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  1. 1
    Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds

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  2. 2
    Application of High Hydrostatic Pressure in fresh purple smoothie Microbial inactivation kinetic modelling and qualitative studies

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  3. 3
    Application of high hydrostatic pressure for the inactivation of norovirus and quality stability in fresh sea squirt (Halocynthia roretzi)

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  4. 4
    Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese Antilisterial activity, carotenoid degradation, and sensory characteristics

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  5. 5
    Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

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  6. 6
    Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts

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  7. 7
    Changes in microbial growth, carotenoids, and water-soluble tannin content of ripe persimmon beverage after ultra-high pressure treatment

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  8. 8
    Application of high hydrostatic pressure on Pacific white shrimp ( Litopenaeus vannamei) pâté Microbiological, physicochemical and consumer acceptance

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  9. 9
    Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice

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  10. 10
    Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée

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  11. 11
    High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons A structural approach
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  12. 12
    Induction of rice mutations by high hydrostatic pressure

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