Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference107 articles.
1. Abbott JA, Harker FR. Texture. pp. 1-30. In: The commercial storage of fruits, vegetables, florist, and nursery stock: agricultural handbook. Gross KC, Wang CY, Saltveit M (eds). USDA, ARS Beltsville, USA (2004)
2. Abe F. Exploration of the effects of high hydrostatic pressure on microbial growth, physiology and survival: Perspectives from piezophysiology. Biosci. Biotechnol. Biochem. 71: 2347-2357 (2007)
3. Ali N, Popovi V, Koutchma T, Warriner K, Zhu Y. Effect of thermal, high hydrostatic pressure, and ultraviolet-C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice. J. Food Process Eng. 43(1): e13036 (2019)
4. Alpas H, Kalchayanand N, Bozoglu F, Ray B. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of food borne pathogens. Int. J. Food Microbiol. 60: 33-42 (2000)
5. Aymerich T, Jofre A, Garriga M, Hugas M. Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham. J. Food Prot. 68: 173-177 (2005)
Cited by
84 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献