Citations (7)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (2)
Ales Landfeld, Jan Strohalm, Milan Houska, Karel Kyhos, Karel Hoke & Rudolf Zitny. (2010) Thermal diffusivity estimation of mashed potatoes and olive oil at high pressure. High Pressure Research 30:1, pages 108-117.
Read now
Read now
M. Houška, M. Kubásek, J. Strohalm, A. Landfeld & J. Kamarád. (2004) Warming of olive oil processed by high hydrostatic pressure. High Pressure Research 24:2, pages 303-308.
Read now
Read now
Articles from other publishers (5)
J. Dostálová, P. Kadlec, J. Bernášková, M. Houška & J. Strohalm. (2009) The Changes of α+-Galactosides during Germination and High Pressure Treatment of Legume Seeds. Czech Journal of Food Sciences 27:Special Issue 1, pages S76-S79.
Crossref
Crossref
B.J. Xu & S.K.C. Chang. (2008) Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans (Phaseolus vulgaris L.) as Affected by Processing Methods. Journal of Food Science 73:2, pages H19-H27.
Crossref
Crossref
Pavel Kadlec, Jana Dostálová, Milan Houška, Jan Strohalm, Jana Culková, Andrea Hinková & Helena Štarhová. (2006) High pressure treatment of germinated chickpea Cicer arietinum L. seeds. Journal of Food Engineering 77:3, pages 445-448.
Crossref
Crossref
Pavel Kadlec, Jana Dostálová, Milan Houška, Jan Strohalm & Zdeněk Bubník. (2006) Evaluation of α-galactosides decrease during storage of germinated pea seeds treated by high pressure. Journal of Food Engineering 77:2, pages 364-367.
Crossref
Crossref
Miroslav Kubásek, Milan Houška, Aleš Landfeld, Jan Strohalm, Jiří Kamarád & Rudolf Žitný. (2006) Thermal diffusivity estimation of the olive oil during its high-pressure treatment. Journal of Food Engineering 74:3, pages 286-291.
Crossref
Crossref