Inactivation of Lactobacillus brevis in Beer Utilizing a Combination of High-Pressure Homogenization and Lysozyme Treatment

Effects of Lysozyme on the Microbiological Stability and Organoleptic Properties of Unpasteurized Beer

(2012) T. Silvetti et al.   JOURNAL OF THE INSTITUTE OF BREWING

Effects of High Pressure Homogenization on Beer Quality Attributes

(2012) Mark Alexrandrow Franchi et al.   JOURNAL OF THE INSTITUTE OF BREWING

Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment

(2011) Alline Artigiani Lima Tribst et al.   JOURNAL OF FOOD SCIENCE

The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin

(2010) Wei Liu et al.   FOOD CHEMISTRY

Review: Microbiological quality and safety of fruit juices—past, present and future perspectives

(2009) Alline Artigiani Lima Tribst et al.   CRITICAL REVIEWS IN MICROBIOLOGY

High-pressure homogenization of orange juice to inactivate pectinmethylesterase

(2009) J. Welti-Chanes et al.   Innovative Food Science & Emerging Technologies

Characterization and High-Pressure Microfluidization-Induced Activation of Polyphenoloxidase from Chinese Pear (Pyrus pyrifolia Nakai)

(2009) Wei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment

(2008) Wei Liu et al.   Innovative Food Science & Emerging Technologies

Ultra-high pressure homogenization treatment combined with lysozyme for controlling Lactobacillus brevis contamination in model system

(2007) Alline A.L. Tribst et al.   Innovative Food Science & Emerging Technologies