Optimization of Ultrasonic and High Hydrostatic Pressure Conditions on Quality Parameters of Mulberry (Morus Moraceae
) Juice Using Response Surface Methodology

Hydrostatic Pressure ◽

Response Surface ◽

Quality Parameters

Optimization of high hydrostatic pressure process for the extraction of kirenol from Siegesbeckia orientalis L. using response surface methodology

Food Science and Biotechnology ◽

10.1007/s10068-014-0099-z ◽

2014 ◽

Vol 23 (3) ◽

pp. 731-738 ◽

Cited By ~ 9

Author(s):

Mi-Bo Kim ◽

Ji-Eun Park ◽

Seon Wook Woo ◽

Sang-Bin Lim ◽

Jae-Kwan Hwang

Keyword(s):

Hydrostatic Pressure ◽

Response Surface ◽

Siegesbeckia Orientalis

Optimization of high hydrostatic pressure assisted extraction of stinging nettle leaves using response surface methodology experimental design

Journal of Food Measurement & Characterization ◽

10.1007/s11694-020-00522-0 ◽

2020 ◽

Vol 14 (5) ◽

pp. 2773-2780

Author(s):

Sílvia A. Moreira ◽

Manuela E. Pintado ◽

Jorge A. Saraiva

Keyword(s):

Hydrostatic Pressure ◽

Experimental Design ◽

Response Surface ◽

Stinging Nettle ◽

Assisted Extraction ◽

Methodology Experimental Design

Optimization of process conditions to inactivate Bacillus subtilis by high hydrostatic pressure and mild heat using response surface methodology

Biochemical Engineering Journal ◽

10.1016/j.bej.2005.01.023 ◽

2005 ◽

Vol 24 (1) ◽

pp. 43-48 ◽

Cited By ~ 34

Author(s):

Yu-Long Gao ◽

Han-Hu Jiang

Keyword(s):

Bacillus Subtilis ◽

Hydrostatic Pressure ◽

Response Surface ◽

Process Conditions ◽

Mild Heat

Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology

LWT ◽

10.1016/j.lwt.2012.07.015 ◽

2013 ◽

Vol 50 (1) ◽

pp. 50-56 ◽

Cited By ~ 17

Author(s):

Chedia Aouadhi ◽

Hélène Simonin ◽

Hervé Prévost ◽

Marie de Lamballerie ◽

Abderrazak Maaroufi ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Response Surface ◽

High Hydrostatic Pressure

Optimization of high hydrostatic pressure enzymatic hydrolysis from flatfish byproducts using response surface methodology

Journal of Chitin and Chitosan ◽

10.17642/jcc.20.2.5 ◽

2015 ◽

Vol 20 (2) ◽

pp. 106-114

Author(s):

Kim YoonSook

Keyword(s):

Hydrostatic Pressure ◽

Enzymatic Hydrolysis ◽

Response Surface ◽

High Hydrostatic Pressure

COMPARISON OF RESPONSE SURFACE METHODOLOGY AND THE PROPOSED WEIBULL MODEL FOR INACTIVATION OF LISTERIA INNOCUA BY HIGH HYDROSTATIC PRESSURE

Journal of Food Safety ◽

10.1111/j.1745-4565.2007.00101.x ◽

2008 ◽

Vol 28 (1) ◽

pp. 142-156 ◽

Cited By ~ 10

Author(s):

SENCER BUZRUL ◽

METE ÇEVİK ◽

HAMİ ALPAS

Keyword(s):

Hydrostatic Pressure ◽

Response Surface ◽

Weibull Model ◽

Listeria Innocua

Optimisation of the process parameters of combined high hydrostatic pressure and dense phase carbon dioxide on enzyme inactivation in feijoa (Acca sellowiana) puree using response surface methodology

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2014.09.005 ◽

2014 ◽

Vol 26 ◽

pp. 93-101 ◽

Cited By ~ 20

Author(s):

Trang Duong ◽

Murat Balaban

Keyword(s):

Carbon Dioxide ◽

Hydrostatic Pressure ◽

Response Surface ◽

Process Parameters ◽

Enzyme Inactivation ◽

Dense Phase ◽

Acca Sellowiana

The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.6612 ◽

2014 ◽

Vol 94 (11) ◽

pp. 2345-2356 ◽

Cited By ~ 13

Author(s):

Felix N Engmann ◽

Yongkun Ma ◽

Haining Zhang ◽

Lizhi Yu ◽

Nana Deng

Keyword(s):

Hydrostatic Pressure ◽

Response Surface ◽

Polyphenol Oxidase ◽

Morus Nigra

Optimization of β-Carotene Production by Rhodotorula glutinis Using High Hydrostatic Pressure and Response Surface Methodology

Journal of Food Science ◽

10.1111/j.1750-3841.2007.00495.x ◽

2007 ◽

Vol 72 (8) ◽

pp. M325-M329 ◽

Cited By ~ 13

Author(s):

S.-L. Wang ◽

J.-S. Sun ◽

B.-Z. Han ◽

X.-Z. Wu

Keyword(s):

Hydrostatic Pressure ◽

Response Surface ◽

Rhodotorula Glutinis ◽

Β Carotene

Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice

European Food Research and Technology ◽

10.1007/s00217-010-1381-9 ◽

2010 ◽

Vol 232 (2) ◽

pp. 265-274 ◽

Cited By ~ 29

Author(s):

J. M. Carreño ◽

M. C. Gurrea ◽

F. Sampedro ◽

J. V. Carbonell

Keyword(s):

High Pressure ◽

Hydrostatic Pressure ◽

Lactobacillus Plantarum ◽

Quality Parameters ◽

Inactivation Kinetics ◽

Mandarin Juice