Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon ( Cucumis melo L. var. reticulatus naud.) juice

(2020) Longying Pei et al.   Food Science & Nutrition

High temperature environment reduces olive oil yield and quality

(2020) Yael Nissim et al.   PLoS One

Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources

(2020) Martin Grootveld et al.   Nutrients

Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

(2020) Yajing Chen et al.   Foods

High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

(2020) Abir Boukil et al.   MOLECULES

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

(2020) Huan Liu et al.   FOOD RESEARCH INTERNATIONAL

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

(2019) Małgorzata Starowicz et al.   FOOD REVIEWS INTERNATIONAL

Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting

(2019) Felix Frauendorfer et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

(2019) Wentao Zhang et al.   FOOD CHEMISTRY

High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties

(2019) Yimeng Zhao et al.   JOURNAL OF FOOD QUALITY

Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content

(2019) Michele Eliza Cortazzo Menis-Henrique et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models

(2019) Anna-Maija Lampi et al.   FOOD CHEMISTRY

Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice ( Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments

(2018) Qiang Xia et al.   Innovative Food Science & Emerging Technologies

Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice

(2018) Longying Pei et al.   JOURNAL OF FOOD PROCESS ENGINEERING

A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process

(2018) Yi Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC–MS and chemometric methods

(2017) Qiang Xia et al.   FOOD RESEARCH INTERNATIONAL

Chemical properties of commercially available honey species and the functional properties of caramelization and Maillard reaction products derived from these honey species

(2017) T. Nagai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals

(2017) Vinicio Serment-Moreno et al.   Food Engineering Reviews

Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice

(2016) Fan Wang et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

(2016) Zamantha Escobedo-Avellaneda et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME–GC/MS

(2016) Francisco González-Cebrino et al.   Innovative Food Science & Emerging Technologies

Effects of UV-C and single- and multiple-cycle high hydrostatic pressure treatments on flavor evolution of cow milk: Gas chromatography-mass spectrometry, electronic nose, and electronic tongue analyses

(2016) Guanlan Hu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

(2016) Zhengmao Yang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ferulic acid transformation into the main vanilla aroma compounds by Amycolatopsis sp. ATCC 39116

(2015) Noelia Pérez-Rodríguez et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Volatile profile of breast milk subjected to high-pressure processing or thermal treatment

(2015) R. Contador et al.   FOOD CHEMISTRY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice

(2015) Xuehong Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Properties of Polysaccharides Extracted fromPhellinus LinteusUsing High Hydrostatic Pressure Processing and Hot Water Treatment

(2014) Young-Kyung Kim et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of ‘Bartlett’ pears

(2014) Warangkana Makkumrai et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Chemical Reactions in Food Systems at High Hydrostatic Pressure

(2014) Sergio I. Martinez-Monteagudo et al.   Food Engineering Reviews

Effects of High Hydrostatic Pressure Combined with Blanching on Microorganisms and Quality Attributes of Cloudy and Clear Strawberry Juices

(2013) Xiamin Cao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure

(2013) Lei Rao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice

(2013) Yun Deng et al.   JOURNAL OF CEREAL SCIENCE

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Volatile Aroma Compounds in Various Brewed Green Teas

(2013) Jeehyun Lee et al.   MOLECULES

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

Respiratory and Olfactory Cytotoxicity of Inhaled 2,3-Pentanedione in Sprague-Dawley Rats

(2012) Ann F. Hubbs et al.   AMERICAN JOURNAL OF PATHOLOGY

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes funcionales y contaminantes abióticos

(2011) Zamantha Escobedo-Avellaneda et al.   CyTA-Journal of Food

Reaction Kinetics at High Pressure and Temperature: Effects on Milk Flavor Volatiles and on Chemical Compounds with Nutritional and Safety Importance in Several Foods

(2010) Aurora Valdez-Fragoso et al.   Food and Bioprocess Technology

Chemistry of bread aroma: A review

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation

(2010) Francisco José Delgado et al.   INTERNATIONAL DAIRY JOURNAL

INACTIVATION KINETICS OF LIPOXYGENASE IN PRESSURIZED RAW SOYMILK AND SOYMILK FROM HIGH-PRESSURE TREATED SOYBEANS

(2009) JOSÉ A. GUERRERO-BELTRÁN et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

(2009) Xiang Dong Sun et al.   JOURNAL OF FOOD SCIENCE

Effect of high pressure processing on wheat dough and bread characteristics

(2009) María Eugenia Bárcenas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Aroma Side of the Maillard Reaction

(2008) Christoph Cerny   Annals of the New York Academy of Sciences

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

(2008) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY