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Research article

First published 2026

Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating

Doan Nhu Khue, Ho Van Vu, Le Nhat Tam [...]

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 2016-6

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

Xiu-xia Li, Xin Tian, Jian-rong Li

Food Science and Technology International

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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

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Research article

First published 2025-12

Effect of pulsed electric field processing on the quality characteristics and enzyme activity of tender coconut water

Nalla Bhanu Prakash Reddy, Perumal Thivya, Sugumar Anandakumar [...]

Food Science and Technology International

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Research article

First published 2019-7

The effect of high-power ultrasound on the quality of carrot juice

Liyi Chen, Xiufang Bi, Dandan Guo [...]

Food Science and Technology International

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Research article

First published 2018-1

Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing,packaging,and storage

Neelima Kaushik, P Srinivasa Rao, HN Mishra

Food Science and Technology International

Search results

Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating

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

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

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

Effect of pulsed electric field processing on the quality characteristics and enzyme activity of tender coconut water

The effect of high-power ultrasound on the quality of carrot juice

Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing,packaging,and storage