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Retricted access

Research article

First published 2013-6

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

Y Liu, XY Zhao, L Zou [...]

Food Science and Technology International

Open access

Research article

First published 2025-6

A low-frequency anechoic coating under high hydrostatic pressure by pressure balancing strategy

Ningdong Hu, Jun Jin, Hongping Hu

Journal of Low Frequency Noise,Vibration and Active Control

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Research article

First published 2005-06

Note: Effect of High Hydrostatic Pressure on Extraction of Flavonoids in Propolis

Z. Shouqin, X. Jun, W. Changzheng

Food Science and Technology International

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Research article

First published 2016-12

High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

José Luis Vázquez-Gutiérrez, Amparo Quiles, Erica Vonasek [...]

Food Science and Technology International

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Research article

First published 2018-3

Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum

J García-Parra, F González-Cebrino, J Delgado-Adámez [...]

Food Science and Technology International

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Research article

First published 2001-04

High Hydrostatic Pressure as a Method to Reduce Microbial Contamination of Porcine Blood Plasma

D. Pares, E. Saguer, M. Toldra [...]

Food Science and Technology International

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Research article

First published 2017-3

Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

Zamantha Escobedo-Avellaneda, Izaskun Pérez-Simón, María Lavilla-Martín [...]

Food Science and Technology International

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Research article

First published 2019-10

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

Shin Young Park, Yeoun Joong Jung, Ji Young Kwon [...]

Food Science and Technology International

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Research article

First published 2018-12

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

JA Ragazzo-Sánchez, Q Gutiérrez-Sánchez, JA Ramírez-de-León [...]

Food Science and Technology International

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Research article

First published 2017-3

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

Fan Wang, Bao-Lei Du, Zheng-Wei Cui [...]

Food Science and Technology International

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