PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Meat Science10.1016/0309-1740(86)90065-3198618141-53Packaging conditions for extended storage of chilled dark, firm, dry beefC.O. Gill, N. Penneyhttps://api.elsevier.com/content/article/PII:0309174086900653?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0309174086900653?httpAccept=text/plain
Food Chemistry10.1016/j.foodchem.2009.06.04220101192471-476Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storageJingyu Gou, Hyeon-Yong Lee, Juhee Ahnhttps://api.elsevier.com/content/article/PII:S0308814609008528?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0308814609008528?httpAccept=text/plain
Food Chemistry10.1016/j.foodchem.2015.07.0312016192328-335The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storageVíctor Andrés, María J. Villanueva, María D. Tenoriohttps://api.elsevier.com/content/article/PII:S0308814615010365?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0308814615010365?httpAccept=text/plain
Journal of Food Processing and Preservation10.1111/jfpp.120212012382704-712Effect of Hydrostatic High Pressure and Thermal Treatments on Two Types of Pumpkin Purée and Changes during Refrigerated StorageRebeca Contador, Francisco González-Cebrino, Jesús García-Parra, Mercedes Lozano, Rosario Ramírezhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.12021
Journal of the Science of Food and Agriculture10.1002/jsfa.67542014954708-714Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storageKelvin Jia Wey Kong, Zayde Alçiçek, Murat O Balabanhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.6754, https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.6754
Food Chemistry10.1016/j.foodchem.2004.05.0152005904541-548Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storageR LAKSHMANAN, M PATTERSON, J PIGGOTThttps://api.elsevier.com/content/article/PII:S0308814604003590?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0308814604003590?httpAccept=text/plain
Journal of Food Quality10.1111/jfq.121872016393159-170Effect of Mulberry Leaf Extracts on Color, Lipid Oxidation, Antioxidant Enzyme Activities and Oxidative Breakdown Products of Raw Ground Beef During Refrigerated StorageXinzhuang Zhang, Deyong Li, Qingxiang Meng, Cui He, Liping Renhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfq.12187
Journal of Food Science10.1111/j.1365-2621.2006.tb15604.x2006713C109-C114Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)Todd M. Wills, Christina A. Mireles Dewitt, Halldor Sigfusson, Danielle Bellmerhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2006.tb15604.x
European Food Research and Technology10.1007/s00217-002-0567-120022154305-309The effect of tomato paste on some quality characteristics of beef patties during refrigerated storageKezban Candoganhttp://link.springer.com/content/pdf/10.1007/s00217-002-0567-1.pdf, http://link.springer.com/article/10.1007/s00217-002-0567-1/fulltext.html, http://link.springer.com/content/pdf/10.1007/s00217-002-0567-1
Chemical Deterioration and Physical Instability of Food and Beverages10.1533/9781845699260.3.5392010539-560Stability of vitamins during food processing and storageP. Berry Ottawayhttps://api.elsevier.com/content/article/PII:B9781845694951500198?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B9781845694951500198?httpAccept=text/plain, http://woodhead.metapress.com/index/L6056R5648841320.pdf