Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée

Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Purée with Industrial Origin during the Refrigerated Storage

(2011) Jesús García-Parra et al.   JOURNAL OF FOOD SCIENCE

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

(2011) Xiamin Cao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage

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

Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization

(2010) Lucía Plaza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots

(2009) Ximenita I. Trejo Araya et al.   Innovative Food Science & Emerging Technologies

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

(2009) Ankit Patras 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

Changes in physicochemical and nutritive parameters and bioactive compounds during development and on-tree ripening of eight plum cultivars: a comparative study

(2008) Huertas María Díaz-Mula et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L.

(2007) Carla M. Wolbang et al.   Innovative Food Science & Emerging Technologies

Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment

(2007) Sencer Buzrul et al.   JOURNAL OF FOOD ENGINEERING

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

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