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Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality

Journal of food science, 2006, Vol.71 (1), p.R1-R11

2006

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Effect of different microwave power levels on inactivation of PPO and PME and also on quality changes of peach puree

Current research in food science, 2022-01, Vol.5, p.41-48

2022

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Using Image Analysis to Predict the Weight of Alaskan Salmon of Different Species

Journal of food science, 2010-04, Vol.75 (3), p.E157-E162

2010

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Microbial Stability, Phytochemical Retention, and Organoleptic Attributes of Dense Phase CO2 Processed Muscadine Grape Juice

Journal of agricultural and food chemistry, 2006-07, Vol.54 (15), p.5468-5473

2006

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Correlation between astaxanthin amount and a value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses

Food chemistry, 2010-05, Vol.120 (1), p.121-127

2010

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Comparison of three image‐analysis‐based visual texture calculation methods: energy, entropy, and texture change index

Journal of the science of food and agriculture, 2022-10, Vol.102 (13), p.5984-5994

2022

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Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications

1. Aufl., 2012

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Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

Food chemistry, 2009-10, Vol.116 (4), p.828-835

2009

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Inactivation of polyphenol oxidase in muscadine grape juice by dense phase-CO2 processing

Food research international, 2007-08, Vol.40 (7), p.894-899

2007

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Image Analysis to Determine Length-Weight and Area-Weight Relationships, and Color Differences in Scaled Carp and Mirror Carp Grown in Fiberglass and Concrete Tanks

Turkish journal of fisheries and aquatic sciences, 2023-01, Vol.23 (1)

2023

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Pasteurization of beer by a continuous dense-phase CO2 system

Journal of food science, 2006-04, Vol.71 (3), p.E164-E169

2006

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Quantification of Visual Characteristics of Whipped Cream by Image Analysis and Machine Vision: Method Development

Journal of food science, 2015-04, Vol.80 (4), p.E750-E758

2015

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Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide

Journal of biological engineering, 2009-02, Vol.3 (1), p.3-3

2009

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Prediction of the Weight of Alaskan Pollock Using Image Analysis

Journal of food science, 2010-10, Vol.75 (8), p.E552-E556

2010

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Correlation of Mullet (Mugil cephalus) Fillet Color Changes with Chemical and Sensory Attributes during Storage at 0°C

Journal of aquatic food product technology, 2021-04, Vol.30 (4), p.439-450

2021

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Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage

Journal of the science of food and agriculture, 2015-03, Vol.95 (4), p.708-714

2015

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Physicochemical and Phytochemical Properties of Cold and Hot Water Extraction from Hibiscus sabdariffa

Journal of food science, 2011-04, Vol.76 (3), p.C428-C435

2011

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Color Change of the Snapper (Pagrus auratus) and Gurnard (Chelidonichthys kumu) Skin and Eyes during Storage: Effect of Light Polarization and Contact with Ice

Journal of food science, 2014-12, Vol.79 (12), p.E2456-E2462

2014

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Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes

Drying technology, 2012-05, Vol.30 (6), p.597-606

2012

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Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage

Food chemistry, 2012-10, Vol.134 (3), p.1425-1431

2012

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Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon

Journal of food processing and preservation, 2017-02, Vol.41 (1), p.np-n/a

2017

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Method to Measure the Force to Pull and to Break Pin Bones of Fish

Journal of food science, 2015-02, Vol.80 (2), p.E334-E340

2015

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Comparison of Minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmon

Journal of the science of food and agriculture, 2009-03, Vol.89 (4), p.728-730

2009

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Image analysis method to quantify the effect of different treatments on the visual meat/shell ratio of half‐shelled green lipped mussels (Perna canaliculus)

Journal of the science of food and agriculture, 2014-04, Vol.94 (6), p.1149-1153

2014

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Continuous dense-phase CO₂ processing of a coconut water beverage

International journal of food science & technology, 2009-04, Vol.44 (4), p.666-673

2009

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Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality

Effect of different microwave power levels on inactivation of PPO and PME and also on quality changes of peach puree

Using Image Analysis to Predict the Weight of Alaskan Salmon of Different Species

Microbial Stability, Phytochemical Retention, and Organoleptic Attributes of Dense Phase CO2 Processed Muscadine Grape Juice

Correlation between astaxanthin amount and a value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses

Comparison of three image‐analysis‐based visual texture calculation methods: energy, entropy, and texture change index

Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

Inactivation of polyphenol oxidase in muscadine grape juice by dense phase-CO2 processing

Image Analysis to Determine Length-Weight and Area-Weight Relationships, and Color Differences in Scaled Carp and Mirror Carp Grown in Fiberglass and Concrete Tanks

Pasteurization of beer by a continuous dense-phase CO2 system

Quantification of Visual Characteristics of Whipped Cream by Image Analysis and Machine Vision: Method Development

Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide

Prediction of the Weight of Alaskan Pollock Using Image Analysis

Correlation of Mullet (Mugil cephalus) Fillet Color Changes with Chemical and Sensory Attributes during Storage at 0°C

Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage

Physicochemical and Phytochemical Properties of Cold and Hot Water Extraction from Hibiscus sabdariffa

Color Change of the Snapper (Pagrus auratus) and Gurnard (Chelidonichthys kumu) Skin and Eyes during Storage: Effect of Light Polarization and Contact with Ice

Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes

Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage

Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon

Method to Measure the Force to Pull and to Break Pin Bones of Fish

Comparison of Minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmon

Image analysis method to quantify the effect of different treatments on the visual meat/shell ratio of half‐shelled green lipped mussels (Perna canaliculus)

Continuous dense-phase CO₂ processing of a coconut water beverage

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