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

Opportunities and Challenges in High Pressure Processing of Foods

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Review : High-pressure, microbial inactivation and food preservation

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Effects of high pressure on meat: A review

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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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The stable superdormant Bacillus spores under 500 MPa: Isolation, characterization and development of strategy to reduce their abundance under high-pressure processing

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Bacteriocin AS-48 and High Hydrostatic Pressure as Hurdles in a Vegetable Cream upon Temperature Abuse

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High hydrostatic pressure effects on bacterial bioluminescence

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Non-thermal Food Preservation Technologies

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High Pressure Processing as an Advancement in Food Processing

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High hydrostatic pressure applied to ready-to-eat meat products: focus on Listeria monocytogenes inactivation

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The effects of quasi-one-dimensional shock on Escherichia coli while controlling pressure and temperature

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Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure‐Resistant Bacteria in Water‐Boiled Salted Duck

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Microbial Proteomics for Food Safety

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APPLICATION OF PRESSURE TREATMENT FOR QUALITY CONTROL IN FRESH FRUITS AND VEGETABLES

Liamnimitr, N., Thammawong, M., & Nakano, K. (2018) · Robotics and Autonomous Systems · doi:10.7831/ras.6.34-45 · Cited by 2

Assessment of L. Monocytogenes cells’ capacity to recover in cucumber juice after high pressure treatment

Bucur, F. I., Borda, D., Nicolau, A. I., & Grigore‐Gurgu, L. (2020) · The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology · doi:10.35219/foodtechnology.2020.1.03 · Cited by 2

Human milk: processing and conservation – a review

Castro, M. C., Alves, E. S., Saqueti, B. H. F., de Souza, P. M., Manin, L. P., da Silveira, R., Madrona, G. S., Santos, O. O., & Visentainer, J. V. (2021) · Research Society and Development · doi:10.33448/rsd-v10i12.20118 · Cited by 2

Food Microbial Hazards, Safety, and Quality Control

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Applications of HPP for Microbial Food Safety

Shahbaz, H. M., Javed, F., & Park, J. (2023) · SpringerBriefs in food, health and nutrition · doi:10.1007/978-3-031-33643-0_2 · Cited by 2

İçme Sütü Üretiminde ESL (Extended Shelf Life) Teknolojisinin Kullanımı

ÜNVER, N., & Çelik, Ş. (2017) · Harran Tarım ve Gıda Bilimleri Dergisi · doi:10.29050/harranziraat.321185 · Cited by 2

Technologies for Improving the Nutritional Quality of Cereals

Tsao, R. (2019) · Springer eBooks · doi:10.1007/978-981-13-6167-8_2 · Cited by 2

Shelf-life extension of beverages by high-pressure processing

Assaf, N., Dhenge, R. V., Chiavaro, E., Cattani, L., & Rinaldi, M. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15732-5.00006-x · Cited by 1

High Pressure Processing of Raw Ewe’s Cheese Promotes Microbiological Safety and Quality During Prolonged Storage

Inácio, R. S., Gomes, A., & Saraiva, J. A. (2025) · Dairy · doi:10.3390/dairy6040036 · Cited by 1

Environmentally friendly physical treatment strategies against spoilage molds in the food industry

Ho, V. S., Cadoret, M., Dantigny, P., & Coton, E. (2026) · Fungal Biology Reviews · doi:10.1016/j.fbr.2026.100485 · Cited by 1

High-Pressure Processing Alters Biofilm Persistence and Virulence Gene Expression in Listeria monocytogenes Strains

Adamski, P., Zakrzewski, A., Zadernowska, A., & Chajęcka‐Wierzchowska, W. (2026) · International Journal of Molecular Sciences · doi:10.3390/ijms27125366 · Cited by 1

Hochdruckinaktivierung: Unterschiedliches Druckprofil – gleicher Zellschaden?

Izydor, M., Hainthaler, M., & Schlücker, E. (2015) · Chemie Ingenieur Technik · doi:10.1002/cite.201550038 · Cited by 1

High-Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats

Brown, P., Cardone, F., Meyer, R. D., & Pocchiari, M. (2016) · Food engineering series · doi:10.1007/978-1-4939-3234-4_16 · Cited by 1

Changes of microflora in high pressure treated Indian white prawn (Fenneropenaeus indicus)

Ginson, J., Panda, S. K., Kamalakanth, C. K., & Bindu, J. (2020) · High Pressure Research · doi:10.1080/08957959.2019.1708909 · Cited by 1

NON-THERMAL METHODS FOR FRUIT JUICE PRESERVATION

Burak, L. C. (2022) · International Journal of Applied and Fundamental Research (Международный журнал прикладных и фундаментальных исследований) · doi:10.17513/mjpfi.13444 · Cited by 1

Preservation of tempoyak using non-thermal process (High-pressure processing)

Jamil, N. A. B. M., & Maqsood-ul-Haque, S. (2023) · Materials Today Proceedings · doi:10.1016/j.matpr.2023.05.220 · Cited by 1

Astrobiology of Titan's subglacial, high pressure ocean: A review and introduction of a relevant experimental system

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Genetically engineered microbes for sustainable therapies

Sharma, A. K. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-820528-0.00009-0 · Cited by 1

Response of Foodborne Pathogens to High-Pressure Processing

Wang, Y. (2022) · Springer eBooks · doi:10.1007/978-3-030-90578-1_8 · Cited by 1

Impact of high‐pressure processing on the microbial ecology of foods

Mukhopadhyay, S., Ukuku, D. O., Juneja, V. K., & Ramaswamy, R. (2016) · doi:10.1002/9781118823071.ch9 · Cited by 1

Impact of sorbic acid and other mild preservation stresses on germination and outgrowth of Bacillus cereus spores

van Melis, C. C. J. (2013) · doi:10.18174/285634 · Cited by 1

Effect of abiotic stresses on bioactive contents of vegetables and high-pressure technology in related functional beverages

de Oliveira, A. C. F. (2017) · Digital Repository (Polytechnic University of Cartagena) · doi:10.31428/10317/6376 · Cited by 1

On the Transferability of CHARMM36m Protein Force Field with LJ-PME: Hydrogen Bonding Dynamics under Elevated PressuresPreprint

Xu, Y. C., & Huang, J. (2021) · ChemRxiv · doi:10.26434/chemrxiv.13653203.v1 · Cited by 1

Zastosowanie wysokich ciśnień (HPP) do poprawy jakości mikrobiologicznej przetworów z mięsa drobiowego

Pietrzak, D., Adamczak, L., Chmiel, M., & Florowski, T. (2014) · Zeszyty Problemowe Postępów Nauk Rolniczych

Interventions for Hazard Control during Food Processing

Geornaras, I., & Sofos, J. N. (2014) · ASM Press eBooks · doi:10.1128/9781555815936.ch25

An overview of emerging trends in pathogen reduction in the processing of fruit juices

Campbell, I. G. A. (2014) · K-State Research Exchange (Kansas State University)

With Dynamic High Pressure Treatment Towards a Quasi‐Continuous Inactivation of Microorganisms

Ebel, N., Hainthaler, M., Izydor, M., & Schlücker, E. (2014) · Chemie Ingenieur Technik · doi:10.1002/cite.201300146

Altas pressões hidrostáticas na conservação de sumo de maçã 100%

Roldão, M. M. G. (2014) · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)

Efeito da tecnologia de alta pressão hidrostática nas características microbiológicas e físicas da tripa natural de suíno

Martins, C. F. (2014) · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)

Role of Intracellular Iron in Escherichia coli Inactivation by non-Thermal Processing

Yan, Y. C. (2011) · OhioLink ETD Center (Ohio Library and Information Network)

Uncertain Legal Status of Microbial Genetic Resources in a Conflicted Geopolitical Environment

Reichman, J. H., Uhlir, P. F., & Dedeurwaerdere, T. (2016) · Cambridge University Press eBooks · doi:10.1017/cbo9781139128957.002

Advanced Technologies for Detection and Elimination of Bacterial Pathogens

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Hyperspectral image applied to determine quality parameters in leafy vegetables

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Use of non-Saccharomyces yeasts to enhance the quality of red wines

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Innovative development and processing of vegetable-based formulations: purees, juices, sauces and hummus

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マウスcumulus-free IVMの改良と一次精母細胞を用いた顕微授精法への応用

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Green Technological Approaches for Food Quality and Safety in Food Supply Chain

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Listeria monocytogenes stress resistant variants : impact on high hydrostatic pressure processing efficacy

Boeijen, I. K. H. V. (2023) · doi:10.18174/582186

A REVIEW ON HIGH HYDROSTATIC PRESSURE FOR BIVALVE MOLLUSK PROCESSING RELEVANT ASPECTSCONCERNING SAFETY AND QUALITY: A REVIEW ON HIGH HYDROSTATIC PRESSURE FOR BIVALVE MOLLUSK PROCESSING

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Preparation of encapsulated konjac glucomannan-based fish oil and its use in high pressure processed goat milk

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Comparação dos processos térmico e de alta pressão para o controle microbiano do leite em relação à presença de lipopolissacarídeos (LPS) residuais e suas consequências biológicas

Machado, K. I. A. (2020) · doi:10.47749/t/unicamp.2020.1253809

Uso de óleos essenciais combinados ao processamento por alta pressão em carne de peito de frango

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How nonthermal processing treatment of foods can affect consumer acceptance and enhance the sustainability of food systems

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High-pressure processing induced alterations in lipids

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Traditional milk preservation techniques used by tribal communities in central India: A review

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Non-Thermal Processing in Dairy: A Review on High Hydrostatic Pressure Effects on Milk Proteins

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Effect of package dimensions and food product properties on non-uniformity of microbial inactivation during high-pressure high-temperature (HPHT) process

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Trehalose Coating for the Improved Raw Food Quality of Salmon under Ultra-High Pressure Treatment: Texture, Flavor and SafetyPreprint

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Microscopy and Image Analysis-Based Identification of High- and Low-Pressure Mechanically Separated Pork Meat

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Enhancement of Safety, Quality and Shelf Life of Meretrix meretrix Clam using Sous Vide Cooking in Combination with High-Pressure Processing

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Amélioration de la qualité et de la sécurité des produits de la mer par la technologie des barrières incluant la biopréservation - Impact sur les écosystèmes microbiens

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The effect of high pressure processing on pangasius sausages (Pangasianodon hypophthalmus) supplemented with seaweed (Undaria pinnatifida)

Truong, B. Q., Tran, H., & Kha, T. C. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04604-3

Effect of High-Pressure Processing on Refrigerated Storage Stability and Quality of Fresh Salmon Fillet

Vettickathadathil, G. C., & Ramaswamy, H. S. (2026) · Applied Sciences · doi:10.3390/app16146925

Microbial responses to emerging technologies in fermented dairy processing: Implications for product development

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Nonthermal Processing of Cereals: High-Pressure Processing, Ultrasound, and Pulsed Electric Field Techniques

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Comparative Analysis of Pasteurization, High-Pressure Processing and Flash Vacuum Expansion in Fruit Purees

Velásquez, O., Escobar, V., Vaillant, F. E., Cortes, M., & Rodríguez, P. (2026) · Food and Humanity · doi:10.1016/j.foohum.2026.101577

Microbial decontamination of food by high pressure processing

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High-Pressure Processing in Food

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The Role of High Pressure Processing in Maintaining Microbiological Safety and Flavor of Fresh and Minimally Processed Foods: A Mini Review

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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

High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects

Woldemariam, H. W., & Emire, S. A. (2019) · Cogent Food & Agriculture · doi:10.1080/23311932.2019.1622184 · Cited by 83