Concepedia

High-pressure Processing

High-Pressure Processing is a non-thermal food preservation technique that inactivates microorganisms and enzymes by subjecting foods to pressures typically above 100 MPa, thereby extending shelf life while preserving sensory and nutritional qualities.

3.4K

Publications

177.1K

Citations

9.3K

Authors

2K

Institutions

Publications per year

2017–2026

939

Variants

High Hydrostatic PressureHigh Pressure ProcessingHppPascalization

Parents

Children

Publications

3.4K

Using high-pressure torsion for metal processing: Fundamentals and applications

Alexander P. Zhilyaev, Terence G. Langdon · Progress in Materials Science · 2008 · 3K citations

, , +14

Development of high pressure gaseous hydrogen storage technologies

Jinyang Zheng, Xianxin Liu, Ping Xu et al. · International Journal of Hydrogen Energy · 2011 · 833 citations

, , +9

Supercritical fluids: technology and application to food processing

Gerd Brunner · Journal of Food Engineering · 2004 · 816 citations · Full text

, , +11

High-pressure Science and Technology

Nature · 1965 · 737 citations · Full text

, , +10

Review : High-pressure, microbial inactivation and food preservation

J.C. Cheftel · Food Science and Technology International · 1995 · 722 citations

, , +17

1–5 of 3.4K

Authors

9.3K

  1. MH
    Marc Hendrickx

    KU Leuven, Belgium

    58 publications · 4.7K citations

    39

    h-index

  2. AV
    Ann Van Loey

    KU Leuven, Belgium

    45 publications · 3.1K citations

    34

    h-index

  3. VB
    V.M. Balasubramaniam

    The Ohio State University, United States

    39 publications · 2.7K citations

    30

    h-index

  4. XL
    Xiaojun Liao

    China Agricultural University, China

    40 publications · 2.2K citations

    29

    h-index

  5. DK
    Dietrich Knorr

    Technische Universität Berlin, Germany

    32 publications · 3.1K citations

    28

    h-index

1–5 of 9.3K

Institutions

2K

  1. KU Leuven

    Leuven, Belgium

    45 h-index

    338 publications

    26.3K citations

  2. China Agricultural University

    Beijing, China

    38 h-index

    321 publications

    17.3K citations

  3. Universitat Autònoma de Barcelona

    Cerdanyola del Vallès, Spain

    34 h-index

    181 publications

    11.8K citations

  4. Centre National de la Recherche Scientifique

    Paris, France

    33 h-index

    189 publications

    10.9K citations

  5. The Ohio State University

    Columbus, United States

    32 h-index

    127 publications

    6.2K citations

  6. McGill University

    Montreal, Canada

    31 h-index

    103 publications

    5.7K citations

  7. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    31 h-index

    110 publications

    6K citations

  8. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    28 h-index

    115 publications

    6.5K citations

1–8 of 2K

Venues

  1. Innovative Food Science & Emerging Technologies

    IFSET · 244 publications · 15.5K citations

    70

    h-index

  2. Food Chemistry

    95 publications · 6.9K citations

    55

    h-index

  3. Journal of Food Engineering

    96 publications · 7.7K citations

    52

    h-index

  4. LWT

    121 publications · 6.6K citations

    48

    h-index

  5. Journal of Food Science

    JFS · 89 publications · 5.4K citations

    46

    h-index

1–5