Citations (109)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (7)
Ce Shi, Zhiyao Zhao, Zhixin Jia, Mengyuan Hou, Xinting Yang, Xiaoguo Ying & Zengtao Ji. (2023) Artificial neural network-based shelf life prediction approach in the food storage process: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
Read now
Read now
Jianping Qian, Bingye Dai, Baogang Wang, Yan Zha & Qian Song. (2022) Traceability in food processing: problems, methods, and performance evaluations—a review. Critical Reviews in Food Science and Nutrition 62:3, pages 679-692.
Read now
Read now
Julia Martín & Agustin G. Asuero. (2021) High hydrostatic pressure for recovery of anthocyanins: effects, performance, and applications. Separation & Purification Reviews 50:2, pages 159-176.
Read now
Read now
Balunkeswar Nayak, Rui Hai Liu & Juming Tang. (2015) Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review. Critical Reviews in Food Science and Nutrition 55:7, pages 887-918.
Read now
Read now
Netsanet Shiferaw Terefe, Roman Buckow & Cornelis Versteeg. (2015) Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food Processing Technologies Part 2: Pulsed Electric Field Processing. Critical Reviews in Food Science and Nutrition 55:1, pages 1-15.
Read now
Read now
Jian Chen, Xiao-Yun Tao, Ai-Dong Sun, Yin Wang, Xiao-Jun Liao, Lu-Ning Li & Shi Zhang. (2014) Influence of Pulsed Electric Field and Thermal Treatments on the Quality of Blueberry Juice. International Journal of Food Properties 17:7, pages 1419-1427.
Read now
Read now
Netsanet
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.
Read now
Read now
Articles from other publishers (102)
Yaoyao Qi, Leyi Xie, Zeyuan Deng, Bing Zhang & Hongyan Li. (2023) Stability and antioxidant activity of 10 isoflavones and anthocyanidins during in vitro digestion. Food Bioscience 56, pages 103189.
Crossref
Crossref
Semanur Yildiz, Ga Young Shin, Beatriz Gonçalves Franco, Juming Tang, Shyam Sablani & Gustavo V. Barbosa‐Cánovas. (2022) Equivalent processing for pasteurization of a pineapple juice–coconut milk blend by selected nonthermal technologies. Journal of Food Science 88:1, pages 403-416.
Crossref
Crossref
Netsanet Shiferaw Terefe, Waraporn Kumkanokrat, Rommel J. Limos & Magnus Bergkvist. 2023. High Pressure Thermal Processing. High Pressure Thermal Processing
75
101
.
Richard Owusu-Apenten & Ernest R. VieiraRichard Owusu-Apenten & Ernest Vieira. 2023. Elementary Food Science. Elementary Food Science
127
146
.
An-An Zhang, Parag Prakash Sutar, Qiang Bian, Xiao-Ming Fang, Jia-Bao Ni & Hong-Wei Xiao. (2022) Pesticide residue elimination for fruits and vegetables: the mechanisms, applications, and future trends of thermal and non-thermal technologies. Journal of Future Foods 2:3, pages 223-240.
Crossref
Crossref
Hanying Duan, Xu Yan, Nima Azarakhsh, Xuesong Huang & Chao Wang. (2022) Effects of high‐pressure pretreatment on acid extraction of pectin from pomelo peel. International Journal of Food Science & Technology 57:8, pages 5239-5249.
Crossref
Crossref
Patra Sourri, Anthoula A. Argyri, George-John E. Nychas, Chrysoula C. Tassou & Efstathios Z. Panagou. (2022) The Effect of Temperature-Assisted High Hydrostatic Pressure on the Survival of Alicyclobacillus acidoterrestris Inoculated in Orange Juice throughout Storage at Different Isothermal Conditions. Fermentation 8:7, pages 308.
Crossref
Crossref
Sophie di Corcia, Manuel Dornier, Laetitia Palmade & Claudie Dhuique-Mayer. (2022) Enhancement of the in vitro bioavailable carotenoid content of a citrus juice combining crossflow microfiltration and high-pressure treatments. Food Research International 156, pages 111134.
Crossref
Crossref
Muhammad Umair, Sidra Jabeen, Zekai Ke, Saqib Jabbar, Faiqa Javed, Muhammad Abid, Kashif-ur Rehman Khan, Yu Ji, Sameh A. Korma, Mohamed T. El-Saadony, Liqing Zhao, Ilaria Cacciotti, Clara Mariana Gonçalves Lima & Carlos Adam Conte-Junior. (2022) Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements. Ultrasonics Sonochemistry 86, pages 105999.
Crossref
Crossref
Gustavo V. Barbosa-Cánovas, Francesco Donsì, Semanur Yildiz, Kezban Candoğan, Prashant Raj Pokhrel & Andrea Y. Guadarrama-Lezama. (2021) Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods. Food Engineering Reviews 14:1, pages 63-99.
Crossref
Crossref
Jorge E. Navarro-Baez, Luz María Martínez, Jorge Welti-Chanes, Génesis V. Buitimea-Cantúa & Zamantha Escobedo-Avellaneda. (2022) High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review. Molecules 27:5, pages 1502.
Crossref
Crossref
Saikat Mitra, Shyamjit Paul, Sumon Roy, Hriday Sutradhar, Talha Bin Emran, Firzan Nainu, Mayeen Uddin Khandaker, Mohammed Almalki, Polrat Wilairatana & Mohammad S. Mubarak. (2022) Exploring the Immune-Boosting Functions of Vitamins and Minerals as Nutritional Food Bioactive Compounds: A Comprehensive Review. Molecules 27:2, pages 555.
Crossref
Crossref
Mariana Morales-de la Peña, Alejandra Acevedo-Fani, Jorge Welti-Chanes, Robert Soliva-Fortuny & Olga Martín-Belloso. 2022. Delivering Functionality in Foods. Delivering Functionality in Foods
137
156
.
Faiqa A. Wani, Rukhsana Rashid, Abida Jabeen, Bethania Brochier, Shashikant Yadav, Thameed Aijaz, H. A. Makroo & B. N. Dar. (2021) Valorisation of food wastes to produce natural pigments using non‐thermal novel extraction methods: a review. International Journal of Food Science & Technology 56:10, pages 4823-4833.
Crossref
Crossref
Sara Lara-Abia, Andrea Gomez-Maqueo, Jorge Welti-Chanes & M. Pilar Cano. (2021) High Hydrostatic Pressure-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Maradol) Tissues Using Soybean and Sunflower Oil as Potential Green Solvents. Food Engineering Reviews 13:3, pages 660-675.
Crossref
Crossref
Perla A. Ramos-Parra, Carmen Hernández-Brenes & Rocío I. Díaz de la Garza. (2021) High Hydrostatic Pressure Modulates the Folate and Ascorbic Acid Accumulation in Papaya (Carica papaya cv. Maradol) Fruit. Food Engineering Reviews 13:3, pages 613-621.
Crossref
Crossref
Semanur Yildiz, Prashant Raj Pokhrel, Sevcan Unluturk & Gustavo V. Barbosa-Cánovas. (2020) Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes. Food Engineering Reviews 13:3, pages 601-612.
Crossref
Crossref
Olga López-Pérez, Ana del Olmo, Antonia Picon & Manuel Nuñez. (2021) Volatile compounds and odour characteristics of five edible seaweeds preserved by high pressure processing: Changes during refrigerated storage. Algal Research 53, pages 102137.
Crossref
Crossref
Kai Hu, Da Peng, Lan Wang, Hao Liu, Bijun Xie & Zhida Sun. (2021) Effect of mild high hydrostatic pressure treatments on physiological and physicochemical characteristics and carotenoid biosynthesis in postharvest mango. Postharvest Biology and Technology 172, pages 111381.
Crossref
Crossref
Semanur Yildiz, Prashant Raj Pokhrel, Sevcan Unluturk & Gustavo V. Barbosa-Cánovas. (2021) Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes. Food Research International 140, pages 110040.
Crossref
Crossref
Monika Mieszczakowska-Frąc, Karolina Celejewska & Witold Płocharski. (2021) Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products. Antioxidants 10:1, pages 54.
Crossref
Crossref
Bengi Hakguder Taze, Merve Pelvan Akgun, Semanur Yildiz, Zehra Kaya & Sevcan Unluturk. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies
277
305
.
Belén Gómez, Paulo E.S. Munekata, Francisco J. Barba, Carlos A. Pinto, Jorge A. Saraiva & José M. Lorenzo. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies
74
86
.
Ana del Olmo, Antonia Picon & Manuel Nuñez. (2020) Preservation of five edible seaweeds by high pressure processing: effect on microbiota, shelf life, colour, texture and antioxidant capacity. Algal Research 49, pages 101938.
Crossref
Crossref
Prasanta Dey, Amit Kundu, Anoop Kumar, Meenakshi Gupta, Byung Mu Lee, Tejendra Bhakta, Suvakanta Dash & Hyung Sik Kim. 2020. Recent Advances in Natural Products Analysis. Recent Advances in Natural Products Analysis
505
567
.
Anna-Sophie Stübler, Uri Lesmes, Volker Heinz, Cornelia Rauh, Avi Shpigelman & Kemal Aganovic. (2019) Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model. European Food Research and Technology 245:11, pages 2499-2514.
Crossref
Crossref
Nan‐Nan Zhi, Kai Zong, Xiao‐Yi Jia, Lin Wang & Juan Liang. (2019) Effect of high pressure processing on fibrinolytic activity of fruit bromelain in vivo. Journal of Food Process Engineering 42:6.
Crossref
Crossref
Ning Zhu, Shun-liang Zhang, Jia-peng Li, Chao Qu, Ai-dong Sun & Xiao-ling Qiao. (2019) Design and Optimization of a Microchip Operating at Low-Voltage Pulsed Electric Field for Juice Sterilization. Food and Bioprocess Technology 12:10, pages 1696-1707.
Crossref
Crossref
Siqiong Zhong, Mariona Vendrell-Pacheco, Brian Heskitt, Chureeporn Chitchumroonchokchai, Mark Failla, Sudhir K. Sastry, David M. Francis, Olga Martin-Belloso, Pedro Elez-Martínez & Rachel E. Kopec. (2019) Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices. Journal of Agricultural and Food Chemistry 67:36, pages 10185-10194.
Crossref
Crossref
M. Pilar Cano, Andrea Gómez-Maqueo, Rebeca Fernández-López, Jorge Welti-Chanes & Tomás García-Cayuela. (2019) Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante). Food Research International 123, pages 538-549.
Crossref
Crossref
Ana del Olmo, Antonia Picon & Manuel Nuñez. (2019) High pressure processing for the extension of Laminaria ochroleuca (kombu) shelf-life: A comparative study with seaweed salting and freezing. Innovative Food Science & Emerging Technologies 52, pages 420-428.
Crossref
Crossref
Perla A. Ramos-Parra, Carolina García-Salinas, Carlos E. Rodríguez-López, Noemí García, Gerardo García-Rivas, Carmen Hernández-Brenes & Rocío I. Díaz de la Garza. (2019) High hydrostatic pressure treatments trigger de novo carotenoid biosynthesis in papaya fruit (Carica papaya cv. Maradol). Food Chemistry 277, pages 362-372.
Crossref
Crossref
Ning Zhu, Yue Zhu, Ning Yu, Yulong Wei, Jiaying Zhang, Yanan Hou & Ai-dong Sun. (2019) Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field. Food Chemistry 274, pages 146-155.
Crossref
Crossref
Irene Fernández-Jalao, Concepción Sánchez-Moreno & Begoña De Ancos. (2019) Effect of high-pressure processing on flavonoids, hydroxycinnamic acids, dihydrochalcones and antioxidant activity of apple ‘Golden Delicious’ from different geographical origin. Innovative Food Science & Emerging Technologies 51, pages 20-31.
Crossref
Crossref
Mauro D. Santos, Rita S. Inácio, Liliana G. Fidalgo, Rui P. Queirós, Silvia A. Moreira, Ricardo V. Duarte, Ana M. P. Gomes, Ivonne Delgadillo & Jorge A. Saraiva. 2019. Effect of Emerging Processing Methods on the Food Quality. Effect of Emerging Processing Methods on the Food Quality
95
131
.
Tomás García-Cayuela, Amparo Quiles, Isabel Hernando, Jorge Welti-Chanes & M. Pilar Cano. (2018)
Changes in bioactive compounds and microstructure in persimmon (
Diospyros kaki
L.) treated by high hydrostatic pressures during cold storage
. Journal of Food Processing and Preservation 42:9, pages e13738.
Crossref
Crossref
J. A. Ramos-Hernández, M. Calderón-Santoyo, A. Navarro-Ocaña, J. C. Barros-Castillo & J. A. Ragazzo-Sánchez. (2018) Use of emerging technologies in the extraction of lupeol, α-amyrin and β-amyrin from sea grape (Coccoloba uvifera L.). Journal of Food Science and Technology 55:7, pages 2377-2383.
Crossref
Crossref
Ning Zhu, Ning Yu, Yue Zhu, Yulong Wei, Yanan Hou, Haiping Zhang & Ai-dong Sun. (2018) Identification of spoilage microorganisms in blueberry juice and their inactivation by a microchip pulsed electric field system. Scientific Reports 8:1.
Crossref
Crossref
Antonio Cilla, Lourdes Bosch, Reyes Barberá & Amparo Alegría. (2018) Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols. Journal of Food Composition and Analysis 68, pages 3-15.
Crossref
Crossref
Stephanie Jung & Carole Tonello-Samson. 2018. Alternatives to Conventional Food Processing. Alternatives to Conventional Food Processing
251
315
.
Sze Ying Leong, David John Burritt & Indrawati Oey. 2018. Innovative Food Processing Technologies. Innovative Food Processing Technologies
297
304
.
Gargi Ghoshal. 2018. Food Processing for Increased Quality and Consumption. Food Processing for Increased Quality and Consumption
29
65
.
Sze Ying Leong, David John Burritt & Indrawati Oey. 2018. Reference Module in Food Science. Reference Module in Food Science.
Irene Fernández-Jalao, Concepción Sánchez-Moreno & Begoña De Ancos. (2017) Influence of food matrix and high-pressure processing on onion flavonols and antioxidant activity during gastrointestinal digestion. Journal of Food Engineering 213, pages 60-68.
Crossref
Crossref
Begoña de Ancos & Concepción Sánchez‐Moreno. 2017. Innovative Technologies in Beverage Processing. Innovative Technologies in Beverage Processing
249
273
.
Rogelio Sánchez‐Vega, David Sepúlveda‐Ahumada & Ma. Janeth Rodríguez‐Roque. 2017. Innovative Technologies in Beverage Processing. Innovative Technologies in Beverage Processing
79
105
.
Maria Consuelo Pina-Pérez, Alejandro Rivas, Antonio Martínez & Dolores Rodrigo. 2017. Innovative Technologies in Beverage Processing. Innovative Technologies in Beverage Processing
27
58
.
Ning Zhu, Yan-li Wang, Yue Zhu, Lan Yang, Ning Yu, Yulong Wei, Haiping Zhang & Ai-dong Sun. (2017) Design of a treatment chamber for low-voltage pulsed electric field sterilization. Innovative Food Science & Emerging Technologies 42, pages 180-189.
Crossref
Crossref
Somya Tewari, Rachna Sehrawat, Prabhat K. Nema & Barjinder Pal Kaur. (2017) Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review. Journal of Food Biochemistry 41:1, pages e12319.
Crossref
Crossref
Sam Saguy & Petros S. Taoukis. (2017) From open innovation to enginomics: Paradigm shifts. Trends in Food Science & Technology 60, pages 64-70.
Crossref
Crossref
Noelia Flórez-Fernández, María Parada Casas, María Jesús González Muñoz & Herminia Domínguez González. 2017. Water Extraction of Bioactive Compounds. Water Extraction of Bioactive Compounds
421
449
.
Mary Ann Augustin, Malcolm Riley, Regine Stockmann, Louise Bennett, Andreas Kahl, Trevor Lockett, Megan Osmond, Peerasak Sanguansri, Welma Stonehouse, Ian Zajac & Lynne Cobiac. (2016) Role of food processing in food and nutrition security. Trends in Food Science & Technology 56, pages 115-125.
Crossref
Crossref
. 2016. Innovative Processing Technologies for Foods with Bioactive Compounds. Innovative Processing Technologies for Foods with Bioactive Compounds
105
130
.
Zhaohui Xue, Jiaomei Li, Wancong Yu, Xiaotong Lu & Xiaohong Kou. (2015) Effects of nonthermal preservation technologies on antioxidant activity of fruits and vegetables: A review. Food Science and Technology International 22:5, pages 440-458.
Crossref
Crossref
J. Gómez-Estaca, P. Montero, F. Fernández-Martín, M.M. Calvo & M.C. Gómez-Guillén. (2016) The effect of high-pressure treatment on functional components of shrimp ( Litopenaeus vannamei ) cephalothorax. Innovative Food Science & Emerging Technologies 34, pages 154-160.
Crossref
Crossref
Snehasis Chakraborty, Pavuluri Srinivasa Rao & Hari Niwas Mishra. (2016) Modeling the inactivation kinetics of fruit bromelain in pineapple during high-pressure and thermal treatments. Innovative Food Science & Emerging Technologies 33, pages 10-18.
Crossref
Crossref
María Janeth Rodríguez-Roque, Begoña de AncosRogelio Sánchez-Vega, Concepción Sánchez-MorenoM. Pilar Cano, Pedro Elez-Martínez & Olga Martín-Belloso. (2016) Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages. Food & Function 7:1, pages 380-389.
Crossref
Crossref
Ariette Matser & Rian Timmermans. 2016. High Pressure Processing of Food. High Pressure Processing of Food
541
551
.
Stephanie Jung. 2016. High Pressure Processing of Food. High Pressure Processing of Food
173
191
.
Torsten Bohn, Gordon J. McDougall, Amparo Alegría, Marie Alminger, Eva Arrigoni, Anna‐Marja Aura, Catarina Brito, Antonio Cilla, Sedef N. El, Sibel Karakaya, Marie C. Martínez‐Cuesta & Claudia N. Santos. (2015) Mind the gap—deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites—a position paper focusing on carotenoids and polyphenols. Molecular Nutrition & Food Research 59:7, pages 1307-1323.
Crossref
Crossref
Fernando Sampedro & Dolores Rodrigo. 2015. Emerging Dairy Processing Technologies. Emerging Dairy Processing Technologies
115
148
.
Zehra Kaya, Semanur Yıldız & Sevcan Ünlütürk. (2015) Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach. Innovative Food Science & Emerging Technologies 29, pages 230-239.
Crossref
Crossref
María Janeth Rodríguez-Roque, Begoña de Ancos, Concepción Sánchez-Moreno, M. Pilar Cano, Pedro Elez-Martínez & Olga Martín-Belloso. (2015) Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages. Journal of Functional Foods 14, pages 33-43.
Crossref
Crossref
Irini F. Strati, Eleni Gogou & Vassiliki Oreopoulou. (2015) Enzyme and high pressure assisted extraction of carotenoids from tomato waste. Food and Bioproducts Processing 94, pages 668-674.
Crossref
Crossref
Pui Yee Lee, Karen Lusk, Miranda Mirosa & Indrawati Oey. (2015) Effect of information on Chinese consumers’ perceptions and purchase intention for beverages processed by High Pressure Processing, Pulsed-Electric Field and Heat Treatment. Food Quality and Preference 40, pages 16-23.
Crossref
Crossref
Müzeyyen Berkel Kaşıkcı. (2015) HIGH HYDROSTATIC PRESSURE TREATMENT OF FRUIT, FRUIT PRODUCTS AND FRUIT JUICES: A REVIEW ON PHENOLIC COMPOUNDS. Journal of Food and Health Science, pages 27-39.
Crossref
Crossref
Leticia Elizondo-Montemayor, Carmen Hernández-Brenes, Perla A. Ramos-Parra, Diana Moreno-Sánchez, Bianca Nieblas, Aratza M. Rosas-Pérez & Ana C. Lamadrid-Zertuche. (2015) High hydrostatic pressure processing reduces the glycemic index of fresh mango puree in healthy subjects. Food & Function 6:4, pages 1352-1360.
Crossref
Crossref
I. Odriozola-Serrano, G. Oms-Oliu, R. Soliva-Fortuny & O. Martín-Belloso. 2015. Processing and Impact on Active Components in Food. Processing and Impact on Active Components in Food
637
642
.
I.F. Strati & V. Oreopoulou. (2014) Recovery of carotenoids from tomato processing by-products – a review. Food Research International 65, pages 311-321.
Crossref
Crossref
Snehasis Chakraborty, Neelima Kaushik, P. Srinivasa Rao & H. N. Mishra. (2014) High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices. Comprehensive Reviews in Food Science and Food Safety 13:4, pages 578-596.
Crossref
Crossref
Ricard Bou, Susana Cofrades & Francisco Jiménez-Colmenero. (2014) Influence of high pressure and heating treatments on physical parameters of water-in-oil-in-water emulsions. Innovative Food Science & Emerging Technologies 23, pages 1-9.
Crossref
Crossref
Ravi Kiran Tadapaneni, Hossein Daryaei, Kathiravan Krishnamurthy, Indika Edirisinghe & Britt M. Burton-Freeman. (2014) High-Pressure Processing of Berry and Other Fruit Products: Implications for Bioactive Compounds and Food Safety. Journal of Agricultural and Food Chemistry 62:18, pages 3877-3885.
Crossref
Crossref
Victor Falguera & Albert IbarzOlga Martín-Belloso, Ángel Marsellés-Fontanet, Robert Soliva-Fortuny & Pedro Elez-Martínez. 2014. Juice Processing. Juice Processing
217
236
.
José L. VÁZQUEZ-GUTIÉRREZ, María HERNÁNDEZ-CARRIÓN, Amparo QUILES & Isabel HERNANDO. (2014) Influence of storage at 4°C on the stability of high hydrostatic pressure treated onion. Czech Journal of Food Sciences 32:1, pages 96-101.
Crossref
Crossref
Olga Martín-Belloso, Á. Robert Marsellés-Fontanet & Pedro Elez-Martínez. 2014. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing
155
168
.
Sónia Marília Castro & Jorge Alexandre Saraiva. 2014. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing
65
76
.
Clara Colina-Coca, Begoña de Ancos & Concepción Sánchez-Moreno. (2013) Nutritional Composition of Processed Onion: S-Alk(en)yl-l-cysteine Sulfoxides, Organic Acids, Sugars, Minerals, and Vitamin C. Food and Bioprocess Technology 7:1, pages 289-298.
Crossref
Crossref
Isabel Odriozola-Serrano, Teresa Garde-Cerdán, Robert Soliva-Fortuny & Olga Martín-Belloso. (2013) Differences in free amino acid profile of non-thermally treated tomato and strawberry juices. Journal of Food Composition and Analysis 32:1, pages 51-58.
Crossref
Crossref
Ana Fernández-Sestelo, Rut Sendra de Saá, Concepción Pérez-Lamela, Ana Torrado-Agrasar, María L. Rúa & Lorenzo Pastrana-Castro. (2013) Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage. Innovative Food Science & Emerging Technologies 20, pages 64-72.
Crossref
Crossref
Roman Buckow, Sieh Ng & Stefan Toepfl. (2013) Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability. Comprehensive Reviews in Food Science and Food Safety 12:5, pages 455-467.
Crossref
Crossref
Hsiao-Wen Huang, Chiao-Ping Hsu, Binghuei Barry Yang & Chung-Yi Wang. (2013) Advances in the extraction of natural ingredients by high pressure extraction technology. Trends in Food Science & Technology 33:1, pages 54-62.
Crossref
Crossref
José L. Vázquez-Gutiérrez, Isabel Hernando & Amparo Quiles. (2013) Changes in tannin solubility and microstructure of high hydrostatic pressure–treated persimmon cubes during storage at 4 °C. European Food Research and Technology 237:1, pages 9-17.
Crossref
Crossref
Diana González-Peña, Clara Colina-Coca, Cielo D. Char, M. Pilar Cano, Begoña de Ancos & Concepción Sánchez-Moreno. (2013) Hyaluronidase Inhibiting Activity and Radical Scavenging Potential of Flavonols in Processed Onion. Journal of Agricultural and Food Chemistry 61:20, pages 4862-4872.
Crossref
Crossref
Netsanet Shiferaw Terefe, Paul Sheean, Susil Fernando & Cornelis Versteeg. (2012) The stability of almond β-glucosidase during combined high pressure–thermal processing: a kinetic study. Applied Microbiology and Biotechnology 97:7, pages 2917-2928.
Crossref
Crossref
B.K. Tiwari, PJ Cullen, Charles S. Brennan & Colm P. O'Donnell. 2013. Handbook of Plant Food Phytochemicals. Handbook of Plant Food Phytochemicals
273
299
.
José Luis Vázquez-Gutiérrez, Lucía Plaza, Isabel Hernando, Concepción Sánchez-Moreno, Amparo Quiles, Begoña de Ancos & M. Pilar Cano. (2013) Changes in the structure and antioxidant properties of onions by high pressure treatment. Food & Function 4:4, pages 586.
Crossref
Crossref
Carmen Hernández-Brenes, Perla A. Ramos-Parra, Daniel A. Jacobo-Velázquez, Raul Villarreal-Lara & Rocío I. Díaz-De la Garza. 2013. Tropical and Subtropical Fruits: Flavors, Color, and Health Benefits. Tropical and Subtropical Fruits: Flavors, Color, and Health Benefits
29
42
.
Clara Colina-Coca, Diana González-Peña, Estela Vega, Begoña de Ancos & Concepción Sánchez-Moreno. (2013) Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography–mass spectrometry (HS GC–MS). Talanta 103, pages 137-144.
Crossref
Crossref
Antonio Cilla, Amparo Alegría, Begoña de Ancos, Concepción Sánchez-Moreno, M. Pilar Cano, Lucía Plaza, Gonzalo Clemente, María J. Lagarda & Reyes Barberá. (2012) Bioaccessibility of Tocopherols, Carotenoids, and Ascorbic Acid from Milk- and Soy-Based Fruit Beverages: Influence of Food Matrix and Processing. Journal of Agricultural and Food Chemistry 60:29, pages 7282-7290.
Crossref
Crossref
Gemma Oms-Oliu, Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Pedro Elez-Martínez & Olga Martín-Belloso. (2012) Stability of health-related compounds in plant foods through the application of non thermal processes. Trends in Food Science & Technology 23:2, pages 111-123.
Crossref
Crossref
Lucía Plaza, Clara Colina, Begoña de Ancos, Concepción Sánchez-Moreno & M. Pilar Cano. (2012) Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.). Food Chemistry 130:3, pages 591-597.
Crossref
Crossref
Diane M Barrett & Beate Lloyd. (2011) Advanced preservation methods and nutrient retention in fruits and vegetables. Journal of the Science of Food and Agriculture 92:1, pages 7-22.
Crossref
Crossref
Meili Gao, Yongfei Li, Xiaochang Xue, Xianfeng Wang & Jiangang Long. (2012) Stable Plastid Transformation for High-Level Recombinant Protein Expression: Promises and Challenges. Journal of Biomedicine and Biotechnology 2012, pages 1-16.
Crossref
Crossref
Rockendra Gupta & V.M. Balasubramaniam. 2012. Novel Thermal and Non-Thermal Technologies for Fluid Foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods
109
133
.
Pedro Elez-Martínez, Ángel Sobrino-López, Robert Soliva-Fortuny & Olga Martín-Belloso. 2012. Novel Thermal and Non-Thermal Technologies for Fluid Foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods
63
108
.
Michael O. Ngadi, Mohsin Bin Latheef & Lamin Kassama. 2012. Green Technologies in Food Production and Processing. Green Technologies in Food Production and Processing
363
411
.
Antonio Cilla, María J. Lagarda, Amparo Alegría, Begoña de Ancos, M. Pilar Cano, Concepción Sánchez-Moreno, Lucía Plaza & Reyes Barberá. (2011) Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells. Food Research International 44:9, pages 3030-3038.
Crossref
Crossref
Chao Wang, Ken M. Riedl, Jeremy Somerville, V. M. Balasubramaniam & Steven J. Schwartz. (2011) Influence of High-Pressure Processing on the Profile of Polyglutamyl 5-Methyltetrahydrofolate in Selected Vegetables. Journal of Agricultural and Food Chemistry 59:16, pages 8709-8717.
Crossref
Crossref
Lucía Plaza, Concepción Sánchez-Moreno, Begoña De Ancos, Pedro Elez-Martínez, Olga Martín-Belloso & M. Pilar Cano. (2011) Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. LWT - Food Science and Technology 44:4, pages 834-839.
Crossref
Crossref
Stephanie Jung, Carole Tonello Samson & Marie de Lamballerie. 2010. Alternatives to Conventional Food Processing. Alternatives to Conventional Food Processing
254
306
.
John D. Floros, Rosetta Newsome, William Fisher, Gustavo V. Barbosa-Cánovas, Hongda Chen, C. Patrick Dunne, J. Bruce German, Richard L. Hall, Dennis R. Heldman, Mukund V. Karwe, Stephen J. Knabel, Theodore P. Labuza, Daryl B. Lund, Martina Newell-McGloughlin, James L. Robinson, Joseph G. Sebranek, Robert L. Shewfelt, William F. Tracy, Connie M. Weaver & Gregory R. Ziegler. (2010) Feeding the World Today and Tomorrow: The Importance of Food Science and Technology. Comprehensive Reviews in Food Science and Food Safety 9:5, pages 572-599.
Crossref
Crossref
Montserrat Mor-Mur. (2010) Alimentos tratados por alta presión. Aspectos nutricionales. Actividad Dietética 14:2, pages 53-58.
Crossref
Crossref