Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

M. López‐Corrales, Stefan Toepfl, Peter Butz et al. · Innovative Food Science & Emerging Technologies · 2007 · 742 citations

High Hydrostatic Pressure, Sonoelectrochemistry, Electric Fields +4

Lactic acid bacteria in the quality improvement and depreciation of wine

Aline Lonvaud‐Funel · Antonie van Leeuwenhoek · 1999 · 464 citations

South African Journal for Enology and Viticulture.

South África · South African Journal of Enology and Viticulture · 1980 · 424 citations · Full text

Humanities, South African History, South African Journal +2

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

Process Intensification, Biomanufacturing, Engineering +14

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Ángela Contreras, C. Hidalgo, Paul A. Henschke et al. · Applied and Environmental Microbiology · 2013 · 332 citations · Full text

Biosynthesis, Engineering, Food Fermentation +13