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Critical Reviews in Food Science and Nutrition|March 17, 2007
Opportunities and challenges in high pressure processing of foodsN K Rastogi, K S M S Raghavarao, V M Balasubramaniam, et al.Journal of Food Protection|February 3, 2025
Superheated Steam Can Rapidly Inactivate Bacteria, But Manual Operation of Commercial Units Resulted in Limited Efficacy During Dry Surface SanitizationJakob Baker, Yadwinder Singh Rana, Long Chen, et al.Current Research in Food Science|January 24, 2023
Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levelsJerish Joyner Janahar, V M Balasubramaniam, Rafael Jiménez-Flores, et al.Food Chemistry|October 1, 2025
Metabolomics uncovers the dual effects of high-pressure and ultra-shear processing in a blended fruit-vegetable juiceGiovana Domeneghini Mercali, Eliseu Rodrigues, Cristian D Quiroz-Moreno, et al.Journal of Agricultural and Food Chemistry|September 21, 2017
High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to IsothiocyanatesAnna Westphal, Kenneth M Riedl, Jessica L Cooperstone, et al.Journal of Agricultural and Food Chemistry|February 2, 2006
Comparison of effects of high-pressure processing and heat treatment on immunoactivity of bovine milk immunoglobulin G in enriched soymilk under equivalent microbial inactivation levelsSi-Quan Li, Howard Q Zhang, V M Balasubramaniam, et al.Pageof 4