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  1. 1
    Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage

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  2. 2
    Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice

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  3. 3
    Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour

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  4. 4
    Modeling the pressure inactivation of Escherichia coli and Salmonella typhimurium in sapote mamey ( Pouteria sapota (Jacq.) H.E. Moore & Stearn) pulp

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  5. 5
    The dietary fiber profile of fruit peels and functionality modifications induced by high hydrostatic pressure treatments

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  6. 6
    Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei

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  7. 7
    Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets

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  8. 8
    X-ray reflectivity measurements of liquid/solid interfaces under high hydrostatic pressure conditions

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  9. 9
    Effect of high hydrostatic pressure on overall quality parameters of watermelon juice

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  10. 10
    Induction of rice mutations by high hydrostatic pressure

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