Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

Review : High-pressure, microbial inactivation and food preservation

J.C. Cheftel · Food Science and Technology International · 1995 · 722 citations

Agriculture, Food Science, Microbiology +17

Recent advances in the microbiology of high pressure processing

J.P.P.M. Smelt · Trends in Food Science & Technology · 1998 · 661 citations

Agriculture, Food Science, Microbiology +11

A new route of transmission for Escherichia coli: infection from dry fermented salami.

John Tilden, W.A. Young, A M McNamara et al. · American Journal of Public Health · 1996 · 417 citations · Full text

Agriculture, Food Science, Microbiology +17

Decontamination technologies for meat products

Teresa Aymerich, Pierre Picouet, J.M. Monfort · Meat Science · 2007 · 402 citations

Agriculture, Food Science, Food Processing +13

New mild technologies in meat processing: high pressure as a model technology

Marta Hugas, Margarita Garriga, J.M. Monfort · Meat Science · 2002 · 389 citations

Agriculture, Biotechnology, Food Science +17