| 1 |
The synergistic effect of high pressure processing and pectin on the physicochemical stability and antioxidant properties of biopolymer complexes composed of soy protein and coumarin
Jin B, Zhou XS, Zhong YQ, Li QY, Zhang SY, Mo HP, Liang JR
Process Biochemistry, 104, 46, 2021 |
| 2 |
High pressure assisted osmotic dehydrated ginger slices
Dash KK, Balasubramaniam VM, Kamat S
Journal of Food Engineering, 247, 19, 2019 |
| 3 |
Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment
Dhakal S, Balasubramaniam VM, Ayvaz H, Rodriguez-Saona LE
Journal of Food Engineering, 224, 62, 2018 |
| 4 |
Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone
Evelyn, Silva FVM
Journal of Food Engineering, 222, 292, 2018 |
| 5 |
Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods
Evelyn, Milani E, Silva FVM
Journal of Food Engineering, 214, 90, 2017 |
| 6 |
High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage
Truong BQ, Buckow R, Nguyen MH, Stathopoulos CE
Journal of Food Engineering, 169, 72, 2016 |
| 7 |
Monte Carlo analysis of the product handling and high-pressure treatment effects on the Vibrio vulnificus risk to raw oysters consumers
Serment-Moreno V, Deng K, Wu XL, Su YC, Fuentes C, Torres JA, Welti-Chanes J
Journal of Food Engineering, 144, 86, 2015 |
| 8 |
Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing
Sulaiman A, Soo MJ, Yoon MML, Farid M, Silva FVM
Journal of Food Engineering, 147, 89, 2015 |
| 9 |
Pressure-assisted thermal sterilization effects on gas barrier, morphological, and free volume properties of multilayer EVOH films
Dhawan S, Varney C, Barbosa-Canovas GV, Tang JM, Selim F, Sablani SS
Journal of Food Engineering, 128, 40, 2014 |
| 10 |
Kinetics of Escherichia coli inactivation in frozen aqueous suspensions by high pressure and its application to frozen chicken meat
Su GM, Yu Y, Ramaswamy HS, Hu FF, Xu ML, Zhu SM
Journal of Food Engineering, 142, 23, 2014 |
