Effect of high hydrostatic pressure on overall quality parameters of watermelon juice

Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice

(2010) J. M. Carreño et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

High hydrostatic pressure-induced conformational changes in protein disulfide oxidoreductase from the hyperthermophilic archaeon Pyrococcus furiosus. A Fourier-transform infrared spectroscopic study

(2010) Andrea Scirè et al.   Molecular BioSystems

Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria×ananassa)

(2009) Netsanet Shiferaw Terefe 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

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

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

(2008) Ankit Patras et al.   Innovative Food Science & Emerging Technologies