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Publications by Anthony Popielarz

Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products

Comprehensive Reviews in Food Science and Food Safety

English

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Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products

Comprehensive Reviews in Food Science and Food Safety

English

Impact of High Hydrostatic Pressure Processing on Fruit Flesh Quality of Fruit Containing Carrot Juice

International Proceedings of Chemical, Biological and Environmental Engineering

English

Effects of High Hydrostatic Pressure on the Overall Quality of Pêra-Rio Orange Juice During Shelf Life

Food Science and Technology International

Chemical Engineering

Manufacturing Engineering

English

Effect of High Pressure Carbon Dioxide Processing on Pectin Methylesterase Activity and Other Orange Juice Properties

LWT - Food Science and Technology

English

Effect of Dynamic High-Pressure Microfluidization Processing on the Nutritional Components and Antioxidant Activity of Chinese Jujube Juice

ETP International Journal of Food Engineering

English

Comparative Study on Phenolic Profiles and Antioxidant Activity of Litchi Juice Treated by High Pressure Carbon Dioxide and Thermal Processing

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

Asian-Australasian Journal of Animal Sciences

English

The Effect of High-Pressure Processing on Enteral Food Made From Fresh or Semi-Finished Ingredients

English

Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations

Comprehensive Reviews in Food Science and Food Safety

English