Effect of high-pressure homogenization on different matrices of food supplements

Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization

(2015) J. Tan et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks

(2015) Neus Bernat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F. Ananassa) juice

(2015) Cagrı Helin Karacam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice

(2014) Thiago Soares Leite et al.   Food Biophysics

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

(2014) A. Zamora et al.   Food Engineering Reviews

Assessment of by-products from fresh-cut products for reuse as bioactive compounds

(2013) MP Tarazona-Díaz et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

(2013) Wenshu Huang et al.   Innovative Food Science & Emerging Technologies

Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality

(2013) Martha Patricia Tarazona-Díaz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

(2012) Francisco J. Barba et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of high pressure homogenization (HPH) on the physical stability of tomato juice

(2012) Mirian Tiaki Kaneiwa Kubo et al.   FOOD RESEARCH INTERNATIONAL

Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

Technological aspects and potential applications of (ultra) high-pressure homogenisation

(2012) Eliane Dumay et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

(2011) Ángela Suárez-Jacobo et al.   FOOD CHEMISTRY

Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

(2011) Francisco J. Barba et al.   FOOD RESEARCH INTERNATIONAL

Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage

(2011) Ángela Suárez-Jacobo et al.   JOURNAL OF FOOD ENGINEERING

Study on the applicability of high-pressure homogenization for the production of banana juices

(2011) Sonia Calligaris et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dosage effect on uropathogenic Escherichia coli anti-adhesion activity in urine following consumption of cranberry powder standardized for proanthocyanidin content: a multicentric randomized double blind study

(2010) Amy B Howell et al.   BMC INFECTIOUS DISEASES

The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

(2010) G. Ferrari et al.   JOURNAL OF FOOD ENGINEERING

Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization

(2009) A. Puig et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Globe artichoke: A functional food and source of nutraceutical ingredients

(2009) Vincenzo Lattanzio et al.   Journal of Functional Foods