The Effects of High-Pressure Processing at Low and Subzero Temperatures on Inactivation of Microorganisms in Frozen and Unfrozen Beef Mince Inoculated with Escherichia coli Strain ATCC 25922

Effect of static electric field on ice crystal size reduction during freezing of pork meat

(2013) E. Xanthakis et al.   Innovative Food Science & Emerging Technologies

A low membrane lipid phase transition temperature is associated with a high cryotolerance of Lactobacillus delbrueckii subspecies bulgaricus CFL1

(2013) J. Gautier et al.   JOURNAL OF DAIRY SCIENCE

High pressure processing of fresh meat — Is it worth it?

(2013) Hanjun Ma et al.   MEAT SCIENCE

Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments

(2012) Marina Muñoz-Cuevas et al.   FOOD CONTROL

The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio

(2012) S.R. Vaudagna et al.   MEAT SCIENCE

Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat

(2012) A.C.V.C.S. Canto et al.   MEAT SCIENCE

High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio

(2012) María de Alba et al.   MEAT SCIENCE

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Quality considerations with high pressure processing of fresh and value added meat products

(2012) Bajo Bajovic et al.   MEAT SCIENCE

Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

(2011) Jin-Yeon Jeong et al.   FOOD RESEARCH INTERNATIONAL

Effect of radiofrequency assisted freezing on meat microstructure and quality

(2011) Monica Anese et al.   FOOD RESEARCH INTERNATIONAL

High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

(2011) C.E. Realini et al.   MEAT SCIENCE

Development of high hydrostatic pressure in biosciences: Pressure effect on biological structures and potential applications in Biotechnologies

(2010) Nolwennig Rivalain et al.   BIOTECHNOLOGY ADVANCES

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

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

High pressure induced changes on sarcoplasmic protein fraction and quality indicators

(2009) Begonya Marcos et al.   MEAT SCIENCE

Effect of pressure on membranes

(2009) Roland Winter et al.   Soft Matter

Role of Oxidative Stress in C. jejuni Inactivation During Freeze-Thaw Treatment

(2008) Amélie Garénaux et al.   CURRENT MICROBIOLOGY