The importance of ultrahigh pressure processing over the quality of the extracted oil from peony seeds (Paeonia suffruticosa Andr.)

Effects of high pressure on enzymes related to food quality

Marc Hendrickx, L. Ludikhuyze, I. Van den Broeck et al. · Trends in Food Science & Technology · 1998 · 544 citations

Agriculture, Biochemistry, Food Science +14

Systematic qualitative and quantitative assessment of fatty acids in the seeds of 60 tree peony (Paeonia section Moutan DC.) cultivars by GC–MS

Shanshan Li, Ru-Yu Yuan, Liguang Chen et al. · Food Chemistry · 2014 · 203 citations

Agriculture, Botany, Plant Sciences +16

Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

Derek F. Keenan, Christian Rößle, Ronan Gormley et al. · LWT · 2011 · 131 citations

Agriculture, Food Science, Nutritional Sciences +17

Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage

Daniel A. Jacobo‐Velázquez, Carmen Hernández‐Brenes · Innovative Food Science & Emerging Technologies · 2012 · 111 citations

Agriculture, Food Science, Food Engineering +9

Herbaceous peony seed oil: A rich source of unsaturated fatty acids and γ‐tocopherol

Chuanlong Ning, Yao Jiang, Jiasong Meng et al. · European Journal of Lipid Science and Technology · 2014 · 81 citations

Agriculture, Botany, Plant Sciences +17