Journal of Food Processing & Technology

Kie?czy?ski P, Szalewski M, Balcerzak A, Wieja K, Rostocki AJ, Siegoczy?ski RM, Ptasznik S. Application of ultrasonic wave celerity measurement for evaluation of physicochemical properties of olive oil at high pressure and various temperatures. LWT-Food Science and technology. 2014 Jun 1;57(1):253-9.

Abera G. Review on high-pressure processing of foods. Cogent Food & Agriculture. 2019 Jan 1;5(1):1568725.

Larvicidal Effects of Paederia pilifera Hook.f. Leaft and Cuscuta reflexa Roxb. Stem Extracts against the Dengue Vector Mosquito Aedes aegypti Linn.

Phytochemical, Free Radical Scavenging and Antifungal Profile of Cuscuta campestris Yunck. Seeds

https://www.frontiersin.org/articles/10.3389/fmicb.2018.00617/full?utm_source=F-AAE&utm_medium=EMLF&utm_campaign=MRK_601279_51_Microb_20180412_arts_A

Jung LS, Lee SH, Kim S, Ahn J. Effect of high hydrostatic pressure on the quality-related properties of carrot and spinach. Food Science and Biotechnology. 2013 Feb;22(1):189-95.

Is there a secondary/specialized metabolism in the genus Cuscuta and which is the role of the host plant?

Growth, Development and Ornamental Value of Miscanthus sinensis (Andersson) Species Depending on the Dose of Shrimp Biowaste Piotr ?urawi

Honey as an antioxidant therapy to reduce cognitive ageing

Kie?czy?ski P, Szalewski M, Balcerzak A, Malanowski A, Siegoczy?ski RM, Ptasznik S. Investigation of high-pressure phase transitions in DAG (diacylglycerol) oil using the Bleustein–Gulyaev ultrasonic wave method. Food Research International. 2012 Nov 1;49(1):60-4.

Kie?czy?ski P, Szalewski M, Balcerzak A, Malanowski A, Siegoczy?ski RM, Ptasznik S. Investigation of high-pressure phase transitions in DAG (diacylglycerol) oil using the Bleustein–Gulyaev ultrasonic wave method. Food Research International. 2012 Nov 1;49(1):60-4.

Stoica M, Mihalcea L, Borda D, Alexe P. Non-thermal novel food processing technologies. An overview. Journal of Agroalimentary Processes and Technologies. 2013 May;19(2):212-7.

Cuscuta reflexa as a Rich Source of Bioactive Phenolic Compounds

Sharif ZI, Mustapha FA, Jai J, Yusof NM, Zaki NA. Review on methods for preservation and natural preservatives for extending the food longevity. Chemical Engineering Research Bulletin. 2017 Sep 10:145-53.

Rodríguez-Roque MJ, Rojas-Graü MA, Elez-Martínez P, Martín-Belloso O. In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix. Journal of Functional Foods. 2014 Mar 1;7:161-9.

Bindu J, Ginson J, Kamalakanth CK, Asha KK, Gopal TS. Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage. Innovative Food Science & Emerging Technologies. 2013 Jan 1;17:37-42.

Donsì F, Marchese E, Maresca P, Pataro G, Vu KD, Salmieri S, Lacroix M, Ferrari G. Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing. Postharvest Biology and Technology. 2015 Aug 1;106:21-32.

Huang HW, Hsu CP, Yang BB, Wang CY. Potential utility of high?pressure processing to address the risk of food allergen concerns. Comprehensive Reviews in Food Science and Food Safety. 2014 Jan;13(1):78-90.

Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri) Abdelrahman S. Abou-Zied; Abdelrahman S. Talab; Mohamed A. Ibrahim; Sayed M. Ibrahim

Khan MK, Ahmad K, Hassan S, Imran M, Ahmad N, Xu C. Effect of novel technologies on polyphenols during food processing. Innovative Food Science & Emerging Technologies. 2018 Feb 1;45:361-81.