Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum

Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review

(2017) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Current applications and new opportunities for the use of pulsed electric fields in food science and industry

(2015) Francisco J. Barba et al.   FOOD RESEARCH INTERNATIONAL

New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

(2015) Francisco J. Barba et al.   FOOD RESEARCH INTERNATIONAL

Carotenoids, polyphenols and micronutrient profiles of Brassica oleraceae and plum varieties and their contribution to measures of total antioxidant capacity

(2014) Anouk Kaulmann et al.   FOOD CHEMISTRY

Polyphenol Profiling of a Red-Fleshed Apple Cultivar and Evaluation of the Color Extractability and Stability in the Juice

(2014) Marta Malec et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing

(2013) Netsanet Shiferaw Terefe et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

(2013) G. Saldaña et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes

(2013) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage

(2013) Ana Fernández-Sestelo et al.   Innovative Food Science & Emerging Technologies

Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée

(2013) F. González-Cebrino et al.   Innovative Food Science & Emerging Technologies

The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure

(2013) Jesús García-Parra et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables

(2012) Sze Ying Leong et al.   FOOD CHEMISTRY

Metabolite profiling of phenolic and carotenoid contents in tomatoes after moderate-intensity pulsed electric field treatments

(2012) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage

(2012) Yaoxin Huang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes in the Polyphenol Profile of Tomato Juices Processed by Pulsed Electric Fields

(2012) Anna Vallverdú-Queralt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of enzyme on quality of blackcurrant and plum juices

(2012) Monika Mieszczakowska-Frąc et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emerging Technologies in Food Processing

(2012) D. Knorr et al.   Annual Review of Food Science and Technology

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes

(2011) R.A.H. Timmermans et al.   Innovative Food Science & Emerging Technologies

Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Purée with Industrial Origin during the Refrigerated Storage

(2011) Jesús García-Parra et al.   JOURNAL OF FOOD SCIENCE

Chemical, functional and quality properties of Japanese plum (Prunus salicina Lindl.) as affected by mulching

(2011) Pablo Melgarejo et al.   SCIENTIA HORTICULTURAE

Stability of health-related compounds in plant foods through the application of non thermal processes

(2011) Gemma Oms-Oliu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods

(2011) Isabel Odriozola-Serrano et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of high pressure processing on the quality of acidified Granny Smith apple purée product

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

Ascorbic Acid Is the Only Bioactive That Is Better Preserved by High Hydrostatic Pressure than by Thermal Treatment of a Vegetable Beverage

(2010) Francisco J. Barba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

(2009) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Effect of Storage on the Content of Polyphenols of Minimally Processed Skin-On Apple Wedges from Ten Cultivars and Two Growing Seasons

(2009) Christian Rössle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sweet cherry phytochemicals: Identification and characterization by HPLC-DAD/ESI-MS in six sweet-cherry cultivars grown in Valle del Jerte (Spain)

(2009) David González-Gómez et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

(2009) B.K. Tiwari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material

(2008) M.F. Gliemmo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment

(2007) Sencer Buzrul et al.   JOURNAL OF FOOD ENGINEERING