A Comparative Study of Changes in Microbiological Quality and Physicochemical Properties of N2-Infused and N2-Degassed Banana Smoothies After High Pressure Processing

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

(2013) Netsanet Shiferaw Terefe et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparative Structural Changes and Inactivation Kinetics of Pectin Methylesterases from Different Orange Cultivars Processed by High Pressure

(2013) Z. Alexandrakis et al.   Food and Bioprocess Technology

Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice

(2013) Antonio Bisconsin-Junior et al.   Food and Bioprocess Technology

Effects of Anti-browning Combinations of Ascorbic Acid, Citric Acid, Nitrogen and Carbon Dioxide on the Quality of Banana Smoothies

(2013) Siyuan Wang et al.   Food and Bioprocess Technology

Effect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices

(2013) Qamar Abbas Syed et al.   Food and Bioprocess Technology

Lethality and injuring the effect of compression and decompression rates of high hydrostatic pressure onEscherichia coliO157:H7 in different matrices

(2013) Qamar Abbas Syed et al.   HIGH PRESSURE RESEARCH

Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle

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

Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars

(2013) Netsanet Shiferaw Terefe et al.   Innovative Food Science & Emerging Technologies

Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

(2013) Fengxia Liu et al.   Innovative Food Science & Emerging Technologies

Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud

(2013) Fengxia Liu et al.   Innovative Food Science & Emerging Technologies

Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure

(2012) Yongtao Wang et al.   Food and Bioprocess Technology

Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar

(2012) Yongtao Wang et al.   Innovative Food Science & Emerging Technologies

Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

Pasteurization of Fruit Juices of Different pH Values by Combined High Hydrostatic Pressure and Carbon Dioxide

(2012) LI WANG et al.   JOURNAL OF FOOD PROTECTION

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

(2011) Hugo Mújica-Paz et al.   Food and Bioprocess Technology

High pressure carbon dioxide treatment for fresh-cut carrot slices

(2011) Xiufang Bi et al.   Innovative Food Science & Emerging Technologies

Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

(2011) Derek F. Keenan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

(2010) Derek F. Keenan et al.   Innovative Food Science & Emerging Technologies

Effect of high pressure processing on the quality of acidified Granny Smith apple purée product

(2010) A. Landl et al.   Innovative Food Science & Emerging Technologies

Inactivation of Staphylococcus aureus and Escherichia coli by the synergistic action of high hydrostatic pressure and dissolved CO2

(2010) Li Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of Thermal and High Hydrostatic Pressure Processing and Storage on the Content of Polyphenols and Some Quality Attributes of Fruit Smoothies

(2010) Derek F. Keenan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2009) Linyan Zhou 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

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

(2008) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bananas, raw materials for making processed food products

(2008) Guylène Aurore et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Creaminess in relation to consistency and particle size in stirred fat-free yogurt

(2007) Philippe Cayot et al.   INTERNATIONAL DAIRY JOURNAL

Inactivation kinetics of pectin methyl esterase under combined thermal–high pressure treatment in an orange juice–milk beverage

(2007) F. Sampedro et al.   JOURNAL OF FOOD ENGINEERING