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Journal Abstract Search

129 related items for 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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