Modelling heat transfer in high pressure food processing: a review

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High pressure processing effects on the molecular structure of ovalbumin, lysozyme and -lactoglobulin

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The influence of high pressure processing on antimutagenic activities of fruit and vegetable juices

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Effects of high pressure processing on polyphenoloxidase enzyme activity of grape musts

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Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing

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