High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks

Review : High-pressure, microbial inactivation and food preservation

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

Agriculture, Food Science, Microbiology +17

Thermal processing and quality: Principles and overview

G.B. AWUAH, Hosahalli S. Ramaswamy, A. Economides · Chemical Engineering and Processing - Process Intensification · 2006 · 443 citations

Engineering, Materials Engineering, Materials Science +12

The use of high pressure to modify the functionality of food proteins

Winy Messens, John Van Camp, André Huyghebaert · Trends in Food Science & Technology · 1997 · 419 citations

Agriculture, Biochemistry, Food Science +14

Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods

V.B. Vikram, M.N. Ramesh, S. G. Prapulla · Journal of Food Engineering · 2004 · 363 citations

Agriculture, Food Science, Nutrition +16

Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products

Tamotsu Shigehisa, Takashi Ohmori, Ayumi Saito et al. · International Journal of Food Microbiology · 1991 · 301 citations

Agriculture, Food Science, Microbiology +16