Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography–mass spectrometry (HS GC–MS)

Biological properties of onions and garlic

Nieves Corzo, Mar Villamiel · Trends in Food Science & Technology · 2007 · 810 citations

Agriculture, Botany, Food Science +12

Does high pressure processing influence nutritional aspects of plant based food systems?

Indrawati Oey, Iesel Van der Plancken, Ann Van Loey et al. · Trends in Food Science & Technology · 2007 · 285 citations

Agriculture, Food Science, Nutritional Sciences +11

Ultra-High Pressure Processing of Onions: Chemical and Sensory Changes

Peter Butz, Wolf‐Dietrich Koller, B. Tauscher et al. · LWT · 1994 · 155 citations

Agriculture, Food Science, Materials Science +14

Effects of ultra-high hydrostatic pressure treatments on the quality of tomato juice

Sebastiano Porretta, Alessandra Birzi, C. Ghizzoni et al. · Food Chemistry · 1995 · 146 citations

Agriculture, Food Science, Food Preservation +13

Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging

A. Fernández García, Peter Butz, Antal Bognàr et al. · European Food Research and Technology · 2001 · 146 citations

Agriculture, Food Science, Nutritional Sciences +17