about
Heat shock protein-mediated resistance to high hydrostatic pressure in Escherichia coli.Proteomic identification of responsive proteins of Vibrio parahaemolyticus under high hydrostatic pressure.High pressure-sensitive gene expression in Lactobacillus sanfranciscensis.A multipurpose modular system for high-resolution microscopy at high hydrostatic pressure.High-pressure inactivation of hepatitis A virus within oystersMitigation of Patulin in Fresh and Processed Foods and Beverages.Onion cells after high pressure and thermal processing: comparison of membrane integrity changes using different analytical methods and impact on tissue texture.Data analysis of the inactivation of foodborne microorganisms under high hydrostatic pressure to establish global kinetic parameters and influencing factors.Effect of high hydrostatic pressure processing on microbiological shelf-life and quality of fruits pretreated with ascorbic acid or SnCl2.Natural antioxidants protect against cadmium-induced damage during pregnancy and lactation in rats' pups.Theoretical study of the partial molar volume change associated with the pressure-induced structural transition of ubiquitin.Functional improvement of milk whey proteins induced by high hydrostatic pressure.Inactivation of foodborne viruses of significance by high pressure and other processes.Modeling the Inactivation of Intestinal Pathogenic Escherichia coli O157:H7 and Uropathogenic E. coli in Ground Chicken by High Pressure Processing and ThymolModeling thermophysical properties of food under high pressure.Effect of novel food processing methods on packaging: structure, composition, and migration properties.The development of high hydrostatic pressure processes as an alternative to other pathogen reduction methods.Thermal, high pressure, and electric field processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality.Advanced preservation methods and nutrient retention in fruits and vegetables.High-pressure processing as emergent technology for the extraction of bioactive ingredients from plant materials.Intervention strategies for reducing Vibrio parahaemolyticus in seafood: a review.Genes of Escherichia coli O157:H7 that are involved in high-pressure resistance.Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications.Mechanisms of pressure-mediated cell death and injury in Escherichia coli: from fundamentals to food applications.Phaseolus vulgaris Lectins: A Systematic Review of Characteristics and Health Implications.Role of rpoS in the development of cell envelope resilience and pressure resistance in stationary-phase Escherichia coli.Review: Comparison of the Effectiveness of Decontaminating Strategies for Fresh Fruits and Vegetables and Related Limitations.Pressure inactivation of Bacillus endospores.Morphological and physiological changes induced by high hydrostatic pressure in exponential- and stationary-phase cells of Escherichia coli: relationship with cell death.Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing.Influence of high-pressure processing on the profile of polyglutamyl 5-methyltetrahydrofolate in selected vegetables.High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature.Relationship between sublethal injury and microbial inactivation by the combination of high hydrostatic pressure and citral or tert-butyl hydroquinone.Inactivation kinetics and virulence potential of Salmonella Typhimurium and Listeria monocytogenes treated by combined high pressure and nisin.Combined effect of sodium nitrite with high-pressure treatments on the inactivation of Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994.Inactivation of vibrio parahaemolyticus and vibrio vulnificus in phosphate-buffered saline and in inoculated whole oysters by high-pressure processing.Effect of high hydrostatic pressure processing on freely suspended and bivalve-associated T7 bacteriophage.Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots.Pressure inactivation of hepatitis A virus in strawberry puree and sliced green onions.Effect of packaging systems and pressure fluids on inactivation of Clostridium botulinum spores by combined high pressure and thermal processing.
P2860
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P2860
description
2002 nî lūn-bûn
@nan
2002 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
Food processing by high hydrostatic pressure.
@ast
Food processing by high hydrostatic pressure.
@en
type
label
Food processing by high hydrostatic pressure.
@ast
Food processing by high hydrostatic pressure.
@en
prefLabel
Food processing by high hydrostatic pressure.
@ast
Food processing by high hydrostatic pressure.
@en
P2093
P356
P1476
Food processing by high hydrostatic pressure.
@en
P2093
Barbosa-Cánovas GV
San Martín MF
Swanson BG
P304
P356
10.1080/20024091054274
P577
2002-01-01T00:00:00Z