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Current status and future trends of high-pressure processing in food industry

Food control, 2017-02, Vol.72, p.1-8

2017

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Effects of high‐hydrostatic pressure and high‐pressure homogenization on the biological activity of cabbage dietary fiber

Journal of the science of food and agriculture, 2022-11, Vol.102 (14), p.6299-6308

2022

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Enhancement of γ‐aminobutyric acid content in shells of passion fruit (Passiflora edulis) under anoxic vacuum conditions

Journal of food science, 2023-01, Vol.88 (1), p.72-82

2023

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The effect of high‐pressure processing on reducing the glycaemic index of atemoya puree

Journal of the science of food and agriculture, 2021-03, Vol.101 (4), p.1546-1553

2021

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Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation

Journal of bioscience and bioengineering, 2014-04, Vol.117 (4), p.449-456

2014

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Effect of high‐pressure processing and thermal pasteurization on overall quality parameters of white grape juice

Journal of the science of food and agriculture, 2017-08, Vol.97 (10), p.3166-3172

2017

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Anti‐inflammatory properties of high pressure‐assisted extracts of Grifola frondosa in lipopolysaccharide‐activated RAW 264.7 macrophages

International journal of food science & technology, 2017-03, Vol.52 (3), p.671-678

2017

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Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models

Foods, 2021-01, Vol.10 (1), p.167

2021

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Flooding Stress and High-Pressure Treatment Enhance the GABA Content of the Vegetable Soybean (Glycine max Merr.)

Agriculture (Basel), 2020-05, Vol.10 (5), p.175

2020

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Increasing γ-Aminobutyric Acid Content in Vegetable Soybeans via High-Pressure Processing and Efficacy of Their Antidepressant-Like Activity in Mice

Foods, 2020-11, Vol.9 (11), p.1673

2020

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Physicochemical characteristics and retardation effects on in vitro starch digestibility of non-starch polysaccharides in jelly-fig (Ficus pumila L. var. awkeotsang)

Food science & technology, 2023-04, Vol.180, p.114688, Article 114688

2023

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Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage

Journal of food science and technology, 2018-12, Vol.55 (12), p.5115-5122

2018

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Halomonas beimenensis sp. nov., isolated from an abandoned saltern

International journal of systematic and evolutionary microbiology, 2012-12, Vol.62 (Pt 12), p.3013-3017

2012

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Anti-inflammatory activity of Lactobacillus-fermented adlay-soymilk in LPS-induced macrophages through suppression of NF-κB pathways

Food research international, 2013-06, Vol.52 (1), p.262-268

2013

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Differentiation of Medicinal Dendrobium Species (Orchidaceae) Using Molecular Markers and Scanning Electron Microscopy

藥物食品分析, 2009-12, Vol.17 (6), p.474-488

2009

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Cardiovascular and intestinal protection of cereal pastes fermented with lactic acid bacteria in hyperlipidemic hamsters

Food research international, 2012-10, Vol.48 (2), p.428-434

2012

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Microbial diversity analysis of former salterns in southern Taiwan by 16S rRNA-based methods

Journal of basic microbiology, 2007-12, Vol.47 (6), p.525-533

2007

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Influence of high hydrostatic pressure treatment on the soluble dietary fiber content and physicochemical characteristics of edamame

Food science & technology, 2024-06, Vol.202, p.116294, Article 116294

2024

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Functional antioxidant and tyrosinase inhibitory properties of extracts of Taiwanese pummelo (Citrus grandis Osbeck)

African journal of biotechnology, 2011-07, Vol.10 (39), p.7668-7674

2011

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Increasing [gamma]-Aminobutyric Acid Content in Vegetable Soybeans via High-Pressure Processing and Efficacy of Their Antidepressant-Like Activity in Mice

Foods, 2020-11, Vol.9 (11), p.1

2020

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Function properties of extracts from albedo tissues of pummelo ( Citrus grandis Osbeck)

Journal of biotechnology, 2010-11, Vol.150, p.315-316

2010

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Molecular structural differentiation Of Dendrobium species (Orchidaceae)

Journal of biotechnology, 2008-10, Vol.136, p.S757-S757

2008

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Current status and future trends of high-pressure processing in food industry

Effects of high‐hydrostatic pressure and high‐pressure homogenization on the biological activity of cabbage dietary fiber

Enhancement of γ‐aminobutyric acid content in shells of passion fruit (Passiflora edulis) under anoxic vacuum conditions

The effect of high‐pressure processing on reducing the glycaemic index of atemoya puree

Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation

Effect of high‐pressure processing and thermal pasteurization on overall quality parameters of white grape juice

Anti‐inflammatory properties of high pressure‐assisted extracts of Grifola frondosa in lipopolysaccharide‐activated RAW 264.7 macrophages

Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models

Flooding Stress and High-Pressure Treatment Enhance the GABA Content of the Vegetable Soybean (Glycine max Merr.)

Increasing γ-Aminobutyric Acid Content in Vegetable Soybeans via High-Pressure Processing and Efficacy of Their Antidepressant-Like Activity in Mice

Physicochemical characteristics and retardation effects on in vitro starch digestibility of non-starch polysaccharides in jelly-fig (Ficus pumila L. var. awkeotsang)

Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage

Halomonas beimenensis sp. nov., isolated from an abandoned saltern

Anti-inflammatory activity of Lactobacillus-fermented adlay-soymilk in LPS-induced macrophages through suppression of NF-κB pathways

Differentiation of Medicinal Dendrobium Species (Orchidaceae) Using Molecular Markers and Scanning Electron Microscopy

Cardiovascular and intestinal protection of cereal pastes fermented with lactic acid bacteria in hyperlipidemic hamsters

Microbial diversity analysis of former salterns in southern Taiwan by 16S rRNA-based methods

Influence of high hydrostatic pressure treatment on the soluble dietary fiber content and physicochemical characteristics of edamame

Functional antioxidant and tyrosinase inhibitory properties of extracts of Taiwanese pummelo (Citrus grandis Osbeck)

Increasing [gamma]-Aminobutyric Acid Content in Vegetable Soybeans via High-Pressure Processing and Efficacy of Their Antidepressant-Like Activity in Mice

Function properties of extracts from albedo tissues of pummelo ( Citrus grandis Osbeck)

Molecular structural differentiation Of Dendrobium species (Orchidaceae)

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