Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters

Effects of high pressure on enzymes related to food quality

Marc Hendrickx, L. Ludikhuyze, I. Van den Broeck et al. · Trends in Food Science & Technology · 1998 · 544 citations

Agriculture, Biochemistry, Food Science +14

Continuous spectrophotometric assay for plant pectin methyl esterase

Ann Hagerman, Paul J. Austin · Journal of Agricultural and Food Chemistry · 1986 · 427 citations

Agriculture, Food Science, Food Analysis +12

Processing Effects on Lycopene Content and Antioxidant Activity of Tomatoes

Gary R. Takeoka, Lan Dao, Stephan Flessa et al. · Journal of Agricultural and Food Chemistry · 2001 · 269 citations

Agriculture, Food Science, Horticultural Sciences +13

Effect of High-Pressure Treatment on the Carotenoid Composition and the Radical Scavenging Activity of Persimmon Fruit Purees

Begoña de Ancos, Eva González Ortega, M. Pilar Cano · Journal of Agricultural and Food Chemistry · 2000 · 157 citations

Agriculture, Food Science, Nutritional Sciences +16

Effects of ultra-high hydrostatic pressure treatments on the quality of tomato juice

Sebastiano Porretta, Alessandra Birzi, C. Ghizzoni et al. · Food Chemistry · 1995 · 146 citations

Agriculture, Food Science, Food Preservation +13