Physicochemical Properties and Consumer Acceptance of High‐Pressure Processed, Sous Vide‐Cooked Lobster Tails

Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster ( Homarus americanus )

(2019) Marcia M. English et al.   JOURNAL OF FOOD SCIENCE

Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis ) After High-Pressure Processing

(2018) Wittawat Jiranuntakul et al.   JOURNAL OF FOOD SCIENCE

Effects of high pressure processing on protein fractions of blue crab ( Callinectes sapidus ) meat

(2017) M.A. Martínez et al.   Innovative Food Science & Emerging Technologies

Cooking-Induced Protein Modifications in Meat

(2016) Tzer-Yang Yu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The effect of high pressure on the functional properties of pork myofibrillar proteins

(2016) Alberto Grossi et al.   FOOD CHEMISTRY

Quality characteristics of sous vide ready to eat seabream processed by high pressure

(2015) Miriam C. Espinosa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

(2014) J.M. Hughes et al.   MEAT SCIENCE

Advances in High-Pressure Processing of Fish Muscles

(2014) Binh Q. Truong et al.   Food Engineering Reviews

Changes of Enzymes Activity and Protein Profiles Caused by High-Pressure Processing in Sea Bass (Dicentrarchus labrax) Fillets

(2013) Bárbara Teixeira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)

(2012) Barjinder Pal Kaur et al.   Food and Bioprocess Technology

Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage

(2012) J. Bindu et al.   Innovative Food Science & Emerging Technologies

Stability of sous-vide cooked salmon loins processed by high pressure

(2010) Pierre A. Picouet et al.   Innovative Food Science & Emerging Technologies

High Pressure Processing of Meat, Meat Products and Seafood

(2010) Marco Campus   Food Engineering Reviews

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

(2009) Yavuz Yagiz et al.   FOOD CHEMISTRY

A proposed mechanism of tenderising post-rigor beef using high pressure–heat treatment

(2009) Anita Sikes et al.   MEAT SCIENCE