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Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée.
Food Sci Technol Int. 2016 Apr;22(3):235-45. doi: 10.1177/1082013215592732. Epub 2015 Jun 29.
Food Sci Technol Int. 2016.
PMID: 26123635
Volatile compounds of a pumpkin (Cucurbita moschata) purée processed by high pressure thermal processing.
García-Parra J, González-Cebrino F, Ramírez R.
García-Parra J, et al. Among authors: gonzalez cebrino f.
J Sci Food Agric. 2020 Sep;100(12):4449-4456. doi: 10.1002/jsfa.10485. Epub 2020 Jun 8.
J Sci Food Agric. 2020.
PMID: 32388862
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Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
González-Cebrino F, García-Parra J, Contador R, Tabla R, Ramírez R.
González-Cebrino F, et al.
J Food Sci. 2012 Aug;77(8):C866-73. doi: 10.1111/j.1750-3841.2012.02799.x. Epub 2012 Jul 18.
J Food Sci. 2012.
PMID: 22809197
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Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage.
García-Parra J, González-Cebrino F, Delgado J, Lozano M, Hernández T, Ramírez R.
García-Parra J, et al. Among authors: gonzalez cebrino f.
J Food Sci. 2011 May;76(4):C618-25. doi: 10.1111/j.1750-3841.2011.02129.x. Epub 2011 Apr 14.
J Food Sci. 2011.
PMID: 22417344
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