reviewTop 1% cited
Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
Trends in Food Science & Technology · 2008 · Vol. 19(6) · pp. 320–328
Indrawati Oey(KU Leuven)Martina Lille(VTT Technical Research Centre of Finland)Ann Van Loey(KU Leuven)Marc Hendrickx✉(KU Leuven)
Microbial Inactivation MethodsMeat and Animal Product QualityMagnetic and Electromagnetic EffectsFlavourPalatabilityFood sciencePascalizationTexture (cosmology)FlavorHigh pressureShelf lifeFood productsSterilization (economics)
Funding
- Vlaamse regering
Citations
618
FWCI
19.39
field-weighted impact
References
86
Percentile
100%
vs. same field & year
Citations per year
Cited by
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