High hydrostatic pressure (HHP) processing as a novel non-thermal method has shown
great potential in producing microbiologically safer products while maintaining the natural …

Environmental stress responses in Lactobacillus, which have been investigated mainly by
proteomics approaches, are reviewed. The physiological and molecular mechanisms of …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …

The purpose of this study was to investigate the effects of nitrogen and sulfur derived from
amino acids on the visible-light-driven (VLD) antimicrobial activity of carbon quantum dots …

The dose–response behavior of pathogens and inactivation mechanisms by UV-LEDs and
excimer lamps remains unclear. This study used low-pressure (LP) UV lamps, UV-LEDs with …

Sludge Reduction Technologies in Wastewater Treatment Plants is a review of the sludge
reduction techniques integrated in wastewater treatment plants with detailed chapters on the …

Membranes lipids are one of the most adaptable molecules in response to perturbations.
Even subtle changes of the composition of acyl chains or head groups can alter the packing …

High-pressure processing (HPP) is a nonthermal process capable of inactivating and
eliminating pathogenic and food spoilage microorganisms. This novel technology has …

Pressures between 10 and 100 MPa can exert powerful effects on the growth and viability of
organisms. Here I describe the effects of elevated pressure in this range on mesophilic …

High hydrostatic pressure has the potential to produce high quality foods that are
microbiologically safe and with an extended shelf‐life. Micro‐organisms vary in their …