High-pressure processing – effects on microbial food safety and food quality

Opportunities and Challenges in High Pressure Processing of Foods

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Recent advances in the microbiology of high pressure processing

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Biological effects of high hydrostatic pressure on food microorganisms

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Nonthermal Preservation of Foods Using Combined Processing Techniques

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New mild technologies in meat processing: high pressure as a model technology

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High Pressure Processing

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Commercial opportunities and research challenges in the high pressure processing of foods

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Combining nonthermal technologies to control foodborne microorganisms

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Relationship between Membrane Damage and Cell Death in Pressure-Treated Escherichia coli Cells: Differences between Exponential- and Stationary-Phase Cells and Variation among Strains

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Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens

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Variation in Resistance of Natural Isolates of Escherichia coli O157 to High Hydrostatic Pressure, Mild Heat, and Other Stresses

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High Pressure Processing of Foods: An Overview

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High pressure processing of foods

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

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Engineering and Food for the 21st Century

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High pressure processing of shellfish: A review of microbiological and other quality aspects

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Comparative Study of Pressure-Induced Germination of Bacillus subtilis Spores at Low and High Pressures

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

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Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure

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Inactivation of prions by physical and chemical means

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Identification of Sigma Factor σB-Controlled Genes and Their Impact on Acid Stress, High Hydrostatic Pressure, and Freeze Survival inListeria monocytogenesEGD-e

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Exploration of the Effects of High Hydrostatic Pressure on Microbial Growth, Physiology and Survival: Perspectives from Piezophysiology

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Bacterial stress response in Listeria monocytogenes: jumping the hurdles imposed by minimal processing

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Morphological and Physiological Changes Induced by High Hydrostatic Pressure in Exponential- and Stationary-Phase Cells of Escherichia coli : Relationship with Cell Death

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Inactivation of Escherichia coli in Milk by High-Hydrostatic-Pressure Treatment in Combination with Antimicrobial Peptides

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Heat Shock Protein-Mediated Resistance to High Hydrostatic Pressure in Escherichia coli

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The effects of hydrostatic pressure on ribosome conformation in Escherichia coli: an in vivo study using differential scanning calorimetry

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Morphological and Physiological Characterization of Listeria monocytogenes Subjected to High Hydrostatic Pressure

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An SOS Response Induced by High Pressure in Escherichia coli

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Factors Influencing Germination of Bacillus subtilis Spores via Activation of Nutrient Receptors by High Pressure

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Minimal processing-preservation methods of the future: an overview

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The Effect of Growth Stage and Growth Temperature on High Hydrostatic Pressure Inactivation of Some Psychrotrophic Bacteria in Milk

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Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration

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Variation in Resistance to High Hydrostatic Pressure and rpoS Heterogeneity in Natural Isolates of Escherichia coli O157:H7

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Response of Pathogenic Vibrio Species to High Hydrostatic Pressure

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Heterologous Expression of BetL, a Betaine Uptake System, Enhances the Stress Tolerance ofLactobacillus salivariusUCC118

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High pressure inactivation kinetics of Listeria monocytogenes inactivation in broth, milk, and peach and orange juices

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Inactivation of Bacillus cereus spores in milk by mild pressure and heat treatments

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Induction of Oxidative Stress by High Hydrostatic Pressure in Escherichia coli

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Factors affecting the resistance oflisteria monocytogenesto high hydrostatic pressure

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Identification and Disruption of BetL, a Secondary Glycine Betaine Transport System Linked to the Salt Tolerance of Listeria monocytogenes LO28

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Improving gastric transit, gastrointestinal persistence and therapeutic efficacy of the probiotic strain Bifidobacterium breve UCC2003

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Genes ofEscherichia coliO157:H7 That Are Involved in High-Pressure Resistance

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High‐pressure processing and preservation of food

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The combined effect of high pressure and nisin on inactivation of microorganisms in milk

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Combination of hydrostatic pressure and lacticin 3147 causes increased killing of Staphylococcus and Listeria

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Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing

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Effect of High Hydrostatic Pressure on Listeria innocua 910 CECT Inoculated into Ewe's Milk

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High‐pressure‐induced changes in bovine milk: a review

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Baroprotection of vegetative bacteria by milk constituents: A study of Listeria innocua

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High-Pressure Treatment of Foods

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The effect of high hydrostatic pressure on Salmonella thompson and Listeria monocytogenes examined by electron microscopy

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Effects of high hydrostatic pressure on Clostridium sporogenes spores

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Protective effect of calcium on inactivation ofEscherichia coliby high hydrostatic pressure

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Ultra-high-pressure inactivation of prion infectivity in processed meat: A practical method to prevent human infection

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High sucrose concentration protects E. coli against high pressure inactivation but not against high pressure sensitization to the lactoperoxidase system

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Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters

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The effect of high hydrostatic pressure on the activity of intracellular enzymes of Listeria monocytogenes

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Hydrostatic pressure treatment of food: equipment and processing

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The effects of growth temperature and growth phase on the inactivation of Listeria monocytogenes in whole milk subject to high pressure processing

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The lactoperoxidase system increases efficacy of high-pressure inactivation of foodborne bacteria

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Role for Compatible Solutes Glycine Betaine and l -Carnitine in Listerial Barotolerance

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Analysis of hydrostatic pressure effects on transcription in Escherichia coli by DNA microarray procedure

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Greater high-pressure resistance of bacteria in oysters than in buffer

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Baroprotective effect of increased solute concentrations on yeast and moulds during high pressure processing

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Ascospore inactivation and germination by high pressure processing is affected by ascospore age

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The effect of high pressure treatment on the functional and rheological properties of Mozzarella cheese

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A REVIEW Microbiology of pressure-treated foods

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Patho-biotechnology: using bad bugs to do good things

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Reduced proteinase K resistance and infectivity of prions after pressure treatment at 60 °C

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Patho-Biotechnology; Using Bad Bugs to Make Good Bugs Better

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Fate of Staphylococcus aureus in Cheese Treated by Ultrahigh Pressure Homogenization and High Hydrostatic Pressure

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‘Bioengineered Bugs’ – A patho-biotechnology approach to probiotic research and applications

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Effect of high pressure and pasteurization on Mycobacterium avium ssp. paratuberculosis in milk

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Dual Nature of the Infectious Prion Protein Revealed by High Pressure

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HIGH-PRESSURE TREATMENT OF FOODS

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High pressure-sensitive gene expression in Lactobacillus sanfranciscensis

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It's time for action.

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Effects of High Pressure on BC 3

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Genetic Responses of Listeria monocytogenes Exposed to Hydrostatic Pressure Processing

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Extraction of bioactive compounds from plant materials using combination of various novel methods: A review

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Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety

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Microbiological food safety assessment of high hydrostatic pressure processing: a review

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Landmarks in the historical development of twenty first century food processing technologies

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

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Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review

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Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing

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Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability

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

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High-Pressure Chemical Biology and Biotechnology

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Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review

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