Factors influencing the inactivation of Alicyclobacillus acidoterrestris spores exposed to high hydrostatic pressure in apple juice

By Sokołowska B.  

International Journal of High Pressure Research, Vol. 33, Iss. 1, 2013-03 ,pp. : 73-82

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Use of ultra-high-pressure homogenization to preserve apple juice without heat damage

By Saldo J.   Suarez-Jacobo A.   Gervilla R.   Guamis B.   Roig-Sagues A. X.  

International Journal of High Pressure Research, Vol. 29, Iss. 1, 2009-03 ,pp. : 52-56

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Is high-pressure treatment able to modify the allergenicity of the main apple juice allergen, Mal d1?

By Houska Milan   Heroldova Martina   Vavrova Helena   Kucera Petr   Setinova Ivana   Havranova Marie   Honzova Stanislava   Strohalm Jan   Kminkova Milena   Proskova Alexandra   Novotna Pavla  

International Journal of High Pressure Research, Vol. 29, Iss. 1, 2009-03 ,pp. : 14-22

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Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

By Queiroz C.   Moreira C. F. F.   Lavinas F. C.   Lopes M. L. M.   Fialho E.   Valente-Mesquita V. L.  

International Journal of High Pressure Research, Vol. 30, Iss. 4, 2010-12 ,pp. : 507-513

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Effects of High-Pressure Treatment on the Sensory Quality of White Grape Juice

By Daoudi L.   Quevedo J. M.   Trujillo A. J.   Capdevila F.   Bartra E.   Mínguez S.   Guamis B.  

International Journal of High Pressure Research, Vol. 22, Iss. 3, 2002-01 ,pp. : 705-709

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