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Water, in the Liquid and Five Solid Forms, under Pressure
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Evidence for hydrogen bond-like C–H–O interactions in aqueous 1,4-dioxane probed by high pressure
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The role of charge-enhanced C–H⋯O interactions in gel-like mixtures prepared from ionic liquids and tungsten(VI) oxide nanoparticles
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Dynamics of Titan's high-pressure ice layer
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In-situ investigation of supercooling behaviour during high-pressure shift freezing of pure water and sucrose solution
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Modeling of the microbial inactivation by high hydrostatic pressure freezing
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Evaluation of the thermophysical properties of tylose gel under pressure in the phase change domain
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High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model
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Characterizing high pressure phase transitions of gelatin gel and assessing microstructural, gel properties, and texture changes following pressure shift freezing and Ice I to Ice III phase transition
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High-pressure calorimetric evaluation of ice crystal ratio formed by rapid depressurization during pressure-shift freezing of water and pork muscle
inferred← citeshttps://doi.org/10.1016/j.foodres.2007.08.008openalex-snapshot
Effect of high-pressure induced ice I/ice III-transition on the texture and microstructure of fresh and pretreated carrots and strawberries
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Facilitating high pressure phase-transition research and kinetics studies at subzero temperatures using self-cooling laboratory units
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Regulation of the Ice Ⅰ to Ice III high pressure phase transition meta-stability in milk and its bactericidal effects
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Experimental determination of dissociation temperatures and enthalpies of methane, ethane and carbon dioxide hydrates up to 90 MPa by using a multicycle calorimetric procedure
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Effects of pressure on aqueous chemical equilibria at subzero temperatures with applications to Europa
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Aluminum speciation in aqueous fluids at deep crustal pressure and temperature
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The high-pressure phase relation of the MgSO4–H2O system and its implication for the internal structure of Ganymede
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Scaling of convection in high-pressure ice layers of large icy moons and implications for habitability
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High pressure–low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissue
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High pressure–low temperature processing. Suggested definitions and terminology
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Influence of high-pressure–low-temperature treatment on the inactivation of Bacillus subtilis cells
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Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach
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Momentum and energy transfer during phase change of water under high hydrostatic pressure
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Microstructure of high-pressure vs. atmospheric frozen starch gels
inferred← citeshttps://doi.org/10.1016/j.ifset.2006.12.003openalex-snapshot
Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets
inferred← citeshttps://doi.org/10.1016/j.ifset.2008.06.006openalex-snapshot
Assessing freeze–thaw and high pressure low temperature induced damage to Bacillus subtilis cells with flow cytometry
inferred← citeshttps://doi.org/10.1016/j.ifset.2010.05.001openalex-snapshot
Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
inferred← citeshttps://doi.org/10.1016/j.ifset.2011.10.007openalex-snapshot
Effects of High Pressure–Low Temperature treatment on freezing behavior, sensorial properties and air cell distribution in sugar rich dairy based frozen food foam and emulsions
inferred← citeshttps://doi.org/10.1016/j.ifset.2014.05.006openalex-snapshot
Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method
inferred← citeshttps://doi.org/10.1016/j.ifset.2014.10.015openalex-snapshot
Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review
inferred← citeshttps://doi.org/10.1016/j.ifset.2016.11.001openalex-snapshot
Pressure-induced inactivation of bacteria through pressure-assisted thawing using a thermal buffer zone.
inferred← citeshttps://doi.org/10.1016/j.ifset.2020.102361openalex-snapshot
Melting endothermic technique for establishing different phase diagram pathways during high pressure treatment of liquid foods
inferred← citeshttps://doi.org/10.1016/j.ifset.2022.103159openalex-snapshot
Characterization of metastable high pressure phase transition positions and its influence on the behavior of microbial destruction
inferred← citeshttps://doi.org/10.1016/j.ifset.2023.103456openalex-snapshot
Effect of pressure-shift freezing treatment on gelling and structural properties of grass carp surimi
inferred← citeshttps://doi.org/10.1016/j.ifset.2023.103528openalex-snapshot
Insight into the mechanism of pressure shift freezing on water mobility, microstructure, and rheological properties of grass carp surimi gel
inferred← citeshttps://doi.org/10.1016/j.ifset.2024.103663openalex-snapshot
Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment
inferred← citeshttps://doi.org/10.1016/j.ifset.2025.104155openalex-snapshot
Phase transition characterization in high-pressure low-temperature coupling treatment and its influence on myofibrillar gel properties
inferred← citeshttps://doi.org/10.1016/j.ijheatmasstransfer.2006.12.004openalex-snapshot
Dimensional analysis of thermo-fluid-dynamics of high hydrostatic pressure processes with phase transition
inferred← citeshttps://doi.org/10.1016/j.ijrefrig.2015.04.015openalex-snapshot
Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review
inferred← citeshttps://doi.org/10.1016/j.ijrefrig.2024.05.032openalex-snapshot
Thermodynamics of freezing water inside a self-pressurizing elastic tank and its departure from isochoric condition
inferred← citeshttps://doi.org/10.1016/j.jcrysgro.2004.11.432openalex-snapshot
Roughening transition of prism faces of ice crystals grown from melt under pressure
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2004.02.035openalex-snapshot
Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2004.05.047openalex-snapshot
Combined high pressure–sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2005.04.009openalex-snapshot
High-pressure differential scanning calorimetry: Comparison of pressure-dependent phase transition in food materials
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2006.02.034openalex-snapshot
Computer simulation of high pressure cooling of pork
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2007.03.004openalex-snapshot
SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2008.08.031openalex-snapshot
Simulation of high pressure freezing processes by enthalpy method
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2010.10.021openalex-snapshot
Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2013.10.016openalex-snapshot
Water phase transition under pressure and its application in high pressure thawing of agar gel and fish
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