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Journal Abstract Search

362 related items for PubMed ID: 28300504

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

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 4. Food processing by high hydrostatic pressure.
    San Martín MF, Barbosa-Cánovas GV, Swanson BG.
    Crit Rev Food Sci Nutr; 2002 Aug 01; 42(6):627-45. PubMed ID: 12487422
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.
    Ortega-Rivas E, Salmerón-Ochoa I.
    Crit Rev Food Sci Nutr; 2014 Feb 01; 54(2):190-207. PubMed ID: 24188268
    [Abstract] [Full Text] [Related]

  • 7. Sensory shelf-life limiting factor of high hydrostatic pressure processed avocado paste.
    Jacobo-Velázquez DA, Hernández-Brenes C.
    J Food Sci; 2011 Aug 01; 76(6):S388-95. PubMed ID: 21729075
    [Abstract] [Full Text] [Related]

  • 8. Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree.
    Mukhopadhyay S, Sokorai K, Ukuku D, Fan X, Juneja V.
    Food Res Int; 2017 Jan 01; 91():55-62. PubMed ID: 28290327
    [Abstract] [Full Text] [Related]

  • 9. Survival analysis applied to the sensory shelf-life dating of high hydrostatic pressure processed avocado and mango pulps.
    Jacobo-Velázquez DA, Ramos-Parra PA, Hernández-Brenes C.
    J Food Sci; 2010 Aug 01; 75(6):S286-91. PubMed ID: 20722950
    [Abstract] [Full Text] [Related]

  • 10. 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 01; 80(5):E1012-20. PubMed ID: 25881481
    [Abstract] [Full Text] [Related]

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  • 12. 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 01; 78(2):E251-7. PubMed ID: 23324022
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  • 15. Pasteurization of fruit juices by means of a pulsed high pressure process.
    Donsì G, Ferrari G, Maresca P.
    J Food Sci; 2010 Apr 01; 75(3):E169-77. PubMed ID: 20492291
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  • 16. 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 01; 24(2):145-160. PubMed ID: 29020810
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 22(4):302-12. PubMed ID: 26199222
    [Abstract] [Full Text] [Related]

  • 18. Effect of olive powder and high hydrostatic pressure on the inactivation of Bacillus cereus spores in a reference medium.
    Marco A, Ferrer C, Velasco LM, Rodrigo D, Muguerza B, Martínez A.
    Foodborne Pathog Dis; 2011 Jun 01; 8(6):681-5. PubMed ID: 21381901
    [Abstract] [Full Text] [Related]

  • 19. Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review.
    Wang Y, Ma CM, Yang Y, Wang B, Liu XF, Wang Y, Bian X, Zhang G, Zhang N.
    Food Res Int; 2024 Nov 01; 195():114991. PubMed ID: 39277253
    [Abstract] [Full Text] [Related]

  • 20. 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 15; 151(3):327-37. PubMed ID: 22015244
    [Abstract] [Full Text] [Related]

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