A.M. Matser

Advantages of high pressure sterilisation on quality of food products

A.M. Matser, B. Krebbers, Robert W. Berg et al. · Trends in Food Science & Technology · 2003 · 293 citations · Full text

High-pressure Processing, Agricultural Economics, Food Quality Assurance +9

Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters

B. Krebbers, A.M. Matser, S.W. Hoogerwerf et al. · Innovative Food Science & Emerging Technologies · 2003 · 240 citations · Full text

Microbial Inactivation, Biomanufacturing, Quality Parameters +11

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet et al. · Innovative Food Science & Emerging Technologies · 2011 · 169 citations · Full text

Biomanufacturing, Health Sciences, High-pressure Processing +10

Quality and storage-stability of high-pressure preserved green beans

B. Krebbers, A.M. Matser, Marjo Koets et al. · Journal of Food Engineering · 2002 · 169 citations · Full text

Engineering, Botany, Sustainable Agriculture +8

Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice

R.A.H. Timmermans, H.C. Mastwijk, L.B.J.M. Berendsen et al. · International Journal of Food Microbiology · 2019 · 158 citations · Full text