The Effect of High-Pressure Processing on the Copigmentation and Storage Stability of Polyphenols with Anthocyanin Monomers by Yuxuan Sun, Fang Huang, Yan Chen, Nan Ning, Gang Hao, Xiufang Bi

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Combining high-pressure processing and low storage temperature to extend the functionality shelf life of low-moisture, part-skim mozzarella cheese by L.A. Jiménez-Maroto, S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, J.A. Lucey

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Salt Distribution and Salt Uptake during Ripening in Turkish White Cheese Affected by High Pressure Processing by Nurcan Koca, Raghu Ramaswamy, W.M. Balasubramaniam, W. James Harper

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Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal by Sarina Ma, Shimin Gui, Ruixia Hao, Xili Dege, Meili Zhang

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High-pressure processing (HPP) impacts on indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes by Marcella Meia Gary Enchangan, Muhammad Syamil Seman, Jameel R. Al-Obaidi, Atiqah Farah Zakaria, Ahmad Faizal Abdull Razis, Nazamid Saari, Hanis Hazeera Harith, Nuzul Noorahya Jambari

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Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques by Mohammed A. Falih, Ammar B. Altemimi, Qausar Hamed Alkaisy, Farhang H. Awlqadr, Tarek Gamal Abedelmaksoud, Sajed Amjadi, Mohamad Ali Hesarinejad

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Applications of High Pressure Technology in Food Processing by K. R. Jolvis Pou

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Effects of High Pressure on In Vitro Bioavailability of Curcumin Loaded in Whey Protein Isolate/Carrageenan Composite Emulsion Gel: In Vitro Digestion Coupled with Cell Culture Mod... by Jiayue Zhao, Xinmeng Zhang, Yanan Huang, Yan Tan, Shuang Ren, Fang Yuan

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Effect of pasteurisation and high-pressure processing on selected bioactive components in human milk - An experimental study by Miroslava Jandová, Michaela Fišerová, Pavla Paterová, Pavel Měřička, Jan Malý, Marián Kacerovský, Eliška Kovaříková, Jan Strohalm, Kateřina Demnerová, Jana Kadavá (email: jana.kadava@vs

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Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of <i>Mercenaria mercenaria</i> Meat by Xingli Xue, Di Wang, Min Li, Yongren Li, Yongjun Guo, Xiaoqing Ren, Chunsheng Li

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Application of widely targeted metabolomics strategy to reveal the evolution of phenolic color-contributing metabolites during the high pressure processing and thermal processing o... by Xu Xie, Yuehua Wang, Jinlong Tian, Zhen Cheng, Hailong Gui, Yujie Nie, Ran Zhang, Bosu Wen, Bin Li

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Protective Effect of Tomato By-Product in Refined Sunflower Oil with Different Lipid Profiles by Idoya Fernández-Pan, Sandra Horvitz, Francisco C. Ibañez, Paloma Vírseda, María José Beriain

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Synergetic Effect of Elevated Hydrostatic Pressure, Mild Heat, and Carvacrol on Inactivation of Nontyphoidal <i>Salmonella</i> Serovars in Buffered Environment by Junice Sibley, Ranju Kafle, Shahid Chowdhury, Aliyar Cyrus Fouladkhah

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Impact of high-pressure treatments on physicochemical and structural changes of reconstituted micellar casein concentrates from bovine and caprine milk: A comparative study by Khaled S. Nassar, Hala M. Bayomy, Eman S. Alamri, Nawal A. Ozaybi, Sameh A. Korma, Jiaping Lv, Eman S. Ragab

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Novel food processing technologies for retaining nutrition of horticultural food products by Joanne Yi Hui Toy, Fion Wei Lin Chin, Linzixuan Zhang, Linzhi Jing, Xin Yang, Dejian Huang

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High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its Gels by Binh Q. Truong, Roman Buckow, Kha N. H. Nguyen, Linh T. Nguyen, Tuan N. A. Huynh, Van Chuyen Hoang

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Advancements in green extraction technologies for pectin enhancing efficiency, sustainability, and functional properties: a systematic review by R. J. Mapartida Yapias, F. Ore Areche, J. P. Echevarria Victorio, J. Paucarchuco Soto, G. R. Lobato Calderon, E. R. Palomino Santos, J. M. Montalvo Otivo, C. Flores-Miranda, A. Ruiz Rodriguez

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Effects of Hyperbaric Micro-Oxygenation on the Color, Volatile Composition, and Sensory Profile of <i>Vitis vinifera</i> L. cv. Monastrell Grape Must by Antonio José Pérez-López, Luis Noguera-Artiaga, Patricia Navarro, Pablo Mompean, Alejandro Van Lieshout, José Ramón Acosta-Motos

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The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices by Pitima Sinlapapanya, Suriya Palamae, Jirayu Buatong, Yu Fu, Bin Zhang, Tao Yin, Soottawat Benjakul

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The Combined Use of High Pressure Processing and Lactic Acid Containing Fermentate on Inactivation of Salmonella, Shiga Toxin-producing E. coli, and Listeria monocytogenes in Raw P... by Alvin Lee, Nicole Maks-Warren, Viviana Aguilar, Brittany Swicegood, Lindsay Halik, Joshua Warren, Edward O’Neill, Jason Meents, Susy Tejayadi

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