High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer

Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures

(2013) Alline A.L. Tribst et al.   Innovative Food Science & Emerging Technologies

Effects of High Pressure Homogenization on Beer Quality Attributes

(2012) Mark Alexrandrow Franchi et al.   JOURNAL OF THE INSTITUTE OF BREWING

Inactivation of Lactobacillus brevis in Beer Utilizing a Combination of High-Pressure Homogenization and Lysozyme Treatment

(2012) M. A. Franchi et al.   JOURNAL OF THE INSTITUTE OF BREWING

Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins

(2011) Xinhong Dong et al.   Innovative Food Science & Emerging Technologies

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

(2011) Alline Artigiani Lima Tribst et al.   JOURNAL OF FOOD SCIENCE

Morphological control and cross-flow filtration of microfiltration membranes prepared via a sacrificial-layer approach

(2010) Yu Ji et al.   JOURNAL OF MEMBRANE SCIENCE

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

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

Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider

(2009) Hyun-Gyun Yuk et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization

(2007) Adrienne Roach et al.   Innovative Food Science & Emerging Technologies

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