Effects on microbial inactivation and quality attributes in frozen lychee juice treated by supercritical carbon dioxide

Supercritical carbon dioxide-treated blood orange juice as a new product in the fresh fruit juice market

(2010) Simona Fabroni et al.   Innovative Food Science & Emerging Technologies

Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality

(2010) M.T. Valverde et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure carbon dioxide on the quality of carrot juice

(2009) Linyan Zhou et al.   Innovative Food Science & Emerging Technologies

Continuous dense-phase CO2processing of a coconut water beverage

(2009) Sibel Damar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Dense Phase Carbon Dioxide Pasteurization on the Physical and Quality Attributes of a Red Grapefruit Juice

(2009) G. Ferrentino et al.   JOURNAL OF FOOD SCIENCE

Microbial inactivation of paprika using high-pressure CO2

(2009) L. Calvo et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice

(2008) Flavia Gasperi et al.   FOOD CHEMISTRY

Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions

(2008) Wei Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Water uptake, drip losses and retention of free amino acids and minerals in cod (Gadus morhua) fillet immersed in NaCl or KCl

(2007) Rune Larsen et al.   FOOD CHEMISTRY

Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey

(2007) Hasim Kelebek et al.   FOOD CHEMISTRY