G. V. Barbosa‐Cánovas

Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree

Enrique Palou, Aurelio López‐Malo, G. V. Barbosa‐Cánovas et al. · Journal of Food Science · 1999 · 447 citations

High Hydrostatic Pressure, Blanching Time, Engineering +16

Inactivation of microorganisms by pulsed electric fields of different voltage waveforms

Bai‐Lin Qin, Qing-Hua Zhang, G. V. Barbosa‐Cánovas et al. · IEEE Transactions on Dielectrics and Electrical Insulation · 1994 · 251 citations

Microbial Inactivation, Engineering, High Voltage Electrical Fields +21

Food pasteurization using high-intensity pulsed electric fields

Bingbin Qin, Usha R. Pothakamury, Hugo George Riquelme Vega et al. · Food technology · 1995 · 228 citations

Food Pasteurization, Health Sciences, Pulsed Electric Field +5

Low-Fat Set Yogurt Made from Milk Subjected to Combinations of High Hydrostatic Pressure and Thermal Processing

Federico Harte, L.O. Luedecke, Barry Swanson et al. · Journal of Dairy Science · 2003 · 166 citations · Full text

Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions

N. Dutreux, S. Notermans, T. Wijtzes et al. · International Journal of Food Microbiology · 2000 · 159 citations

Electric Fields Inactivation, Free-living Escherichia Coli, Health Sciences +11