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Abdul Ghani, A.G. and Farid, M.M. 2007. Numerical simulation of solid-liquid food mixture in a high pressure processing unit using computational fluid dynamics. Journal of Food Engineering 80: 1031-1042.
Abe, F., Minegishi, H., Miura, T., Nagahama, T., Usami, R., and Horikoshi, K. 2006. Characterization of cold- and high-pressure-active polygalacturonases from a deep-sea yeast, Cryptococcus liquefaciens strain N6. Bioscience, Biotechnology, and Biochemistry 70(1): 296-299.
Abe, F. and Iida, H. 2003. Pressure-induced differential regulation of the two tryptophan permeases Tat1 and Tat2 by ubiquitin ligase Rsp5 and its binding proteins, Bul1 and Bul2. Molecular and Cellular Biology 23(21): 7566-7584.
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Aertsen, A., Faster, D., and Michiels, C.W. 2005. Induction of shiga toxin-converting prophage in Escherichia coli by high hydrostatic pressure. Applied and Environmental Microbiology 71(3): 1155-1162.
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Ahmed, J., Ramaswamy, H.S., and Hiremath, N. 2005. The effect of high pressure treatment on rheological characteristics and colour of mango pulp. International Journal of Food Science and Technology 40: 885-895.
Ahmed, J., Ramaswamy, H.S., Alli, I., and Ngadi, M. 2003. Effect of high pressure on rheological characteristics of liquid egg. Lebensmittel-Wissenschaft und-Technologie 36: 517-524.
Ahn, J., Balasubramaniam, V.M., and Yousef, A.E. 2007. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. International Journal of Food Microbiology 113: 321-329.
Ahromrit, A., Ledwood, D.A., and Niranjan, K. 2007. Kinetics of high pressure facilitated starch gelatinization in Thai glutinous rice. Journal of Food Engineering 79: 834-841.
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Akasaka, K., Tezuka, T., and Yamada, H. 1997. Pressure-induced changes in the folded structure of lysozyme. Journal of Molecular Biology 271: 671-678.
Akyol, C., Alpas, H., and Bayindirli, A. 2006. Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment. European Food Research and Technology 224: 171-176.
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Aleman, G., Ting, E.Y., Mordre, S., Hawes, A., Walker, M., Farkas, D., and Torres, A. 1996. Pulsed ultra high pressure treatments for pasteurization of pineapple juice. Journal of Food Science 61(2): 388‑390.
Aleman, G., Farkas, D.F., Torres, A., Wilhelmsen, E., and McIntyre, S. 1994. Ultra‑high pressure pasteurization of fresh cut pineapple. Journal of Food Protection 57(10): 931‑934.
Alpas, H., Alma, L. and Bozoglu, F. 2003. Inactivation of Alicyclobacillus acidoterrestris vegetative cells in model system, apple, orange and tomato juices by high hydrostatic pressure. World Journal of Microbiology & Biotechnology 19: 619-623.
Alpas, H. and Bozoglu, F. 2000. The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice. World Journal of Microbiology & Biotechnology 16(4): 387-392.
Alpas, H., Kalchayanand, N., Bozoglu, F., and Ray, B. 2000. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens. International Journal of Food Microbiology 60: 33-42.
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Alpas, H., Kalchayanand, N., Bozoglu, F., and Ray, B. 1998. Interaction of pressure, time and temperature of pressurization on viability loss of Listeria innocua. World Journal of Microbiology & Biotechnology 14: 251-253.
Alt, N., and Schieberle, P. 2005. Model studies on the influence of high hydrostatic pressure on the formation of glycated arginine modifications at elevated temperatures. Journal of Agricultural and Food Chemistry 53: 5789-5797.
Altuner, E.M., Alpas, H., Erdem, Y.K., and Bozoglu, F. 2006. Effect of high hydrostatic pressure on physiochemical and biochemical properties of milk. European Food Research and Technology 222: 392-396.
Amanatidou, A., Schluter, O., Lemkau, K., Gorris, L.G.M., Smid, E.J., and Knorr, D. 2000. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon. Innovative Food Science & Emerging Technologies 1:87-98.
Ananta, E., Heinz, V., and Knorr, D. 2004. Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry. Food Microbiology 21: 567-577.
Ananta, E., Heinz, V., Schlüter, O., and Knorr, D. 2001. Kinetic studies on high pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices. Innovative Food Science & Emerging Technologies 2: 261-272.
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Ancos, B., Gonzalez, E., and Cano, M.P. 2000. Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees. Journal of Agricultural and Food Chemistry 48:3542-3548.
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Aouzelleg, A., Bull, L.-A., Price, N.C., and Kelly, S.M. 2004. Molecular studies of pressure/temperature-induced structural changes in bovine β-lactoglobulin. Journal of the Science of Food and Agriculture 84: 398-404.
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Ariefdjohan, M.W., Nelson, P.E., Singh, R.K., Bhunia, A.K., Balasubramaniam, V.M., and Singh, N. 2004. Efficacy of high hydrostatic pressure treatment in reducing Escherichia coli and Listeria monocytogenes in alfalfa seeds. Journal of Food Science 69(5): M117-M120.
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