Fermented minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization

Review : High-pressure, microbial inactivation and food preservation

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

Agriculture, Food Science, Microbiology +17

Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens

Hami Alpas, Norasak Kalchayanand, Faruk Bozoğlu et al. · International Journal of Food Microbiology · 2000 · 289 citations · Full text

Agriculture, Food Science, Microbiology +17

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

Sónia Marília Castro, Jorge A. Saraiva, José A. Lopes‐da‐Silva et al. · Food Chemistry · 2007 · 220 citations

Agriculture, Horticultural Sciences, Plant Sciences +15

Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

Xiamin Cao, Xiufang Bi, Wenshu Huang et al. · Innovative Food Science & Emerging Technologies · 2012 · 217 citations

Agriculture, Food Science, Food Preservation +13

Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices

Alev Bayındırlı, Hami Alpas, Faruk Bozoğlu et al. · Food Control · 2004 · 209 citations · Full text

Agriculture, Food Science, Microbiology +16