Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water

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On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model

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Variation in Resistance to Hydrostatic Pressure among Strains of Food-Borne Pathogens

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The Combined Effect of High Hydrostatic Pressure and Mild Heat on Inactivation of Pathogens in Milk and Poultry

Patterson, M. F., & Kilpatrick, D. J. (1998) · Journal of Food Protection · doi:10.4315/0362-028x-61.4.432 · Cited by 229

High Pressure Food Science, Bioscience and Chemistry

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Pressure inactivation kinetics of Yersinia enterocolitica ATCC 35669

Chen, H., & Hoover, D. G. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00064-3 · Cited by 154

Inactivation and injury of pressure-resistant strains of Escherichia coli O157 and Listeria monocytogenes in fruit juices

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Use of linear, Weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk

Chen, H. (2006) · Food Microbiology · doi:10.1016/j.fm.2006.06.004 · Cited by 144

Inhibitory effects of raw carrots on Listeria monocytogenes

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Isolation and antimicrobial activity of the phytoalexin 6-methoxymellein from cultured carrot cells

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Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

Aganovic, K., Hertel, C., Vogel, R. F., Johne, R., Schlüter, O., Schwarzenbolz, U., Jäger, H., Holzhauser, T., Bergmair, J., Roth, A., et al. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12763 · Cited by 281

Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

Sehrawat, R., Kaur, B. P., Nema, P. K., Tewari, S., & Kumar, L. (2020) · Food Science and Biotechnology · doi:10.1007/s10068-020-00831-6 · Cited by 236

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

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Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

Chen, D., Xi, H., Guo, X., Qin, Z., Pang, X., Hu, X., Liao, X., & Wu, J. (2013) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2013.03.003 · Cited by 124

High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation

Serment‐Moreno, V., Barbosa‐Cánovas, G. V., Torres, J. A., & Welti‐Chanes, J. (2014) · Food Engineering Reviews · doi:10.1007/s12393-014-9075-x · Cited by 115

The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

Zhou, C., Liu, W., Zhao, J., Yuan, C., Song, Y., Chen, D., Ni, Y., & Li, Q. (2013) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2013.11.002 · Cited by 112

Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments

Pokhrel, P. R., Toniazzo, T., Boulet, C., Oner, M. E., Sablani, S. S., Tang, J., & Barbosa‐Cánovas, G. V. (2019) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2019.03.007 · Cited by 71

Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review

Syed, Q. A., Buffa, M., Guamis, B., & Saldo, J. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2013.779570 · Cited by 69

The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water

Raghubeer, E. V., Phan, B. N., Onuoha, E., Diggins, S., Aguilar, V., Swanson, S., & Lee, A. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108697 · Cited by 70

HIGH-PRESSURE DESTRUCTION KINETICS OF SPOILAGE AND PATHOGENIC MICROORGANISMS IN MANGO JUICE

Hiremath, N., & Ramaswamy, H. S. (2011) · Journal of Food Processing and Preservation · doi:10.1111/j.1745-4549.2011.00559.x · Cited by 65

Modeling survival of high hydrostatic pressure treated stationary- and exponential-phase Listeria innocua cells

Saucedo-Reyes, D., Marco-Celdrán, A., Pina-Pérez, M. C., Rodrigo, D., & Martínez-López, A. (2009) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2008.11.004 · Cited by 63

Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure

Rao, L., Guo, X., Pang, X., Tan, X., Liao, X., & Wu, J. (2013) · International Journal of Food Properties · doi:10.1080/10942912.2012.716474 · Cited by 57

Inactivation of Staphylococcus aureus by high pressure processing: An overview

Baptista, I. I. R., Rocha, S. M., Cunha, Â., Saraiva, J. A., & Almeida, A. (2016) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2016.06.008 · Cited by 54

Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice

Kim, S., Choi, W., & Kang, D. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.10.021 · Cited by 48

Non-Thermal Technologies in Food Processing: Implications for Food Quality and Rheology

Al-Sharify, Z. T., Al-Najjar, S. Z., Anumudu, C. K., Hart, A., Miri, T., & Onyeaka, H. N. (2025) · Applied Sciences · doi:10.3390/app15063049 · Cited by 47

Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review

Nema, P. K., Sehrawat, R., Ravichandran, C., Kaur, B. P., Kumar, A., & Tarafdar, A. (2022) · Journal of Food Quality · doi:10.1155/2022/5797843 · Cited by 46

Modeling the inactivation kinetics of Bacillus coagulans spores in tomato pulp from the combined effect of high pressure and moderate temperature

Zimmermann, M., Schaffner, D. W., & de Aragão, G. M. F. (2013) · LWT · doi:10.1016/j.lwt.2013.01.026 · Cited by 44

Evaluation of High Pressure Processing Kinetic Models for Microbial Inactivation Using Standard Statistical Tools and Information Theory Criteria, and the Development of Generic Time-Pressure Functions for Process Design

Serment‐Moreno, V., Fuentes, C., Barbosa‐Cánovas, G. V., Torres, J. A., & Welti‐Chanes, J. (2015) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1488-x · Cited by 43

Inactivation kinetics of pulsed electric field-resistant strains of Listeria monocytogenes and Staphylococcus aureus in media of different pH

Saldaña, G., Puértolas, E., Condón, S., Álvarez, I., & Raso, J. (2010) · Food Microbiology · doi:10.1016/j.fm.2010.01.002 · Cited by 38

Characterization of Mexican Coriander (Eryngium foetidum) Essential Oil and Its Inactivation of Listeria monocytogenes In Vitro and during Mild Thermal Pasteurization of Pineapple Juice

Ngang, J. J. E., Nyegue, M. A., Florentine, N. F. C., KAMGAIN, A. D. T., Kamdem, S. L. S., Lanciotti, R., Gardini, F., & Etoa, F. (2014) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-13-323 · Cited by 33

Phase transitions during high pressure treatment of frozen carrot juice and influence on Escherichia coli inactivation

Zhu, S., Wang, C., Ramaswamy, H. S., & Yu, Y. G. (2017) · LWT · doi:10.1016/j.lwt.2017.01.022 · Cited by 26

Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data

Guillou, S., & Membré, J. (2019) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-19-132 · Cited by 25

Modeling the Combined Effect of Pressure and Mild Heat on the Inactivation Kinetics of Escherichia coli, Listeria innocua, and Staphylococcus aureus in Black Tiger Shrimp (Penaeus monodon)

Kaur, B. P., & Rao, P. S. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.01311 · Cited by 21

Hyperbaric Storage of Food: Applications, Challenges, and Perspectives

Basso, F., Manzocco, L., & Nicoli, M. C. (2021) · Food Engineering Reviews · doi:10.1007/s12393-021-09296-7 · Cited by 20

Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods

Neetoo, H., & Chen, H. (2012) · doi:10.1002/9781119962045.ch12 · Cited by 19

High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low‐acid juices

Pilavtepe‐Çelik, M. (2013) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03218.x · Cited by 18

Kinetic modeling of high‐pressure induced inactivation of polyphenol oxidase in sugarcane juice ( Saccharum officinarum )

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Modeling the Kinetics of Microbial and Quality Attributes of Fluid Food During Novel Thermal and Non-Thermal Processes

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High hydrostatic pressure inactivation of microorganisms: A probabilistic model for target log-reductions

Buzrul, S. (2019) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2019.108330 · Cited by 14

Combined antimicrobial effect of high pressure processing and ethyl lauroyl arginate (LAE)-containing films and its application in coconut water preservation

Li, T., Chen, J., Duan, X., Wu, X., & Liao, X. (2023) · Food Control · doi:10.1016/j.foodcont.2023.110039 · Cited by 14

Modeling the pressure inactivation of Escherichia coli and Salmonella typhimurium in sapote mamey ( Pouteria sapota (Jacq.) H.E. Moore & Stearn) pulp

Reyes, D. S., Carrillo-Salazar, J. A., Román-Padilla, L., Saucedo-Veloz, C., Reyes-Santamaría, M. I., Ramírez-Gilly, M., & Tecante, A. (2017) · Food Science and Technology International · doi:10.1177/1082013217735472 · Cited by 11

Estimating microbial survival parameters under high hydrostatic pressure

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Rational Use of Novel Technologies: A Comparative Analysis of the Performance of Several New Food Preservation Technologies for Microbial Inactivation

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Inactivation Kinetics of Foodborne Pathogens in Carrot Juice by High-Pressure Processing

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Determination of Time Required for 5 Log Reduction of Foodborne Pathogens by High Hydrostatic Pressure Processing in Foods

Buzrul, S., & Cam, M. F. (2025) · Journal of Food Process Engineering · doi:10.1111/jfpe.70044 · Cited by 4

Escherichia coli and Listeria innocua stability in carrot juice preserved by high hydrostatic pressure

Nasiłowska, J., Sokołowska, B., & Fonberg-Broczek, M. (2022) · AIMS Agriculture and Food · doi:10.3934/agrfood.2022039 · Cited by 2

Modeling the inactivation of E. coli O157:H7 (ATCC 43888) in high hydrostatic pressure treated tomato juice

Erdem, F., Dogan, O. B., & Alpas, H. (2026) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2026.111653 · Cited by 1

Conclusions and Final Remarks

Houška, M., & Silva, F. (2017) · CRC Press eBooks · doi:10.1201/9781315121123-12

DETERMINACIÓN DE CINÉTICAS DE INACTVACIÓN DE ESCHERICHIA COLI CECT 433 INOCULADA EN MEDIO DE REFERENCIA POR TRATAMIENTOS CON ALTAS PRESIONES HIDROSTÁTICAS. Ajuste a un modelo matemático, predicción y validación de un modelo experimental no-lineal

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Advances in modeling microbial inactivation in plant-based liquid products using emerging non-thermal technologies

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E. coli o157:h7 ve s. Aureus'un havuç suyunda yüksek hidrostatik basınca bağlı inaktivasyon kinetiği ve hücresel hacim değişikliği analizi.

Pilavtepe, M. (2007) · OpenMETU (Middle East Technical University)

Modeling the inactivation of E. coli O157:H7 (ATCC 43888) in high hydrostatic pressure treated tomato juice

Erdem, F., Dogan, O. B., & Alpas, H. (2026) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2026.111653 · Cited by 1

The Combined Effect of High Hydrostatic Pressure and Mild Heat on Inactivation of Pathogens in Milk and Poultry

Patterson, M. F., & Kilpatrick, D. J. (1998) · Journal of Food Protection · doi:10.4315/0362-028x-61.4.432 · Cited by 229

Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 under isothermal-endpoint pressure conditions

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Modeling the Survival of Escherichia coli O157:H7 Under Hydrostatic Pressure, Process Temperature, Time and Allyl Isothiocyanate Stresses in Ground Chicken Meat

Huang, C.-Y., Sheen, S., Sommers, C. H., & Sheen, L. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01871 · Cited by 22