@article{MTMT:34600125,
	title = {Application of Benzylaminopurine with Methyl Jasmonate and Epibrassinolide Improved Growth and Physio-biochemical Attributes of Strawberry (Fragaria x ananassa cv. 'Albion')},
	url = {https://m2.mtmt.hu/api/publication/34600125},
	author = {Asgari, Farzad and Jari, Sepideh Kalateh and Motesharezadeh, Babak and Jahromi, Marzieh Ghanbari and Weisany, Weria},
	doi = {10.1007/s10341-023-00996-4},
	journal-iso = {ERWERBS-OBSTBAU},
	journal = {ERWERBS-OBSTBAU},
	unique-id = {34600125},
	issn = {0014-0309},
	abstract = {Previous studies mainly focused on the effectiveness of benzylaminopurine (BAP) on the vegetative growth of the strawberry plant and the application of methyl jasmonate (MeJA) and epibrassinolide (EBR) at postharvest. Moreover, plant growth regulators (PGRs) have usually been sprayed on the whole plant, and the application of PGRs on different plant organs is rarely discussed in strawberries. Therefore, the effects of BAP, MeJA, and EBR as preharvest treatments on the strawberry fruits' plant growth and quality indices of cv. 'Albion' was investigated. Also, MeJA and EBR leaf spraying with fruit spraying or their combinations were compared. Based on the results, leaf parameters and crown diameter were significantly affected by BAP. Treatment with 100 mg L-1 BAP followed by whole-plant spraying with 200 mu M MeJA increased yield and produced greater fruit weight with the longest shelf-life. Also, regardless of the site of application, this treatment increased fruit number and the ratio of total soluble solids to titratable acidity, and enhanced total phenolic and flavonoid contents and phenylalanine ammonia-lyase (PAL) enzyme activity. MeJA at 200 mu M improved ascorbic acid, total anthocyanin contents, and total antioxidant activity. EBR had no significant effect on the studied characteristics except fruit weight. BAP had beneficial effects on most of the traits at harvest. Preharvest whole-plant spraying of MeJA, a biosafe phytohormone, promisingly improved strawberries' commercial and nutritional properties compared to EBR.},
	keywords = {phytohormone; Plant Growth Regulators; PHENOLICS; SHELF-LIFE; preharvest treatment},
	year = {2023},
	eissn = {1439-0302}
}

@article{MTMT:34595446,
	title = {A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions},
	url = {https://m2.mtmt.hu/api/publication/34595446},
	author = {Lacey, Karen Louise and Moreno-Barreto, Andres and Pavon-Vargas, Dario and Cattani, Luca and Rinaldi, Massimiliano and Rainieri, Sara and Dhenge, Rohini},
	doi = {10.1155/2023/5481142},
	journal-iso = {J FOOD PROCESS PRES},
	journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
	volume = {2023},
	unique-id = {34595446},
	issn = {0145-8892},
	abstract = {This study is aimed at evaluating the quality of strawberry nectar following high-pressure processing (HPP) at different pressure levels (400, 500, and 600 MPa for 3 minutes) and thermal pasteurization (TT) at 75 degrees C for 15 s. Key parameters include total colour difference (Delta E*), aparent viscosity, colour analysis via CIELAB coordinates, and pH. Additionally, residual enzymatic activity (RA%) of polyphenol oxidase (PPO) and peroxidase (POD) was measured. Strawberry nectar (12 degrees Brix) was prepared and subjected to processing, with thermal treatment in 50 mL tubes and HPP in 40 mL polyethylene bags. Samples were stored under refrigeration during 21 days, with microbial analysis conducted to assess microbiological stability during storage. TT exhibited a more pronounced reduction in total aerobic microbial count (TAMC) compared to HPP, which showed no detectable yeast and mould. Apparent viscosity varied among samples, with HPP at 600 MPa displaying a significant increase of 52.1% compared to the control. The pseudoplastic behavior, characterized by n values lower than 1, was consistent across all treatments. TT led to a reduction in L* brightness value during storage, whereas HPP-treated samples underwent colour changes over time with Delta E* of 3.1 for 400 MPa, 3 minutes, at 21 days. For PPO and POD, the 600 MPa treatment exhibited the highest inhibition (44% and 4% RA, respectively). This comprehensive study provides insights into how different HPP processing conditions affect the quality attributes, enzymatic activity, and microbiological stability of strawberry nectar during production and refrigerated storage. The research's significance lies in its holistic comparison of HPP with traditional thermal pasteurization, offering valuable information for both industry and consumers.},
	year = {2023},
	eissn = {1745-4549},
	orcid-numbers = {Cattani, Luca/0000-0002-0287-4452}
}

@article{MTMT:33876229,
	title = {Physiological and Chitinase Gene Expression Responses of Male Zizania latifolia to Ustilago esculenta Infection},
	url = {https://m2.mtmt.hu/api/publication/33876229},
	author = {Xu, Wenjuan and Zhou, NianNian and Guo, Pengfei and Zhou, Huimin and Xu, Shuangshuang and He, Xiaomei and Gan, Defang},
	doi = {10.21273/JASHS05277-22},
	journal-iso = {J AM SOC HORTIC SCI},
	journal = {JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE},
	volume = {148},
	unique-id = {33876229},
	issn = {0003-1062},
	abstract = {This study explored the effects of Ustilago esculenta inoculation on physiological responses (activities of defense and antioxidant enzymes) and chitinase gene expression in male Zizania latifolia "jiaobai" (without U. esculenta infection, with no galls, but normal flowering). Male jiaobai seedlings were injected at the five-leaf stage with U. esculenta suspension, and the impact on transcription of several genes encoding enzymes was examined. Compared with controls, expression of most enzymes was significantly different at 3 or 12 hours postinjection, and most ZlChi genes were involved in the response to U. esculenta inoculation. Fluorescence quantitative polymerase chain reaction results showed that U. esculenta was present in the roots of male jiaobai inoculated with U. esculenta at the shoot tips. Paraffin sections revealed many fungal hyphae in the roots at 15 d after inoculation, but few in controls. The results provide a basis for further study of the responses of male Z. latifolia to U. esculenta infection.},
	keywords = {biotic stress; physiological response; antioxidant enzyme; Phenylalanine ammonia lyase; pathogenesis-related protein},
	year = {2023},
	eissn = {2327-9788},
	pages = {74-+}
}

@article{MTMT:32344397,
	title = {Retention of polyphenols and vitamin C in cranberrybush pur ' ee (Viburnum opulus) by means of non-thermal treatments},
	url = {https://m2.mtmt.hu/api/publication/32344397},
	author = {Ozkan, Gulay and Stuebler, Anna-Sophie and Aganovic, Kemal and Draeger, Gerald and Esatbeyoglu, Tuba and Capanoglu, Esra},
	doi = {10.1016/j.foodchem.2021.129918},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {360},
	unique-id = {32344397},
	issn = {0308-8146},
	abstract = {The effects of high pressure processing (HPP; 200-600 MPa for 5 or 15 min) and pulsed electric field (PEF; 3 kV/ cm, 5-15 kJ/kg) treatment on physicochemical properties (conductivity, pH and total soluble solids content), bioactive compounds (vitamin C, total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC) and chlorogenic acid contents), antioxidant capacities (DPPH and CUPRAC assays) and polyphenol oxidase (PPO) activity of cranberrybush pure ' e were evaluated immediately after processing. The results were compared to an untreated pure ' e. According to the results, conductivity increased significantly after PEF (15 kJ/kg) treatment. PEF and HPP treatments resulted in a better retention of bioactive compounds (increase in TPC in the range of -4-11% and -10-14% and TFC in the range of -1-5% and -6-8% after HPP and PEF, respectively) and antioxidant activity (as measured with CUPRAC method) compared to untreated sample. HPP reduced residual enzyme activity of PPO comparatively better than PEF.},
	keywords = {enzyme activity; antioxidant activity; polyphenols; Bioactive compounds; non-thermal technologies; High pressure processing (HPP); pulsed electric field (PEF); Viburnum},
	year = {2021},
	eissn = {1873-7072},
	orcid-numbers = {Esatbeyoglu, Tuba/0000-0003-2413-6925; Capanoglu, Esra/0000-0003-0335-9433}
}

@article{MTMT:32344398,
	title = {Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited},
	url = {https://m2.mtmt.hu/api/publication/32344398},
	author = {Teribia, Natalia and Buve, Carolien and Bonerz, Daniel and Aschoff, Julian and Hendrickx, Marc and Van Loey, Ann},
	doi = {10.1016/j.jfoodeng.2020.110402},
	journal-iso = {J FOOD ENG},
	journal = {JOURNAL OF FOOD ENGINEERING},
	volume = {294},
	unique-id = {32344398},
	issn = {0260-8774},
	abstract = {The effect of pre-heating fresh strawberries (hot break) and the use of refrigerated temperatures prior to pasteurization on the stability of anthocyanins, vitamin C, color and polyphenol oxidase (PPO) activity during storage (42 days at 35 degrees C) of strawberry puree was studied. Hot break resulted in 20% residual PPO activity and caused 10% anthocyanin degradation, whereas vitamin C was unaffected. After mashing, purees were stored at 4 degrees C and 25 degrees C for 3 h. During this period, anthocyanins and PPO activity remained constant independently of the processing history but ascorbic acid was oxidized faster at 25 degrees C. Pasteurization caused complete inactivation of PPO, reduction of anthocyanins (25%), of a* value (6%) and of vitamin C (50%). Neither partial inactivation of PPO early in the processing (hot break) nor the use of refrigeration prior to pasteurization had a positive effect on color and anthocyanin stability of strawberry puree during subsequent storage, suggesting that PPO-derived reaction products formed during processing have a very limited impact on color degradation during shelf-life.},
	keywords = {KINETICS; Processing; STORAGE; strawberry; Polyphenol oxidase; color stability},
	year = {2021},
	eissn = {1873-5770},
	orcid-numbers = {Van Loey, Ann/0000-0002-9164-7760}
}

@article{MTMT:31472842,
	title = {The impact of high hydrostatic pressure treatment on anthocyanins, colour, microorganisms, and enzyme activity of mulberry (Morus nigra) juice},
	url = {https://m2.mtmt.hu/api/publication/31472842},
	author = {Engmann, F. N. and Ma, Y-K and Sanful, R.},
	journal-iso = {INT FOOD RES J},
	journal = {INTERNATIONAL FOOD RESEARCH JOURNAL},
	volume = {27},
	unique-id = {31472842},
	issn = {1985-4668},
	abstract = {The effects of high hydrostatic pressure (HHP) treatments at 200, 400, and 600 MPa, for 10, 20, and 30 min on residual activities of polyphenol oxidase (PPO) and peroxidase (POD), colour properties, and microbial populations of total viable count, yeasts, and moulds of mulberry juice were determined with reference to untreated mulberry juice. Lower pressure levels were found to significantly inactivate PPO activity than higher pressure level. A strong positive relationship (R = 0.947) existed between PPO activity and increases in pressure and time. Also, a moderately positive relationship existed (R = 0.358) between POD activity and increases in pressure and time, but the relationship was not statistically significant. Anthocyanin content was better retained at lower pressure levels than at higher levels, with sample treated at 200 MPa/10 min retaining 96.50 +/- 0.74%. An inverse relationship was observed between anthocyanin retained and residual PPO (R = -0.425) and POD (-0.075) activities, but the relationships were not statistically significant. Total viable count as well as yeast and mould count of all HHP treated mulberry juice samples were < 10 CFU/mL with log(10) 4.86, 4.45, and 4.83 CFU/mL reductions, respectively. Also, colour parameters of brightness, hue angle, chroma, and total colour difference were differently affected. Treatment at 200 MPa/10 min gave a better inactivation of PPO and POD, better retention of anthocyanin, and preserved the colour of the mulberry juice to almost the same extent as the control, making it the best treatment to be adopted. (C) All Rights Reserved},
	keywords = {ENZYME; MICROORGANISMS; ANTHOCYANINS; colour; high hydrostatic pressure; Mulberry juice},
	year = {2020},
	eissn = {2231-7546},
	pages = {88-95}
}

@article{MTMT:31755054,
	title = {Influence of High Hydrostatic Pressure on Vitamin C, Beta-carotene Retention, Residual Polyphenol Oxidase and Peroxidase Actiivity, Antioxidant Capacity and Overall Acceptance of Mango (Mangifera indica) Juice},
	url = {https://m2.mtmt.hu/api/publication/31755054},
	author = {Minh Phuoc Nguyen},
	doi = {10.21786/bbrc/13.3/92},
	journal-iso = {BIOSCI BIOTECH RES COMM},
	journal = {BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS},
	volume = {13},
	unique-id = {31755054},
	issn = {0974-6455},
	abstract = {High hydrostatic pressure (HHP) has been considered as one of the most innovative technologies widely applied in food processing by its superior advantages to other conventional processing methods. HHP destroys vegetative cells and inactivates enzymes with an insignificant modification in the organoleptic attributes. Mango (Mangifera indica L.) juice is a healthy food drink highly appreciated by its sweet-sour taste and high nutritional components. It's commonly treated by thermal treatment to inactivate microbial and enzyme activity to achieve a long stability in storage and distribution. However, heat seriously affected to sensitive phytochemical components as well as organoleptic properties. Mango juice was treated with hydrostatic pressure under different conditions (150/30, 200/25, 250/20, 300/15, 350/10, MPa/min) to evaluate vitamin C (mg/100g), beta-caroten (mu g/g) retention; residual polyphenol oxidase and peroxidase activity (%); free radical scavenging activity (% DPPH), ferric reducing antioxidant power (FRAP, mu g/mL); overall acceptance of mango juice. Results showed that vitamin C, beta-caroten, free radical scavenging activity (% DPPH), ferric reducing antioxidant power (FRAP, mu g/mL) were highly maintained at 250 MPa in 20 minutes while the residual polyphenol oxidase and peroxidase activity (%) were kept in the highest level. Under the hydrostatic pressure treatment, mango juice also had good overall acceptance. Therefore HPP treatment at 250 MPa/20 min would be ideal in making of mango juice.},
	keywords = {PEROXIDASE; Hydrostatic pressure; Juice; FRAP; DPPH; polyphenoloxidase; mango; BETA-CAROTEN},
	year = {2020},
	eissn = {2321-4007},
	pages = {1618-1622}
}

@article{MTMT:30551025,
	title = {Increased stability of alcohol oxidase under high hydrostatic pressure},
	url = {https://m2.mtmt.hu/api/publication/30551025},
	author = {Buchholz-Afari, Martina I. and Halalipour, Ali and Yang, Daoyuan and Reyes-De-Corcuera, Jose I.},
	doi = {10.1016/j.jfoodeng.2018.11.004},
	journal-iso = {J FOOD ENG},
	journal = {JOURNAL OF FOOD ENGINEERING},
	volume = {246},
	unique-id = {30551025},
	issn = {0260-8774},
	abstract = {Alcohol oxidase (AOX), in the presence of oxygen, catalyzes the bioconversion of short-chained alcohols into their corresponding aldehydes and ketones. Alcohol oxidase can be used in the production of aldehydes that can serve as precursors of flavor compounds and fine chemicals. However due to AOX's poor stability, its practical industrial or analytical application is limited. Two kinetic inactivation regions suggest that one of AOX's isozymes is more resistant to thermal inactivation at atmospheric or high pressures. The resistant fraction was 4-34 times more stable than the labile fraction. High hydrostatic pressure (HHP) stabilized AOX against thermal inactivation. A 14-fold stabilization was observed at 49.4 degrees C for the labile fraction at 200 MPa relative to atmospheric pressure. The activation energy of inactivation at 40-160 MPa ranged from 95 to 184 kJ mol(-1) for the resistant fraction and from 232 to 402 kJ mol(-1) for the labile fraction. The activation volume of inactivation was independent of temperature and of approximately 20 cm(3) mol(-1).},
	keywords = {STABILIZATION; enzyme kinetics; Thermal inactivation; high hydrostatic pressure; Alcohol oxidase; Flavor enzymes},
	year = {2019},
	eissn = {1873-5770},
	pages = {95-101}
}

@article{MTMT:31102308,
	title = {Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing},
	url = {https://m2.mtmt.hu/api/publication/31102308},
	author = {Iqbal, Aamir and Murtaza, Ayesha and Hu, Wanfeng and Ahmad, Ishtiaq and Ahmed, Aafaque and Xu, Xiaoyun},
	doi = {10.1016/j.fbp.2019.07.006},
	journal-iso = {FOOD BIOPROD PROCESS},
	journal = {FOOD AND BIOPRODUCTS PROCESSING},
	volume = {117},
	unique-id = {31102308},
	issn = {0960-3085},
	abstract = {Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates the browning reaction during fruit and vegetables processing. Therefore, thermal and non-thermal technologies such as high hydrostatic pressure, ultrasound and high pressure carbon dioxide are being used effectively to lower the enzymatic activity to get good quality food products. The structural changes and mechanism of PPO inactivation during different food processing techniques have not been reviewed comprehensively. The application of these processing treatments may cause the changes in enzyme structure which have a key role in the inactivation of the enzyme. This review will summarize the current knowledge about PPO activation and inactivation in response to thermal and non-thermal processing of fruits and vegetables. Moreover, the structural changes and possible mechanism of enzyme activation/inactivation after thermal and non-thermal fruits and vegetable processing will be described. Thus, the present review will be expected to elucidate the possible mechanism of enzyme inactivation in relation to structure modification to provide a theoretical guide for further understanding the enzymatic caused browning mechanism. (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.},
	keywords = {fluorescence quenching; Polyphenol oxidase; Structural modification; Catalytic center; Thermal and non-thermal technologies; Activation/inactivation mechanism},
	year = {2019},
	eissn = {1744-3571},
	pages = {170-182}
}

@article{MTMT:30551027,
	title = {Mild-thermal and high pressure processing inactivation kinetics of polyphenol oxidase from peach puree},
	url = {https://m2.mtmt.hu/api/publication/30551027},
	author = {Bleoanca, Iulia and Neagu, Corina and Turtoi, Maria and Borda, Daniela},
	doi = {10.1111/jfpe.12871},
	journal-iso = {J FOOD PROCESS ENG},
	journal = {JOURNAL OF FOOD PROCESS ENGINEERING},
	volume = {41},
	unique-id = {30551027},
	issn = {0145-8876},
	abstract = {This study has investigated the inactivation of polyphenoloxidase (PPO) in peach puree during thermal (50-60 degrees C, 2-30 min) and combined high pressure-mild thermal treatment (HPMT) (200-600 MPa, 25-45 degrees C, and 2-23 min). HPMT resulted immediately after treatment in an increase in PPO activity up to 66.50% at 200 MPa and 45 degrees C compared with the untreated samples. The reaction order (nth) of PPO thermal inactivation was 1.951 (0.1 MPa, 50-60 degrees C) and 0.953 for the HPMT treatment (200-600 MPa, 25-45 degrees C). Fractional kinetic models were applied in PPO thermal (similar to 89% labile fraction, 11% stabile fraction) and HPMT inactivation (up to similar to 67% stabile fraction at 200 MPa, 25 degrees C). The activation energy estimated for the thermal inactivation in 50-60 degrees C range at 0.1 MPa was 148.26 kJ/mol, while for the HPMT inactivation varied from 82.31 kJ/mol at 300 MPa to 226.16 kJ/mol at 500 MPa. A third order polynomial model described the PPO inactivation by HPMT. Practical application Inactivation of polyphenoloxidase (PPO), enzyme responsible for browning is a mandatory condition for maintaining quality of the processed fruits. As this enzyme is generally known to display variable thermal and/or barostability, depending on the type of food matrix, kinetic data are required to optimize the processing parameters. The data on peach puree PPO and the models provided in the current study could help producers to identify the optimum peach processing condition necessary for the inactivation of PPO by high pressure-mild thermal treatment, leading to the extension of puree shelf life. However, methods for limitation of the oxygen presence in the peach puree mixtures should also be employed during processing and storage.},
	year = {2018},
	eissn = {1745-4530},
	orcid-numbers = {Turtoi, Maria/0000-0002-3597-1857; Borda, Daniela/0000-0002-5354-0196}
}

@article{MTMT:27262481,
	title = {High isostatic pressure and thermal processing of gal fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase},
	url = {https://m2.mtmt.hu/api/publication/27262481},
	author = {Tiberio, de Jesus Ana Laura and Leite, Thiago Soares and Cristianini, Marcelo},
	doi = {10.1016/j.foodres.2017.12.013},
	journal-iso = {FOOD RES INT},
	journal = {FOOD RESEARCH INTERNATIONAL},
	volume = {105},
	unique-id = {27262481},
	issn = {0963-9969},
	year = {2018},
	eissn = {1873-7145},
	pages = {853-862}
}

@article{MTMT:30551026,
	title = {Shelf-life prediction of strawberry at different temperatures during storage using kinetic analysis and model development},
	url = {https://m2.mtmt.hu/api/publication/30551026},
	author = {Wang, Wenjun and Hu, Weixin and Ding, Tian and Ye, Xingqian and Liu, Donghong},
	doi = {10.1111/jfpp.13693},
	journal-iso = {J FOOD PROCESS PRES},
	journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
	volume = {42},
	unique-id = {30551026},
	issn = {0145-8892},
	abstract = {Postharvest strawberry was stored at 4 degrees C, 15 degrees C, 25 degrees C, and 35 degrees C to study the quality variation during the storage. The results showed that firmness, total sugar content (TSC), titratable acidity (TA), and ascorbic acid (AA) content of postharvest strawberry had high correlations with the aerobic plate counts (APC) changes. A kinetic model of microbial growth was established based on modified Gompertz model in order to predict the shelf-life of postharvest strawberry. Moreover, the model was verified by several indices such as R-2, A(f), and B-f. This mathematical model at different temperatures fitted into the modified Gompertz model with a high correlation coefficient (R-2 > 0.99). Predicted values were compared with observed values, and bias factors and accuracy factors were all in the acceptable range, indicating that this model had practical application.},
	year = {2018},
	eissn = {1745-4549}
}

@article{MTMT:27516312,
	title = {The Inactivation Kinetics of Soluble and Membrane-Bound Polyphenol Oxidase in Pear during Thermal and High-Pressure Processing},
	url = {https://m2.mtmt.hu/api/publication/27516312},
	author = {Zhou, Lei and Liu, Wei and Terefe, Netsanet Shiferaw},
	doi = {10.1007/s11947-018-2070-0},
	journal-iso = {FOOD BIOPROCESS TECH},
	journal = {FOOD AND BIOPROCESS TECHNOLOGY},
	volume = {11},
	unique-id = {27516312},
	issn = {1935-5130},
	year = {2018},
	eissn = {1935-5149},
	pages = {1039-1049}
}

@article{MTMT:26528176,
	title = {Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat},
	url = {https://m2.mtmt.hu/api/publication/26528176},
	author = {Escobedo-Avellaneda, Zamantha and Perez-Simon, Izaskun and Lavilla-Martin, Maria and Baranda-Gonzalez, Ana and Welti-Chanes, Jorge},
	doi = {10.1177/1082013216678537},
	journal-iso = {FOOD SCI TECHNOL INT},
	journal = {FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL},
	volume = {23},
	unique-id = {26528176},
	issn = {1082-0132},
	year = {2017},
	eissn = {1532-1738},
	pages = {185-193}
}

@article{MTMT:27262567,
	title = {Influence of fruit juice processing on anthocyanin stability},
	url = {https://m2.mtmt.hu/api/publication/27262567},
	author = {Weber, Fabian and Larsen, Lena Rebecca},
	doi = {10.1016/j.foodres.2017.06.033},
	journal-iso = {FOOD RES INT},
	journal = {FOOD RESEARCH INTERNATIONAL},
	volume = {100},
	unique-id = {27262567},
	issn = {0963-9969},
	year = {2017},
	eissn = {1873-7145},
	pages = {354-365}
}

@article{MTMT:26629249,
	title = {Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system},
	url = {https://m2.mtmt.hu/api/publication/26629249},
	author = {Zhou, M and Chen, Q and Bi, J and Wang, Y and Wu, X},
	doi = {10.1016/j.foodchem.2017.02.131},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {229},
	unique-id = {26629249},
	issn = {0308-8146},
	year = {2017},
	eissn = {1873-7072},
	pages = {574-579}
}

@article{MTMT:26629250,
	title = {Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice},
	url = {https://m2.mtmt.hu/api/publication/26629250},
	author = {Zhu, J and Wang, Y and Li, X and Li, B and Liu, S and Chang, N and Jie, D and Ning, C and Gao, H and Meng, X},
	doi = {10.1016/j.ultsonch.2017.01.017},
	journal-iso = {ULTRASON SONOCHEM},
	journal = {ULTRASONICS SONOCHEMISTRY},
	volume = {37},
	unique-id = {26629250},
	issn = {1350-4177},
	year = {2017},
	eissn = {1873-2828},
	pages = {251-259}
}

@article{MTMT:26181199,
	title = {Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries},
	url = {https://m2.mtmt.hu/api/publication/26181199},
	author = {de Bruijn, Johannes and Rivas, Fernando and Rodriguez, Yeaninna and Loyola, Cristina and Flores, Adan and Melin, Pedro and Borquez, Rodrigo},
	doi = {10.1111/jfpp.12691},
	journal-iso = {J FOOD PROCESS PRES},
	journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
	volume = {40},
	unique-id = {26181199},
	issn = {0145-8892},
	year = {2016},
	eissn = {1745-4549},
	pages = {1104-1115}
}

@article{MTMT:25983369,
	title = {Inactivation Kinetics of the Most Baro-Resistant Enzyme in High Pressure Processed Litchi-Based Mixed Fruit Beverage},
	url = {https://m2.mtmt.hu/api/publication/25983369},
	author = {Jayachandran, Lakshmi E and Chakraborty, Snehasis and Rao, Pavuluri Srinivasa},
	doi = {10.1007/s11947-016-1702-5},
	journal-iso = {FOOD BIOPROCESS TECH},
	journal = {FOOD AND BIOPROCESS TECHNOLOGY},
	volume = {9},
	unique-id = {25983369},
	issn = {1935-5130},
	year = {2016},
	eissn = {1935-5149},
	pages = {1135-1147}
}

@article{MTMT:26359698,
	title = {Inactivation of polyphenol oxidase and peroxidase enzymes during pulsed, static and cyclic pressurization of litchi (Litchi chinensis) juice},
	url = {https://m2.mtmt.hu/api/publication/26359698},
	author = {Kaushik, Neelima and Kaur, Barjinder Pal and Rao, P Srinivasa},
	doi = {10.1016/j.fbp.2016.07.015},
	journal-iso = {FOOD BIOPROD PROCESS},
	journal = {FOOD AND BIOPRODUCTS PROCESSING},
	volume = {100},
	unique-id = {26359698},
	issn = {0960-3085},
	year = {2016},
	eissn = {1744-3571},
	pages = {412-423}
}

@article{MTMT:25243072,
	title = {High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar},
	url = {https://m2.mtmt.hu/api/publication/25243072},
	author = {Chakraborty, S and Baier, D and Knorr, D and Mishra, HN},
	doi = {10.1016/j.fbp.2014.10.016},
	journal-iso = {FOOD BIOPROD PROCESS},
	journal = {FOOD AND BIOPRODUCTS PROCESSING},
	volume = {95},
	unique-id = {25243072},
	issn = {0960-3085},
	year = {2015},
	eissn = {1744-3571},
	pages = {281-291}
}

@article{MTMT:24806713,
	title = {Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments},
	url = {https://m2.mtmt.hu/api/publication/24806713},
	author = {Chakraborty, Snehasis and Rao, Pavuluri Srinivasa and Mishra, Hari Niwas},
	doi = {10.1016/j.ifset.2014.11.003},
	journal-iso = {INNOV FOOD SCI EMERG},
	journal = {INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES},
	volume = {27},
	unique-id = {24806713},
	issn = {1466-8564},
	year = {2015},
	eissn = {1878-5522},
	pages = {57-68}
}

@article{MTMT:25243090,
	title = {Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase},
	url = {https://m2.mtmt.hu/api/publication/25243090},
	author = {Duong, T and Balaban, M and Perera, C},
	doi = {10.1111/1750-3841.13091},
	journal-iso = {J FOOD SCI},
	journal = {JOURNAL OF FOOD SCIENCE},
	volume = {80},
	unique-id = {25243090},
	issn = {0022-1147},
	year = {2015},
	eissn = {1750-3841},
	pages = {E2486-E2494}
}

@article{MTMT:24260433,
	title = {Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing},
	url = {https://m2.mtmt.hu/api/publication/24260433},
	author = {Sulaiman, Alifdalino and Soo, Ming J and Yoon, Marilyn ML and Farid, Mohammed and Silva, Filipa VM},
	doi = {10.1016/j.jfoodeng.2014.09.030},
	journal-iso = {J FOOD ENG},
	journal = {JOURNAL OF FOOD ENGINEERING},
	volume = {147},
	unique-id = {24260433},
	issn = {0260-8774},
	year = {2015},
	eissn = {1873-5770},
	pages = {89-94}
}

@article{MTMT:25243064,
	title = {Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures},
	url = {https://m2.mtmt.hu/api/publication/25243064},
	author = {Sulaiman, Alifdalino and Soo, Ming J and Farid, Mohammed and Silva, Filipa VM},
	doi = {10.1016/j.jfoodeng.2015.06.020},
	journal-iso = {J FOOD ENG},
	journal = {JOURNAL OF FOOD ENGINEERING},
	volume = {165},
	unique-id = {25243064},
	issn = {0260-8774},
	year = {2015},
	eissn = {1873-5770},
	pages = {133-140}
}

@article{MTMT:26181200,
	title = {Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation},
	url = {https://m2.mtmt.hu/api/publication/26181200},
	author = {Terefe, Netsanet Shiferaw and Delon, Antoine and Buckow, Roman and Versteeg, Cornelis},
	doi = {10.1016/j.foodchem.2015.04.040},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {188},
	unique-id = {26181200},
	issn = {0308-8146},
	year = {2015},
	eissn = {1873-7072},
	pages = {193-200}
}

@article{MTMT:25228754,
	title = {Food Kinetic Studies on the Inactivation of Polyphenoloxdiase (PPO) and Peroxidase (POD) in Citrus and Apple Juices Using Heat and High Hydrostatic Pressure Treatment},
	url = {https://m2.mtmt.hu/api/publication/25228754},
	author = {Won-Suk, Lee and Chang-Nam, Kim and Sung-Won, Choi and Nam-Yoon, Hur and Seok-Jun, Park and Byung-Yong, Kim and Moo-Yeol, Baik},
	journal-iso = {Food Engineering Progress},
	journal = {Food Engineering Progress},
	volume = {19},
	unique-id = {25228754},
	issn = {1226-4768},
	year = {2015},
	eissn = {2288-1247},
	pages = {181-186}
}

@article{MTMT:24667811,
	title = {Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit},
	url = {https://m2.mtmt.hu/api/publication/24667811},
	author = {Zhang, X and Shao, X},
	doi = {10.17221/384/2014-CJFS},
	journal-iso = {CZECH J FOOD SCI},
	journal = {CZECH JOURNAL OF FOOD SCIENCES},
	volume = {33},
	unique-id = {24667811},
	issn = {1212-1800},
	year = {2015},
	eissn = {1805-9317},
	pages = {109-117}
}

@article{MTMT:24122592,
	title = {Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology},
	url = {https://m2.mtmt.hu/api/publication/24122592},
	author = {Chakraborty, Snehasis and Rao, P Srinivasa and Mishra, HN},
	doi = {10.1007/s11947-014-1380-0},
	journal-iso = {FOOD BIOPROCESS TECH},
	journal = {FOOD AND BIOPROCESS TECHNOLOGY},
	volume = {7},
	unique-id = {24122592},
	issn = {1935-5130},
	year = {2014},
	eissn = {1935-5149},
	pages = {3629-3645}
}

@article{MTMT:24106656,
	title = {Effects of HHP on microorganisms, enzyme inactivation and physicochemical properties of instant oats and rice},
	url = {https://m2.mtmt.hu/api/publication/24106656},
	author = {Gao, J and Yang, H and Rong, A and Bao, X and Zhang, M},
	doi = {10.1111/jfpe.12062},
	journal-iso = {J FOOD PROCESS ENG},
	journal = {JOURNAL OF FOOD PROCESS ENGINEERING},
	volume = {37},
	unique-id = {24106656},
	issn = {0145-8876},
	year = {2014},
	eissn = {1745-4530},
	pages = {191-198}
}

@{MTMT:23524234,
	title = {Recovery and biotechnological production of high-value-added products from fruit and vegetable residues},
	url = {https://m2.mtmt.hu/api/publication/23524234},
	author = {González and E A and Agrasar and A T and Rodríguez and M L, R and Castro and L P and Guerra and N P},
	booktitle = {Engineering Aspects of Food Biotechnology},
	publisher = {CRC Press},
	unique-id = {23524234},
	year = {2014},
	pages = {327-357}
}

@article{MTMT:24507152,
	title = {Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat},
	url = {https://m2.mtmt.hu/api/publication/24507152},
	author = {Huang, Wanyou and Ji, Hongwu and Liu, Shucheng and Zhang, Chaohua and Chen, Yali and Guo, Minghui and Hao, Jiming},
	doi = {10.1016/j.ifset.2014.10.005},
	journal-iso = {INNOV FOOD SCI EMERG},
	journal = {INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES},
	volume = {26},
	unique-id = {24507152},
	issn = {1466-8564},
	year = {2014},
	eissn = {1878-5522},
	pages = {108-115}
}

@article{MTMT:24106657,
	title = {Advances in structure-function relationships of tyrosinase from Agaricus bisporus - Investigation on heat-induced conformational changes},
	url = {https://m2.mtmt.hu/api/publication/24106657},
	author = {Ioniţǎ, E and Aprodu, I and Stǎnciuc, N and Râpeanu, G and Bahrim, G},
	doi = {10.1016/j.foodchem.2014.01.089},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {156},
	unique-id = {24106657},
	issn = {0308-8146},
	year = {2014},
	eissn = {1873-7072},
	pages = {129-136}
}

@article{MTMT:23567591,
	title = {Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing},
	url = {https://m2.mtmt.hu/api/publication/23567591},
	author = {Terefe, Netsanet Shiferaw and Buckow, Roman and Versteeg, Cornelis},
	doi = {10.1080/10408398.2011.566946},
	journal-iso = {CRIT REV FOOD SCI},
	journal = {CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION},
	volume = {54},
	unique-id = {23567591},
	issn = {1040-8398},
	year = {2014},
	eissn = {1549-7852},
	pages = {24-63}
}

@article{MTMT:23524223,
	title = {Effects of High Hydrostatic Pressure Combined with Blanching on Microorganisms and Quality Attributes of Cloudy and Clear Strawberry Juices},
	url = {https://m2.mtmt.hu/api/publication/23524223},
	author = {Cao, Xiamin and Liu, FengXia and Wu, Jihong and Liao, Xiaojun and Hu, Xiaosong},
	doi = {10.1080/10942912.2013.766887},
	journal-iso = {INT J FOOD PROP},
	journal = {INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
	volume = {1},
	unique-id = {23524223},
	issn = {1094-2912},
	year = {2013},
	eissn = {1532-2386},
	pages = {null-null}
}

@article{MTMT:23495545,
	title = {Influence of putative polyphenoloxidase (PPO) inhibitors on strawberry (Fragaria x ananassa Duch.) PPO, anthocyanin and color stability of stored purées},
	url = {https://m2.mtmt.hu/api/publication/23495545},
	author = {Holzwarth, M and Wittig, J and Carle, R and Kammerer, DR},
	doi = {10.1016/j.lwt.2012.10.025},
	journal-iso = {LWT-FOOD SCI TECHNOL},
	journal = {LWT-FOOD SCIENCE AND TECHNOLOGY},
	volume = {52},
	unique-id = {23495545},
	issn = {0023-6438},
	year = {2013},
	eissn = {1096-1127},
	pages = {116-122}
}

@{MTMT:23524235,
	title = {Impact of High-Pressure on Enzymes},
	url = {https://m2.mtmt.hu/api/publication/23524235},
	author = {Kulisiewicz, L and Wierschem, A and Rauh, C and Delgado, A},
	booktitle = {Industrial High Pressure Applications, Processes, Equipment and Safety},
	publisher = {Wiley-VCH Verlag GmbH & Co. KGaA},
	unique-id = {23524235},
	year = {2013}
}

@{MTMT:23024108,
	title = {Novel Technologies for the Production of Functional Foods. Chapter 8},
	url = {https://m2.mtmt.hu/api/publication/23024108},
	author = {Ofor, J A and Hsieh, Y-H P},
	booktitle = {Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences},
	publisher = {Wiley, John Wiley and Sons Inc.},
	unique-id = {23024108},
	year = {2013},
	pages = {143-162}
}

@article{MTMT:23524303,
	title = {High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning},
	url = {https://m2.mtmt.hu/api/publication/23524303},
	author = {Sulaiman, Alifdalino and Silva, Filipa VM},
	doi = {10.1016/j.foodcont.2013.03.008},
	journal-iso = {FOOD CONTROL},
	journal = {FOOD CONTROL},
	volume = {33},
	unique-id = {23524303},
	issn = {0956-7135},
	year = {2013},
	eissn = {1873-7129},
	pages = {424-428}
}

@article{MTMT:23495546,
	title = {Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars},
	url = {https://m2.mtmt.hu/api/publication/23495546},
	author = {Terefe, NS and Kleintschek, T and Gamage, T and Fanning, KJ and Netzel, G and Versteeg, C and Netzel, M},
	doi = {10.1016/j.ifset.2013.05.003},
	journal-iso = {INNOV FOOD SCI EMERG},
	journal = {INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES},
	volume = {19},
	unique-id = {23495546},
	issn = {1466-8564},
	year = {2013},
	eissn = {1878-5522},
	pages = {57-65}
}

@article{MTMT:23495544,
	title = {The stability of almond β-glucosidase during combined high pressure-thermal processing: A kinetic study},
	url = {https://m2.mtmt.hu/api/publication/23495544},
	author = {Terefe, NS and Sheean, P and Fernando, S and Versteeg, C},
	doi = {10.1007/s00253-012-4162-5},
	journal-iso = {APPL MICROBIOL BIOT},
	journal = {APPLIED MICROBIOLOGY AND BIOTECHNOLOGY},
	volume = {97},
	unique-id = {23495544},
	issn = {0175-7598},
	year = {2013},
	eissn = {1432-0614},
	pages = {2917-2928}
}

@article{MTMT:22663660,
	title = {Thermal inactivation of strawberry polyphenoloxidase and its impact on anthocyanin and color retention in strawberry (Fragaria x ananassa Duch.) purees},
	url = {https://m2.mtmt.hu/api/publication/22663660},
	author = {Holzwarth, M and Korhummel, S and Kammerer, D R and Carle, R},
	doi = {10.1007/s00217-012-1852-2},
	journal-iso = {EUR FOOD RES TECHNOL},
	journal = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
	volume = {209},
	unique-id = {22663660},
	issn = {1438-2377},
	year = {2012},
	eissn = {1438-2385}
}

@CONFERENCE{MTMT:22921100,
	title = {Study on Discoloration Dynamic Characteristics of Apple Slices after High Pressure Treatment},
	url = {https://m2.mtmt.hu/api/publication/22921100},
	author = {Lin, Y and Yu, Y and Zhu, S},
	booktitle = {2012 ASABE Annual International Meeting},
	unique-id = {22921100},
	year = {2012}
}

@article{MTMT:22404233,
	title = {Hyperbaric storage at room temperature for food preservation: A study in strawberry juice},
	url = {https://m2.mtmt.hu/api/publication/22404233},
	author = {Segovia-Bravo, K A and Guignon, B and Bermejo-Prada, A and Sanz, P D and Otero, L},
	doi = {10.1016/j.ifset.2012.02.005},
	journal-iso = {INNOV FOOD SCI EMERG},
	journal = {INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES},
	volume = {15},
	unique-id = {22404233},
	issn = {1466-8564},
	year = {2012},
	eissn = {1878-5522},
	pages = {14-22}
}

@article{MTMT:2060758,
	title = {Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis},
	url = {https://m2.mtmt.hu/api/publication/2060758},
	author = {Sipos, László and Kovács, Zoltán and Sági-Kiss, V and Csiki, T and Kókai, Zoltán and Fekete, András and Héberger, Károly},
	doi = {10.1016/j.foodchem.2012.06.021},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {135},
	unique-id = {2060758},
	issn = {0308-8146},
	abstract = {Mineral, spring and tap water samples of different geographical origins (7 classes) were distinguished by various methods, such as sensory evaluation, electronic tongue measurement, inductively coupled plasma atomic emission spectroscopy and ion chromatography. Samples from the same geographical origin were correctly classified by chemical analysis and electronic tongue (100%), but it was found that only 80% classification rate can be achieved by sensory evaluation. Different water brands (different brand names) from the same geographical origin did not show definite differences, as expected. Forward stepwise algorithm selected three chemical parameters namely, chloride (Cl -), sulphate (SO 4 2-) and magnesium (Mg) content and two electronic tongue sensor signals (ZZ and HA) to discriminate according to the geographical origins. © 2012 Elsevier Ltd.},
	keywords = {chemical analysis; mineral water; LDA; PCA; Sensory evaluation; Electronic tongue},
	year = {2012},
	eissn = {1873-7072},
	pages = {2947-2953},
	orcid-numbers = {Sipos, László/0000-0002-4584-6697; Kókai, Zoltán/0000-0002-1158-721X}
}

@{MTMT:22921105,
	title = {Chapter 10. Enzymatic Browning},
	url = {https://m2.mtmt.hu/api/publication/22921105},
	author = {Valente-Mesquita, V L and Queiroz, C},
	booktitle = {Biochemistry of Foods},
	publisher = {Academic Press, Inc},
	unique-id = {22921105},
	year = {2012},
	pages = {387-418}
}

@article{MTMT:22403393,
	title = {Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps},
	url = {https://m2.mtmt.hu/api/publication/22403393},
	author = {Cao, X and Zhang, Y and Zhang, F and Wang, Y and Yi, J and Liao, X},
	doi = {10.1002/jsfa.4260},
	journal-iso = {J SCI FOOD AGR},
	journal = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
	volume = {91},
	unique-id = {22403393},
	issn = {0022-5142},
	year = {2011},
	eissn = {1097-0010},
	pages = {877-885}
}

@article{MTMT:22403535,
	title = {Effects of tea tree oil fumigation on disease and quality of postharvest strawberry fruits},
	url = {https://m2.mtmt.hu/api/publication/22403535},
	author = {Cheng, S and Shao, X and Guo, A and Song, Y},
	journal-iso = {TRANSACT CHIN SOC AGRICULT ENG},
	journal = {TRANSACTIONS OF THE CHINESE SOCIETY OF AGRICULTURAL ENGINEERING / NONGYE GONGCHENG XUEBAO},
	volume = {27},
	unique-id = {22403535},
	issn = {1002-6819},
	year = {2011},
	pages = {383-388}
}

@article{MTMT:23524216,
	title = {Polyphenol oxidase activity and colour changes of ‘Starking’ Apple cubes coated with alginate and dehydrated with air},
	url = {https://m2.mtmt.hu/api/publication/23524216},
	author = {Fernandes, S D S ela Sousa Ribeiro C A S Raposo M F J de Morais R M S C de Morais A M M B},
	journal-iso = {FOOD NUTRIT SCI},
	journal = {FOOD AND NUTRITION SCIENCES},
	volume = {2},
	unique-id = {23524216},
	issn = {2157-944X},
	year = {2011},
	eissn = {2157-9458},
	pages = {451-457}
}

@article{MTMT:22403395,
	title = {Emerging Technologies in Food Processing},
	url = {https://m2.mtmt.hu/api/publication/22403395},
	author = {Knorr, D and Froehling, A and Jaeger, H and Reineke, K and Schlueter, O and Schoessler, K},
	doi = {10.1146/annurev.food.102308.124129},
	journal-iso = {ANNU REV FOOD SCI T},
	journal = {ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY},
	volume = {2},
	unique-id = {22403395},
	issn = {1941-1413},
	year = {2011},
	eissn = {1941-1421},
	pages = {203-235}
}

@{MTMT:21686582,
	title = {High-Pressure-Induced Effects on Bacterial Spores, Vegetative Microorganisms, and Enzymes},
	url = {https://m2.mtmt.hu/api/publication/21686582},
	author = {Knorr, D and Reineke, K and Mathys, A and Heinz, V and Buckow, R},
	booktitle = {FOOD ENGINEERING INTERFACES},
	doi = {10.1007/978-1-4419-7475-4_14},
	unique-id = {21686582},
	year = {2011},
	pages = {325-340}
}

@CONFERENCE{MTMT:22921097,
	title = {Alterações de cor e actividade da polifenol oxidase de cubos de maçã ‘starking’ revestidos com alginato e desidratados por convecção},
	url = {https://m2.mtmt.hu/api/publication/22921097},
	author = {Fernandes, S D S and Ribeiro, C A S and Morais, R M S C and Morais, A M M B},
	booktitle = {Encontro Português de Secagem de Alimentos},
	unique-id = {22921097},
	year = {2010},
	pages = {19}
}

@mastersthesis{MTMT:23524218,
	title = {From protein to indicator. Towards temperature uniformity mapping in high pressure processing reactors. KU Leuven, Centre for Food and Microbial Technology},
	url = {https://m2.mtmt.hu/api/publication/23524218},
	author = {Grauwet, T},
	unique-id = {23524218},
	year = {2010}
}

@article{MTMT:23524214,
	title = {Kinetic study of high hydrostatic pressure processing on polyphenol oxidase from raspberry},
	url = {https://m2.mtmt.hu/api/publication/23524214},
	author = {Jiang, J and Zhang, Y and Liao, X-J and Hu, X-S and Sun, Z-J},
	volume = {31},
	unique-id = {23524214},
	year = {2010},
	pages = {127-129}
}

@article{MTMT:22403385,
	title = {Inactivation of polyphenol oxidase from frozen red raspberry (Rubus idaeus L.) by high pressure carbon dioxide treatment.},
	url = {https://m2.mtmt.hu/api/publication/22403385},
	author = {Liu, Y and Zhang, C and Zhao, X Y and Ma, Y and L and W and Liao, X J and Hu, X S},
	doi = {10.1111/j.1365-2621.2010.02207.x},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	volume = {45},
	unique-id = {22403385},
	issn = {0950-5423},
	year = {2010},
	eissn = {1365-2621},
	pages = {800-806}
}

@article{MTMT:22403376,
	title = {hydrostatic pressure processing of tropical fruits Importance for maintenance of the natural food properties},
	url = {https://m2.mtmt.hu/api/publication/22403376},
	author = {Lopes, M L M and Mesquita, V L V and Chiaradia, A C N and Fernandes, A A R and Fernandes, P M B},
	doi = {10.1111/j.1749-6632.2009.05177.x},
	journal-iso = {ANN NY ACAD SCI},
	journal = {ANNALS OF THE NEW YORK ACADEMY OF SCIENCES},
	volume = {1189},
	unique-id = {22403376},
	issn = {0077-8923},
	year = {2010},
	eissn = {1749-6632},
	pages = {6-15}
}

@{MTMT:22403391,
	title = {Effect of novel food processing on fruit and vegetable enzymes},
	url = {https://m2.mtmt.hu/api/publication/22403391},
	author = {Oey, I},
	booktitle = {Enzymes in Fruit and Vegetable Processing. Chemistry and Engineering Applications},
	publisher = {CRC Press},
	unique-id = {22403391},
	year = {2010},
	pages = {245-312}
}

@article{MTMT:22403330,
	title = {High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree},
	url = {https://m2.mtmt.hu/api/publication/22403330},
	author = {Terefe, N S and Yang, Y H and Knoerzer, K and Buckow, R and Versteeg, C},
	doi = {10.1016/j.ifset.2009.08.009},
	journal-iso = {INNOV FOOD SCI EMERG},
	journal = {INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES},
	volume = {11},
	unique-id = {22403330},
	issn = {1466-8564},
	year = {2010},
	eissn = {1878-5522},
	pages = {52-60}
}

@article{MTMT:22403388,
	title = {Characterization of polyphenol oxidase from water caltrop (Trapa Acornis nakano) fruits},
	url = {https://m2.mtmt.hu/api/publication/22403388},
	author = {Zhu, Z and Zhan, L},
	doi = {10.1111/j.1745-4514.2010.00353.x},
	journal-iso = {J FOOD BIOCHEM},
	journal = {JOURNAL OF FOOD BIOCHEMISTRY},
	volume = {34},
	unique-id = {22403388},
	issn = {0145-8884},
	year = {2010},
	eissn = {1745-4514},
	pages = {1125-1140}
}

@article{MTMT:22403320,
	title = {Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains},
	url = {https://m2.mtmt.hu/api/publication/22403320},
	author = {Buckow, R and Weiss, U and Knorr, D},
	doi = {10.1016/j.ifset.2009.05.005},
	journal-iso = {INNOV FOOD SCI EMERG},
	journal = {INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES},
	volume = {10},
	unique-id = {22403320},
	issn = {1466-8564},
	year = {2009},
	eissn = {1878-5522},
	pages = {441-448}
}

@article{MTMT:22403316,
	title = {Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria × ananassa)},
	url = {https://m2.mtmt.hu/api/publication/22403316},
	author = {Terefe, N S and Matthies, K and Simons, L and Versteeg, C},
	doi = {10.1016/j.ifset.2008.12.003},
	journal-iso = {INNOV FOOD SCI EMERG},
	journal = {INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES},
	volume = {10},
	unique-id = {22403316},
	issn = {1466-8564},
	year = {2009},
	eissn = {1878-5522},
	pages = {297-307}
}

@article{MTMT:21002924,
	title = {High pressure processing - a database of kinetic information},
	url = {https://m2.mtmt.hu/api/publication/21002924},
	author = {Buckow, R and Heinz, V},
	doi = {10.1002/cite.200800076},
	journal-iso = {CHEM-ING-TECH},
	journal = {CHEMIE INGENIEUR TECHNIK},
	volume = {80},
	unique-id = {21002924},
	issn = {0009-286X},
	year = {2008},
	eissn = {1522-2640},
	pages = {1081-1095}
}

@mastersthesis{MTMT:22403307,
	title = {Influencia de tratamientos térmicos en la calidad y estabilidad del puré de fresa (Fragaria x ananassa, cv Camarosa)},
	url = {https://m2.mtmt.hu/api/publication/22403307},
	author = {Mora, O O},
	unique-id = {22403307},
	year = {2008}
}

@article{MTMT:21732975,
	title = {Polyphenol oxidase: Characteristics and mechanisms of browning control},
	url = {https://m2.mtmt.hu/api/publication/21732975},
	author = {Queiroz, C and Lopes, MLM and Fialho, E and Valente-Mesquita, VL},
	doi = {10.1080/87559120802089332},
	journal-iso = {FOOD REV INT},
	journal = {FOOD REVIEWS INTERNATIONAL},
	volume = {24},
	unique-id = {21732975},
	issn = {8755-9129},
	year = {2008},
	eissn = {1525-6103},
	pages = {361-375}
}

@article{MTMT:22403280,
	title = {High pressure inactivation of lipoxygenase in soy milk and crude soybean extract},
	url = {https://m2.mtmt.hu/api/publication/22403280},
	author = {Wang, R and Zhou, X and Chen, Z},
	doi = {10.1016/j.foodchem.2007.06.056},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {106},
	unique-id = {22403280},
	issn = {0308-8146},
	year = {2008},
	eissn = {1873-7072},
	pages = {603-611}
}

@mastersthesis{MTMT:22921055,
	title = {Effect of pressure and temperature treatments on pectin methyleseterase activity and stability and texture of bell pepper (Capsaicum annuum) fruit},
	url = {https://m2.mtmt.hu/api/publication/22921055},
	author = {Castro, S M A},
	unique-id = {22921055},
	year = {2007}
}

@article{MTMT:22403277,
	title = {): Pasteurisation of raw milk by high hydrostatic pressure},
	url = {https://m2.mtmt.hu/api/publication/22403277},
	author = {Koncz, Á and Mészáros, L and Farkas, J and Pásztor-Huszár, K and Helt, R and Lechner, N},
	doi = {10.1556/AAlim.2007.0011},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {36},
	unique-id = {22403277},
	issn = {0139-3006},
	year = {2007},
	eissn = {1588-2535},
	pages = {471-481}
}

@article{MTMT:22403282,
	title = {Research advances in the post-harvest treatment and storage and freshness retention of strawberry (Fragaria ananassa Duch)},
	url = {https://m2.mtmt.hu/api/publication/22403282},
	author = {Qiao, Y -J and Wang, H -H and Fang, Q and Zhang, S -L and Xu, Q},
	journal-iso = {Acta Agriculturae Shanghai},
	journal = {Acta Agriculturae Shanghai},
	volume = {23},
	unique-id = {22403282},
	issn = {1000-3924},
	year = {2007},
	pages = {109-113}
}

@mastersthesis{MTMT:22390725,
	title = {Pressure and Temperature Effects ont he Enzymatic Conversion of Biopolimers},
	url = {https://m2.mtmt.hu/api/publication/22390725},
	author = {Roman, Buckow},
	unique-id = {22390725},
	year = {2006}
}

@article{MTMT:22403284,
	title = {Modofikuotos atmosferos itaka braskiu Venta kokybei. Influence of modified atmosphere on the quality of strawberries ‘Venta’},
	url = {https://m2.mtmt.hu/api/publication/22403284},
	author = {Viškelis, P and Rubinskienė, M},
	journal-iso = {SODININK DARZININK},
	journal = {SODININKYSTE IR DARZININKYSTE / HORTICULTURE AND VEGETABLE GROWING},
	volume = {25},
	unique-id = {22403284},
	issn = {0236-4212},
	year = {2006},
	eissn = {2424-5771},
	pages = {64-73}
}