Comparison of Microbial Inactivation and Rheological Characteristics of Mango Pulp after High Hydrostatic Pressure Treatment and High Temperature Short Time Treatment

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 Use of High Pressure as an Effective Processing Technique in the Food Industry

Tomás Norton, Da‐Wen Sun · Food and Bioprocess Technology · 2007 · 409 citations

Agriculture, Food Science, Food Engineering +14

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

H. Mújica-Paz, A. Valdez-Fragoso, Carole Tonello Samson et al. · Food and Bioprocess Technology · 2011 · 323 citations

Agriculture, Food Science, Food Engineering +11

Temporal Sequence of Cell Wall Disassembly in Rapidly Ripening Melon Fruit1

Jocelyn K. C. Rose, Kristen A. Hadfield, John M. Labavitch et al. · PLANT PHYSIOLOGY · 1998 · 313 citations · Full text

Agriculture, Biochemistry, Fruit Science +16

Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison

Xingfeng Guo, Dongmei Han, Huping Xi et al. · Carbohydrate Polymers · 2011 · 250 citations

Agriculture, Food Science, Food Chemistry +10