Impact of high-intensity electric field pulses on plant membrane permeabilization

By Knorr D.   Angersbach A.  

Trends in Food Science and Technology, Vol. 9, Iss. 5, 1998-05 ,pp. : 185-191

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Effects of high electric field pulses on enzymes

By Van Loey A.   Verachtert B.   Hendrickx  

Trends in Food Science and Technology, Vol. 12, Iss. 3, 2001-03 ,pp. : 94-102

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Milk processing by high intensity pulsed electric fields

By Bendicho S.   Barbosa-Canovas G.V.   Martn O.  

Trends in Food Science and Technology, Vol. 13, Iss. 6, 2002-06 ,pp. : 195-204

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Effects of high voltage electric pulses on protein-based food constituents and structures

By Barsotti L.   Dumay E.   Mu T.H.   Fernandez Diaz M.D.   Cheftel  

Trends in Food Science and Technology, Vol. 12, Iss. 3, 2001-03 ,pp. : 136-144

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Preservation of liquid foods by high intensity pulsed electric fields-basic concepts for process design

By Heinz V.   Alvarez I.   Angersbach A.   Knorr  

Trends in Food Science and Technology, Vol. 12, Iss. 3, 2001-03 ,pp. : 103-111

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