Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions

Microscopic Quantification of Cell Integrity in Raw and Processed Onion Parenchyma Cells

(2010) M.E. Gonzalez et al.   JOURNAL OF FOOD SCIENCE

1H-NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions

(2010) Maria E. Gonzalez et al.   JOURNAL OF FOOD SCIENCE

Onion Cells After High Pressure and Thermal Processing: Comparison of Membrane Integrity Changes Using Different Analytical Methods and Impact on Tissue Texture

(2010) Maria E. Gonzalez et al.   JOURNAL OF FOOD SCIENCE

High-pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae L. cv. Italica) tissue

(2008) Philippe Verlinde et al.   FOOD CHEMISTRY

Neutral red uptake assay for the estimation of cell viability/cytotoxicity

(2008) Guillermo Repetto et al.   Nature Protocols

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

(2007) A DEROECK et al.   FOOD CHEMISTRY

Does high pressure processing influence nutritional aspects of plant based food systems?

(2007) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY