132 related articles for article (PubMed ID: 21535564)
1. Thermal, high pressure, and electric field processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality.
Gonzalez ME; Barrett DM
J Food Sci; 2010 Sep; 75(7):R121-30. PubMed ID: 21535564
[TBL] [Abstract][Full Text] [Related]
2. Hurdle technology in fruit processing.
Gómez PL; Welti-Chanes J; Alzamora SM
Annu Rev Food Sci Technol; 2011; 2():447-65. PubMed ID: 22129391
[TBL] [Abstract][Full Text] [Related]
3. Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review.
Chen Y; Yu LJ; Rupasinghe HP
J Sci Food Agric; 2013 Mar; 93(5):981-6. PubMed ID: 23408366
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.
Walkling-Ribeiro M; Noci F; Cronin DA; Lyng JG; Morgan DJ
J Food Sci; 2008 Oct; 73(8):M395-9. PubMed ID: 19019120
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Shelf-life study of an orange juice-milk based beverage after PEF and thermal processing.
Sampedro F; Geveke DJ; Fan X; Rodrigo D; Zhang QH
J Food Sci; 2009 Mar; 74(2):S107-12. PubMed ID: 19323767
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage.
Barba FJ; Esteve MJ; Frigola A
J Agric Food Chem; 2010 Sep; 58(18):10070-5. PubMed ID: 20735131
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Disintegration efficiency of pulsed electric field induced effects on onion (Allium cepa L.) tissues as a function of pulse protocol and determination of cell integrity by ¹H-NMR relaxometry.
Ersus S; Oztop MH; McCarthy MJ; Barrett DM
J Food Sci; 2010 Sep; 75(7):E444-52. PubMed ID: 21535538
[TBL] [Abstract][Full Text] [Related]
12. Onion cells after high pressure and thermal processing: comparison of membrane integrity changes using different analytical methods and impact on tissue texture.
Gonzalez ME; Anthon GE; Barrett DM
J Food Sci; 2010 Sep; 75(7):E426-32. PubMed ID: 21535536
[TBL] [Abstract][Full Text] [Related]
13. The Maillard reaction and its control during food processing. The potential of emerging technologies.
Jaeger H; Janositz A; Knorr D
Pathol Biol (Paris); 2010 Jun; 58(3):207-13. PubMed ID: 19896291
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk.
Walkling-Ribeiro M; Noci F; Cronin DA; Lyng JG; Morgan DJ
J Appl Microbiol; 2009 Jan; 106(1):241-8. PubMed ID: 19054228
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Advanced preservation methods and nutrient retention in fruits and vegetables.
Barrett DM; Lloyd B
J Sci Food Agric; 2012 Jan; 92(1):7-22. PubMed ID: 22102258
[TBL] [Abstract][Full Text] [Related]
18. Inactivation of Aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock.
Tribst AA; Franchi MA; Cristianini M; de Massaguer PR
J Food Sci; 2009; 74(9):M509-14. PubMed ID: 20492122
[TBL] [Abstract][Full Text] [Related]
19. Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation.
Schilling S; Schmid S; Jäger H; Ludwig M; Dietrich H; Toepfl S; Knorr D; Neidhart S; Schieber A; Carle R
J Agric Food Chem; 2008 Jun; 56(12):4545-54. PubMed ID: 18494487
[TBL] [Abstract][Full Text] [Related]
20. Variation in resistance of natural isolates of Staphylococcus aureus to heat, pulsed electric field and ultrasound under pressure.
Rodríguez-Calleja JM; Cebrián G; Condón S; Mañas P
J Appl Microbiol; 2006 May; 100(5):1054-62. PubMed ID: 16630006
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
