Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment

Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

(2010) A.O. Adekunte et al.   FOOD CHEMISTRY

Modelling the lag time and growth rate of Aspergillus section Nigri IOC 4573 in mango nectar as a function of temperature and pH

(2010) A.R. Silva et al.   JOURNAL OF APPLIED MICROBIOLOGY

Review: Microbiological quality and safety of fruit juices—past, present and future perspectives

(2009) Alline Artigiani Lima Tribst et al.   CRITICAL REVIEWS IN MICROBIOLOGY

High-pressure homogenization of orange juice to inactivate pectinmethylesterase

(2009) J. Welti-Chanes et al.   Innovative Food Science & Emerging Technologies

Inactivation of Aspergillus niger in Mango Nectar by High-Pressure Homogenization Combined with Heat Shock

(2009) Alline A.L. Tribst et al.   JOURNAL OF FOOD SCIENCE

Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability

(2008) Clemencia Chaves-López et al.   FOOD CONTROL

Ultra-high pressure homogenization treatment combined with lysozyme for controlling Lactobacillus brevis contamination in model system

(2007) Alline A.L. Tribst et al.   Innovative Food Science & Emerging Technologies