Microbial inactivation by ultra high-pressure homogenisation on fresh apple juice

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

International Journal of High Pressure Research, Vol. 29, Iss. 1, 2009-03 ,pp. : 46-51

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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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Inactivation of Staphylococcus aureus using high hydrostatic pressure

By Rigaldie Y.   Largeteau A.   Demazeau G.   Lemagnen G.   Grislain L.  

International Journal of High Pressure Research, Vol. 27, Iss. 1, 2007-03 ,pp. : 125-128

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High hydrostatic pressure inactivation kinetics of Salmonella typhimurium

By Erkmen Osman  

International Journal of High Pressure Research, Vol. 29, Iss. 1, 2009-03 ,pp. : 129-140

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Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice

By Mert Mecnun  

International Journal of High Pressure Research, Vol. 33, Iss. 1, 2013-03 ,pp. : 55-63

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