Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.)

High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products

M. Pilar Cano, Alexander Hernández, Begoña de Ancos · Journal of Food Science · 1997 · 304 citations

Agriculture, Biochemistry, Food Science +15

Pressure Induced Inactivation of Selected Food Enzymes

Isabel Seyderhelm, Stefan Boguslawski, G. Michaelis et al. · Journal of Food Science · 1996 · 210 citations

Life Sciences, Biochemistry, Food Science +17

PEROXIDASE AND POLYPHENOL OXIDASE ACTIVITIES IN DEVELOPING PEACHES

William H. Flurkey, Joseph J. Jen · Journal of Food Science · 1978 · 191 citations

Agriculture, Biochemistry, Food Science +16

Inactivation of peroxidase, lipoxygenase, and polyphenol oxidase by manothermosonication

Pascual López, F.J. Sala, Juan Luis de la Fuente et al. · Journal of Agricultural and Food Chemistry · 1994 · 178 citations

Agriculture, Biochemistry, Food Science +12

Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree

Gow‐Chin Yen, Hsin-Tang Lin · International Journal of Food Science & Technology · 1996 · 152 citations

Agriculture, Food Science, Microbiology +15