High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics

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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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Natural Sciences, Biochemistry, Chemistry +2

The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

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Life Sciences, Animal Sciences, Biochemistry +14

Commercial opportunities and research challenges in the high pressure processing of foods

J. Antonio Torres, Gonzalo Velázquez · Journal of Food Engineering · 2004 · 329 citations

Agriculture, Food Science, Food Engineering +15