Modeling the effects of pressure, temperature, saccharide, pH, and protein content on the HHP inactivation of Escherichia coli

Weibull kinetic modeling and nutritional effects of high-hydrostatic-pressure sterilization of soft-packing boiled bamboo shoots

(2016) Long Yuan et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose

(2015) M. Amdadul Haque et al.   FOOD CHEMISTRY

Effect of the combined treatments of high hydrostatic pressure and temperature on Zygosaccharomyces bailii and Listeria monocytogenes in smoothies

(2015) G. Scolari et al.   FOOD CONTROL

Modelling the recovery of Listeria monocytogenes in high pressure processed simulated cured meat

(2015) V.P. Valdramidis et al.   FOOD CONTROL

Comparative study on the high pressure inactivation behavior of the Shiga toxin-producing Escherichia coli O104:H4 and O157:H7 outbreak strains and a non-pathogenic surrogate

(2015) Kai Reineke et al.   FOOD MICROBIOLOGY

Effect of high pressure treatment on inactivation of vegetative pathogens and on denaturation of whey proteins in different media

(2015) Sergio J. Ramos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative Study of the Microbial Stability and Quality of Carrot Juice Treated by High-Pressure Processing Combined with Mild Temperature and Conventional Heat Treatment

(2014) Yi Gong et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of High Hydrostatic Pressure on Salmonella Inoculated into Creamy Peanut Butter with Modified Composition

(2014) TANYA D'SOUZA et al.   JOURNAL OF FOOD PROTECTION

High-Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree

(2014) Robert Sevenich et al.   JOURNAL OF FOOD SCIENCE

Effects of nisin and acid on the inactivation and recovery of Listeria monocytogenes biofilms treated by high hydrostatic pressure

(2011) Jingyu Gou et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries

(2011) Lise Verbeyst et al.   JOURNAL OF FOOD ENGINEERING

The Impact of High Pressure and Temperature on Bacterial Spores: Inactivation Mechanisms of Bacillus subtilis above 500 MPa

(2011) Kai Reineke et al.   JOURNAL OF FOOD SCIENCE

Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

(2011) Derek F. Keenan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

(2010) Lise Verbeyst et al.   FOOD CHEMISTRY

INACTIVATION KINETICS AND REDUCTION OFBACILLUS COAGULANSSPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT

(2008) BIAO-SHI WANG et al.   JOURNAL OF FOOD PROCESS ENGINEERING