Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei

Effect of high-hydrostatic-pressure on molecular microstructure of mushroom (Agaricusbisporus) polyphenoloxidase

(2015) Junjie Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat

(2014) Wanyou Huang et al.   Innovative Food Science & Emerging Technologies

High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities

(2013) Junjie Yi et al.   Innovative Food Science & Emerging Technologies

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

Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree

(2013) Carmen Ortuño et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice

(2013) Charles Odilichukwu R. Okpala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)

(2012) Barjinder Pal Kaur et al.   Food and Bioprocess Technology

Isolation and characterisation of carotenoproteins from deep-water pink shrimp processing waste

(2012) Assaad Sila et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage

(2011) Kusaimah Manheem et al.   FOOD CHEMISTRY

IMPROVEMENT OF PHYSICAL PROPERTIES OF BLACK TIGER SHRIMP (PENAEUS MONODON) MEAT GEL INDUCED BY HIGH PRESSURE AND HEAT TREATMENT

(2011) JIRAWAN CHEECHAROEN et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage

(2010) Ran Zhou et al.   FOOD CHEMISTRY

The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet

(2010) Zbigniew A. Kruk et al.   FOOD CONTROL

Inactivation of polyphenol oxidase from frozen red raspberry (Rubus idaeus L.) by high pressure carbon dioxide treatment

(2010) Ye Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A comparative study of inactivation of peach polyphenol oxidase and carrot polyphenol oxidase induced by high-pressure carbon dioxide

(2010) Yan Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Hydrostatic Pressure on Aggregation and Viscoelastic Properties of Tilapia (Orechromis niloticus) Myosin

(2010) K-C. Hsu et al.   JOURNAL OF FOOD SCIENCE

High pressure enhancement of enzymes: A review

(2009) Michael J. Eisenmenger et al.   ENZYME AND MICROBIAL TECHNOLOGY

Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings

(2009) Jingyun Duan et al.   FOOD CHEMISTRY

High hydrostatic pressure inactivation kinetics ofSalmonella typhimurium

(2009) Osman Erkmen   HIGH PRESSURE RESEARCH

The effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with different melanosis-inhibiting formulas

(2009) O. Martínez-Alvarez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation and tissue distribution of polyphenol oxidase of deepwater pink shrimp (Parapenaeus longirostris)

(2008) José-Pablo Zamorano et al.   FOOD CHEMISTRY

Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure

(2008) Mehmet Büyükcan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Shelf life modelling of frozen shrimp at variable temperature conditions

(2008) Theofania Tsironi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY