Concepedia

High-pressure Assisted Pasteurization

High-Pressure Assisted Pasteurization is a non-thermal egg processing technique that inactivates pathogens by applying high hydrostatic pressure to liquid egg products, thereby preserving sensory and nutritional qualities while ensuring microbial safety.

174

Publications

13.4K

Citations

554

Authors

187

Institutions

Publications per year

2017–2026

48

Parents

Publications

174

Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing

Stefan Toepfl, Alexander Mathys, V. Heinz et al. · Food Reviews International · 2006 · 470 citations

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The use of high pressure to modify the functionality of food proteins

Winy Messens, John Van Camp, André Huyghebaert · Trends in Food Science & Technology · 1997 · 419 citations

, , +14

Current status and future trends of high-pressure processing in food industry

Hsiao‐Wen Huang, Sz‐Jie Wu, Jen-Kai Lu et al. · Food Control · 2016 · 412 citations

, , +15

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Tomás Norton, Da‐Wen Sun · Food and Bioprocess Technology · 2007 · 409 citations

, , +14

Effects of high-hydrostatic-pressure processes on food safety and quality

Dietrich Knorr · Food technology · 1993 · 376 citations

, , +15

1–5 of 174

Authors

554

  1. VB
    V.M. Balasubramaniam

    The Ohio State University, United States

    7 publications · 556 citations

    7

    h-index

  2. GF
    Giovanna Ferrentino

    Free University of Bozen-Bolzano, Italy

    6 publications · 380 citations

    6

    h-index

  3. SB
    Sara Bover‐Cid

    Institute of Agrifood Research and Technology, Spain

    6 publications · 486 citations

    6

    h-index

  4. SS
    Sara Spilimbergo

    University of Trento, Italy

    6 publications · 380 citations

    6

    h-index

  5. MG
    Margarita Garriga

    Institute of Agrifood Research and Technology, Spain

    6 publications · 453 citations

    6

    h-index

1–5 of 554

Institutions

187

  1. Oregon State University

    Corvallis, United States

    9 h-index

    23 publications

    1.8K citations

  2. The Ohio State University

    Columbus, United States

    8 h-index

    18 publications

    995 citations

  3. Universitat Autònoma de Barcelona

    Cerdanyola del Vallès, Spain

    7 h-index

    23 publications

    1.8K citations

  4. Institute of Agrifood Research and Technology

    Caldes de Montbui, Spain

    6 h-index

    20 publications

    1.4K citations

  5. KU Leuven

    Leuven, Belgium

    5 h-index

    21 publications

    1K citations

  6. Tennessee State University

    Nashville, United States

    5 h-index

    19 publications

    333 citations

  7. University of Trento

    Trento, Italy

    5 h-index

    11 publications

    822 citations

  8. Eastern Regional Research Center

    Wyndmoor, United States

    4 h-index

    20 publications

    1.2K citations

1–8 of 187

Venues

  1. Innovative Food Science & Emerging Technologies

    IFSET · 13 publications · 641 citations

    12

    h-index

  2. Journal of Food Protection

    11 publications · 647 citations

    11

    h-index

  3. Journal of Food Engineering

    10 publications · 889 citations

    10

    h-index

  4. Trends in Food Science & Technology

    10 publications · 1.7K citations

    10

    h-index

  5. International Journal of Food Microbiology

    10 publications · 786 citations

    10

    h-index

1–5