1. Biblio

Biblio

Found 8 results
Author Title [ Type(Asc)] Year
Filters: Keyword is Hydrostatic Pressure  [Clear All Filters]
Journal Article
G. Hu, Zheng, Y., Liu, Z., Deng, Y., and Zhao, Y., “Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations.”, Food Chem, vol. 204, pp. 46-55, 2016.
J. G. Waite-Cusic, Diono, B. H. S., and Yousef, A. E., “Screening for Listeria monocytogenes surrogate strains applicable to food processing by ultrahigh pressure and pulsed electric field.”, J Food Prot, vol. 74, no. 10, pp. 1655-61, 2011.
Y. Yan, Waite-Cusic, J. G., Kuppusamy, P., and Yousef, A. E., “Intracellular free iron and its potential role in ultrahigh-pressure-induced inactivation of Escherichia coli.”, Appl Environ Microbiol, vol. 79, no. 2, pp. 722-4, 2013.
Y. Zhang, Dai, B., Deng, Y., and Zhao, Y., “In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus).”, Food Chem, vol. 203, pp. 258-266, 2016.
J. Yue, Zhang, Y., Jin, Y., Deng, Y., and Zhao, Y., “Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles.”, Food Chem, vol. 194, pp. 12-9, 2016.
G. Hu, Zheng, Y., Liu, Z., Xiao, Y., Deng, Y., and Zhao, Y., “Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein.”, Food Chem, vol. 221, pp. 1860-1866, 2017.
Y. Zhang, Jiao, S., Lian, Z., Deng, Y., and Zhao, Y., “Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).”, J Food Sci, vol. 80, no. 5, pp. E1012-20, 2015.
Y. Jin, Deng, Y., Qian, B., Zhang, Y., Liu, Z., and Zhao, Y., “Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure.”, Food Chem Toxicol, vol. 76, pp. 86-93, 2015.