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Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/1618-2863(200110)1:4<151::aid-elsc151>3.0.co;2-dopenalex-snapshot
Emulsification in High-Pressure Homogenizers
inferredcites →https://doi.org/10.1002/bit.260230408openalex-snapshot
Disruption of Candida utilis cells in high pressure flow devices*
inferredcites →https://doi.org/10.1007/bf02458428openalex-snapshot
Mathematical interpretation of dose-response curves
inferredcites →https://doi.org/10.1007/s002530050821openalex-snapshot
Evaluation of the Fermi equation as a model of dose-response curves
inferredcites →https://doi.org/10.1007/s00449-004-0378-9openalex-snapshot
Optimal operation of high-pressure homogenization for intracellular product recovery
inferredcites →https://doi.org/10.1016/0009-2509(94)00475-7openalex-snapshot
A physical model of high-pressure disruption of bakers' yeast cells
inferredcites →https://doi.org/10.1016/0141-0229(90)90149-kopenalex-snapshot
Disruption of baker's yeast in a high-pressure homogenizer: New evidence on mechanism
inferredcites →https://doi.org/10.1016/0734-9750(95)02007-popenalex-snapshot
Process-scale disruption of microorganisms
inferredcites →https://doi.org/10.1016/0923-0467(94)06062-2openalex-snapshot
Microbial cell disruption: role of cavitation
inferredcites →https://doi.org/10.1016/j.ces.2003.11.017openalex-snapshot
Analysis of a new type of high pressure homogeniser. A study of the flow pattern
inferredcites →https://doi.org/10.1016/j.ces.2003.11.025openalex-snapshot
Analysis of a new type of high pressure homogeniser. Part B. study of droplet break-up and recoalescence phenomena
inferredcites →https://doi.org/10.1016/j.foodres.2005.06.005openalex-snapshot
Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2004.11.011openalex-snapshot
Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2005.04.027openalex-snapshot
Sensitisation of Escherichia coli to antibacterial peptides and enzymes by high-pressure homogenisation
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.12.042openalex-snapshot
Pulsed high pressure treatment for the inactivation of Saccharomyces cerevisiae: The effect of process parameters
inferredcites →https://doi.org/10.1016/s0009-2509(96)00354-5openalex-snapshot
The correlation of cell disruption with homogenizer valve pressure gradient determined by computational fluid dynamics
inferredcites →https://doi.org/10.1016/s0009-2509(97)00414-4openalex-snapshot
On the mechanism of microbial cell disruption in high-pressure homogenisation
inferredcites →https://doi.org/10.1016/s0009-2509(98)00198-5openalex-snapshot
On uniquely determining cell–wall material properties with the compression experiment
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Optimisation of the formulation and of the technological process of egg-based products for the prevention of Salmonella enteritidis survival and growth
inferredcites →https://doi.org/10.1016/s0168-1605(02)00054-5openalex-snapshot
Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure
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Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures
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inferredcites →https://doi.org/10.1016/s0958-6946(01)00104-2openalex-snapshot
Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese
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Methods for disruption of microbial cells for potential use in the dairy industry—a review
inferredcites →https://doi.org/10.1016/s0958-6946(03)00051-7openalex-snapshot
High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation
inferredcites →https://doi.org/10.1016/s1466-8564(00)00012-6openalex-snapshot
Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions
inferredcites →https://doi.org/10.1017/s0022029905001640openalex-snapshot
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese
inferredcites →https://doi.org/10.1021/bp0499092openalex-snapshot
Moderate Temperatures Affect Escherichia coli Inactivation by High-Pressure Homogenization Only through Fluid Viscosity
inferredcites →https://doi.org/10.1021/bp980052gopenalex-snapshot
Comments on the Mechanism of Microbial Cell Disruption in High‐Pressure and High‐Speed Devices
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High-Pressure Homogenisation for Food Sanitisation
inferredcites →https://doi.org/10.1051/lait:2006006openalex-snapshot
Inactivation of two strains ofEscherichia coliinoculated into whole and skim milk by ultrahigh-pressure homogenisation
inferredcites →https://doi.org/10.1080/10408410601023516openalex-snapshot
High-Pressure Homogenization as a Non-Thermal Technique for the Inactivation of Microorganisms
inferredcites →https://doi.org/10.1080/10408699891274246openalex-snapshot
Reinterpretation of Microbial Survival Curves
inferredcites →https://doi.org/10.1111/j.1365-2672.1993.tb02785.xopenalex-snapshot
Effect of heat treatment on Listeria monocytogenes and Gram‐negative bacteria in sheep, cow and goat milks
inferredcites →https://doi.org/10.1205/096030897531351openalex-snapshot
Use of Hydrodynamic Cavitation for Large Scale Microbial Cell Disruption
inferredcites →https://doi.org/10.4315/0362-028x-62.11.1248openalex-snapshot
Inactivation of Escherichia coli in Milk by High-Hydrostatic-Pressure Treatment in Combination with Antimicrobial Peptides
inferredcites →https://doi.org/10.4315/0362-028x-65.2.345openalex-snapshot
Inactivation of Foodborne Pathogens in Milk Using Dynamic High Pressure
inferredcites →https://doi.org/10.4315/0362-028x-69.1.86openalex-snapshot
Inactivation of Listeria innocua in Milk and Orange Juice by Ultrahigh-Pressure Homogenization
inferredcites →https://doi.org/10.4315/0362-028x-69.5.984openalex-snapshot
Inactivation by Ultrahigh-Pressure Homogenization of Escherichia coli Strains Inoculated into Orange Juice
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Influence of low homogenization pressures on acid tolerance, bile tolerance, protease activity, and growth characteristics of Lactobacillus delbrueckii ssp bulgaricus LB-12, Streptococcus salivarius ssp thermophilus ST-M5, and Lactobacillus acidophilus LA-K
inferred← citeshttps://doi.org/10.3168/jds.2010-3737openalex-snapshot
Some low homogenization pressures improve certain probiotic characteristics of yogurt culture bacteria and Lactobacillus acidophilus LA-K
inferred← citeshttps://doi.org/10.3168/jds.2013-7245openalex-snapshot
Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk
inferred← citeshttps://doi.org/10.3389/fmicb.2015.00712openalex-snapshot
Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk
inferred← citeshttps://doi.org/10.3389/fmicb.2016.01132openalex-snapshot
Applications of High and Ultra High Pressure Homogenization for Food Safety
inferred← citeshttps://doi.org/10.3390/beverages5030056openalex-snapshot
Potential Applications of High Pressure Homogenization in Winemaking: A Review
inferred← citeshttps://doi.org/10.3390/beverages9010022openalex-snapshot
Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage
inferred← citeshttps://doi.org/10.3390/fermentation7010036openalex-snapshot
Mechanical Cell Disruption Technologies for the Extraction of Dyes and Pigments from Microorganisms: A Review
inferred← citeshttps://doi.org/10.3390/foods12213978openalex-snapshot
Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications
inferred← citeshttps://doi.org/10.3390/ijms18020277openalex-snapshot
The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables
inferred← citeshttps://doi.org/10.3390/md14110214openalex-snapshot
Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds
inferred← citeshttps://doi.org/10.3390/pr12102059openalex-snapshot
Physical Cell Disruption Technologies for Intracellular Compound Extraction from Microorganisms
inferred← citeshttps://doi.org/10.4315/0362-028x.jfp-19-059openalex-snapshot
Two Nonthermal Technologies for Food Safety and Quality—Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review
inferred← citeshttps://doi.org/10.46632/ese/1/2/1openalex-snapshot
The Role of Ultraviolet Radiation in Human Race
inferred← citeshttps://doi.org/10.5004/dwt.2017.0288openalex-snapshot
Effect of high pressure homogenization on anaerobic digestion of the sludge pretreated by combined alkaline and high pressure homogenization
inferred← citeshttps://doi.org/10.5004/dwt.2020.24670openalex-snapshot
Enhancement of high pressure homogenization pretreatment on biogas production from sewage sludge: a review
inferred← citeshttps://doi.org/10.70675/e2fff432z63bcz4e29z89acz233c92ebeba1openalex-snapshot
Bioguidage d'un procédé membranaire pour l'amélioration du potentiel santé d'un concentré d'agrumes enrichi en caroténoïdes dans le cadre de la prévention du syndrome métabolique
inferred← citeshttps://doi.org/10.7282/t3028qmkopenalex-snapshot
Improving health-promoting effects and stability of food ingredients using nanoencapsulation
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