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For: Bolumar T, Skibsted LH, Orlien V. Kinetics of the formation of radicals in meat during high pressure processing. Food Chem 2012;134:2114-20. [DOI: 10.1016/j.foodchem.2012.04.013] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2011] [Revised: 03/14/2012] [Accepted: 04/03/2012] [Indexed: 10/28/2022]
Number Cited by Other Article(s)
1
Sidirokastritis ND, Vareltzis P. Matrix effect on the Effectiveness of High Hydrostatic Pressure Treatment on Antibiotic Residues. J Food Prot 2024;87:100278. [PMID: 38631420 DOI: 10.1016/j.jfp.2024.100278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/08/2024] [Accepted: 04/10/2024] [Indexed: 04/19/2024]
2
Zhu C, Zeng X, Chen L, Liu M, Zheng M, Liu J, Liu H. Changes in quality characteristics based on protein oxidation and microbial action of ultra-high pressure-treated grass carp (Ctenopharyngodon idella) fillets during magnetic field storage. Food Chem 2024;434:137464. [PMID: 37722334 DOI: 10.1016/j.foodchem.2023.137464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 08/26/2023] [Accepted: 09/11/2023] [Indexed: 09/20/2023]
3
Chemat A, Song M, Li Y, Fabiano-Tixier AS. Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation. Molecules 2023;28:8138. [PMID: 38138626 PMCID: PMC10745320 DOI: 10.3390/molecules28248138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/14/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023]  Open
4
Zeng J, Song Y, Fan X, Luo J, Song J, Xu J, Xue C. Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review. Crit Rev Food Sci Nutr 2023:1-22. [PMID: 37335143 DOI: 10.1080/10408398.2023.2224451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
5
Jiang DD, Shen SK, Yu WT, Bu QY, Ding ZW, Fu JJ. Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023;103:2858-2866. [PMID: 36620871 DOI: 10.1002/jsfa.12437] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 12/21/2022] [Accepted: 01/09/2023] [Indexed: 06/17/2023]
6
Effect of high pressure processing on biogenic amines content in skin-packed beef during storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
7
Optimization of radio frequency heating protocols based on free radical control to improve the storage stability of highland barley. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
8
High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108529] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
9
Barbhuiya RI, Singha P, Singh SK. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Res Int 2021;149:110647. [PMID: 34600649 DOI: 10.1016/j.foodres.2021.110647] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
10
High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky. Meat Sci 2021;181:108617. [PMID: 34229234 DOI: 10.1016/j.meatsci.2021.108617] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/19/2021] [Accepted: 06/28/2021] [Indexed: 12/11/2022]
11
Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, Schwarzenbolz U, Jäger H, Holzhauser T, Bergmair J, Roth A, Sevenich R, Bandick N, Kulling SE, Knorr D, Engel KH, Heinz V. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Compr Rev Food Sci Food Saf 2021;20:3225-3266. [PMID: 34056857 DOI: 10.1111/1541-4337.12763] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 04/02/2021] [Accepted: 04/10/2021] [Indexed: 11/29/2022]
12
Valdés ME, Ramírez R, Martínez-Cañas MA, Frutos-Puerto S, Moreno D. Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics. Foods 2021;10:899. [PMID: 33921857 PMCID: PMC8072562 DOI: 10.3390/foods10040899] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/30/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022]  Open
13
Wang Z, He Z, Zhang D, Li H. Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021;101:1953-1962. [PMID: 32918299 DOI: 10.1002/jsfa.10811] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 08/15/2020] [Accepted: 09/11/2020] [Indexed: 06/11/2023]
14
Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stübler AS, de Lamballerie M, Hertel C, Brüggemann DA. High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci Food Saf 2020;20:332-368. [PMID: 33443800 DOI: 10.1111/1541-4337.12670] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 12/22/2022]
15
Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
16
Bao Y, Ren X, Zhu Y, Zhang Y, Peng Z, Zhou G. Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109626] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
17
Hou R, Liu Y, Li W, Zhao W, Wang C, Li Y, Yan Q, Zhu W, Dong J. Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
18
Barba FJ, Roohinejad S, Ishikawa K, Leong SY, El-Din A Bekhit A, Saraiva JA, Lebovka N. Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
19
Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat. Foods 2020;9:foods9050572. [PMID: 32375314 PMCID: PMC7278865 DOI: 10.3390/foods9050572] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 04/28/2020] [Accepted: 05/01/2020] [Indexed: 02/06/2023]  Open
20
Huang Y, Zhang W, Xiong S. Modeling the effect of thermal combined with high‐pressure treatment on intramuscular lipid oxidation in pork. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13240] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
21
Fernandes PA, Moreira SA, Santos MD, Duarte RV, Santos DI, Inácio RS, Alves SP, Bessa RJ, Delgadillo I, Saraiva JA. Hyperbaric storage at variable room temperature - a new preservation methodology for minced meat compared to refrigeration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019;99:3276-3282. [PMID: 30552771 DOI: 10.1002/jsfa.9540] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 12/11/2018] [Accepted: 12/11/2018] [Indexed: 06/09/2023]
22
Texture, color and sensory evaluation of sous-vide cooked beef steaks processed using high pressure processing as method of microbial control. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.072] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
23
Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions. Food Chem 2018;269:236-243. [DOI: 10.1016/j.foodchem.2018.06.107] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2018] [Revised: 04/20/2018] [Accepted: 06/20/2018] [Indexed: 10/28/2022]
24
Pérez-Andrés JM, Charoux CMG, Cullen PJ, Tiwari BK. Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018;66:5041-5054. [PMID: 29672043 DOI: 10.1021/acs.jafc.7b06055] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
25
Utama DT, Lee SG, Baek KH, Jang A, Pak JI, Lee SK. Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018. [PMID: 29531191 PMCID: PMC6043434 DOI: 10.5713/ajas.17.0677] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
26
Zawadzki A, Alloo C, Grossi AB, do Nascimento ESP, Almeida LC, Bogusz Junior S, Skibsted LH, Cardoso DR. Effect of hop β-acids as dietary supplement for broiler chickens on meat composition and redox stability. Food Res Int 2018;105:210-220. [PMID: 29433209 DOI: 10.1016/j.foodres.2017.10.072] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 10/30/2017] [Accepted: 10/31/2017] [Indexed: 11/29/2022]
27
Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.037] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
28
Bak KH, Bolumar T, Karlsson AH, Lindahl G, Orlien V. Effect of high pressure treatment on the color of fresh and processed meats: A review. Crit Rev Food Sci Nutr 2017;59:228-252. [DOI: 10.1080/10408398.2017.1363712] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
29
Mate extract as feed additive for improvement of beef quality. Food Res Int 2017;99:336-347. [DOI: 10.1016/j.foodres.2017.05.033] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 05/26/2017] [Accepted: 05/29/2017] [Indexed: 01/06/2023]
30
Goldschmidt Lins P, Aparecida Silva A, Marina Piccoli Pugine S, Ivan Cespedes Arce A, José Xavier Costa E, Pires De Melo M. Effect of Exposure to Pulsed Magnetic Field on Microbiological Quality, Color and Oxidative Stability of Fresh Ground Beef. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12405] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
31
Troy DJ, Ojha KS, Kerry JP, Tiwari BK. Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview. Meat Sci 2016;120:2-9. [PMID: 27162095 DOI: 10.1016/j.meatsci.2016.04.002] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 03/24/2016] [Accepted: 04/05/2016] [Indexed: 10/22/2022]
32
Guyon C, Meynier A, de Lamballerie M. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.026] [Citation(s) in RCA: 122] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
33
Bolumar T, LaPeña D, Skibsted LH, Orlien V. Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.01.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
34
Santos MC, Nunes C, Jourdes M, Teissedre PL, Rodrigues A, Amado O, Saraiva JA, Coimbra MA. Evaluation of the potential of high pressure technology as an enological practice for red wines. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
35
Structural Changes in Foods Caused by High-Pressure Processing. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/978-1-4939-3234-4_23] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
36
Kameník J, Saláková A, Hulánková R, Borilova G. The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.04.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
37
Zhang QA, Shen Y, Fan XH, Martín JFG, Wang X, Song Y. Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study. ULTRASONICS SONOCHEMISTRY 2015;27:96-101. [PMID: 26186825 DOI: 10.1016/j.ultsonch.2015.05.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Revised: 05/06/2015] [Accepted: 05/07/2015] [Indexed: 05/08/2023]
38
Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus). FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1617-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
39
Kumar Y, Yadav DN, Ahmad T, Narsaiah K. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12156] [Citation(s) in RCA: 268] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
40
Tao Y, Sun DW, Górecki A, Błaszczak W, Lamparski G, Amarowicz R, Fornal J, Jeliński T. A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine. Food Chem 2015;194:545-54. [PMID: 26471591 DOI: 10.1016/j.foodchem.2015.07.041] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 07/06/2015] [Accepted: 07/09/2015] [Indexed: 11/28/2022]
41
High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.08.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
42
Effects of high hydrostatic pressure on the quality and safety of beef after the addition of conjugated linoleic acid. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.06.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
43
Process-induced undesirable compounds: Chances of non-thermal approaches. Meat Sci 2014;98:392-403. [DOI: 10.1016/j.meatsci.2014.06.038] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 06/21/2014] [Accepted: 06/24/2014] [Indexed: 11/19/2022]
44
Chemical Reactions in Food Systems at High Hydrostatic Pressure. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9087-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
45
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants. Food Chem 2014;150:422-8. [DOI: 10.1016/j.foodchem.2013.10.161] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 10/18/2013] [Accepted: 10/30/2013] [Indexed: 11/19/2022]
46
Effects of high pressure processing on lipid oxidation: A review. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.10.012] [Citation(s) in RCA: 123] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
47
High pressure processing of fresh meat — Is it worth it? Meat Sci 2013;95:897-903. [DOI: 10.1016/j.meatsci.2013.03.025] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 03/21/2013] [Accepted: 03/22/2013] [Indexed: 11/23/2022]
48
Tao Y, Wu D, Sun DW, Górecki A, Błaszczak W, Fornal J, Jeliński T. Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.05.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
49
Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.09.005] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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