High-Pressure Processing Effect on Nutrients and Their Stability

Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material

Meat Science ◽

10.1016/j.meatsci.2008.08.008 ◽

2009 ◽

Vol 81 (2) ◽

pp. 321-328 ◽

Cited By ~ 61

Author(s):

Ana Rivas-Cañedo ◽

Estrella Fernández-García ◽

Manuel Nuñez

Keyword(s):

High Pressure ◽

Volatile Compounds ◽

Packaging Material ◽

Preservation of five edible seaweeds by high pressure processing: effect on microbiota, shelf life, colour, texture and antioxidant capacity

Algal Research ◽

10.1016/j.algal.2020.101938 ◽

2020 ◽

Vol 49 ◽

pp. 101938 ◽

Cited By ~ 6

Author(s):

Ana del Olmo ◽

Antonia Picon ◽

Manuel Nuñez

Keyword(s):

High Pressure ◽

Antioxidant Capacity ◽

Shelf Life ◽

Processing Effect ◽

Edible Seaweeds

High-Pressure Processing Effect on Microorganisms in Fruit and Vegetable Products

High Pressure Processing of Fruit and Vegetable Products ◽

10.1201/9781315121123-2 ◽

2017 ◽

pp. 3-38 ◽

Cited By ~ 1

Author(s):

Filipa Vinagre Marques da Silva ◽

Evelyn

Keyword(s):

High Pressure ◽

Fruit And Vegetable ◽

Processing Effect ◽

Vegetable Products

Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing: Effect of Essential Oils

Food Engineering Reviews ◽

10.1007/s12393-012-9055-y ◽

2012 ◽

Vol 4 (3) ◽

pp. 141-148 ◽

Cited By ~ 24

Author(s):

Elisa Gayán ◽

J. Antonio Torres ◽

Daniel Paredes-Sabja

Keyword(s):

High Pressure ◽

Essential Oils ◽

Microbial Inactivation ◽

High pressure processing effect on different Listeria spp. in a commercial starter-free fresh cheese

Food Microbiology ◽

10.1016/j.fm.2018.07.012 ◽

2018 ◽

Vol 76 ◽

pp. 481-486 ◽

Cited By ~ 11

Author(s):

K. Evert-Arriagada ◽

A.J. Trujillo ◽

G.G. Amador-Espejo ◽

M.M. Hernández-Herrero

Keyword(s):

High Pressure ◽

Processing Effect ◽

Fresh Cheese

High-pressure processing effect on ‘Golden’ apple polyphenols and antioxidant capacity modulated by growing region

Acta Horticulturae ◽

10.17660/actahortic.2018.1194.84 ◽

2018 ◽

pp. 581-586

Author(s):

I. Fernández-Jalao ◽

C. Sánchez-Moreno ◽

L. Giménez ◽

B. De Ancos

Keyword(s):

High Pressure ◽

Antioxidant Capacity ◽

Processing Effect ◽

Growing Region

Volatile compounds in Spanish dry-fermented sausage ‘salchichón’ subjected to high pressure processing. Effect of the packaging material

Meat Science ◽

10.1016/j.meatsci.2009.07.011 ◽

2009 ◽

Vol 83 (4) ◽

pp. 620-626 ◽

Cited By ~ 19

Author(s):

Ana Rivas-Cañedo ◽

Manuel Nuñez ◽

Estrella Fernández-García

Keyword(s):

High Pressure ◽

Volatile Compounds ◽

Packaging Material ◽

Fermented Sausage ◽

Processing Effect ◽

Dry Fermented Sausage

Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material

Meat Science ◽

10.1016/j.meatsci.2009.01.006 ◽

2009 ◽

Vol 82 (2) ◽

pp. 162-169 ◽

Cited By ~ 29

Author(s):

Ana Rivas-Cañedo ◽

Estrella Fernández-García ◽

Manuel Nuñez

Keyword(s):

High Pressure ◽

Volatile Compounds ◽

Packaging Material ◽

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2011.40.8.1136 ◽

2011 ◽

Vol 40 (8) ◽

pp. 1136-1140 ◽

Cited By ~ 7

Author(s):

Jing-Yu Gou ◽

Yun-Yun Zou ◽

Geun-Pyo Choi ◽

Young-Beom Park ◽

Ju-Hee Ahn

Keyword(s):

High Pressure ◽

Shelf Life ◽

High Pressure Processing

Use of high-pressure processing (HPP) as an alternative method to standard raw milk processing

INFORM International News on Fats Oils and Related Materials ◽

10.21748/inform.06.2020.28 ◽

2020 ◽

Vol 31 (6) ◽

pp. 28-30

Author(s):

Anastasios Koidis ◽

◽

Theano Stoikidou

Keyword(s):

High Pressure ◽

Raw Milk ◽

Milk Processing ◽

Alternative Method