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Journal Abstract Search

166 related items for PubMed ID: 35153324

  • 1. Evaluation of microbiological safety, physicochemical and aromatic qualities of shiikuwasha (Citrus depressa Hayata) juice after high pressure processing.
    Lai YY, Chen JH, Liu YC, Hsiao YT, Wang CY.
    J Food Sci Technol; 2022 Mar; 59(3):990-1000. PubMed ID: 35153324
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  • 2. Comparison of high pressure and high temperature short time processing on quality of carambola juice during cold storage.
    Huang HW, Chen BY, Wang CY.
    J Food Sci Technol; 2018 May; 55(5):1716-1725. PubMed ID: 29666524
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  • 3. Effects of high-pressure processing and thermal pasteurization on quality and microbiological safety of jabuticaba (Myrciaria cauliflora) juice during cold storage.
    Hu YH, Wang CY, Chen BY.
    J Food Sci Technol; 2020 Sep; 57(9):3334-3344. PubMed ID: 32728281
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  • 4. Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes.
    Yildiz S, Pokhrel PR, Unluturk S, Barbosa-Cánovas GV.
    Food Res Int; 2021 Feb; 140():110040. PubMed ID: 33648266
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  • 7. A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization.
    Kebede B, Lee PY, Leong SY, Kethireddy V, Ma Q, Aganovic K, Eyres GT, Hamid N, Oey I.
    Foods; 2018 Oct 17; 7(10):. PubMed ID: 30336618
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  • 8. Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice.
    Vieira FN, Lourenço S, Fidalgo LG, Santos SAO, Silvestre AJD, Jerónimo E, Saraiva JA.
    Molecules; 2018 Oct 20; 23(10):. PubMed ID: 30347848
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  • 10. Chemical markers of shiikuwasha juice adulterated with calamondin juice.
    Yamamoto K, Yahada A, Sasaki K, Ogawa K, Koga N, Ohta H.
    J Agric Food Chem; 2012 Nov 07; 60(44):11182-7. PubMed ID: 23043313
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  • 13. Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice.
    Chang YH, Wu SJ, Chen BY, Huang HW, Wang CY.
    J Sci Food Agric; 2017 Aug 07; 97(10):3166-3172. PubMed ID: 27885688
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  • 15. Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages.
    Usaga J, Acosta Ó, Churey JJ, Padilla-Zakour OI, Worobo RW.
    Int J Food Microbiol; 2021 Feb 02; 339():109034. PubMed ID: 33388710
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  • 16. Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation.
    González-Angulo M, Serment-Moreno V, Clemente-García L, Tonello C, Jaime I, Rovira J.
    Food Res Int; 2021 Feb 02; 140():110091. PubMed ID: 33648306
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  • 18. Effects of high pressure processing on the physicochemical and microbiological parameters, bioactive compounds, and antioxidant activity of a lemongrass-lime mixed beverage.
    Kieling DD, Barbosa-Cánovas GV, Prudencio SH.
    J Food Sci Technol; 2019 Jan 02; 56(1):409-419. PubMed ID: 30728584
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