Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and Escherichia coli in human milk

Treatment with high hydrostatic pressure and supercritical carbon dioxide to control Alicyclobacillus acidoterrestris spores in apple juice

(2017) Izabela Porębska et al.   FOOD CONTROL

Impact of pasteurization of human milk on preterm newborn in vitro digestion: Gastrointestinal disintegration, lipolysis and proteolysis

(2016) Samira C. de Oliveira et al.   FOOD CHEMISTRY

Synergistic effect of supercritical carbon dioxide and peracetic acid on microbial inactivation in shredded Mozzarella-type cheese and its storage stability at ambient temperature

(2016) Adi M. Sikin et al.   FOOD CONTROL

Identification and characterization of psychrotolerant coliform bacteria isolated from pasteurized fluid milk

(2016) S.N. Masiello et al.   JOURNAL OF DAIRY SCIENCE

Continuous inactivation of alkaline phosphatase and Escherichia coli in milk using compressed carbon dioxide as inactivating agent

(2016) Gustavo Ceni et al.   Journal of CO2 Utilization

Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology

(2014) Sílvia G. Sousa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Inactivation of microorganisms naturally present in raw bovine milk by high-pressure carbon dioxide

(2013) Liao Hongmei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Inactivation of Listeria monocytogenes using supercritical carbon dioxide in a high-pressure variable-volume reactor

(2012) Douglas Soares et al.   FOOD CONTROL

Effect of pressure, depressurization rate and pressure cycling on the inactivation of Escherichia coli by supercritical carbon dioxide

(2012) Juliana Melo Silva et al.   FOOD CONTROL

Human Milk Composition

(2012) Olivia Ballard et al.   PEDIATRIC CLINICS OF NORTH AMERICA

Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4°C

(2010) Ji luan Chen et al.   Innovative Food Science & Emerging Technologies

Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization

(2009) L. Garcia-Gonzalez et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork

(2009) Y.M. Choi et al.   MEAT SCIENCE