Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage

Biological effects of high hydrostatic pressure on food microorganisms

Dallas G. Hoover, CAROLYN METRICK, Anne M. Papineau et al. · Food technology · 1989 · 563 citations

High Hydrostatic Pressure, Microbial Contamination, Food Microbiology +4

Emerging technologies: chemical aspects

Peter Butz, B. Tauscher · Food Research International · 2002 · 492 citations

Chemical Engineering, Industrial Chemistry, Engineering +6

Change in Carotenoids and Antioxidant Vitamins in Tomato as a Function of Varietal and Technological Factors

Abdulnabi A. Abushita, Hussein G. Daood, P. Á. Biacs · Journal of Agricultural and Food Chemistry · 2000 · 452 citations

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

Dietrich Knorr · Food technology · 1993 · 376 citations

Loss and/or formation of antioxidants during food processing and storage

Maria Cristina Nicoli, Monica Anese, Maria Parpinel et al. · Cancer Letters · 1997 · 308 citations

Food Chemistry, Nutrition, Food Function +10