High pressure processing of shellfish: A review of microbiological and other quality aspects

By L. Murchie, M. Cruz-Romero, Joseph P. Kerry, M. Linton, M. Patterson, Mary A. Smiddy, A. Kelly. 2005

242 citations recorded by the source corpus.

Subfields: Biotechnology, Infectious Diseases

View Paper: https://www.semanticscholar.org/paper/745eca4b7267652fe23eb77c837215bb1c73810d

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In Biotechnology

1. Abdo Hassoun
2. Ö. Çoban

Citations in the corpus

• Advances in High-Pressure Processing of Fish Muscles (2015, background): “HPP is applied on seafood products for many purposes such as extending the shelf life and keeping freshlike attributes, increasing the safety margin of raw seafood dish, creating value-added seafood products and separating meat from seafood shell (shucking) [64, 66].”
• Microbiological food safety assessment of high hydrostatic pressure processing: A review (2011, background): “treatment (Murchie et al., 2005).”
• Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon) (2013, unknown): “ham, guacamole, salsa, rice products, fish, and shellfish (Murchie et al. 2005).”