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Henock Woldemichael Woldemariam & Shimelis Admassu Emire. (2019) High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects. Cogent Food & Agriculture 5:1.
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Elham A. Milani & Filipa V. M. Silva. (2016) Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of saccharomyces cerevisiae ascospores in different alcohol beers. High Pressure Research 36:4, pages 595-609.
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Lei Rao, Xingfeng Guo, Xueli Pang, Xiyao Tan, Xiaojun Liao & Jihong Wu. (2014) Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure. International Journal of Food Properties 17:6, pages 1406-1417.
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Shiferaw Terefe, Roman Buckow & Cornelis Versteeg. (2014) Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing. Critical Reviews in Food Science and Nutrition 54:1, pages 24-63.
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B. Sokołowska, S. Skąpska, M. Fonberg-Broczek, J. Niezgoda, M. Rutkowska, M. Chotkiewicz, A. Dekowska & S.
J. Rzoska. (2013) The effect of high hydrostatic pressure on the survival of Saccharomyces cerevisiae in model suspensions and beetroot juice. High Pressure Research 33:1, pages 165-171.
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D.G. Yordanov & G.V. Angelova. (2010) High Pressure Processing for Foods Preserving. Biotechnology & Biotechnological Equipment 24:3, pages 1940-1945.
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Concepción Sánchez-Moreno, Begoña de Ancos, Lucía Plaza, Pedro Elez-Martínez & M.
Pilar Cano. (2009) Nutritional Approaches and Health-Related Properties of Plant Foods Processed by High Pressure and Pulsed Electric Fields. Critical Reviews in Food Science and Nutrition 49:6, pages 552-576.
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JoséA. Guerrero-Beltrán, GustavoV. Barbosa-Cánovas & BarryG. Swanson. (2005) High Hydrostatic Pressure Processing of Fruit and Vegetable Products. Food Reviews International 21:4, pages 411-425.
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L. Ludikhuyze, A. Van Loey, Indrawati, C. Smout & M. Hendrickx. (2003) Effects of Combined Pressure and Temperature on Enzymes Related to Quality of Fruits and Vegetables: From Kinetic Information to Process Engineering Aspects. Critical Reviews in Food Science and Nutrition 43:5, pages 527-586.
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Maria Adília Lemos, JorgeC. Oliveira & MarcE: Hendrickx. (1999) Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidase. Food Biotechnology 13:1, pages 13-32.
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B. R. Thakur & P. E. Nelson. (1998) High‐pressure processing and preservation of food. Food Reviews International 14:4, pages 427-447.
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C. Delfini, L. Conterno, G. Carpi, P. Rovere, A. Tabusso, C. Cocito & A. Amati. (1995) Microbiological stabilisation of grape musts and wines by high hydrostatic pressures. Journal of Wine Research 6:2, pages 143-151.
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Claude Balny & Patrick Masson. (1993) Effects of high pressure on proteins. Food Reviews International 9:4, pages 611-628.
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Rikimaru Hayashi. (1991) High pressure in food processing and preservation: Principle, application and development. High Pressure Research 7:1-6, pages 15-21.
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