions on Acrylamide Formation and Other Maillard Reaction Compounds
Kristel De Vleeschouwer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Cross-linking of Hen Egg White Lysozyme by Microbial Transglutaminase under High Hydrostatic Pressure: Localization of Reactive Amino Acid Side Chains
Susanne Schuh et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
SleC Is Essential for Germination of Clostridium difficile Spores in Nutrient-Rich Medium Supplemented with the Bile Salt Taurocholate
David A. Burns et al.
JOURNAL OF BACTERIOLOGY (2010)
Carrier optimisation in a pilot-scale high pressure sterilisation plant - An iterative CFD approach employing an integrated temperature distributor (ITD)
Kai Knoerzer et al.
JOURNAL OF FOOD ENGINEERING (2010)
Adiabatic compression heating coefficients for high-pressure processing of water, propylene-glycol and mixtures - A combined experimental and numerical approach
Kai Knoerzer et al.
JOURNAL OF FOOD ENGINEERING (2010)
Efficacy of Pressure-Assisted Thermal Processing, in Combination with Organic Acids, against Bacillus amyloliquefaciens Spores Suspended in Deionized Water and Carrot Puree
Wannasawat Ratphitagsanti et al.
JOURNAL OF FOOD SCIENCE (2010)
Thermal, High Pressure, and Electric Field Processing Effects on Plant Cell Membrane Integrity and Relevance to Fruit and Vegetable Quality
Maria E. Gonzalez et al.
JOURNAL OF FOOD SCIENCE (2010)
Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon
Birna Gudbjornsdottir et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure
Veronica Fuentes et al.
MEAT SCIENCE (2010)
Effect of high hydrostatic pressure on starches: A review
Liu Pei-Ling et al.
STARCH-STARKE (2010)
Polymeric-Based Food Packaging for High-Pressure Processing
Pablo Juliano et al.
FOOD ENGINEERING REVIEWS (2010)
Synergistic Inactivation of Spores of Proteolytic Clostridium botulinum Strains by High Pressure and Heat Is Strain and Product Dependent
M. K. Bull et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)
Changes in Barotolerance, Thermotolerance, and Cellular Morphology throughout the Life Cycle of Listeria monocytogenes
Jia Wen et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)
C-botulinum Inactivation Kinetics Implemented in a Computational Model of a High-Pressure Sterilization Process
Pablo Juliano et al.
BIOTECHNOLOGY PROGRESS (2009)
High pressure enhancement of enzymes: A review
Michael J. Eisenmenger et al.
ENZYME AND MICROBIAL TECHNOLOGY (2009)
Pressure and temperature combination for inactivation of soymilk trypsin inhibitors
Jose A. Guerrero-Beltran et al.
FOOD CHEMISTRY (2009)
Synergistic effect of high hydrostatic pressure treatment and food additives on the inactivation of Salmonella enteritidis
Hirokazu Ogihara et al.
FOOD CONTROL (2009)
Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure
Rosa Chicon et al.
FOOD HYDROCOLLOIDS (2009)
Strategy to inactivate Clostridium perfringens spores in meat products
Saeed Akhtar et al.
FOOD MICROBIOLOGY (2009)
Comparison of inactivation pathways of thermal or high pressure inactivated Lactobacillus rhamnosus ATCC 53103 by flow cytometry analysis
E. Ananta et al.
FOOD MICROBIOLOGY (2009)
Is high-pressure treatment able to modify the allergenicity of the main apple juice allergen, Mal d1?
Milan Houska et al.
HIGH PRESSURE RESEARCH (2009)
IgE binding capacity of apple allergens preserved after high pressure treatment
Avelina Fernandez et al.
HIGH PRESSURE RESEARCH (2009)
Influence of high-pressure treatment on allergenicity of rDau c1 and carrot juice demonstrated by in vitro and in vivo tests
Martina Heroldova et al.
HIGH PRESSURE RESEARCH (2009)
Allergenicity of main celery allergen rApi g1 and high-pressure treatment
Milan Houska et al.
HIGH PRESSURE RESEARCH (2009)
Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage
Ramon Cava et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Modeling survival of high hydrostatic pressure treated stationary- and exponential-phase Listeria innocua cells
Daniela Saucedo-Reyes et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Influence of pH, salt, and temperature on pressure inactivation of hepatitis A virus
David H. Kingsley et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Mechanism and Related Kinetics of 5-Methyltetrahydrofolic Acid Degradation during Combined High Hydrostatic Pressure-Thermal Treatments
Philippe H. C. J. Verlinde et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
SleC Is Essential for Cortex Peptidoglycan Hydrolysis during Germination of Spores of the Pathogenic Bacterium Clostridium perfringens
Daniel Paredes-Sabja et al.
JOURNAL OF BACTERIOLOGY (2009)
Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water
Mutlu Pilavtepe-Celik et al.
JOURNAL OF FOOD ENGINEERING (2009)
Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles
Elisa Helena da Rocha Ferreira et al.
JOURNAL OF FOOD ENGINEERING (2009)
Inactivation of Aspergillus niger in Mango Nectar by High-Pressure Homogenization Combined with Heat Shock
Alline A. L. Tribst et al.
JOURNAL OF FOOD SCIENCE (2009)
Effect of high hydrostatic pressure on mortality and allergenicity of Anisakis simplex L3 and on muscle properties of infested hake
Sanja Vidacek et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)
Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products
Anna Jofre et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Biotechnology under high pressure: applications and implications
Abram Aertsen et al.
TRENDS IN BIOTECHNOLOGY (2009)
High-pressure processing - effects on microbial food safety and food quality
Kiera M. Considine et al.
FEMS MICROBIOLOGY LETTERS (2008)
High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham
Begonya Marcos et al.
FOOD MICROBIOLOGY (2008)
Ultra-high pressure homogenization treatment combined with lysozyme for controlling Lactobacillus brevis contamination in model system
Alline A. L. Tribst et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Immuno reactivity and digestibility of high-pressure-treated whey proteins
Rosa Chicon et al.
INTERNATIONAL DAIRY JOURNAL (2008)
Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure
Sencer Buzrul et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Characterization of Clostridium perfringens spores that lack spoVA proteins and dipicolinic acid
Daniel Paredes-Sabja et al.
JOURNAL OF BACTERIOLOGY (2008)
Proteolytic pattern, antigenicity, and serum immunoglobulin e binding of β-lactoglobulin hydrolysates obtained by pepsin and high-pressure treatments
R. Chicon et al.
JOURNAL OF DAIRY SCIENCE (2008)
Application of High Pressure Processing To Kill Escherichia coli O157 in Ready-to-Eat Meats
Alexander O. Gill et al.
JOURNAL OF FOOD PROTECTION (2008)
Aqueous matrix compositions and pH influence feline calicivirus inactivation by high pressure processing
David H. Kingsley et al.
JOURNAL OF FOOD PROTECTION (2008)
Effects of high pressure, subzero temperature, and pH on survival of Listeria monocytogenes in buffer and smoked salmon
M. Ritz et al.
JOURNAL OF FOOD PROTECTION (2008)
Effects of High Pressure Processing on Toxoplasma gondii Oocysts on Raspberries
David S. Lindsay et al.
JOURNAL OF PARASITOLOGY (2008)
Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
Indrawati Oey et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
Predictive model for inactivation of feline Calicivirus, a norovirus surrogate, by heat and high hydrostatic pressure
Roman Buckow et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2008)
High hydrostatic pressure and UV light treatment of produce contaminated with Eimeria acervulina as a Cyclospora cayetanensis surrogate
Kalmia E. Kniel et al.
JOURNAL OF FOOD PROTECTION (2007)
A computational model or temperature and sterility distributions on a pilot-scale high-pressure high-temperature process
Kai Knoerzer et al.
AICHE JOURNAL (2007)
Numerical simulation of solid-liquid food mixture in a high pressure processing unit using computational fluid dynamics
A. G. Abdul Ghani et al.
JOURNAL OF FOOD ENGINEERING (2007)
A novel approach to predicting microbial inactivation kinetics during high pressure processing
Shigenobu Koseki et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Effects of high hydrostatic pressure on embryonation of Ascaris suum eggs
Alexa C. Rosypal et al.
VETERINARY PARASITOLOGY (2007)
New mathematical modeling approach for predicting microbial inactivation by high hydrostatic pressure
Bernadette Klotz et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Specific immuno-modulation and therapy by means of high pressure treated allergens
R. Meyer-Pittroff et al.
HIGH PRESSURE RESEARCH (2007)
A model to design high-pressure processes towards an uniform temperature distribution
L. Otero et al.
JOURNAL OF FOOD ENGINEERING (2007)
Analysis of factors influencing the rate of germination of spores of Bacillus subtilis by very high pressure
E. P. Black et al.
JOURNAL OF APPLIED MICROBIOLOGY (2007)
Opportunities and challenges in high pressure processing of foods
N. K. Rastogi et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Dietary advanced glycation end products - a risk to human health? A call for an interdisciplinary debate
Thomas Henle
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
High pressure treatment of germinated chickpea Cicer arietinum L. seeds
Pavel Kadlec et al.
JOURNAL OF FOOD ENGINEERING (2006)
Evaluation of α-galactosides decrease during storage of germinated pea seeds treated by high pressure
Pavel Kadlec et al.
JOURNAL OF FOOD ENGINEERING (2006)
Inactivation of Clostridium botulinum nonproteolytic type B spores by high pressure processing at moderate to elevated high temperatures
N. R. Reddy et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2006)
Effects of combined high pressure and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins
Elena Penas et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Inactivation of Bacillus spores in reconstituted skim milk by combined high pressure and heat treatment
K. J. Scurrah et al.
JOURNAL OF APPLIED MICROBIOLOGY (2006)
Evaluation of the residual antigenicity of dairy whey hydrolysates obtained by combination of enzymatic hydrolysis and high-pressure treatment
Elena Penas et al.
JOURNAL OF FOOD PROTECTION (2006)
Oligosaccharide content and composition of legumes and their reduction by soaking, cooking, ultrasound, and high hydrostatic pressure
In Hwa Han et al.
CEREAL CHEMISTRY (2006)
High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature
Dirk Margosch et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2006)
Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage
MS Islam et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
High pressure application for food biopolymers
D Knorr et al.
BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS (2006)
Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in phosphate-buffered saline and in inoculated whole oysters by high-pressure processing
J Koo et al.
JOURNAL OF FOOD PROTECTION (2006)
Assessment of the residual immunoreactivity of soybean whey hydrolysates obtained by combined enzymatic proteolysis and high pressure
E Peñas et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Effects of high-pressure processing on Toxoplasma gondii tissue cysts in ground pork
DS Lindsay et al.
JOURNAL OF PARASITOLOGY (2006)
Effects of high-pressure processing on in vitro infectivity of Encephalitozoon cuniculi
CN Jordan et al.
JOURNAL OF PARASITOLOGY (2005)
The effect of high-pressure processing on infectivity of Cryptosporidium parvum oocysts recovered from experimentally exposed Eastern oysters (Crassostrea virginica)
MV Collins et al.
JOURNAL OF EUKARYOTIC MICROBIOLOGY (2005)
Temperature and treatment time influence high hydrostatic pressure inactivation of feline calicivirus, a norovirus surrogate
HQ Chen et al.
JOURNAL OF FOOD PROTECTION (2005)
Model studies on the influence of high hydrostatic pressure on the formation of glycated arginine modifications at elevated temperatures
N Alt et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition
AMJ Diels et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing
C Sánchez-Moreno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Effects of high pressure processing on infectivity of Toxoplasma gondii oocysts for mice
DS Lindsay et al.
JOURNAL OF PARASITOLOGY (2005)
Combined effect of high pressure and temperature on selected properties of egg white proteins
I Van der Plancken 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)
Inactivation of soybean trypsin inhibitors and lipoxygenase by high-pressure processing
C van der Ven et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Inactivation of Escherichia coli by high hydrostatic pressure at different temperatures in buffer and carrot juice
I Van Opstal et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Protective effect of sucrose and sodium chloride for Lactococcus lactis during sublethal and lethal high-pressure treatments
A Molina-Höppner et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)
High pressure inactivation kinetics of Listeria monocytogenes inactivation in broth, milk, and peach and orange juices
C Dogan et al.
JOURNAL OF FOOD ENGINEERING (2004)
Evaluation of structural changes induced by high hydrostatic pressure in Leuconostoc mesenteroides
G Kaletunç et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)
Pressure inactivation of Bacillus endospores
D Margosch et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)
Inactivation of selected picornaviruses by high hydrostatic pressure
DH Kingsley et al.
VIRUS RESEARCH (2004)
Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots
D Margosch et al.
JOURNAL OF FOOD PROTECTION (2004)
Sensitivity of Vibrio species in phosphate-buffered saline and in oysters to high-pressure processing
DW Cook
JOURNAL OF FOOD PROTECTION (2003)
High hydrostatic pressure treatment of finfish to inactivate Anisakis simplex
FM Dong et al.
JOURNAL OF FOOD PROTECTION (2003)
Convective and diffusive transport effects in a high pressure induced inactivation process of packed food
C Hartmann et al.
JOURNAL OF FOOD ENGINEERING (2003)
The influence of transport phenomena during high-pressure processing of packed food on the uniformity of enzyme inactivation
C Hartmann et al.
BIOTECHNOLOGY AND BIOENGINEERING (2003)
AGEs in foods: Do they play a role in uremia?
T Henle
KIDNEY INTERNATIONAL (2003)
Effect of high pressure on isomerization and degradation of lactose in alkaline media
FJ Moreno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
High-pressure effects on Maillard reaction between glucose and lysine
FJ Moreno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Pressure death and tailing behavior of Listeria monocytogenes strains having different barotolerances
A Tay et al.
JOURNAL OF FOOD PROTECTION (2003)
IMPACT 2002+: A new life cycle impact assessment methodology
O Jolliet et al.
INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT (2003)
Inactivation of hepatitis A virus and a calicivirus by high hydrostatic pressure
DH Kingsley et al.
JOURNAL OF FOOD PROTECTION (2002)
In situ determination of the intracellular pH of Lactococcus lactis and Lactobacillus plantarum during pressure treatment
A Molina-Gutierrez et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)
Analysis of acrylamide, a carcinogen formed in heated foodstuffs
E Tareke et al.
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