Effect of High Pressure on Physicochemical Properties of Meat

Stability of Proteasomes Extracted from Pressurized, Aged Skeletal Muscles

(2014) Shuhei Yamamoto et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Molecular effects of high-pressure processing on food studied by resonance Raman

(2010) Filip Tintchev et al.   Annals of the New York Academy of Sciences

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

(2010) Verónica Fuentes et al.   MEAT SCIENCE

Effect of high hydrostatic pressure on the enzyme activities in Saccharomyces cerevisiae and Escherichia coli

(2010) Woo-Suk Bang et al.   New Biotechnology

High pressure stabilization of collagen structure

(2009) S.A. Potekhin et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Structural changes of myoglobin in pressure-treated pork meat probed by resonance Raman spectroscopy

(2009) Hainer Wackerbarth et al.   FOOD CHEMISTRY

Bovine cathepsin D activity under high pressure

(2009) Roman Buckow et al.   FOOD CHEMISTRY

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

(2009) Anita L. Sikes et al.   Innovative Food Science & Emerging Technologies

Food preservation by high pressure

(2009) Volker Heinz et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

(2009) Xiang Dong Sun et al.   JOURNAL OF FOOD SCIENCE

Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon

(2009) Birna Gudbjornsdottir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A proposed mechanism of tenderising post-rigor beef using high pressure–heat treatment

(2009) Anita Sikes et al.   MEAT SCIENCE

Tenderness – An enzymatic view

(2009) Caroline M. Kemp et al.   MEAT SCIENCE

Enriching M. sternomandibularis with -tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processing

(2009) R.K. Tume et al.   MEAT SCIENCE

Influence of packaging strategy on microbiological and biochemical changes in high-pressure-treated oysters (Crassostrea gigas)

(2008) Malco Cruz-Romero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

(2008) Marco Campus et al.   MEAT SCIENCE