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Journal Abstract Search

404 related items for PubMed ID: 20722950

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  • 3. Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
    Jacobo-Velázquez DA, Hernández-Brenes C.
    J Food Sci; 2010 Aug 01; 75(6):S264-70. PubMed ID: 20722947
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  • 7. 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 01; 1189():6-15. PubMed ID: 20233363
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  • 10. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream.
    Lim SY, Swanson BG, Ross CF, Clark S.
    J Dairy Sci; 2008 Apr 01; 91(4):1308-16. PubMed ID: 18349223
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  • 11. Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices.
    Zhang W, Dong P, Lao F, Liu J, Liao X, Wu J.
    Food Chem; 2019 Aug 15; 289():215-222. PubMed ID: 30955605
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  • 12. Food processing by high hydrostatic pressure.
    San Martín MF, Barbosa-Cánovas GV, Swanson BG.
    Crit Rev Food Sci Nutr; 2002 Aug 15; 42(6):627-45. PubMed ID: 12487422
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  • 13. 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 15; 80(11):E2478-85. PubMed ID: 26444875
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  • 15. Hurdle technology in fruit processing.
    Gómez PL, Welti-Chanes J, Alzamora SM.
    Annu Rev Food Sci Technol; 2011 Nov 15; 2():447-65. PubMed ID: 22129391
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  • 19. Quantitative determination of allergenic 5-alk(en)ylresorcinols in mango (Mangifera indica L.) peel, pulp, and fruit products by high-performance liquid chromatography.
    Knödler M, Reisenhauer K, Schieber A, Carle R.
    J Agric Food Chem; 2009 May 13; 57(9):3639-44. PubMed ID: 19338352
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  • 20. Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments.
    Bermúdez-Aguirre D, Guerrero-Beltrán JÁ, Barbosa-Cánovas GV, Welti-Chanes J.
    Food Sci Technol Int; 2011 Dec 13; 17(6):541-7. PubMed ID: 22049160
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