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Chedia Aouadhi, Mayasar I. Al-zaban, Albandary Nasser Alsaloom & Abderrazak Maaroufi. (2022) Review: inactivation of very heat-resistant spores of Bacilus sporothermodurans by high pressure treatment combined with others treatments. High Pressure Research 42:2, pages 236-244.
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Mahfuzur R. Sarker, Saeed Akhtar, J. Antonio Torres & Daniel Paredes-Sabja. (2015) High hydrostatic pressure-induced inactivation of bacterial spores. Critical Reviews in Microbiology 41:1, pages 18-26.
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Articles from other publishers (17)
Robert Sevenich, Sarah Nieder, Cornelia Rauh, Sandra Olivier & Kai Knoerzer. 2023. High Pressure Thermal Processing. High Pressure Thermal Processing
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Micha Peleg. (2022) Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization. Food Engineering Reviews 14:2, pages 201-211.
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Yanwen Shao, Hosahalli S. Ramaswamy, Jeff Bussey, Richard Harris & John W. Austin. (2022) High pressure destruction kinetics of Clostridium botulinum (Group I, strain PA9508B) spores in milk at elevated temperatures. LWT 154, pages 112671.
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Mohsen Ranjbaran, Bruno A. M. Carciofi & Ashim K. Datta. (2021) Engineering modeling frameworks for microbial food safety at various scales. Comprehensive Reviews in Food Science and Food Safety 20:5, pages 4213-4249.
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Evelyn & Filipa V.M. Silva. (2019) Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models. Trends in Food Science & Technology 88, pages 143-156.
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Yetenayet B Tola & Hosahalli S Ramaswamy. (2018) Novel processing methods: updates on acidified vegetables thermal processing. Current Opinion in Food Science 23, pages 64-69.
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Rita P. Lopes, Maria J. Mota, Ana M. Gomes, Ivonne Delgadillo & Jorge A. Saraiva. (2018) Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review. Comprehensive Reviews in Food Science and Food Safety 17:3, pages 532-555.
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Vinicio Serment-Moreno, Claudio Fuentes, José Ángel Guerrero-Beltrán, José Antonio Torres & Jorge Welti-Chanes. (2017) A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing Incorporating the Initial Counts, Microbial Quantification Limit, and Come-Up Time Effects. Food and Bioprocess Technology 10:8, pages 1495-1508.
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Hamed Vatankhah & Hosahalli S. Ramaswamy. (2017) Dynamics of fluid migration into porous solid matrix during high pressure treatment. Food and Bioproducts Processing 103, pages 122-130.
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Su Guangming, Zhu Songming & H. S. Ramaswamy. 2017. Glass Transition and Phase Transitions in Food and Biological Materials. Glass Transition and Phase Transitions in Food and Biological Materials
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Jia You, Maryam Habibi, Navneet Rattan & Hosahalli S. Ramaswamy. 2016. High Pressure Processing of Food. High Pressure Processing of Food
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S.A. Olivier, R. Smith, M.K. Bull, B. Chapman & K. Knoerzer. (2015) Apparatus for the simultaneous processing of mesophilic spores by heat-only and by high pressure and heat in a high pressure vessel to investigate synergistic spore inactivation. Innovative Food Science & Emerging Technologies 27, pages 35-40.
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Guangming Su, Yong Yu, Hosahalli S. Ramaswamy, Feifei Hu, Menglong Xu & Songming Zhu. (2014) Kinetics of Escherichia coli inactivation in frozen aqueous suspensions by high pressure and its application to frozen chicken meat. Journal of Food Engineering 142, pages 23-30.
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Yetenayet Bekele Tola & Hosahalli S. Ramaswamy. (2014) Combined effects of high pressure, moderate heat and pH on the inactivation kinetics of Bacillus licheniformis spores in carrot juice. Food Research International 62, pages 50-58.
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H.S. Ramaswamy, Y. Shao, J. Bussey & J. Austin. (2013) Screening of twelve Clostridium botulinum (group I) spores for high-pressure resistance at elevated-temperatures. Food and Bioproducts Processing 91:4, pages 403-412.
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Kai Reineke, Alexander Mathys, Volker Heinz & Dietrich Knorr. (2013) Mechanisms of endospore inactivation under high pressure. Trends in Microbiology 21:6, pages 296-304.
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Yetenayet Bekele Tola & Hosahalli S. Ramaswamy. (2013) Evaluation of high pressure (HP) treatment for rapid and uniform pH reduction in carrots. Journal of Food Engineering 116:4, pages 900-909.
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