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Kim, Y. J. and E. J. Lee (2007), Application of Hydrostatic Pressure Techniques on the Meat Products, Food Science and Industry 40(3), 36-40
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Hong, K. P. and J. Y. Park (1998), Change in Microorganisms, Enzymes and Texture of Dongchimi by High Hydrostatic Pressure Treatment, KOREAN J. FOOD SCI. TECHNOL 30(3), 596-601
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Yun, H. S., S. J. Park, and J. Y. Park (1997), Effect of a Combined Treatment of High Hydrostatic Pressure and Carbonation on the Quality Characteristics of Valencia Orange Juice, KOREAN J. FOOD SCI. TECHNOL 29(5), 974-981
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Hong, G. P., Ko, S. H, Choi, M. J., and S. G. Min (2008), Effect of glucono--lactone and k-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork, Meat Science 79(2), 236-243
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Kowalczyk, W. and A. Delgado (2007), Dimensional analysis of thermo fluid-dynamics of high hydrostatic pressure processes with phase transition, International Journal of Heat and Mass Transfer 50(15-16), 3007-3018
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Rodiles-Lopez, J. O., M. E. Jaramillo-Flores, G. F. Gutierrez-Lopez, A. Hernandez-Arana, R. E. Fosado-Quiroz, G. V. Barbosa-Canovas, and H. Hernandez-Sanchez (2008), Effect of high hydrostatic pressure on bovine a-lactalbumin functional properties, Journal of Food Engineering 87(3), 363-370
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Sharma, M., A. E. H. Shearer, D. G. Hoover, M. N. Liu, M. B. Solomon, and K. E. Kniel (2008), Comparison of hydrostatic and hydrodynamic pressure to inactivate foodborne viruses, Innovative Food Science and Emerging Technologies, May Accepted
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8 |
Wang, S. L., J. S. Sun, B. Z. Han, and X. Z. Wu (2008), Enhanced -carotene production by Rhodotorula glutinis using high hydrostatic pressure, Korean J. Chem. Eng., 25(3), 513-516
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Chura-Chambi, R. M., L. A. Genova, R. Affonso, and L. Morganti (2008), Refolding of endostatin from inclusion bodies using high hydrostatic pressure, Analytical Biochemistry 379(1), 32-39
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10 |
Corrales, M., S. Toepfl, P. Butz, D. Knorr, and B. Tauscher (2008), Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison, Innovative Food Science and Emerging Technologies 9(1), 85-91
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11 |
Penna, A. L. B., S. Gurram, and G. V. Barbosa-Canovas (2007), High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt, Food Research International 40(4), 510-519
DOI
ScienceOn
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Gao, Y. L., X. R. Ju, and W. Ding (2007), A predictive model for the influence of food components on survival of Listeria monocytogenes LM 54004 under high hydrostatic pressure and mild heat conditions, International Journal of Food Microbiology 117(3). 287-294
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ScienceOn
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Quirós, A., R. Chichon, I. Recio, and R. Lopez-Fandino (2007), The use of high hydrostatic pressure to promote the proteolysis and release of bioactive peptides from ovalbumin, Food Chemistry 104(4), 1734-1739
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14 |
Laboissière, L. H. E. S., R. Deliza, A. M. Barros-Marcellini, A. Rosenthal, M. A. Q. Camargo, and R. G. Junqueira (2007), Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice, Innovative Food Science and Emerging Technologies 8(4), 469-477
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15 |
Ramirez-Suarez, J. C. and M. T. Morrissey (2006), Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle, Innovative Food Science and Emerging Technologies 7(1-2), 19-27
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ScienceOn
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16 |
Zabetakis, I., A. Koulentianos, E. OrrunÄo, and I. Boyes (2000), The effect of high hydrostatic pressure on strawberry flavour compounds, Food Chemistry 71(1), 51-55
DOI
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17 |
Mircea, V. (2001), An overview of the ultrasonically assisted extraction of bioactive principles from herbs, Ultrasonics Sonochemistry 8(3), 303-313
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18 |
Gao, Y. L., X. R. Ju, and H. H. Jiang (2006), Studies on inactivation of Bacillus subtilis spores by high hydrostatic pressure and heat using design of experiments, Journal of Food Engineering 77(3), 672-679
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ScienceOn
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19 |
Jofre, A., T. Aymerich, and M. Garriga (2008), Assessment of the effectiveness of antimicrobial packaging combined withhigh pressure to control Salmonella sp. in cooked ham, Food Control 19(6), 634-638
DOI
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20 |
Liua, X., M. Zhanga, J. Duana, and K. Wuc (2008), Gene expression analysis of germinating rice seeds responding to high hydrostatic pressure, Journal of Plant Physiology, May Accepted
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21 |
Considine,T., H. A. Patel, S. G. Anema, H. Singh, and L. K. Creamer (2007), Interactions of milk proteins during heat and high hydrostatic pressure treatments: A Review, Innovative Food Science and Emerging Technologies 8(1), 1-23
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22 |
Koo, S. Y., K. H. Cha, and D. U. Lee (2007), Effects of High Hydrostatic Pressure on Foods and Biological System, Food Science and Industry 40(3), 23-30
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23 |
Chicon, R., J. Belloque, E. Alonso, and R. Lopez-Fandino (2008), Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure, Food Hydrocolloids, April Accepted
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24 |
Jofre, A., M. Champomier-Vergės, P. Anglade, F. Baraige, B. Martīn, M. Garriga, M. Zagorec, and T. Aymerich (2007), Protein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatment, Research in Microbiology 158(6), 512-520
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ScienceOn
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25 |
Gao, Y. L., X. R. Ju, and W. Ding (2007), A predictive model for the influence of food components on survival of Listeria monocytogenes LM 54004 under high hydrostatic pressure and mild heat conditions, International Journal of Food Microbiology 117(3), 287-294
DOI
ScienceOn
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26 |
Schurer, F., R. Kieffer, H. Wieser, and P. Koehler (2007), Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten II. Studies on the influence of additives, Journal of Cereal Science 46(1), 39-48
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27 |
Zhang, S. Q., H. M. Bi, and C. J. Liu (2007), Extraction of bio-active components from Rhodiola sachalinensis under ultrahigh hydrostatic pressure, Separation and Purification Technology 57(2), 277-282
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28 |
Koseki, S. and K. Yamamoto (2006), pH and solute concentration of suspension media affect the outcome of high hydrostatic pressure treatment of Listeria monocytogenes, International Journal of Food icrobiology 111(2), 175-179
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29 |
Naoki, N., F. Soichi, K. Taketo, O. Kazuya, K. Shino, K. Kana, N. Shiro, O. Hirokazu, and Y. Makari (2008), Effect of skimmed milk and its fractions on the inactivation of Escherichia coli K12 by high hydrostatic pressure treatment, International Journal of Food Microbiology 124(1), 103-107
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30 |
Lim, S. B., M. K. Jwa, C. Y. Mok, Y. S. Park, and G. J. Woo (2004), Changes in Microbial Counts, Enzyme Activity and Quality of Foxtail Millet Takju Treated with High Hydrostatic Pressure during Storage, KOREAN J. FOOD SCI. TECHNOL 36(2), 233-238
과학기술학회마을
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Pribenszky, C., Y. Du, M. Molnar, A. Harnos, and G. Vajta (2008), Increased stress tolerance of matured pig oocytes after high hydrostatic pressure treatment, Animal Reproduction Science 106(1-2), 200-207
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32 |
Corrales, M., P. Butz, and B. Tauscher (2008), Anthocyanin condensation reactions under high hydrostatic pressure, Food Chemistry 110(3), 627-635
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33 |
Mok, C. K., K. T. Song, S. K. Lee, J. H. Park, G. J. Woo, and S. B. Lim (2000), Microbial Changes of Salted and Fermented Shrimp by High Hydrostatic Pressure Treatment, KOREAN J. FOOD SCI. TECHNOL 32(2), 349-355
과학기술학회마을
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Mengel, R., J. Häberle, and M. Schlimmer (2007), Mechanical properties of hub/shaft joints adhesively bonded and cured under hydrostatic pressure, International Journal of Adhesion & Adhesives 27(7), 568-573
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35 |
Kwon, S. M., C. M. Kim, and Y. H. Kim (2007), Biological Characteristics of Instant Rice Treated with High Hydrostatic Pressure, Food Science and Industry 40(3), 31-35
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36 |
Qiu, W., H. Jiang, H. Wang, and Y. Gao (2007), Effect of high hydrostatic pressure on lycopene stability, Food Chemistry 97(3), 516-523
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37 |
Rastogi, N. K., K. S. M. S. Raghavarao, M. Balasubramaniam, V. K. Niranjan, and D. Knorr (2007), Critical Reviews in Food Science and Nutrition, Food Science and Nutrition 47(1), 69-112
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38 |
Jung, S., P. A. Murphy, and I. Sala (2008), Isoflavone profiles of soymilk as affected by high-pressure treatments of soymilk and soybeans, Food Chemistry 111(3), 592-598
DOI
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39 |
Buzrul, S., H. Alpas, A. Largeteau, and G. Demazeau (2008), Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure, International Journal of Food Microbiology 124(3), 275-278
DOI
ScienceOn
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40 |
Corrales, M., P. Butz, and B. Tauscher (2008), Anthocyanin condensation reactions under high hydrostatic pressure, Food Chemistry 110(3), 627-635
DOI
ScienceOn
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41 |
Lee, D. U., J. Y. Park, J. G. Kang,and I. H. Yeo (1996), Effect of High Hydrostatic Pressure on the Shelf-life and Sensory Characteristics of Angelica keiskei Juice, KOREAN J. FOOD SCI. TECHNOL 28(1), 105-108
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42 |
Kural, A. G. and H. Chen (2008), Conditions for a 5-log reduction of Vibrio vulnificus in oysters through high hydrostatic pressure treatment, International Journal of Food Microbiology 122(1-2), 180-187
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43 |
Błaszczak, W., E. Bidzin ska, K. Dyrek, J. Fornal, and E. Wenda (2008), Effect of high hydrostatic pressure on the formation of radicals in maize starches with different amylose content, Carbohydrate Polymers, May Accepted
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44 |
Patent domestic (Ref., 1-10):http://www.kipris.or.kr/new_kipris/index.jsp
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Lee, K. J. and B. H. Um (2008), Extraction of Useful component from Natural plants using Ultrasound system, Korean J. Biotechnol. Bioeng. 23(2), 101-108
과학기술학회마을
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Lee, D. U., J. Y. Park, Y. B. Lee, and I. H. Yeo (1995), Inactivation of Microorganisms and Browning Enzymes in Angelica keiskei Juice Using High Hydrostatic Pressure, KOREAN J. FOOD SCI. TECHNOL 27(6), 991-996
과학기술학회마을
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Bruins, M. E., K. M. Bekers, A. E. M. Janssen, and R. M. Boom (2008), Methylation in methanol-water mixtures: The effect of solvent composition and high pressure, Biophysical Chemistry 134(3), 207-213
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48 |
Diez, A. M., R. Urso, K. Rantsiou, I. Jaime, J. Rovira, and L. Cocolin (2008), Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure, International Journal of Food Microbiology 123(3), 246-253
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49 |
Lee, K. J. and K. H. Row (2000), Korea Specialty Chemical Industry Association 34(1), 2-15
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Kim, S. O., C. W. Park, S. Y. Moon, H. A. Lee, B. K. Kim, D. U. Lee, J. H. Lee, and J. Y. Park (2007), Effects of High- Hydrostatic Pressure on Ginsenoside Concentrations in Korean Red Ginseng, Food Sci. Biotechnol. 16(5), 848-853
과학기술학회마을
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51 |
Buzrul, S., H. Alpas, A. Largeteau, F. Bozoglu, and G. Demazeau (2008), Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment, Journal of Food Engineering 85(3),466-472
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52 |
Koseki, S. and K. Yamamoto (2007), Water activity of bacterial suspension media unable to account for the baroprotective effect of solute concentration on the inactivation of Listeria monocytogenes by high hydrostatic pressure, International Journal of Food Microbiology 115(1), 43-47
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53 |
Zhang, S., R. Chen, H. Wu, and C. Wang (2007), Ginsenoside extraction from Panax quinquefolium L. (American ginseng) root by using ultrahigh pressure, Journal of Pharmaceutical and Biomedical Analysis 41(1), 57-63
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54 |
Vilkhu, K., R. Mawson, L. Simons, and D. Bates (2007), Applications and opportunities for ultrasound assisted extraction in the food industry, Innovative Food Science & Emerging Technologies 9(2), 161-169
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ScienceOn
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55 |
Buzrul, S., H. Alpas, A. Largeteau, F. Bozoglu, and G. Demazeau (2008), Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment, Journal of Food Engineering 85(3), 466-472
DOI
ScienceOn
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