250 related articles for article (PubMed ID: 29355952)
1. Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta).
Xuan XT; Cui Y; Lin XD; Yu JF; Liao XJ; Ling JG; Shang HT
J Food Sci; 2018 Feb; 83(2):284-293. PubMed ID: 29355952
[TBL] [Abstract][Full Text] [Related]
2. Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat.
Mootian GK; Flimlin GE; Karwe MV; Schaffner DW
J Food Sci; 2013 Feb; 78(2):E251-7. PubMed ID: 23324022
[TBL] [Abstract][Full Text] [Related]
3. Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).
Zhang Y; Jiao S; Lian Z; Deng Y; Zhao Y
J Food Sci; 2015 May; 80(5):E1012-20. PubMed ID: 25881481
[TBL] [Abstract][Full Text] [Related]
4. Effects of High Hydrostatic Pressure on the Physical, Microbial, and Chemical Attributes of Oysters (Crassostrea virginica).
Lingham T; Ye M; Chen H; Chintapenta LK; Handy E; Zhao J; Wu C; Ozbay G
J Food Sci; 2016 May; 81(5):M1158-66. PubMed ID: 27074447
[TBL] [Abstract][Full Text] [Related]
5. Effects of high hydrostatic pressure on peelability and quality of crayfish(Procambarus clarkii).
Shen L; Qiu W; Du L; Zhou M; Qiao Y; Wang C; Wang L
J Sci Food Agric; 2024 Jan; 104(2):611-619. PubMed ID: 37437092
[TBL] [Abstract][Full Text] [Related]
6. Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei.
Li XX; Tian X; Li JR
Food Sci Technol Int; 2016 Jun; 22(4):302-12. PubMed ID: 26199222
[TBL] [Abstract][Full Text] [Related]
7. Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
Jacobo-Velázquez DA; Hernández-Brenes C
J Food Sci; 2010 Aug; 75(6):S264-70. PubMed ID: 20722947
[TBL] [Abstract][Full Text] [Related]
8. High Hydrostatic Pressure Treatment of Oysters (
Ma Y; Wang R; Zhang T; Xu Y; Jiang S; Zhao Y
Molecules; 2021 Sep; 26(19):. PubMed ID: 34641272
[TBL] [Abstract][Full Text] [Related]
9. Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree.
Duong T; Balaban M; Perera C; Bi X
J Food Sci; 2015 Nov; 80(11):E2478-85. PubMed ID: 26444875
[TBL] [Abstract][Full Text] [Related]
10. Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure.
Jung S; Nam KC; Ahn DU; Kim HJ; Jo C
Meat Sci; 2013 Sep; 95(1):8-13. PubMed ID: 23644047
[TBL] [Abstract][Full Text] [Related]
11. High hydrostatic pressure modification of whey protein concentrate for improved functional properties.
Lim SY; Swanson BG; Clark S
J Dairy Sci; 2008 Apr; 91(4):1299-307. PubMed ID: 18349222
[TBL] [Abstract][Full Text] [Related]
12. Inactivation of Vibrio sp. in pure cultures and mussel homogenates using high hydrostatic pressure.
Vu TTT; Alter T; Braun PG; Dittrich AJ; Huehn S
Lett Appl Microbiol; 2018 Sep; 67(3):220-225. PubMed ID: 29962033
[TBL] [Abstract][Full Text] [Related]
13. Bioturbation by the razor clam (Sinonovacula constricta) on the microbial community and enzymatic activities in the sediment of an ecological aquaculture wastewater treatment system.
Lukwambe B; Yang W; Zheng Y; Nicholaus R; Zhu J; Zheng Z
Sci Total Environ; 2018 Dec; 643():1098-1107. PubMed ID: 30189527
[TBL] [Abstract][Full Text] [Related]
14. High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky.
Han G; Chen Q; Xia X; Liu Q; Kong B; Wang H
Meat Sci; 2021 Nov; 181():108617. PubMed ID: 34229234
[TBL] [Abstract][Full Text] [Related]
15. Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate.
Qin Z; Guo X; Lin Y; Chen J; Liao X; Hu X; Wu J
J Sci Food Agric; 2013 Mar; 93(5):1105-11. PubMed ID: 22936330
[TBL] [Abstract][Full Text] [Related]
16. Effects of pre- or post-processing storage conditions on high-hydrostatic pressure inactivation of Vibrio parahaemolyticus and V. vulnificus in oysters.
Ye M; Huang Y; Gurtler JB; Niemira BA; Sites JE; Chen H
Int J Food Microbiol; 2013 May; 163(2-3):146-52. PubMed ID: 23545264
[TBL] [Abstract][Full Text] [Related]
17. Effect of High Hydrostatic Pressure Treatment on Urease Activity and Inhibition of Fishy Smell in Mackerel (
Kim HH; Ryu SH; Jeong SM; Kang WS; Lee JE; Kim SR; Xu X; Lee GH; Ahn DH
J Microbiol Biotechnol; 2021 Dec; 31(12):1684-1691. PubMed ID: 34961752
[TBL] [Abstract][Full Text] [Related]
18. Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review.
Wang W; Yang P; Rao L; Zhao L; Wu X; Wang Y; Liao X
Compr Rev Food Sci Food Saf; 2022 Nov; 21(6):4640-4682. PubMed ID: 36124402
[TBL] [Abstract][Full Text] [Related]
19. Extraction of chitosan from squid pen waste by high hydrostatic pressure: Effects on physicochemical properties and antioxidant activities of chitosan.
Huang YL; Tsai YH
Int J Biol Macromol; 2020 Oct; 160():677-687. PubMed ID: 32479945
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of high hydrostatic pressure inactivation of human norovirus on strawberries, blueberries, raspberries and in their purees.
Huang R; Ye M; Li X; Ji L; Karwe M; Chen H
Int J Food Microbiol; 2016 Apr; 223():17-24. PubMed ID: 26874862
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]