Validation of a pulsed electric field process to pasteurize strawberry purée

Digital Color Imaging Handbook

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Engineering, Color Reproduction, Colorimetry +5

Applicability of Time‐Temperature Indicators as Shelf Life Monitors of Food Products

Petros Taoukis, Theodore P. Labuza · Journal of Food Science · 1989 · 383 citations

Nutrition, Shelf Life, Engineering +22

Effects of Pulsed Electric Fields on Inactivation Kinetics of <i>Listeria innocua</i>

Patrick C. Wouters, N. Dutreux, J.P.P.M. Smelt et al. · Applied and Environmental Microbiology · 1999 · 240 citations · Full text

Comparison of the Stability of Pelargonidin‐based Anthocyanins in Strawberry Juice and Concentrate

G.A. Garzón, Ronald E. Wrolstad · Journal of Food Science · 2002 · 219 citations

Food Chemistry, Pelargonidin‐based Anthocyanins, Ascorbic Acid +10

Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments

Isabel Odriozola‐Serrano, Robert Soliva‐Fortuny, Olga Martı́n-Belloso · European Food Research and Technology · 2008 · 188 citations

Food Chemistry, Polyphenolics, Electric Fields +6