ReviewFoods (Basel, Switzerland)2019
High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for
Review in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
9 citing papers in PubMed.
- Impact of High Pressure Processing on the Safety and Quality of Food Products: A Review.Recent advances in food, nutrition & agriculture · 2025Review
- Impact of High-Pressure Processing (HPP) onFoods (Basel, Switzerland) · 2023Review
- Inactivation of Foodborne Pathogens byFoods (Basel, Switzerland) · 2023Article
- Influence of pressurization rate and mode on cell damage ofFrontiers in microbiology · 2023Article
- Differential Proteomic Analysis ofBiology · 2022Article
- The efficacy and safety of high-pressure processing of food.EFSA journal. European Food Safety Authority · 2022Article
- Two Faces of Fermented Foods-The Benefits and Threats of Its Consumption.Frontiers in microbiology · 2022Review
- Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing againstFoods (Basel, Switzerland) · 2021Article
- Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria AgainstFrontiers in microbiology · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although conventional microbial control techniques are currently employed and largely successful, their major drawbacks are related to their effects on quality of processed food. In recent years, there has been a growing demand for high-quality foods that are microbially safe and retain most of their natural freshness. Therefore, several modern and innovative methods of microbial control in food processing have been developed. High-hydrostatic-pressure (HHP) processing technology has been mainly used to enhance the food safety of ready-to-eat (RTE) products as a new pre-/post-packaging, non-thermal purification method in the meat industry.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.