Inactivation of Clostridium botulinum Type A Spores by High-Pressure Processing at Elevated Temperatures

Biological effects of high hydrostatic pressure on food microorganisms

Dallas G. Hoover, CAROLYN METRICK, Anne M. Papineau et al. · Food technology · 1989 · 563 citations

Agriculture, Food Science, Microbiology +16

Sensitivity of Vegetative Pathogens to High Hydrostatic Pressure Treatment in Phosphate-Buffered Saline and Foods

Margaret F. Patterson, Michele Quinn, R.K. Simpson et al. · Journal of Food Protection · 1995 · 465 citations

Agriculture, Food Science, Microbiology +17

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

Variation in Resistance to Hydrostatic Pressure among Strains of Food-Borne Pathogens

Hami Alpas, Norasak Kalchayanand, Faruk Bozoğlu et al. · Applied and Environmental Microbiology · 1999 · 264 citations · Full text

Agriculture, Food Science, Microbiology +15

Inactivation of Bacterial Spores by Hydrostatic Pressure

A. J. H. SALE, Gwyn W. Gould, W. Allan Hamilton · Journal of General Microbiology · 1970 · 249 citations

Life Sciences, Biology, Microbiology +16