Journal of Food Processing & Technology

Ozcan T, Bayizit AA, YILMAZ-ERSAN L, AYDINOL P. Effects of high-pressure technology on the functional properties of milk and fermented milk products. Journal of Life Sciences. 2017 Mar 1;11(3):125-32.

Ghalavand R, Nikmaram N, Kamani MH. The effects of high pressure process on food microorganisms. Int. J. Farming Allied Sci. 2015;4(6):505-9.

Effect of Transglutaminase Enzyme, Chitosan and Rosemary Extract on Some Quality Characteristics of Ready to Eat Fish Fingers Made from Catfish (Clarias gariepinus) during Frozen Storage

Chitosan: A Natural Polymer for Health

Fernandes L, Casal S, Pereira JA, Ramalhosa E, Saraiva JA. Effect of high hydrostatic pressure (HHP) treatment on edible flowers’ properties. Food and Bioprocess Technology. 2017 May 1;10(5):799-807.

Kie?czy?ski P, Szalewski M, Balcerzak A, Wieja K, Rostocki AJ, Siegoczy?ski RM. Ultrasonic evaluation of thermodynamic parameters of liquids under high pressure. IEEE Transactions on Ultrasonics, Ferroelectrics, and Frequency Control. 2015 Jun 11;62(6):1122-31.

Effects of chitosan on the physicochemical properties, in vitro starch digestibility, antimicrobial potentials, and antioxidant activities of purple highland barley noodles

Osae R, Essilfie G, Alolga RN, Akaba S, Song X, Owusu?Ansah P, Zhou C. Application of non?thermal pretreatment techniques on agricultural products prior to drying: a review. Journal of the Science of Food and Agriculture. 2020 Apr;100(6):2585-99.

Effects of Different Physical States of Chitosan on the Quality of Chilled Minced Snakehead Fish (Channa striata)

Scepankova H, Martins M, Estevinho L, Delgadillo I, Saraiva JA. Enhancement of bioactivity of natural extracts by non-thermal high hydrostatic pressure extraction. Plant foods for human nutrition. 2018 Dec;73(4):253-67.

Woldemariam HW, Emire SA. High pressure processing of foods for microbial and Mycotoxins control: current trends and future prospects. Cogent Food & Agriculture. 2019 Jan 1;5(1):1622184.

PENGARUH DEFATTING, FREKUENSI PENCUCIAN DAN JENIS DRYOPROTECTANT TERHADAP MUTU TEPUNG SURIMI IKAN LELE KERING BEKU [Effect of Defatting, Washing Cycle and Dryoprotectant Type on the Quality of Freeze Dried Catfish Surimi Powder]

Ramaroson M, Guillou S, Rossero A, Rezé S, Anthoine V, Moriceau N, Martin JL, Duranton F, Zagorec M. Selection procedure of bioprotective cultures for their combined use with high pressure processing to control spore-forming bacteria in cooked ham. International journal of food microbiology. 2018 Jul 2;276:28-38.

Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland

Washings and cryoprotectants for the production of Tilapia Surimi

Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin: A review

Kie?czy?ski P, Szalewski M, Balcerzak A, Wieja K, Malanowski A, Ko?ciesza R, Tarakowski R, Rostocki AJ, Siegoczy?ski RM. Determination of physicochemical properties of diacylglycerol oil at high pressure by means of ultrasonic methods. Ultrasonics. 2014 Dec 1;54(8):2134-40.

Textural and physicochemical properties of surimi gels prepared with potassium and calcium chloride as substitutes for sodium chloride

Preparation of oxidized agar and characterization of its properties

Rostocki AJ, Tarakowski R, Kie?czy?ski P, Szalewski M, Balcerzak A, Ptasznik S. The ultrasonic investigation of phase transition in olive oil up to 0.7 GPa. Journal of the American Oil Chemists' Society. 2013 Jun 1;90(6):813-8.