These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

132 related articles for article (PubMed ID: 7732731)

  • 21. Thermal inactivation of microorganisms.
    Smelt JP; Brul S
    Crit Rev Food Sci Nutr; 2014; 54(10):1371-85. PubMed ID: 24564593
    [TBL] [Abstract][Full Text] [Related]  

  • 22. High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality.
    Hernández-Carrión M; Tárrega A; Hernando I; Fiszman SM; Quiles A
    Food Funct; 2014 Jun; 5(6):1250-60. PubMed ID: 24733518
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Multiple-pass high-pressure homogenization of milk for the development of pasteurization-like processing conditions.
    Ruiz-Espinosa H; Amador-Espejo GG; Barcenas-Pozos ME; Angulo-Guerrero JO; Garcia HS; Welti-Chanes J
    Lett Appl Microbiol; 2013 Feb; 56(2):142-8. PubMed ID: 23190052
    [TBL] [Abstract][Full Text] [Related]  

  • 24. High pressure inactivation kinetics of a Thermomyces lanuginosus xylanase evaluated as a process indicator.
    Gogou E; Katapodis P; Taoukis PS
    J Food Sci; 2010 Aug; 75(6):E379-86. PubMed ID: 20722923
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation.
    Bornhorst ER; Tang J; Sablani SS; Barbosa-Cánovas GV; Liu F
    J Food Sci; 2017 Jul; 82(7):1631-1639. PubMed ID: 28613443
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Food processing by high hydrostatic pressure.
    Yamamoto K
    Biosci Biotechnol Biochem; 2017 Apr; 81(4):672-679. PubMed ID: 28300504
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of high pressure gaseous carbon dioxide on the germination of bacterial spores.
    Furukawa S; Watanabe T; Tai T; Hirata J; Narisawa N; Kawarai T; Ogihara H; Yamasaki M
    Int J Food Microbiol; 2004 Mar; 91(2):209-13. PubMed ID: 14996465
    [TBL] [Abstract][Full Text] [Related]  

  • 28. A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients.
    Balakrishna AK; Wazed MA; Farid M
    Molecules; 2020 May; 25(10):. PubMed ID: 32443759
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Mathematical modeling of yeast inactivation of freshly squeezed apple juice under high-pressure carbon dioxide.
    Mantoan D; Spilimbergo S
    Crit Rev Food Sci Nutr; 2011 Jan; 51(1):91-7. PubMed ID: 21229420
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Evaluation of the process impact of high hydrostatic pressure (HHP) treated foods: conceptual development of a pressure-temperature-time indicator (pTTI).
    Grauwet T; Van Der Plancken I; Van Loey A; Hendrickx M
    Commun Agric Appl Biol Sci; 2007; 72(1):195-8. PubMed ID: 18018886
    [No Abstract]   [Full Text] [Related]  

  • 32. Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure.
    Giménez B; Graiver N; Califano A; Zaritzky N
    Meat Sci; 2015 Feb; 100():179-88. PubMed ID: 25460123
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Origins and levels of post pasteurization contamination of milk in the dairy and their effects on keeping quality.
    Schröder MJ
    J Dairy Res; 1984 Feb; 51(1):59-67. PubMed ID: 6707295
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Bacterial membranes: the effects of chill storage and food processing. An overview.
    Russell NJ
    Int J Food Microbiol; 2002 Nov; 79(1-2):27-34. PubMed ID: 12382682
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Symposium on 'nutritional effects of new processing technologies'. New processing technologies: an overview.
    Gould GW
    Proc Nutr Soc; 2001 Nov; 60(4):463-74. PubMed ID: 12069399
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages.
    Ananou S; Garriga M; Jofré A; Aymerich T; Gálvez A; Maqueda M; Martínez-Bueno M; Valdivia E
    Meat Sci; 2010 Apr; 84(4):594-600. PubMed ID: 20374829
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different temperatures.
    Muñoz N; Bhunia K; Zhang H; Barbosa-Cánovas GV; Tang J; Sablani S
    Int J Food Microbiol; 2017 Jul; 253():29-35. PubMed ID: 28475926
    [TBL] [Abstract][Full Text] [Related]  

  • 40. A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing.
    Doona CJ; Feeherry FE; Ross EW
    Int J Food Microbiol; 2005 Apr; 100(1-3):21-32. PubMed ID: 15854689
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.