Paul Kajda

The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria×ananassa)

Alberto Garcia-Palazon, Winai Suthanthangjai, Paul Kajda et al. · Food Chemistry · 2004 · 212 citations

Agricultural Chemistry, High Hydrostatic Pressure, Red Raspberry +9

The Effect of High Hydrostatic Pressure on the Strawberry Anthocyanins

Ioannis Zabetakis, Delphine Leclerc, Paul Kajda · Journal of Agricultural and Food Chemistry · 2000 · 126 citations

Biology, Plant Physiology, Food Chemistry +15

The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus)

Winai Suthanthangjai, Paul Kajda, Ioannis Zabetakis · Food Chemistry · 2004 · 107 citations

Biology, High Hydrostatic Pressure, Botany +3

Vitamins in thermal processing

J. W. Ryley, Paul Kajda · Food Chemistry · 1994 · 88 citations

Food Chemistry, Vitamin Nutrition, Engineering +8

A study on the colour and sensory attributes of high‐hydrostatic‐pressure jams as compared with traditional jams

Jérôme Gimenez, Paul Kajda, Lila Margomenou et al. · Journal of the Science of Food and Agriculture · 2001 · 80 citations

Food Chemistry, Sensory Attributes, High‐hydrostatic‐pressure Jams +14