Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability

By Kim Yun-Jung  

International Journal of High Pressure Research, Vol. 33, Iss. 2, 2013-06 ,pp. : 354-361

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Combined effects of high pressure and sodium hydrogen carbonate treatment on beef: improvement of texture and color

By Ohnuma Shun   Kim Yun-Jung   Suzuki Atsushi   Nishiumi Tadayuki  

International Journal of High Pressure Research, Vol. 33, Iss. 2, 2013-06 ,pp. : 342-347

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Inactivation of Staphylococcus Aureus and Listeria Monocytogenes in Milk and Cream of Chicken Soup by High Hydrostatic Pressure and Bacteriocins

By Alpas H.   Bozoglu F.  

International Journal of High Pressure Research, Vol. 22, Iss. 3, 2002-01 ,pp. : 681-684

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The effect of high hydrostatic pressure on the survival of Saccharomyces cerevisiae in model suspensions and beetroot juice

By Sokołowska B.  

International Journal of High Pressure Research, Vol. 33, Iss. 1, 2013-03 ,pp. : 165-171

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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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