607 related articles for article (PubMed ID: 19484635)
1. Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields.
Sánchez-Moreno C; de Ancos B; Plaza L; Elez-Martínez P; Cano MP
Crit Rev Food Sci Nutr; 2009 Jun; 49(6):552-76. PubMed ID: 19484635
[TBL] [Abstract][Full Text] [Related]
2. Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review.
Ahmed M; Eun JB
Crit Rev Food Sci Nutr; 2018; 58(18):3159-3188. PubMed ID: 29035571
[TBL] [Abstract][Full Text] [Related]
3. Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety.
Pinela J; Ferreira IC
Crit Rev Food Sci Nutr; 2017 Jul; 57(10):2095-2111. PubMed ID: 26192014
[TBL] [Abstract][Full Text] [Related]
4. Nutritional improvement of plant foods by non-thermal processing.
Knorr D; Ade-Omowaye BI; Heinz V
Proc Nutr Soc; 2002 May; 61(2):311-8. PubMed ID: 12133214
[TBL] [Abstract][Full Text] [Related]
5. Impact of high-intensity pulsed electric fields on bioactive compounds in Mediterranean plant-based foods.
Elez-Martínez P; Soliva-Fortuny R; Martín-Belloso O
Nat Prod Commun; 2009 May; 4(5):741-6. PubMed ID: 19445321
[TBL] [Abstract][Full Text] [Related]
6. Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds.
Salar FJ; Domínguez-Perles R; García-Viguera C; Fernández PS
Food Sci Technol Int; 2023 Jul; 29(5):445-479. PubMed ID: 35440183
[TBL] [Abstract][Full Text] [Related]
7. Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review.
Nayak B; Liu RH; Tang J
Crit Rev Food Sci Nutr; 2015; 55(7):887-919. PubMed ID: 24915381
[TBL] [Abstract][Full Text] [Related]
8. Dietitians' attitudes, perceptions, and usage patterns for fresh-cut fruit and vegetables.
Sanford KA; Johnston EM; Porter JL; Lowe J; Oxby DM
Can J Diet Pract Res; 2008; 69(1):7-13. PubMed ID: 18334048
[TBL] [Abstract][Full Text] [Related]
9. Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum.
García-Parra J; González-Cebrino F; Delgado-Adámez J; Cava R; Martín-Belloso O; Élez-Martínez P; Ramírez R
Food Sci Technol Int; 2018 Mar; 24(2):145-160. PubMed ID: 29020810
[TBL] [Abstract][Full Text] [Related]
10. Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing.
Terefe NS; Buckow R; Versteeg C
Crit Rev Food Sci Nutr; 2014; 54(1):24-63. PubMed ID: 24188232
[TBL] [Abstract][Full Text] [Related]
11. Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.
EFSA GMO Panel Working Group on Animal Feeding Trials
Food Chem Toxicol; 2008 Mar; 46 Suppl 1():S2-70. PubMed ID: 18328408
[TBL] [Abstract][Full Text] [Related]
12. Refrigerated fruit juices: quality and safety issues.
Esteve MJ; Frígola A
Adv Food Nutr Res; 2007; 52():103-39. PubMed ID: 17425945
[TBL] [Abstract][Full Text] [Related]
13. A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: high hydrostatic pressure, pulsed electric fields and thermo-sonication.
Marx G; Moody A; Bermúdez-Aguirre D
Int J Food Microbiol; 2011 Dec; 151(3):327-37. PubMed ID: 22015244
[TBL] [Abstract][Full Text] [Related]
14. Principles and recent applications of novel non-thermal processing technologies for the fish industry-a review.
Zhao YM; de Alba M; Sun DW; Tiwari B
Crit Rev Food Sci Nutr; 2019; 59(5):728-742. PubMed ID: 30580554
[TBL] [Abstract][Full Text] [Related]
15. Recent Advances in Food Processing Using High Hydrostatic Pressure Technology.
Wang CY; Huang HW; Hsu CP; Yang BB
Crit Rev Food Sci Nutr; 2016; 56(4):527-40. PubMed ID: 25629307
[TBL] [Abstract][Full Text] [Related]
16. High hydrostatic pressure processing of tropical fruits.
Lopes ML; Valente Mesquita VL; Chiaradia AC; Fernandes AA; Fernandes PM
Ann N Y Acad Sci; 2010 Feb; 1189():6-15. PubMed ID: 20233363
[TBL] [Abstract][Full Text] [Related]
17. Food processing by high hydrostatic pressure.
San Martín MF; Barbosa-Cánovas GV; Swanson BG
Crit Rev Food Sci Nutr; 2002; 42(6):627-45. PubMed ID: 12487422
[TBL] [Abstract][Full Text] [Related]
18. Nonthermal preservation of foods using combined processing techniques.
Raso J; Barbosa-Cánovas GV
Crit Rev Food Sci Nutr; 2003; 43(3):265-85. PubMed ID: 12822673
[TBL] [Abstract][Full Text] [Related]
19. Bacteriocin-based strategies for food biopreservation.
Gálvez A; Abriouel H; López RL; Ben Omar N
Int J Food Microbiol; 2007 Nov; 120(1-2):51-70. PubMed ID: 17614151
[TBL] [Abstract][Full Text] [Related]
20. High-pressure processing of berry and other fruit products: implications for bioactive compounds and food safety.
Tadapaneni RK; Daryaei H; Krishnamurthy K; Edirisinghe I; Burton-Freeman BM
J Agric Food Chem; 2014 May; 62(18):3877-85. PubMed ID: 24601537
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
