High pressure–low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissueC. Luscher, Dietrich Knorr, Oliver Schlüter|Innovative Food Science & Emerging Technologies|2005Cited by 73
Comparison of Structural Cell Membrane Changes Induced by Different High Pressure Processes at Low TemperaturesC. Luscher, Dietrich Knorr, Oliver Schlüter et al.|Unknown|2003Cited by 2
EFFECTS OF MULTIPLE HIGH PRESSURE-SUPPORTED PHASE CHANGES ON POTATO TISSUEOliver Schlüter, Dietrich Knorr, C. Luscher et al.|Acta Horticulturae|2005Cited by 1