Cynthia M. Stewart

The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice

Michelle Bull, Katherine Zerdin, Effie Howe et al. · Innovative Food Science & Emerging Technologies · 2004 · 317 citations

Food Chemistry, Health Sciences, Food Microbiology +8

Response of Spores to High‐Pressure Processing

Elaine P. Black, Peter Setlow, Ailsa D. Hocking et al. · Comprehensive Reviews in Food Science and Food Safety · 2007 · 252 citations

Spore Biology, Biomanufacturing, High Hydrostatic Pressure +14

Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables

Jennifer K. McInerney, Cathryn A. Seccafien, Cynthia M. Stewart et al. · Innovative Food Science & Emerging Technologies · 2007 · 201 citations

Food Chemistry, Nutrition, Carotenoid +10

Effects of High-Pressure Processing on the Safety, Quality, and Shelf Life of Ready-to-Eat Meats

Melinda M. Hayman, Irene A. Baxter, Patrick O’Riordan et al. · Journal of Food Protection · 2004 · 143 citations

Ready-to-eat Meats, Meat Packaging, Shelf Life +11

Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach

X.I. Trejo Araya, Marc Hendrickx, Bert Verlinden et al. · Journal of Food Engineering · 2006 · 120 citations

Biomanufacturing, Fresh Carrots, Botany +7