Adiabatic compression heating coefficients for high-pressure processing of water, propylene-glycol and mixtures – A combined experimental and numerical approach

The relationship between liquid, supercooled and glassy water

Osamu Mishima, H. Eugene Stanley · Nature · 1998 · 1.8K citations

Natural Sciences, Chemistry, Condensed Matter Physics +7

Advantages of high pressure sterilisation on quality of food products

A.M. Matser, B. Krebbers, Robert W. Berg et al. · Trends in Food Science & Technology · 2003 · 294 citations

Agriculture, Food Science, Food Preservation +11

Compression Heating of Selected Fatty Food Materials during High‐pressure Processing

V. Rasanayagam, V.M. Balasubramaniam, Edmund Ting et al. · Journal of Food Science · 2003 · 202 citations

Agriculture, Food Science, Food Engineering +11

Quasi-adiabatic temperature increase during high pressure processing of selected foods

Eduardo Patazca, Tatiana Koutchma, V.M. Balasubramaniam · Journal of Food Engineering · 2006 · 138 citations

Agriculture, Food Science, Food Engineering +13

A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics

Siegfried Denys, Ann Van Loey, Marc Hendrickx · Innovative Food Science & Emerging Technologies · 2000 · 129 citations

Agriculture, Chemical Engineering, Manufacturing Engineering +17