Baroprotective effect of increased solute concentrations on yeast and moulds during high pressure processing

Recent advances in the microbiology of high pressure processing

J.P.P.M. Smelt · Trends in Food Science & Technology · 1998 · 660 citations

Biomanufacturing, Engineering, High Hydrostatic Pressure +9

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

Dietrich Knorr · Food technology · 1993 · 376 citations

New methods of food preservation

Qinghua Zhang · Trends in Food Science & Technology · 1996 · 328 citations

Nutrition, New Methods, Food Preservation +6

An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups

R. S. Norrish · International Journal of Food Science & Technology · 1966 · 326 citations

Food Chemistry, Activity Coefficient, Engineering +14

Food and beverage mycology

J.D. Owens · Food Chemistry · 1981 · 275 citations

Nutrition, Culture, Beverage Mycology +7