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Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens

Applied sciences, 2023-01, Vol.13 (2), p.1193

2023

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Phytochemical Profile and Anticholinesterase and Antimicrobial Activities of Supercritical versus Conventional Extracts of Satureja montana

Journal of agricultural and food chemistry, 2009-12, Vol.57 (24), p.11557-11563

2009

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Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine

Foods, 2021-09, Vol.10 (9), p.2175

2021

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High pressure inactivation of Brettanomyces bruxellensis in red wine

Food microbiology, 2017-05, Vol.63, p.199-204

2017

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Non-Thermal Processing of a Protein Functional Beverage Using Pulsed Electric Fields: Escherichia coli Inactivation and Effect on Proteins

Beverages (Basel), 2022-12, Vol.8 (4), p.68

2022

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Bacteria, mould and yeast spore inactivation studies by scanning electron microscope observations

International journal of food microbiology, 2017-12, Vol.263, p.17-25

2017

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Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

Food science and technology international, 2017-04, Vol.23 (3), p.265-276

2017

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Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement

Applied sciences, 2022-02, Vol.12 (4), p.1864

2022

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Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

Beverages (Basel), 2021-12, Vol.7 (4), p.69

2021

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Optimisation of ultrasound assisted extraction of antiacetylcholinesterase and antioxidant compounds from manuka (Leptospermum scoparium) for use as a phytomedicine against Alzheimer’s disease

New Zealand journal of forestry science, 2020, Vol.50 (12), p.6p

2020

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Synthesis of novel purine nucleosides towards a selective inhibition of human butyrylcholinesterase

Bioorganic & medicinal chemistry, 2009-07, Vol.17 (14), p.5106-5116

2009

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High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour

Food and bioprocess technology, 2014-08, Vol.7 (8), p.2299-2307

2014

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Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes

Trends in food science & technology, 2010-02, Vol.21 (2), p.95-105

2010

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Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts

Trends in food science & technology, 2020-11, Vol.105, p.402-415

2020

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Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models

Trends in food science & technology, 2019-06, Vol.88, p.143-156

2019

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Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry

International journal of food microbiology, 2015-08, Vol.206, p.17-23

2015

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Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: Phenolic profile, antioxidant activity and prion binding properties

Food chemistry, 2012-06, Vol.132 (4), p.1930-1935

2012

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Target Selection in Designing Pasteurization Processes for Shelf-Stable High-Acid Fruit Products

Critical reviews in food science and nutrition, 2004-01, Vol.44 (5), p.353-360

2004

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Impedance technology reduces the enumeration time of Brettanomyces yeast during beer fermentation

Biotechnology journal, 2016-12, Vol.11 (12), p.1667-1672

2016

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Synthesis and Antimicrobial Evaluation of Oxazole-2(3H)-thione and 2-Alkylsulfanyl-1,3-oxazole Derivatives

Heterocycles, 2014, Vol.88 (2), p.1013

2014

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Improvement of butyrylcholinesterase enzyme inhibition and medicinal properties of extracts of Aristotelia serrata leaves by ultrasound extraction

Food and bioproducts processing, 2020-11, Vol.124, p.445-454

2020

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High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning

Food control, 2013-10, Vol.33 (2), p.424-428

2013

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Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores

Food research international, 2015-01, Vol.67, p.67-74

2015

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Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice

Food microbiology, 2012-10, Vol.32 (1), p.206-211

2012

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Kanuka bush leaves for Alzheimer’s disease: Improved inhibition of β-secretase enzyme, antioxidant capacity and yield of extracts by ultrasound assisted extraction

Food and bioproducts processing, 2021-07, Vol.128, p.109-120

2021

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Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens

Phytochemical Profile and Anticholinesterase and Antimicrobial Activities of Supercritical versus Conventional Extracts of Satureja montana

Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine

High pressure inactivation of Brettanomyces bruxellensis in red wine

Non-Thermal Processing of a Protein Functional Beverage Using Pulsed Electric Fields: Escherichia coli Inactivation and Effect on Proteins

Bacteria, mould and yeast spore inactivation studies by scanning electron microscope observations

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement

Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

Optimisation of ultrasound assisted extraction of antiacetylcholinesterase and antioxidant compounds from manuka (Leptospermum scoparium) for use as a phytomedicine against Alzheimer’s disease

Synthesis of novel purine nucleosides towards a selective inhibition of human butyrylcholinesterase

High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour

Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes

Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts

Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models

Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry

Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: Phenolic profile, antioxidant activity and prion binding properties

Target Selection in Designing Pasteurization Processes for Shelf-Stable High-Acid Fruit Products

Impedance technology reduces the enumeration time of Brettanomyces yeast during beer fermentation

Synthesis and Antimicrobial Evaluation of Oxazole-2(3H)-thione and 2-Alkylsulfanyl-1,3-oxazole Derivatives

Improvement of butyrylcholinesterase enzyme inhibition and medicinal properties of extracts of Aristotelia serrata leaves by ultrasound extraction

High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning

Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores

Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice

Kanuka bush leaves for Alzheimer’s disease: Improved inhibition of β-secretase enzyme, antioxidant capacity and yield of extracts by ultrasound assisted extraction

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