Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)

Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time

(2011) V. Briones-Labarca et al.   Innovative Food Science & Emerging Technologies

Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle

(2010) Ignacio Ortea et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment

(2010) Lorena S. Briones et al.   FOOD CONTROL

Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus)

(2010) Nuray Erkan et al.   Innovative Food Science & Emerging Technologies

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

(2009) Yavuz Yagiz et al.   FOOD CHEMISTRY

Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review

(2009) M.N. Wan Norhana et al.   FOOD CONTROL

Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage

(2008) M. Cruz-Romero et al.   FOOD CONTROL

Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure

(2008) Mehmet Büyükcan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY