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

Pectins in Processed Fruits and Vegetables: Part II-Structure-Function Relationships

(2009) D.N. Sila et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Pectins in Processed Fruits and Vegetables: Part III-Texture Engineering

(2009) S. Van Buggenhout et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Nutritional Approaches and Health-Related Properties of Plant Foods Processed by High Pressure and Pulsed Electric Fields

(2009) Concepción Sánchez-Moreno et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria×ananassa)

(2009) Netsanet Shiferaw Terefe et al.   Innovative Food Science & Emerging Technologies

Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains

(2009) Roman Buckow et al.   Innovative Food Science & Emerging Technologies

Colour and texture of apples high pressure processed in pineapple juice

(2009) Niranjala Perera et al.   Innovative Food Science & Emerging Technologies

High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

(2009) Netsanet Shiferaw Terefe et al.   Innovative Food Science & Emerging Technologies

Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads

(2008) D. Van Eylen et al.   FOOD CHEMISTRY

Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice

(2008) B.K. Tiwari et al.   Innovative Food Science & Emerging Technologies

Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

(2008) David Van Eylen et al.   JOURNAL OF FOOD ENGINEERING

β-Glucosidases as detonators of plant chemical defense

(2008) Anne Vinther Morant et al.   PHYTOCHEMISTRY

Does high pressure processing influence nutritional aspects of plant based food systems?

(2007) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Temperature and High Pressure on the Activity and Mode of Action of Fungal Pectin Methyl Esterase

(2006) Thomas Duvetter et al.   BIOTECHNOLOGY PROGRESS