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  • Panchalee Pathanibul, T Matthew Taylor, P. Michael Davidson, Federico Harte
  • Biology, Medicine
  • International journal of food microbiology
  • 2009 (First Published: 1 February 2009)
  • High pressure homogenization has been of growing interest as a nonthermal technology for the inactivation of microorganisms in fruit and vegetable juices. Cells of Escherichia coli and ListeriaContinue Reading
  • Dolores Rodrigo, Thania A. Martinez, Federico Harte, Gustavo V. Barbosa-Cánovas, Morales Rodrigo
  • Biology, Medicine
  • Journal of food protection
  • 2001 (First Published: 1 February 2001)
  • The inactivation kinetics of Lactobacillus plantarum was studied in orange-carrot juice using high intensity pulsed electric fields. The results indicated that under the treatment conditions applied,Continue Reading
    Apple juice and apple cider were inoculated with Escherichia coli K-12 and processed using a high-pressure homogenizer to study bacterial inactivation. Seven levels of pressure ranging from 50 to 350Continue Reading
  • T Matthew Taylor, Adrienne Roach, Darryl G. Black, P. Michael Davidson, Federico Harte
  • Chemistry, Medicine
  • Journal of food protection
  • 2007 (First Published: 1 April 2007)
  • Homogenization is used widely in the dairy industry to improve product stability and quality. High-pressure homogenization (HPH) of fluid foods up to pressures of 300 MPa has demonstrated excellentContinue Reading