Results 241 to 250 of about 193,021 (301)

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam. [PDF]

ACS Omega
Ozturk E, Alpas H, Arici M.
europepmc   +1 more source

Cavitation erosion on different metallic materials under high hydrostatic pressure evaluated with the spatially confined sonoluminescence. [PDF]

Ultrason Sonochem
Liu Y, Liu H, Luo D, Wang J, Deng C, Zhang M, Li C, Song D, Li F.   +8 more
europepmc   +1 more source

Gut Microbiome and Metabolome Modulation by High-Hydrostatic-Pressure-Processed Tomato Juice. [PDF]

Nutrients
Wang X, Li D, Ma C, Hu X, Chen F.
europepmc   +1 more source

Solvent- and Catalyst-Free Environmentally Benign High Hydrostatic Pressure-Assisted Synthesis of Bioactive Hydrazones and the Evaluation of Their Stability Under Various Storage Conditions. [PDF]

Molecules
Costa M, Adhamidhi F, Mastyugin M, Fusco AR, Lazarev A, Zsengeller ZK, Török M, Török B.   +7 more
europepmc   +1 more source

N-terminus GTPase domain of the cytoskeleton protein FtsZ plays a critical role in its adaptation to high hydrostatic pressure. [PDF]

Front Microbiol
Cui XH, Wei YC, Li XG, Qi XQ, Wu LF, Zhang WJ.   +5 more
europepmc   +1 more source

The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture. [PDF]

Heliyon
Mirarab Razi S, Mohebbi M, Mirzababaee SM, Hesarinejad MA, Khalilian Movahed M.   +4 more
europepmc   +1 more source

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Aqueous TMAO solution under high hydrostatic pressure

Physical Chemistry Chemical Physics, 2021
Aqueous TMAO solution in a diamond anvil cell pressurized up to 12 kbar shows spectral shifts in its THz extinction due to TMAO compression, increased TMAO–water coordination and a better visibility of hydration water around the hydrophobic groups.
Inga Kolling, Christoph Hölzl, Sho Imoto, Serena R. Alfarano, Hendrik Vondracek, Lukas Knake, Federico Sebastiani, Fabio Novelli, Claudius Hoberg, Jean-Blaise Brubach, Pascale Roy, Harald Forbert, Gerhard Schwaab, Dominik Marx, Martina Havenith   +14 more
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Food Processing by High Hydrostatic Pressure

Critical Reviews in Food Science and Nutrition, 2002
The use of high hydrostatic pressures (HHP) for food processing is finding increased application within the food industry. One of the advantages of this technology is that because it does not use heat, sensory, and nutritional attributes of the product remain virtually unaffected, thus yielding products with better quality than those processed ...
M F, San Martín, G V, Barbosa-Cánovas, B G, Swanson   +2 more
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Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure

International Journal of Food Microbiology, 2002
The resistance of five gram-positive bacteria, Enterococcus faecalis, Staphylococcus aureus, Lactobacillus plantarum, Listeria innocua and Leuconostoc dextranicum, and six gram-negative bacteria, Salmonella enterica serovar typhimurium, Shigella flexneri, Yersinia enterocolitica, Pseudomonas fluorescens and two strains of Escherichia coli, to high ...
Elke Y, Wuytack, Ann M J, Diels, Chris W, Michiels   +2 more
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