Exploring novel food proteins and processing technologies : a case study on quinoa protein and high pressure –high temperature processing

Impact of H2S in Predicting the Storage Efficiency of CO2 Injection in a High Pressure High Temperature (HPHT) Carbonate Aquifer - A Case Study in a Sarawak Offshore High CO2 Gas Field, Malaysia

SSRN Electronic Journal ◽

10.2139/ssrn.3366049 ◽

2019 ◽

Author(s):

Mohd Fakrumie Zaidin ◽

Antonin Chapoy ◽

Christophe Coquelet ◽

Alain Valtz ◽

M. Razib A Raub ◽

...

Keyword(s):

High Pressure ◽

High Temperature ◽

Co2 Injection ◽

Carbonate Aquifer ◽

Storage Efficiency ◽

Gas Field ◽

Co2 Gas ◽

High Co2 ◽

High Pressure High Temperature

From Laboratory High-Pressure, High-Temperature Technology to Field Success: A Case Study on New Anti-Balling Coating Development

10.2118/184646-ms ◽

2017 ◽

Cited By ~ 1

Author(s):

B. Yu ◽

A. Goodman ◽

B. Hayes ◽

J. Stevens ◽

T. Vondenstein ◽

...

Keyword(s):

High Pressure ◽

High Temperature ◽

High Pressure High Temperature

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

Food Chemistry ◽

10.1016/j.foodchem.2008.12.016 ◽

2009 ◽

Vol 115 (1) ◽

pp. 207-213 ◽

Cited By ~ 63

Author(s):

Ans De Roeck ◽

Thomas Duvetter ◽

Ilse Fraeye ◽

Iesel Van der Plancken ◽

Daniel Ndaka Sila ◽

...

Keyword(s):

High Pressure ◽

High Temperature ◽

Fruit And Vegetable ◽

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

Food Chemistry ◽

10.1016/j.foodchem.2007.09.076 ◽

2008 ◽

Vol 107 (3) ◽

pp. 1225-1235 ◽

Cited By ~ 117

Author(s):

A DEROECK ◽

D SILA ◽

T DUVETTER ◽

A VANLOEY ◽

M HENDRICKX

Keyword(s):

High Pressure ◽

Cell Wall ◽

High Temperature ◽

Pectic Substances ◽

The Effect of High Pressure−High Temperature Processing Conditions on Acrylamide Formation and Other Maillard Reaction Compounds

Journal of Agricultural and Food Chemistry ◽

10.1021/jf102697b ◽

2010 ◽

Vol 58 (22) ◽

pp. 11740-11748 ◽

Cited By ~ 38

Author(s):

Kristel De Vleeschouwer ◽

Iesel Van der Plancken ◽

Ann Van Loey ◽

Marc E. Hendrickx

Keyword(s):

High Pressure ◽

High Temperature ◽

Maillard Reaction ◽

Processing Conditions ◽

Acrylamide Formation ◽

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Trends in Food Science & Technology ◽

10.1016/j.tifs.2011.08.004 ◽

2012 ◽

Vol 23 (1) ◽

pp. 28-38 ◽

Cited By ~ 45

Author(s):

Iesel Van der Plancken ◽

Lise Verbeyst ◽

Kristel De Vleeschouwer ◽

Tara Grauwet ◽

Raija-Liisa Heiniö ◽

...

Keyword(s):

High Pressure ◽

High Temperature ◽

Chemical Reactions ◽

Pre-Drilled Geomechanical Modeling Reduces Risks in Drilling a Wildcat High-Pressure/High-Temperature Exploratory Well - A Case Study from Asia Pacific

10.4043/28565-ms ◽

2018 ◽

Author(s):

Amitava Ghosh ◽

Avirup Chatterjee ◽

See Hong Ong

Keyword(s):

High Pressure ◽

High Temperature ◽

Asia Pacific ◽

High Pressure High Temperature

Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2016.10.022 ◽

2017 ◽

Vol 39 ◽

pp. 88-93 ◽

Cited By ~ 6

Author(s):

Biniam Kebede ◽

Tara Grauwet ◽

Tewodros Andargie ◽

Geoffery Sempiri ◽

Stijn Palmers ◽

...

Keyword(s):

High Pressure ◽

High Temperature ◽

Strecker Aldehyde ◽

High Temperature Processing ◽

Carrot Puree ◽

Kinetics Of

A Field Case Study of Managed Pressure Drilling in Offshore Ultra High-Pressure High-Temperature Exploration Well in the South China Sea

SPE Drilling & Completion ◽

10.2118/191060-pa ◽

2020 ◽

Vol 35 (04) ◽

pp. 503-524 ◽

Cited By ~ 2

Author(s):

Qishuai Yin ◽

Jin Yang ◽

Zhong Li ◽

Yi Huang ◽

Ming Luo ◽

...

Keyword(s):

High Pressure ◽

High Temperature ◽

South China Sea ◽

South China ◽

Field Case ◽

Ultra High Pressure ◽

Managed Pressure Drilling ◽

Exploration Well

Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

Food Chemistry ◽

10.1016/j.foodchem.2009.11.060 ◽

2010 ◽

Vol 120 (4) ◽

pp. 1104-1112 ◽

Cited By ~ 59

Author(s):

Ans De Roeck ◽

Jan Mols ◽

Thomas Duvetter ◽

Ann Van Loey ◽

Marc Hendrickx

Keyword(s):

High Pressure ◽

High Temperature ◽

Comparative Study ◽

Degradation Kinetics ◽