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Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice

Innovative food science & emerging technologies, 2016-04, Vol.34, p.51-58

2016

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Profiling Phenolic Composition in Pomegranate Peel From Nine Selected Cultivars Using UHPLC-QTOF-MS and UPLC-QQQ-MS

Frontiers in nutrition (Lausanne), 2022-01, Vol.8, p.807447-807447

2022

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Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products

Molecules (Basel, Switzerland), 2023-03, Vol.28 (5), p.2362

2023

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Decreased resistance of sublethally injured Escherichia coli O157:H7 to salt, mild heat, nisin and acids induced by high pressure carbon dioxide

International journal of food microbiology, 2018-03, Vol.269, p.137-143

2018

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Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

Critical reviews in food science and nutrition, 2013-01, Vol.53 (2), p.145-161

2013

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The Synergistic Effect of High Pressure CO2 and Nisin on Inactivation of Bacillus subtilis Spores in Aqueous Solutions

Frontiers in microbiology, 2016-09, Vol.7, p.1507-1507

2016

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Influence of pressurization rate and mode on cell damage of Escherichia coli and Staphyloccocus aureus by high hydrostatic pressure

Frontiers in microbiology, 2023-03, Vol.14, p.1108194-1108194

2023

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Mathematical modeling on hot air drying of thin layer apple pomace

Food research international, 2007, Vol.40 (1), p.39-46

2007

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Capsaicin Ameliorates High-Fat Diet-Induced Atherosclerosis in ApoE−/− Mice via Remodeling Gut Microbiota

Nutrients, 2022-10, Vol.14 (20), p.4334

2022

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Correction to: Use of information dependent acquisition mass spectra and sequential window acquisition of all theoretical fragment-ion mass spectra for fruit juices metabolomics and authentication

Metabolomics, 2020-08, Vol.16 (8), p.84-84, Article 84

2020

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Effects of High-Pressure Processing with or without Blanching on the Antioxidant and Physicochemical Properties of Mango Pulp

Food and bioprocess technology, 2016-08, Vol.9 (8), p.1306-1316

2016

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Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

Food Chemistry: X, 2022-03, Vol.13, p.100214-100214, Article 100214

2022

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Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

Journal of food engineering, 2007, Vol.78 (2), p.693-700

2007

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A Comparative Study of Changes in Microbiological Quality and Physicochemical Properties of N2-Infused and N2-Degassed Banana Smoothies After High Pressure Processing

Food and bioprocess technology, 2015-02, Vol.8 (2), p.333-342

2015

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Effects of High Pressure Processing and Thermal Treatment on the Interaction between α-Lactalbumin and Pelargonium-3-Glucoside

Molecules (Basel, Switzerland), 2022-08, Vol.27 (15), p.4944

2022

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Effect of Ultrafiltration Combined with High-Pressure Processing on Safety and Quality Features of Fresh Apple Juice

Food and bioprocess technology, 2014-11, Vol.7 (11), p.3246-3258

2014

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Effect of high pressure carbon dioxide on the quality of carrot juice

Innovative food science & emerging technologies, 2009-07, Vol.10 (3), p.321-327

2009

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Quality of Banana Puree During Storage: a Comparison of High Pressure Processing and Thermal Pasteurization Methods

Food and bioprocess technology, 2016-03, Vol.9 (3), p.407-420

2016

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Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

Food and bioprocess technology, 2015-10, Vol.8 (10), p.2096-2108

2015

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Comparison of Microbial Inactivation and Rheological Characteristics of Mango Pulp after High Hydrostatic Pressure Treatment and High Temperature Short Time Treatment

Food and bioprocess technology, 2013-10, Vol.6 (10), p.2675-2684

2013

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Gut Microbiome and Serum Metabolome Profiles of Capsaicin with Cognitive Benefits in APP/PS1 Mice

Nutrients, 2022-12, Vol.15 (1), p.118

2022

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Chlorine dioxide treatment for the removal of pesticide residues on fresh lettuce and in aqueous solution

Food control, 2014-06, Vol.40, p.106-112

2014

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The Association of Cell Division Regulated by DicC With the Formation of Viable but Non-culturable Escherichia coli O157:H7

Frontiers in microbiology, 2019-12, Vol.10, p.2850-2850

2019

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Effect of Ultrahigh Hydrostatic Pressure on the Activity and Structure of Mushroom (Agaricus bisporus) Polyphenoloxidase

Journal of agricultural and food chemistry, 2012-01, Vol.60 (2), p.593-599

2012

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iTRAQ-Based Proteomic Analysis of Sublethally Injured Escherichia coli O157:H7 Cells Induced by High Pressure Carbon Dioxide

Frontiers in microbiology, 2017-12, Vol.8, p.2544-2544

2017

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Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice

Profiling Phenolic Composition in Pomegranate Peel From Nine Selected Cultivars Using UHPLC-QTOF-MS and UPLC-QQQ-MS

Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products

Decreased resistance of sublethally injured Escherichia coli O157:H7 to salt, mild heat, nisin and acids induced by high pressure carbon dioxide

Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

The Synergistic Effect of High Pressure CO2 and Nisin on Inactivation of Bacillus subtilis Spores in Aqueous Solutions

Influence of pressurization rate and mode on cell damage of Escherichia coli and Staphyloccocus aureus by high hydrostatic pressure

Mathematical modeling on hot air drying of thin layer apple pomace

Capsaicin Ameliorates High-Fat Diet-Induced Atherosclerosis in ApoE−/− Mice via Remodeling Gut Microbiota

Correction to: Use of information dependent acquisition mass spectra and sequential window acquisition of all theoretical fragment-ion mass spectra for fruit juices metabolomics and authentication

Effects of High-Pressure Processing with or without Blanching on the Antioxidant and Physicochemical Properties of Mango Pulp

Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

A Comparative Study of Changes in Microbiological Quality and Physicochemical Properties of N2-Infused and N2-Degassed Banana Smoothies After High Pressure Processing

Effects of High Pressure Processing and Thermal Treatment on the Interaction between α-Lactalbumin and Pelargonium-3-Glucoside

Effect of Ultrafiltration Combined with High-Pressure Processing on Safety and Quality Features of Fresh Apple Juice

Effect of high pressure carbon dioxide on the quality of carrot juice

Quality of Banana Puree During Storage: a Comparison of High Pressure Processing and Thermal Pasteurization Methods

Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

Comparison of Microbial Inactivation and Rheological Characteristics of Mango Pulp after High Hydrostatic Pressure Treatment and High Temperature Short Time Treatment

Gut Microbiome and Serum Metabolome Profiles of Capsaicin with Cognitive Benefits in APP/PS1 Mice

Chlorine dioxide treatment for the removal of pesticide residues on fresh lettuce and in aqueous solution

The Association of Cell Division Regulated by DicC With the Formation of Viable but Non-culturable Escherichia coli O157:H7

Effect of Ultrahigh Hydrostatic Pressure on the Activity and Structure of Mushroom (Agaricus bisporus) Polyphenoloxidase

iTRAQ-Based Proteomic Analysis of Sublethally Injured Escherichia coli O157:H7 Cells Induced by High Pressure Carbon Dioxide

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