High Pressure Pasteurization of Sugarcane Juice: Evaluation of Microbiological Shelf Life and Quality Evolution During Refrigerated Storage

Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)

(2014) Neelima Kaushik et al.   Innovative Food Science & Emerging Technologies

Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates

(2014) Xin Zheng et al.   Innovative Food Science & Emerging Technologies

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

Responses of microorganisms to high hydrostatic pressure processing

(2013) Hsiao-Wen Huang et al.   FOOD CONTROL

Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage

(2013) Neelima Kaushik et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

The effect of high hydrostatic pressure on the microbiological quality and physicochemical properties of lotus root during refrigerated storage

(2013) Peng Dong et al.   Innovative Food Science & Emerging Technologies

The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

(2013) Chun-Li Zhou et al.   Innovative Food Science & Emerging Technologies

Advances in the extraction of natural ingredients by high pressure extraction technology

(2013) Hsiao-Wen Huang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

(2012) Xiamin Cao et al.   Innovative Food Science & Emerging Technologies

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

Enhanced bio-hydrogen production from sugarcane juice by immobilized Clostridium butyricum on sugarcane bagasse

(2012) Pensri Plangklang et al.   INTERNATIONAL JOURNAL OF HYDROGEN ENERGY

Comparative study on ethanol production from pretreated sugarcane bagasse using immobilized Saccharomyces cerevisiae on various matrices

(2012) Anita Singh et al.   RENEWABLE ENERGY

Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

(2011) Elizabeth Varela-Santos et al.   Innovative Food Science & Emerging Technologies

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

Stability of health-related compounds in plant foods through the application of non thermal processes

(2011) Gemma Oms-Oliu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

High hydrostatic pressure and biology: a brief history

(2010) Gérard Demazeau et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

Flavor quality of fruits and vegetables

(2008) Adel A Kader   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Antioxidant activity in sugarcane juice and its protective role against radiation induced DNA damage

(2007) U.S. Kadam et al.   FOOD CHEMISTRY