RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT by Irina A. Prokopenko

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Novel food processing techniques by Vesna Lelas

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Recent Advances in High Pressure Processing of Milk and Milk Products - A review by Theo Varzakas, Merve Severoğlu, Sofia Agriopoulou, Hamdi Barbaros Özer

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Manipulation mechanisms of bubble aggregation and evolution in inertial cavitation fields by Rui Liu, Jing Hu, Yaorong Wu, Shi Chen, Chenghui Wang, Runyang Mo, Jianzhong Guo, Shuyu Lin

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A new insight into the impact of high hydrostatic pressure (HHP) on the changes of physicochemical, morphological and in-vitro digestibility of sago starch by Muhammad Ezzudin Ramli, Musfirah Zulkurnain, Nor Shariffa Yussof, Abdorreza Mohammadi Nafchi, Fazleen Izzany Abu Bakar, Uthumporn Utra

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Effect of high hydrostatic pressure, ultrasound and pulsed electric fields on milk composition and characteristics by Irena Jeličić, Katarina Lisak, Rajka Božanić

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Possibilities of implementing nonthermal processing methods in the dairy industry by Irena Jeličić

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Towards understanding red drupelet reversion in blackberry fruits through high hydrostatic pressure by Angel R. Flores-Sosa, Carla E. Peña-Miron, Ma. Estela Vazquez-Barrios, Gerardo M. Nava, Viridiana A. Tejada-Ortigoza, Edmundo M. Mercado-Silva

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Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with <i>Brassica</i> By-Products: A Synergistic Approach Using High Hydrostatic Pressure by Matilde D’Arrigo, Jonathan Delgado-Adámez, Jesús J. García-Parra, Irene Palacios, Montaña López-Parra, Ana Isabel Andrés, María Rosario Ramírez-Bernabé

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Rheological and thermophysical properties of carragenan and β-lactoglobulin model systems treated with high hydrostatic pressure by Edita Juraga, Marija Bačić, Greta Krešić, Zoran Herceg

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Optimized ultrathin hybrid sound absorption metasurfaces with preserved hydrostatic pressure-resistant by Jiaming Feng, Qingxuan Liang, Xin Yan, Dichen Li

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Interaction of high pressure-stressed soy protein isolate and 5-methyltetrahydrofolate and its impact on the stability of 5-methyltetrahydrofolate by Wenyu Fang, Ling Yi, Nima Azarakhsh, Liping Wang, Hosahalli Ramaswamy, Hanying Duan, Chao Wang

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Exploring the impact of flow dynamics on corrosive biofilms under simulated deep-sea high-pressure conditions using bio-electrochemostasis by Nicolò Ivanovich, Enrico Marsili, Xinhui Shen, Elena Messinese, Marcos, Pauliina Rajala, Federico M. Lauro, Federico M. Lauro, Federico M. Lauro

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Applications of High Pressure Technology in Food Processing by K. R. Jolvis Pou

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Technological solutions in food production in the context of ensuring their quality and safety by A. Y. Volkov, L. A. Donskova, V. V. Kotkova

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High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels by Weitong Wang, Jingying Cai, Satomi Tsutsuura, Tadayuki Nishiumi

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Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes? by Josemi G. Penalver, Maite M. Aldaya, Débora Villaño, Paloma Vírseda, Maria Jose Beriain

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High-pressure processing of Porphyra sp.: A sustainable approach for enhanced protein and phycobiliprotein extraction and nutritional quality by Sukan Braspaiboon, Thunnop Laokuldilok

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Technological Development in Wholegrain Food Processing by Francesca Nocente, Laura Gazza

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The Effect of High Pressure on <i>Levilactobacillus brevis</i> in Beer—Inactivation and Sublethal Injury by Justyna Nasiłowska, Barbara Sokołowska, Marzena Woszczyk, Joanna Bucka-Kolendo, Adrian Wojtczak

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