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Journal of Medicine and Pharmacy","Tạp chí Y Dược học Cần Thơ",{"EN":487,"VI":488},"\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">04\u002F10\u002F2015 Ministry of Information and Communications allowed Can Tho journal of medicine and pharmacy to operate (102 \u002FGP-BTTTT)\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">07\u002F16\u002F2015 Can Tho journal of medicine and pharmacy is internationally recognized: ISSN 2354-1210\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">In 2016, The journal has been included in the list of medical science journals by The State Council for professorship which is awarded a work score of 0-0.5 points for a published article.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Can Tho Journal of Medicine and Pharmacy welcome original works that haven’t been submitted or published in other medical journals. Posts must contain content related to one of the journal’s categories.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">The content published\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">The journal is divided into 3 categories:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Scientific research article: are valuable scientific works, which have been researched and accepted.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Overview of medicine, biology and pharmacy: serving the objective of continuing training in the fields of medicine, biology and pharmacy; to systematize classical and modern knowledge.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Update information on new knowledge about medicine, biology, pharmacy in the country and in the world.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Scope\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Publication and introduction of scientific research in the fields:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">+ Medicine (internal medicine, surgery, pediatrics, obstetrics and gynecology, odonto-stomatology, laboratory, oncology, traditional medicine, nursing).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">+ Biology (genetics, biotechnology).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">+ Pharmacology (pharmaceutics, drug quality analysis-control, synthetic pharmaceutical chemistry, biochemistry, pharmacognosy, botany, clinical pharmacy).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- To enhance the quality of undergraduate, postgraduate education, scientifically researching and meet the necessary treatment in hospital.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Introducing the updated domestic and oversea information about science technology to promote scientific research and exchanging technology in local, other universities.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Exchanging pharmaceutical and medical information for social health developing in the Mekong Delta and Vietnam.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">The object\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Postgraduate students, student of Can Tho University of Medicine and Pharmacy, scientists from schools, research institutes, hospitals, health centers, pharmaceutical companies of the Mekong Delta; other provinces and regions in Vietnam and other country.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Address\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Headquarters of Can Tho Journal of Medicine and Pharmacy, located Scientific Research and International Cooperation Office: 179 Nguyen Van Cu Street, An Khanh Ward, Ninh Kieu District, Can Tho City, Vietnam.\u003C\u002Fspan>\u003C\u002Fp>","\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Ngày 16\u002F7\u002F2015, Tạp chí Y Dược học Cần Thơ được cấp chỉ số quốc tế: ISSN 2354-1210.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Từ tháng 4\u002F2016, Tạp chí đã được Hội đồng Giáo sư ngành Y đưa vào danh sách các tạp chí khoa học Y học được tính điểm công trình 0-0,5 điểm cho một bài báo đăng.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Năm 2020 Tạp chí Y Dược học Cần Thơ đã được phê duyệt vào danh mục của các Hội đồng Giáo sư ngành Dược học được tính điểm công trình 0-0,5 điểm cho một bài báo đăng.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ ra 12 số\u002Fnăm, 180-200 trang\u002Fsố.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Từ tháng 12\u002F2022 Tạp chí Y Dược học Cần Thơ là thành viên của hệ thống Crossref và từ tháng 01\u002F2023 tạp chí thực hiện bình duyệt online kín 2 chiều nhằm tăng tính minh bạch, tin cậy của các công trình nghiên cứu khoa học và đảm bảo tốt nhất chất lượng khoa học của bài viết.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tôn chỉ, mục đích và phạm vi của tạp chí\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tôn chỉ và mục đích hoạt động của tạp chí: xuất bản nhằm mục đích phổ biến kết quả từ các đề tài nghiên cứu khoa học; giao lưu trao đổi khoa học, chia sẻ kinh nghiệm, học tập, đồng thời cập nhật thông tin khoa học mới trong các lĩnh vực y, sinh, dược học trong và ngoài nước.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Phạm vi của tạp chí: Tạp chí xuất bản được chia thành 3 chuyên mục: (i) Bài báo nghiên cứu khoa học là kết quả công trình nghiên cứu khoa học có giá trị đã được triển khai nghiên cứu, (ii) Bài tổng quan y, sinh, dược học: phục vụ mục tiêu đào tạo liên tục trong lĩnh vực y, sinh, dược học; nhằm hệ thống hóa những kiến thức kinh điển và hiện đại; (iii) Thông tin cập nhật kiến thức mới về y, sinh, dược học trong nước và trên thế giới.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Chính sách truy cập mở\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ áp dụng chính sách truy cập mở đối với các bài báo đã xuất bản đến với độc giả, nhằm mở rộng cơ hội tiếp cận các kết quả nghiên cứu chất lượng cao và tăng cường trao đổi kiến thức. Tạp chí đăng tải trực tuyến (miễn phí) toàn văn các bài báo được công bố trên website của Tạp chí (https:\u002F\u002Ftapchi.ctump.edu.vn).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Đạo đức xuất bản\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ cam kết tuân thủ đạo đức xuất bản phù hợp với các hướng dẫn và tiêu chuẩn của the Committee on Publication Ethics (COPE), tuân thủ các nguyên tắc của COPE’s Core Practices, Best Practices Guidelines for Journal Editors và Guidelines on Good Publication Practices.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Bản thảo bài báo chỉ được chấp nhận khi được tác giả chịu trách nhiệm chính cam kết các nội dung sau: Các nội dung của bản thảo chưa được đăng tải toàn bộ hoặc một phần ở các tạp chí khác; Tất cả các tác giả đều có đóng góp một cách đáng kể vào quá trình nghiên cứu hoặc chuẩn bị bản thảo và cùng chịu trách nhiệm về các nội dung của bản thảo; Tuân thủ các biện pháp đảm bảo đạo đức nghiên cứu (ví dụ thỏa thuận đồng ý tham gia nghiên cứu).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Cam kết bảo mật\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí cam kết thực hiện và tuân thủ các quy định của luật và các văn bản hướng dẫn liên quan đến bảo mật thông tin cá nhân trên không gian mạng. Các thông tin mà người dùng (tác giả, độc giả, biên tập viên, người phản biện) nhập vào các biểu mẫu trên Hệ thống Quản lý xuất bản trực tuyến của tạp chí chỉ được sử dụng vào các mục đích đã được tuyên bố rõ ràng và sẽ không được cung cấp cho bất kỳ bên thứ ba nào khác, hay dùng vào bất kỳ mục đích nào khác.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Phí gửi bài\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Lệ phí gửi đăng bài: 1.000.000đ\u002Fbài báo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Lệ phí gửi đăng nhanh: 1.500.000đ\u002Fbài báo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Đối với tác giả là cán bộ viên chức thuộc Trường Đại học Y Dược Cần Thơ thì được hỗ trợ 50% lệ phí gửi đăng bài.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Đối với sinh viên thực hiện đề tài nghiên cứu khoa học cấp trường được hỗ trợ 100% lệ phí đăng bài ( Tác giả gửi đính kèm “ Quyết định về việc giao tổ chức thực hiện đề tài nghiên cứu khoa học cấp Trường của sinh viên”).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Hình thức nộp lệ phí:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Tiền mặt:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Nộp trực tiếp tại Phòng Tài chính - Kế toán, Trường Đại học Y Dược Cần Thơ, số 179 Nguyễn Văn Cừ, P. An Khánh, Q. Ninh Kiều, thành phố Cần Thơ.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Chuyển khoản:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tên Tài khoản: Trường ĐHYD Cần Thơ, Số TK: 0111000115668, tại ngân hàng Vietcombank chi nhánh Cần Thơ.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Thời gian: Áp dụng từ ngày 01\u002F02\u002F2023.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">* Phí gửi bài không được hoàn trả khi bài viết bị từ chối hoặc tác giả xin rút bài viết.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Quy trình phản biện bài báo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ thực hiện quy trình phản biện kín hai chiều nghiêm ngặt. Danh tính của những người phản biện không được tiết lộ cho các tác giả và ngược lại. Quy trình thẩm định bài báo đăng gồm các bước sau:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tiếp nhận bản thảo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tác giả liên hệ gửi bản thảo đến Tạp chí qua hệ thống trực tuyến tại website: https:\u002F\u002Ftapchi.ctump.edu.vn. Hướng dẫn về cách đăng ký, gửi bài và chuẩn bị bản thảo được cung cấp trên website của Tạp chí.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Sàng lọc sơ bộ\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Sau khi Tòa soạn nhận được bài báo của tác giả, Ban Thư ký sẽ tiến hành kiểm tra sơ bộ bài báo (các yêu cầu về nội dung và hình thức). Những bài báo không đúng quy cách hoặc có nội dung không phù hợp hoặc vi phạm bản quyền sẽ bị từ chối (Ban Thư ký thông báo phản hồi đến tác giả trong vòng 1 tuần). Những bài báo đủ điều kiện, được Ban Thư ký tòa soạn chuyển đến Ban Biên tập có cùng chuyên môn với nội dung bài báo để đề xuất người phản biện. Thời gian kể từ khi Ban Biên tập nhận bài báo đến khi đề xuất người phản biện bài báo chậm nhất là 5 ngày.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Vòng phản biện\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Ban Thư ký gửi bài và yêu cầu phản biện đến 02 phản biện độc lập.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Các phản biện gởi nhận xét cho Ban Thư ký. Thời gian từ khi gửi bài cho phản biện đến khi nhận ý kiến của phản biện tối đa là 20 ngày.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Xử ký kết quả phản biện\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Nếu ý kiến đồng ý cho đăng và không cần chỉnh sửa, Ban Thư ký tiếp tục đăng bài theo qui trình.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Nếu ý kiến đồng ý đăng và cần chỉnh sửa, Ban Thư ký sẽ thông tin đến tác giả chỉnh sửa theo yêu cầu của người phản biện. Thời gian chỉnh sửa và gửi lại kéo dài không quá 2 tuần, từ khi tác giả bài báo nhận được thông tin (Quá trình này có thể lặp lại tối đa 2 lần\u002F1 bài báo). Khi có sự thống nhất, đồng ý của người phản biện; bài báo được tiếp tục đăng theo qui trình.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">3. Những bài báo có chất lượng không đạt yêu cầu, cả 2 phản biện không đồng ý cho đăng sẽ bị Tòa soạn từ chối đăng.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Xuất bản\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Ban Thư ký tổng hợp các bản thảo đã được tác giả hoàn thiện sau thẩm định trình Ban Biên tập xem xét, Tổng Biên tập phê duyệt, quyết định bài đăng theo các tiêu chí: sự phù hợp nội dung với tôn chỉ và mục đích, thể loại bài viết (ưu tiên các bài có bài có nghiên cứu chuyên sâu, hàm lượng khoa học cao), đóng góp mới bài báo, bài báo được ưu tiên đăng trong số gần nhất của Tạp chí theo thứ tự: tính thời sự, chất lượng bài báo và thời gian gửi bài.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Ban Biên tập và Ban Thư ký biên tập bản thảo, chế bản, đọc rà soát lỗi. Thời gian hoàn thành từ 10-15 ngày.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">3. Ban Thư ký có trách nhiệm thông báo cho tác giả bài báo (bằng e-mail) về tình hình phê duyệt bài báo, thời gian, số kỳ, tập xuất bản bài báo theo qui định.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">4. Danh sách bài báo theo số Tạp chí được in ấn và phát hành trong năm định kỳ được công bố chính thức trên website: https:\u002F\u002Ftapchi.ctump.edu.vn\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>",{"VOID":490},"wcQ1uqwAAAAJ","2023-05-30T08:17:21.868+00:00",[],[494],{"id":495,"createTime":28,"updateTime":28,"relativeEntities":496,"slug":28,"properties":497,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":507,"parentIds":508,"statistic":28},"6413896b-eca9-442b-a73f-182a58a0ce40",[],{"title":498,"address":501,"country":504,"abbreviation":505},{"EN":499,"VI":500},"Can Tho University of Medicine and Pharmacy","Trường Đại học Y Dược Cần Thơ",{"EN":502,"VI":503},"No 179, Nguyen Van Cu street, An Khanh ward, Ninh Kieu district, Can Tho city, Vietnam","Số 179, đường Nguyễn Văn Cừ, phường An Khánh, quận Ninh Kiều, thành phố Cần Thơ, Việt Nam",{"VOID":15},{"VOID":506},"ctump","http:\u002F\u002Fwww.ctump.edu.vn\u002F",[],[],"https:\u002F\u002Ftapchi.ctump.edu.vn\u002Findex.php\u002Fctump",{"impactFactor":32,"impactFactorByYear":512,"i10Index":32,"i10IndexLast5Year":32,"totalPublication":514,"totalPublicationByYear":515,"totalCitation":520,"totalCitationByYear":521,"totalCitationPerPublication":108,"totalCitationPerPublicationByYear":523,"hindexLast5Year":45,"hindex":45},{"2022":513,"2023":111,"2024":106},0.01,1556,{"2020":47,"2021":516,"2022":517,"2023":518,"2024":519,"2025":122},57,306,801,358,161,{"2021":146,"2022":280,"2023":522},99,{"2021":524,"2022":318,"2023":104},0.23,{"impactFactor":28,"impactFactorByYear":28,"i10Index":123,"i10IndexLast5Year":123,"totalPublication":526,"totalPublicationByYear":527,"totalCitation":526,"totalCitationByYear":528,"totalCitationPerPublication":40,"totalCitationPerPublicationByYear":531,"hindexLast5Year":49,"hindex":49},476,{"0":205,"2019":123,"2021":139,"2022":459,"2023":451,"2024":357,"2025":49,"2026":48},{"2021":42,"2022":123,"2023":161,"2024":529,"2025":360,"2026":530},136,83,{"2021":105,"2022":513,"2023":532,"2024":127,"2025":533,"2026":534},0.62,25.43,13.83,{"id":536,"createTime":537,"updateTime":382,"relativeEntities":538,"slug":539,"properties":540,"entityType":25,"verifyStatus":26,"verifyTime":28,"verifyNote":28,"languages":552,"translateLanguages":28,"viewCount":133,"subjectFields":553,"manageAffiliations":554,"indexDatabases":555,"url":556,"thumbnailPath":557,"statistic":558,"gsStatistic":594,"type":55,"analyzePriority":28},"6984a56a-db70-403b-9cc4-4013e1ceaffa","2023-05-09T06:47:40.346+00:00",[],"T%E1%BA%A1p%20ch%C3%AD%20Nghi%C3%AAn%20c%E1%BB%A9u%20n%C6%B0%E1%BB%9Bc%20ngo%C3%A0i",{"country":541,"issn":542,"title":544,"introduce":547,"gsId":550},{"VOID":15},{"VOID":543},"25252445",{"EN":545,"VI":546},"VNU Journal of Foreign Studies","Tạp chí Nghiên cứu nước ngoài",{"EN":548,"VI":549},"{\"ops\":[{\"insert\":\"\\n\\nThe \\n\"},{\"attributes\":{\"italic\":true},\"insert\":\"VNU Journal of Science\"},{\"insert\":\"\\n was established in 1985 for the publication of national and international research papers in all fields of natural sciences and technology, social sciences and humanities. 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10.1016\u002FS0076-6879(99)99005-5\nBisconsin-Junior, 2014, Optimisation of high hydrostatic pressure processing of Pera Rio orange juice, Food and Bioprocess Technology, 7, 1670, 10.1007\u002Fs11947-013-1176-7\nBonarska-Kujawa, 2012, Antioxidant activity of extract from apple, chokeberry and strawberry, Polish Journal of Food and Nutrition Sciences, 62, 229, 10.2478\u002Fv10222-012-0055-7\nCao, 2012, Changes of quality of high hydrostatic pressure processed cloud and clear strawberry juices during storage, Innovative Food Science & Emerging Technologies, 16, 181, 10.1016\u002Fj.ifset.2012.05.008\nCorrales, 2008, Anthocyanin condensation reactions under high hydrostatic pressure, Food Chemistry, 110, 627, 10.1016\u002Fj.foodchem.2008.02.055\nCrozier, 1997, Quantitative analysis of flavonoids by revise-phase high performance liquid chromatography, Journal of Chromatography A, 761, 315, 10.1016\u002FS0021-9673(96)00826-6\nCujic, 2016, Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique, Food Chemistry, 194, 135, 10.1016\u002Fj.foodchem.2015.08.008\nFerrari, 2010, The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice, Journal of Food Engineering, 100, 245, 10.1016\u002Fj.jfoodeng.2010.04.006\nGarcia-Palazon, 2004, The effect of high hydrostatic pressure on β-glucosidase, perooxidase and polyphenolooxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria×ananassa), Food Chemistry, 88, 7, 10.1016\u002Fj.foodchem.2004.01.019\nGonzales-Cebrino, 2013, Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum puree, Innovative Food Science & Emerging Technologies, 20, 34, 10.1016\u002Fj.ifset.2013.07.008\nHoward, 2012, Processing and storage effect on berry polyphenols: Challenges and implications for bioactive properties, Journal of Agricultural and Food Chemistry, 60, 6678, 10.1021\u002Fjf2046575\nKedzierska, 2013, Chemotherapy modulates the biological activity of breast cancer patients plasma: The protective properties of black chokeberry extract, Food and Chemical Toxicology, 53, 126, 10.1016\u002Fj.fct.2012.11.042\nKeenan, 2010, Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies, Innovative Food Science & Emerging Technologies, 11, 551, 10.1016\u002Fj.ifset.2010.07.003\nKokotkiewicz, 2010, Aronia plants: A review of traditional use, biological activities, and perspectives for modern medicine, Journal of Medicinal Food, 13, 255, 10.1089\u002Fjmf.2009.0062\nLiu, 2014, Effect of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud, Innovative Food Science & Emerging Technologies, 22, 22, 10.1016\u002Fj.ifset.2013.11.014\nLiu, 2014, Effect of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars, Innovative Food Science & Emerging Technologies, 21, 35, 10.1016\u002Fj.ifset.2013.09.015\nMujica-Paz, 2011, High-pressure processing technologies for the pasteurization and sterilization of foods, Food and Bioprocess Technology, 6, 969, 10.1007\u002Fs11947-011-0543-5\nNguyen, 2010, Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods, LWT- Food Science and Technology, 43, 523, 10.1016\u002Fj.lwt.2009.09.022\nOey, 2008, Effect of high pressure processing on colour, texture and flavor of fruit and vegetable-based food products: A review, Trends in Food Science & Technology, 19, 320, 10.1016\u002Fj.tifs.2008.04.001\nOszmiański, 2005, Aronia melanocarpa phenolics and their antioxidant activity, European Food Research and Technology, 221, 809, 10.1007\u002Fs00217-005-0002-5\nPatras, 2009, Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry puree, Innovative Food Science & Emerging Technologies, 10, 308, 10.1016\u002Fj.ifset.2008.12.004\nPatras, 2010, Effect of thermal processing on anthocyanin stability in foods: Mechanisms and kinetics of degradation, Trends in Food Science & Technology, 21, 3, 10.1016\u002Fj.tifs.2009.07.004\nRe, 1999, Antioxidant activity applying an improved ABTS radical cation decolorization assay, Free Radical Biology and Medicine, 26, 1231, 10.1016\u002FS0891-5849(98)00315-3\nSingleton, 1965, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, American Journal of Enology and Viticulture, 16, 144\nSlimestad, 2002, Anthocyanins from black currants (Ribes nigrum L.), Journal of Agricultural and Food Chemistry, 50, 3228, 10.1021\u002Fjf011581u\nTao, 2012, Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine, 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of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof",{"VOID":1067},"Amanatidou, 2000, Effect of combined application of high pressure treatment and modified atmospheres on the self life of fresh Atlantic salmon, Innovative Food Science & Emerging Technologies, 1, 87, 10.1016\u002FS1466-8564(00)00007-2\nAnderson, 1968, Relation between protein extractability and free fatty acid production in cod muscle aged in ice, Journal of the Fisheries Research Board of Canada, 25, 2059, 10.1139\u002Ff68-183\nAndreetta-Gorelkina, 2016, Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins, Journal of Aquatic Food Product Technology, 25, 518, 10.1080\u002F10498850.2013.879241\nAOAC, 2005\nArnaud, 2018, Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets, High Pressure Research, 38, 62, 10.1080\u002F08957959.2017.1399372\nAshie, 1996, Application of high hydrostatic pressure to control enzyme related seafood texture deterioration, Food Research International, 29\nAubourg, 2018, Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: A review, International Journal of Food Science and Technology, 53, 873, 10.1111\u002Fijfs.13693\nAubourg, 1999, Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage, Journal of the Science of Food and Agriculture, 79, 1943, 10.1002\u002F(SICI)1097-0010(199910)79:13\u003C1943::AID-JSFA461>3.0.CO;2-J\nBaron, 2013, Organic plant ingredients in the diet of rainbow trout (Oncorhynchus mykiss): Impact on fish muscle composition and oxidative stability, European Journal of Lipid Science and Technology, 115, 1367, 10.1002\u002Fejlt.201300157\nBligh, 1959, A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistry and Physiology, 37, 911, 10.1139\u002Fo59-099\nBradford, 1976, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding, Analytical Biochemistry, 72, 248, 10.1016\u002F0003-2697(76)90527-3\nBuss, 1997, Protein carbonyl measurement by a sensitive ELISA method, Free Radical Biology and Medicine, 23, 361, 10.1016\u002FS0891-5849(97)00104-4\nChéret, 2006, Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment, European Food Research and Technology, 222, 527, 10.1007\u002Fs00217-005-0158-z\nChouhan, 2015, Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage, Innovative Food Science and Emerging Technologies, 29, 151, 10.1016\u002Fj.ifset.2015.03.016\nChristensen, 2017, Quality changes in high pressure processed cod, salmon and mackerel during storage, Food Control, 72, 90, 10.1016\u002Fj.foodcont.2016.07.037\nCropotova, 2018, A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging, Food Control, 92, 216, 10.1016\u002Fj.foodcont.2018.04.060\nCropotova, 2019, The influence of cooking parameters and chilled storage time on quality of sous-vide Atlantic mackerel (Scomber scombrus), Journal of Aquatic Food Product Technology, 10.1080\u002F10498850.2019.1604595\nDalgaard, 2006, Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone belone) - Effect of modified atmosphere packaging and previous frozen storage, Journal of Applied Microbiology, 101, 80, 10.1111\u002Fj.1365-2672.2006.02905.x\nDalle-Donne, 2003, Protein carbonyl groups as biomarkers of oxidative stress, Clinica Chimica Acta, 329, 23, 10.1016\u002FS0009-8981(03)00003-2\nEide, 1982, Minced fish production from capelin (Mallotus villosus). A new method for gutting, skinning and removal of fat from small fatty fish species, Journal of Food Science, 47, 347, 10.1111\u002Fj.1365-2621.1982.tb10078.x\nErikson, 1997, Muscle high-energy phosphates and stress affect K-values during ice storage of Atlantic salmon (Salmo salar), Journal of Food Science, 62, 43, 10.1111\u002Fj.1365-2621.1997.tb04365.x\nErkan, 2011, The effect of different high pressure conditions on the quality and shelf life of cold smoked fish, Innovative Food Science & Emerging Technologies, 12, 104, 10.1016\u002Fj.ifset.2010.12.004\nEUMOFA\nFAO, 2015, 12\nFidalgo, 2014, Effect of high pressure treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage, Innovative Food Science and Emerging Technologies, 23, 18, 10.1016\u002Fj.ifset.2014.03.010\nGómez-Estaca, 2007, Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus), Food Chemistry, 105, 511, 10.1016\u002Fj.foodchem.2007.04.006\nHeinz, 2002, Effect of high pressure on spores, 77\nHultmann, 2002, Textural changes during iced storage of salmon (Salmo salar) and cod (Gadus morhua), Journal of Aquatic Food Product Technology, 11, 105, 10.1300\u002FJ030v11n03_09\nHultmann, 2004, Iced storage of Atlantic salmon (Salmo salar) – Effects on endogenous enzymes and their impact on muscle proteins and texture, Food Chemistry, 87, 31, 10.1016\u002Fj.foodchem.2003.10.013\nKarim, 2011, Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice, Food Control, 22, 476, 10.1016\u002Fj.foodcont.2010.09.030\nKe, 1979, Microdetermination of thiobarbituric acid values in marine lipids by direct spectrophotometric method with a monophasic system, Analytica Chimica Acta, 106, 279, 10.1016\u002FS0003-2670(01)85011-X\nLeelapongwattana, 2005, Physicochemical and biochemical changes in whole lizardfish (Saurida micropectoralis) muscles and fillets during frozen storage, Journal of Food Biochemistry, 29, 547, 10.1111\u002Fj.1745-4514.2005.00028.x\nLicciardello, 1982, Time-temperature tolerance and phisical-chemical quality tests for frozen red hake, Journal of Food Quality, 5, 215, 10.1111\u002Fj.1745-4557.1982.tb00745.x\nOhshima, 1993, High-pressure processing of fish and fish products, Trends in Food Science & Technology, 4, 370, 10.1016\u002F0924-2244(93)90019-7\nOrtea, 2010, Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle, European Food Research and Technology, 230, 925, 10.1007\u002Fs00217-010-1239-1\nPazos, 2015, Effect of high-pressure processing of Atlantic mackerel (Scomber scombrus) on biochemical changes during commercial frozen storage, Food and Bioprocess Technology, 8, 2159, 10.1007\u002Fs11947-015-1567-z\nPegg, 2001, Measurement of primary lipid oxidation products\nRamírez-Suárez, 2006, Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle, Innovative Food Science and Emerging Technologies, 7, 19, 10.1016\u002Fj.ifset.2005.08.004\nSaito, 1959, A new method for estimating the freshness of fish, Bulletin of the Japanese Society for the Science of Fish, 24, 749, 10.2331\u002Fsuisan.24.749\nSchmedes, 1989, A new thiobarbituric acid (TBA) method for determining free malonaldehyde (MDA) and hydroperoxides selectively as a measure of lipid- peroxidation, Journal of the American Oil Chemists Society, 66, 813, 10.1007\u002FBF02653674\nSecci, 2016, From farm to fork: Lipid oxidation in fish products. A review, Italian Journal of Animal Science, 15, 124, 10.1080\u002F1828051X.2015.1128687\nShantana, 1994, Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids, Journal of AOAC International, 77, 421, 10.1093\u002Fjaoac\u002F77.2.421\nShumilina, 2016, Quality changes of salmon by-products during storage. Assessment and quantification by NMR, Food Chemistry, 211, 803, 10.1016\u002Fj.foodchem.2016.05.088\nSmelt, 1998, Recent advances in the microbiology of high pressure processing, Trends in Food Science and Technology, 9, 152, 10.1016\u002FS0924-2244(98)00030-2\nStandal, 2007, Low molecular weight metabolites in white muscle from cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) analyzed by high resolution H-1 NMR spectroscopy, 55\nStandal, 2018, Quality of filleted Atlantic mackerel (Scomber scombrus) during chilled and frozen storage: Changes in lipids, vitamin D, proteins, and small metabolites, including biogenic amines, Journal of Aquatic Food Product Technology, 10.1080\u002F10498850.2018.1436107\nStratakos, 2019, Effect of high pressure processing on the safety, shelf life and quality of raw milk, Innovative Food Science & Emerging Technologies, 52, 325, 10.1016\u002Fj.ifset.2019.01.009\nSuh, 2017, Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus), Food Science and Biotechnology, 26, 1077, 10.1007\u002Fs10068-017-0146-7\nTanaka, 1991, Effect of high pressure on lipid oxidation in sardine meat, Nippon Suisan Gakkaishi, 57, 957, 10.2331\u002Fsuisan.57.957\nTeixeira, 2014, Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time, Innovative Food Science & Emerging Technologies, 22, 31, 10.1016\u002Fj.ifset.2013.12.005\nThanonkaew, 2006, Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation, Journal of Agricultural and Food Chemistry, 54, 956, 10.1021\u002Fjf052107h\nTokur, 2007, The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish, Food Chemistry, 104, 754, 10.1016\u002Fj.foodchem.2006.12.033\nTorres, 2014, Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus 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interactions within proteins, Biochimica et Biophysica Acta, 1595, 235, 10.1016\u002FS0167-4838(01)00347-8\nBuckow, 2005, Effect of high hydrostatic pressure–temperature combinations on the activity of b-glucanase from barley malt, Journal of the Institute of Brewing, 111, 282, 10.1002\u002Fj.2050-0416.2005.tb00684.x\nBuckow, 2008, High pressure processing — A database of kinetic information, Chemie Ingenieur Technik, 80, 1081, 10.1002\u002Fcite.200800076\nBuckow, 2008, Predictive model for inactivation of feline calicivirus, a norovirus surrogate, by heat and high hydrostatic pressure, Applied and Environmental Microbiology, 74, 1030, 10.1128\u002FAEM.01784-07\nButz, 1994, Ultra-high pressure processing of onions: Chemical and sensory changes, Lebensmittel-Wissenschaft und-Technologie, 27, 463, 10.1006\u002Ffstl.1994.1093\nCano, 1997, High pressure and temperature effects on enzyme inactivation in strawberry and orange products, Journal of Food Science, 62, 85, 10.1111\u002Fj.1365-2621.1997.tb04373.x\nCastellari, 1997, Effects of high pressure processing on polyphenoloxidase enzyme activity of grape musts, Food Chemistry, 60, 647, 10.1016\u002FS0308-8146(97)00050-2\nDalmadi, 2006, Characterisation and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: A kinetic study, Journal of Food Biochemistry, 30, 56, 10.1111\u002Fj.1745-4514.2005.00045.x\nDorantes-Alvarez, 2000, Color of minimally processed fruits and vegetables as affected by some chemical and biochemical changes, 111\nFarkas, 2001, High pressure processing, Journal of Food Science, 47\nFernandez Garcia, 2002, Mechanism-based irreversible inactivation of horseradish peroxidase at 500 MPa, Biotechnology Progress, 18, 1076, 10.1021\u002Fbp025529+\nGamage, 2008, Effect of high pressure and pineapple juice on the browning of minimally processed apples\nGomes, 1996, Effect of high-pressure treatment on the activity of some polyphenoloxidases, Food Chemistry, 56, 1, 10.1016\u002F0308-8146(95)00141-7\nGross, 1994, Proteins under pressure: The influence of high hydrostatic pressure on structure, function and assembly of proteins and protein complexes, European Journal of Biochemistry, 221, 617, 10.1111\u002Fj.1432-1033.1994.tb18774.x\nHawley, 1971, Reversible pressure–temperature denaturation of chymotrypsinogen, Biochemistry, 10, 2436, 10.1021\u002Fbi00789a002\nHernandez, 1998, High-pressure and temperature effects on enzyme inactivation in tomato puree, Journal of Agricultural and Food Chemistry, 46, 266, 10.1021\u002Fjf970455g\nKnorr, 2001, Development of nonthermal methods for microbial control, 853\nKörmendy, 1998, Thermal inactivation kinetics of mixed microbial populations. A hypothesis paper, Journal of Food Engineering, 38, 439, 10.1016\u002FS0260-8774(98)00119-8\nLudikhuyze, 2002, Effects of high pressure on enzymes related to food quality, 115\nMacdonald, 2000, Combined effect of high pressure, temperature and holding time on polyphenoloxidase and peroxidase activity in banana (Musa acuminata), Journal of the Science of Food and Agriculture, 80, 719, 10.1002\u002F(SICI)1097-0010(20000501)80:6\u003C719::AID-JSFA594>3.0.CO;2-W\nMozhaev, 1996, Application of high hydrostatic pressure for increasing activity and stability of enzymes, Biotechnology and Bioengineering, 52, 320, 10.1002\u002F(SICI)1097-0290(19961020)52:2\u003C320::AID-BIT12>3.0.CO;2-N\nNash, 1997, Structure of pressure-assisted cold denatured lysozyme and comparison with lysozyme folding intermediates, Biochemistry, 36, 14375, 10.1021\u002Fbi970881v\nRapeanu, 2005, Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must, Journal of Agriculture and Food Chemistry, 53, 2988, 10.1021\u002Fjf0482515\nRapeanu, 2006, Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape (Vitis vinifera ssp. sativa), Food Chemistry, 94, 253, 10.1016\u002Fj.foodchem.2004.10.058\nRiahi, 2004, High pressure inactivation kinetics of amylase in apple juice, Journal of Food Engineering, 64, 151, 10.1016\u002Fj.jfoodeng.2003.09.025\nRodrigo, 2006, Thermal and high-pressure stability of purified polygalacturonase and pectinmethylesterase from four different tomato processing varieties, Food Research International, 39, 440, 10.1016\u002Fj.foodres.2005.09.007\nSaad-Nehme, 2001, Osmolytes protect mitochondrial F0F1-atpase complex against pressure inactivation, Biochimica et Biophysica Acta, 1546, 164, 10.1016\u002FS0167-4838(01)00137-6\nStelzig, 1972, Catechol oxidase of red delicious apple peel, Phytochemistry, 11, 535, 10.1016\u002F0031-9422(72)80009-8\nTauscher, 1995, Pasteurization of food by hydrostatic high pressure: Chemical aspects, Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 200, 3, 10.1007\u002FBF01192901\nTomás-Barberán, 2001, Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables, Journal of the Science of Food and Agriculture, 81, 853, 10.1002\u002Fjsfa.885\nVamos-Vigyazo, 1981, Polyphenol oxidase and peroxidase in fruits and vegetables, Critical Reviews in Food Science and Nutrition, 15, 49, 10.1080\u002F10408398109527312\nWeemaes, 1997, Influence of pH, benzoic acid, EDTA, and glutathione on the pressure and\u002For temperature inactivation kinetics of mushroom polyphenoloxidase, Biotechnology Progress, 13, 25, 10.1021\u002Fbp960065z\nWeemaes, 1998, High pressure inactivation of polyphenoloxidases, Journal of Food Science, 63, 873, 10.1111\u002Fj.1365-2621.1998.tb17917.x\nWeemaes, 1998, Kinetics of combined pressure–temperature inactivation of avocado polyphenoloxidase, Biotechnology and Bioengineering, 60, 292, 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high-pressure processing of barley-based non-dairy alternative milk: β-carotene retention, protein solubility and antioxidant activity",{"VOID":1632},"Alsalman, 2021, Evaluation of changes in protein quality of high-pressure treated aqueous Aquafaba, Molecules, 26, 234, 10.3390\u002Fmolecules26010234\nAnticona, 2020, High biological value compounds extraction from citrus waste with non-conventional methods, Foods, 9, 10.3390\u002Ffoods9060811\nArruda, 2020, Recent advances and possibilities for the use of plant phenolic compounds to manage ageing-related diseases, Journal of Functional Foods, 75, 10.1016\u002Fj.jff.2020.104203\nAydar, 2020, Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects, Journal of Functional Foods, 70, 10.1016\u002Fj.jff.2020.103975\nBenito-Román, 2015, Pressurized aqueous ethanol extraction of beta-glucans and phenolic compounds from waxy barley, Food Research International, 75, 252, 10.1016\u002Fj.foodres.2015.06.006\nBrand-Williams, 1995, Use of a free radical method to evaluate antioxidant activity, LWT-Food Science and Technology, 28, 25, 10.1016\u002FS0023-6438(95)80008-5\nBueno, 2020, Green ultra-high pressure extraction of bioactive compounds from Haematococcus pluvialis and Porphyridium cruentum microalgae, Innovative Food Science and Emerging Technologies, 66, 10.1016\u002Fj.ifset.2020.102532\nCasquete, 2014, High pressure extraction of phenolic compounds from citrus peels, High Pressure Research, 34, 447, 10.1080\u002F08957959.2014.986474\nChourio, 2018, Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing, Innovative Food Science and Emerging Technologies, 49, 41, 10.1016\u002Fj.ifset.2018.07.014\nCrawford, 2018, High-throughput extraction method for phenolic compounds in olive fruit (Olea europaea), Journal of Food Composition and Analysis, 66, 136, 10.1016\u002Fj.jfca.2017.12.013\nDomke, 2018, Vegetarian and vegan products-labelling and definitions, European Food and Feed Law Review, 13, 102\nEkaette, 2020, The effect of Rutin on starch hydrogels\u002Faerogels made from electrolyzed barley flour, Starch, 73\nFernández-Jalao, 2019, Effect of high-pressure processing on flavonoids, hydroxycinnamic acids, dihydrochalcones and antioxidant activity of apple ‘Golden delicious’ from different geographical origin, Innovative Food Science & Emerging Technologies, 51, 20, 10.1016\u002Fj.ifset.2018.06.002\nFlom, 2019, Epidemiology of cow’s milk allergy, Nutrients, 11, 10.3390\u002Fnu11051051\nGomes, 2021, Interactions of β-carotene with WPI\u002Ftween 80 mixture and oil phase: Effect on the behavior of O\u002FW emulsions during in vitro digestion, Food Chemistry, 341, 10.1016\u002Fj.foodchem.2020.128155\nJohra, 2020, A mechanistic review of β-carotene, lutein, and zeaxanthin in eye health and disease, Antioxidants, 9, 10.3390\u002Fantiox9111046\nManassero, 2016, Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk, Innovative Food Science & Emerging Technologies, 35, 86, 10.1016\u002Fj.ifset.2016.04.005\nMartínez-Monteagudo, 2012, Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk, Innovative Food Science & Emerging Technologies, 16, 291, 10.1016\u002Fj.ifset.2012.07.004\nMartinez-Monteagudo, 2014, Chemical reactions in food systems at high hydrostatic pressure, Food Engineering Reviews, 6, 105, 10.1007\u002Fs12393-014-9087-6\nMekala, 2021, Stabilization mechanism, kinetics and physicochemical properties of ultrasound-produced emulsions stabilized by lentil protein: A non-dairy alternative to stabilize food systems, European Food Research and Technology, 248, 185, 10.1007\u002Fs00217-021-03871-2\nMekala, 2022, Ultrasound-assisted production of emulsion-filled 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carbohydrates and phenolics from barley hull, The Journal of Supercritical Fluids, 93, 27, 10.1016\u002Fj.supflu.2014.04.019\nSilva, 2020, Health issues and technological aspects of plant-based alternative milk, Food Research International, 131, 10.1016\u002Fj.foodres.2019.108972\nSilva, 2022, Xylooligosaccharides and their chemical stability under high-pressure processing combined with heat treatment, Food Hydrocolloids, 124, 10.1016\u002Fj.foodhyd.2021.107167\nSzczepańska, 2020, High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour, Food Chemistry, 307, 10.1016\u002Fj.foodchem.2019.125549\nSzczepańska, 2021, Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage, LWT Food Science and Technology, 150, 10.1016\u002Fj.lwt.2021.112038\nTan, 2021, 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effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat",{"VOID":1775},"Adachi, 2001, Hemocyanin a most likely inducer of black spots in Kuruma prawn Penaeus japonicus during storage, Journal of Food Science, 66, 1130, 10.1111\u002Fj.1365-2621.2001.tb16093.x\nAertsen, 2009, Biotechnology under high pressure: Applications and implications, Trends in Biotechnology, 27, 434, 10.1016\u002Fj.tibtech.2009.04.001\nAnese, 1995, Effect of high pressure treatments on perodiase and polyphenoloxidase activities, Journal of Food Biochemistry, 18, 285, 10.1111\u002Fj.1745-4514.1994.tb00503.x\nAsaka, 1994, Purification of a latent form of pholyphenoloixdase from la frnace pear fruit and its pressure-activation, Bioscience, Biotechnology, and Biochemistry, 58, 1486, 10.1271\u002Fbbb.58.1486\nBasak, 1996, Ultra high pressure treatment of orange juice: A kinetic study on inactivation of pectin methyl esterase, Food Research International, 29, 601, 10.1016\u002FS0963-9969(96)00068-3\nBegona, 2010, Characterization of phenoloxidase activity of carapace and viscera from cephalothorax of Norway lobster (Nephrops norvegicus), LWT--Food Science and Technology, 43, 1240, 10.1016\u002Fj.lwt.2010.02.017\nChang, 2008, Effects of ultra high pressure treatment on storage characteristics of white shrimp in cold storage[J], Transactions of the Chinese Society of Agricultural Engineering, 24, 230\nDalmadi, 2006, Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: a kinetic study, Journal of Food Biochemistry, 30, 56, 10.1111\u002Fj.1745-4514.2005.00045.x\nDecker, 2004, Recent findings on phenoloxidase activity and antimicrobial activity of hemocyanins, Developmental & Comparative Immunology, 28, 673, 10.1016\u002Fj.dci.2003.11.007\nEisenmenger, 2009, High pressure enhancement of enzymes: A review, Enzyme and Microbial Technology, 45, 331, 10.1016\u002Fj.enzmictec.2009.08.001\n2008\nGarcia-Palazon, 2004, The effects of high hydrostatic pressure on β -glucosidase, peroxidase and polyphenoloxidase in red raspberry ( Rubus idaeus ) and strawberry (Fragaria x ananassa), Food Chemistry, 88, 7, 10.1016\u002Fj.foodchem.2004.01.019\nGiménez, 2010, Characterization of phenoloxidase activity of carapace and viscera from cephalothorax of Norway lobster (Nephrops norvegicus), LWT-Food Science and Technology, 43, 1240, 10.1016\u002Fj.lwt.2010.02.017\nGomes, 1996, Effect of high-pressure treatment on the activity of some polyphenoloxidases, Food Chemistry, 56, 1, 10.1016\u002F0308-8146(95)00141-7\nGonzález-Cebrino, 2013, Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée, Innovative Food Science & Emerging Technologies, 20, 34, 10.1016\u002Fj.ifset.2013.07.008\nGonzález-Cebrino, 2012, Effect of high-pressure processing and thermal 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Washington, DC: U.S. Patent and Trademark Office.\nIndrawati, 2002, Overview: Effect of high pressure on enzymes related to food quality - kinetics as a basis for process engineering, High Pressure Research, 22, 613, 10.1080\u002F08957950212420\nJantakoson, 2012, Effect of high pressure and heat treatments on black tiger shrimp (Penaeus monodon Fabricius) muscle protein, International Aquatic Research, 4, 1, 10.1186\u002F2008-6970-4-19\nJose-Pablo, 2009, Characterisation and tissue distribution of polyphenol oxidase of deepwater pink shrimp (Parapenaeus longirostris), Food Chemistry, 112, 104, 10.1016\u002Fj.foodchem.2008.05.061\nKaur, 2013, Effect of high-pressure processing on physical, biochemical, and microbiological characteristics of black tiger shrimp (Penaeus monodon), Food and Bioprocess Technology, 6, 1390, 10.1007\u002Fs11947-012-0870-1\nKeenan, 2012, Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies, LWT - Food Science and Technology, 45, 50, 10.1016\u002Fj.lwt.2011.07.006\nKim, 2001, Effects of combined treatment of high hydrostatic pressure and mild heat on the quality of carrot juice, Journal of Food Science, 66, 1355, 10.1111\u002Fj.1365-2621.2001.tb15214.x\nKnorr, 2006, High pressure application for food biopolymers, Biochimica et Biophysica Acta (BBA) - Proteins & Proteomics, 1764, 619, 10.1016\u002Fj.bbapap.2006.01.017\nKumar, 2008, Purification and kinetic characterization of polyphenol oxidase from Barbados cherry (Malpighia glabra L.), Food Chemistry, 110, 328, 10.1016\u002Fj.foodchem.2008.02.006\nLing, 2009, Appfication of air conditioned package, controlled freezing-point and fresh-keeping agents on preservation of shrimp[J], Journal of Shanxi Agricultural Sciences(China), 37, 73\nLiu, 2009, Characterization and high-pressure microfluidization-induced activation of polyphenoloxidase from chinese pear (Pyrus pyrifolia Nakai), Journal of Agricultural and Food Chemistry, 57, 5376, 10.1021\u002Fjf9006642\nLopez Caballero, 2000, Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and high-pressure treatment, Journal of Food Protection, 63, 1381, 10.4315\u002F0362-028X-63.10.1381\nLópez-Malo, 1998, Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree, Food Research International, 31, 549, 10.1016\u002FS0963-9969(99)00028-9\nManheem, 2012, The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage, Food Chemistry, 131, 1370, 10.1016\u002Fj.foodchem.2011.10.001\nMontero, 2001, The Effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus), Journal of Food Science, 66, 1201, 10.1111\u002Fj.1365-2621.2001.tb16105.x\nMozhaev, 1994, Pressure effects on enzyme reactions in mainly organic media-alpha-chymotrypsin in reversed micelles of aerosol in octane, Biochemistry and Molecular Biology International, 34, 191\nNirmal, 2012, Biochemical properties of polyphenoloxidase from the cephalothorax of Pacific white shrimp (Litopenaeus vannamei), International Aquatic Research, 4, 1, 10.1186\u002F2008-6970-4-6\nNirmal, 2012, Inhibition kinetics of catechin and ferulic acid on polyphenoloxidase from cephalothorax of Pacific white shrimp (Litopenaeus vannamei), Food Chemistry, 131, 569, 10.1016\u002Fj.foodchem.2011.09.025\nPalou, 1999, Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree, Journal of Food Science, 64, 42, 10.1111\u002Fj.1365-2621.1999.tb09857.x\nPan, 2003, The effect of ultra high pressure processing on enzymes related to food quality, Food Science (China), 24, 142\nPerdomo-Morales, 2007, Phenoloxidase activity in the hemolymph of the spiny lobster Panulirus argus, Fish & Shellfish Immunology, 23, 1187, 10.1016\u002Fj.fsi.2007.04.001\nRapeanu, 2005, Thermal and high-pressure inactivation kinetics of polyphenol oxidase in victoria grape must, Journal of Agricultural and Food Chemistry, 53, 2988, 10.1021\u002Fjf0482515\nRastogi, 2007, Opportunities and challenges in high pressure processing of foods, Critical Reviews in Food Science and Nutrition, 47, 69, 10.1080\u002F10408390600626420\nRauh, 2009, Uniformity of enzyme inactivation in a short-time high-pressure process, Journal of Food Engineering, 91, 154, 10.1016\u002Fj.jfoodeng.2008.08.019\nRoman, 2009, Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains, Innovative Food Science & Emerging Technologies, 10, 441, 10.1016\u002Fj.ifset.2009.05.005\nSimpson, 1987, Phenoloxidase from shrimp (penaeus setiferus): Purification and some properties, Journal of Agriculture and Food Chemistry, 35, 918, 10.1021\u002Fjf00078a017\nSong, 2010, Effect of ultra high pressure-pH synergistic treatment on the inactivative effect of two enzymes in hami melon juice, Food Science and Technology (China), 35, 69\nSulaiman, 2013, High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning, Food Control, 33, 424, 10.1016\u002Fj.foodcont.2013.03.008\nTerefe, 2010, High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree, Innovative Food Science & Emerging Technologies, 11, 52, 10.1016\u002Fj.ifset.2009.08.009\nWeemaes, 1998, High pressure inactivation of polyphenoloxidases, Journal of Food Science, 63, 873, 10.1111\u002Fj.1365-2621.1998.tb17917.x\nWeemaes, 1998, Kinetics of combined pressure–temperature inactivation of avocado polyphenol oxidase, Biotechnology and Bioengineering, 60, 292, 10.1002\u002F(SICI)1097-0290(19981105)60:3\u003C292::AID-BIT4>3.0.CO;2-C\nWeemaes, 1998, Effect of pH on pressure and thermal inactivation of avocado polyphenol oxidase: A kinetic study, Journal of Agricultural and Food Chemistry, 46, 2785, 10.1021\u002Fjf970902s\nWilliams, 2003, Heat-induced activation of polyphenoloxidase in western rock lobster (panulirus Cygnus) hemolymph: Implications for heat processing, Journal of Food Science, 68, 1928, 10.1111\u002Fj.1365-2621.2003.tb06995.x\nWu, 2004, The study of polyphenol oxidase, Journal of Tea Business, 26, 62\nYi, 2012, Effect of high hydrostatic pressure and heat treatment on PPO inactivation and kinetic analysis, Transactions of Chinese Society for Agricultural Machinery, 43, 136\nYi, 2012, Effect of ultra-high hydrostatic pressure on the activity and structure of mushroom (Agaricus bisporus)polyphenoloxidase, Journal of Agricultural and Food Chemistry, 60, 593, 10.1021\u002Fjf203405u\nYuan, 2010, Inhibitory effect of ultra-high pressure treatment on polyphenol oxidase and peroxidase activities in banana pulp, Food Science (China), 31, 64\nZaks, 1988, Enzymatic catalysis in nonaqueous solvents, Journal of Biological Chemistry, 263, 3194, 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of Listeria monocytogenes and Salmonella Enteritidis in dry-cured ham by combined treatments of high pressure and the lactoperoxidase system or lactoferrin",{"VOID":1935},"Branen, 2000, Activity of hydrolysed lactoferrin against foodborne pathogenic bacteria in growth media: The effect of EDTA, Letters in Applied Microbiology, 30, 233, 10.1046\u002Fj.1472-765x.2000.00711.x\nCava, 2009, Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage, Innovative Food Science & Emerging Technologies, 10, 76, 10.1016\u002Fj.ifset.2008.09.005\nCE, 2005, Commission Regulation (EC) N° 2073\u002F2005 of 15 November 2005 on microbiological criteria for foodstuffs, Official Journal of the European Union, L338, 1\nCE, 2007, Commission Regulation (EC) No 1441\u002F2007 of 5 December 2007 amending Regulation (EC) No 2073\u002F2005 on microbiological criteria for foodstuffs, Official Journal of the European Union, L 322, 12\nDe Alba, 2012, High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio, Meat Science, 92, 823, 10.1016\u002Fj.meatsci.2012.07.008\nDe Alba, 2013, Inactivation of Escherichia coli O157:H7 in dry-cured ham by high pressure treatments combined with biopreservatives, Food Control, 31, 508, 10.1016\u002Fj.foodcont.2012.11.043\nDe Alba, 2012, High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced-vacuum packaged dry-cured ham, Meat Science, 91, 173, 10.1016\u002Fj.meatsci.2012.01.015\nDel Olmo, 2012, Effect of lactoferrin and its derivates, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets, Innovative Food Science and Emerging Technologies, 13, 51, 10.1016\u002Fj.ifset.2011.07.016\nDel Olmo, 2012, Effects of lactoferrin and its derivatives against gram-positive bacteria in vitro, and combined with high pressure, in chicken breast fillets, Meat Science, 90, 71, 10.1016\u002Fj.meatsci.2011.06.003\nDel Olmo, 2008, Bactericidal effect of lactoferrin and its amidated and pepsin-digested derivatives on Pseudomonas fluorescens: Influence of environmental and physiological factors, Journal of Food Protection, 71, 2468, 10.4315\u002F0362-028X-71.12.2468\nDel Olmo, 2009, Bactericidal activity of lactoferrin and its amidated and pepsin-digested derivatives against Pseudomonas fluorescens in ground beef and meat fractions, Journal of Food Protection, 72, 760, 10.4315\u002F0362-028X-72.4.760\nElliot, 2004, Inhibition of foodborne bacteria by the lactoperoxidase system in a beef cube system, International Journal of Food Microbiology, 91, 73, 10.1016\u002FS0168-1605(03)00366-0\nFSANZ\nGarcía-Graells, 2003, The lactoperoxidase system increases efficacy of high-pressure inactivation of foodborne bacteria, International Journal of Food Microbiology, 81, 211, 10.1016\u002FS0168-1605(02)00263-5\nHereu, 2012, High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes, International Journal of Food Microbiology, 154, 107, 10.1016\u002Fj.ijfoodmicro.2011.02.027\nICMSF, 1996, International Commission of Microbial Specifications of Food, 141\nJenssen, 2009, Antimicrobial properties of lactoferrin, Biochimie, 91, 19, 10.1016\u002Fj.biochi.2008.05.015\nJofré, 2009, Efficiency of high hydrostatic pressure at 600MPa against food-borne microorganisms by challenge tests on convenience meat products, LWT--Food Science and Technology, 42, 924, 10.1016\u002Fj.lwt.2008.12.001\nJofré, 2008, Application of enterocins A and B, sakacin K and nisin to extend the safe shelf-life of pressurized ready-to-eat meat products, European Food Research and Technology, 228, 159, 10.1007\u002Fs00217-008-0913-z\nKang, 2008, Physicochemical and textural properties, and shelf-life effects of low-fat sausages manufactured with various levels of activated lactoferrin during refrigerated storage, Korean Journal for Food Science of Animal Resources, 28, 408, 10.5851\u002Fkosfa.2008.28.4.408\nKennedy, 2000, Use of a ground beef model to assess the effect of the lactoperoxidase system on the growth of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in red meat, International Journal of Food Microbiology, 57, 147, 10.1016\u002FS0168-1605(99)00208-1\nLianou, 2007, A review of the incidence and transmission of Listeria monocytogenes in ready-to-eat products in retail and food service environments, Journal of Food Protection, 70, 2172, 10.4315\u002F0362-028X-70.9.2172\nMarshall, 1986, Influence of the lactoperoxidase system on susceptibility of the udder to Streptococcus uberis infection, Journal of Dairy Research, 53, 507, 10.1017\u002FS0022029900033033\nMasschalck, 2001, High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin, International Journal of Food Microbiology, 64, 325, 10.1016\u002FS0168-1605(00)00485-2\nMcLay, 2002, Inhibition of bacterial foodborne pathogens by the lactoperoxidase system in combination with monolaurin, International Journal of Food Microbiology, 73, 1, 10.1016\u002FS0168-1605(01)00698-5\nMontiel, 2012, Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon, Innovative Food Science and Emerging Technologies, 16, 26, 10.1016\u002Fj.ifset.2012.03.005\nMontiel, 2015, Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure on the inactivation of food-borne pathogens in cooked ham, Food Control, 51, 122, 10.1016\u002Fj.foodcont.2014.11.010\nMorales, 2006, Effect of high pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacumm-packaged Iberian and Serrano cured hams, Journal of Food Protection, 69, 2539, 10.4315\u002F0362-028X-69.10.2539\nMurano, 1999, Application of high hydrostatic pressure to eliminate Listeria monocytogenes from fresh pork sausage, Journal of Food Protection, 62, 480, 10.4315\u002F0362-028X-62.5.480\nMurdock, 2002, Antibacterial activity of pepsin-digested lactoferrin on foodborne pathogens in buffered broth systems and ultra-high temperature milk with EDTA, Journal of Applied Microbiology, 93, 850, 10.1046\u002Fj.1365-2672.2002.01762.x\nPayne, 1994, Comparison of EDTA and apo-lactoferrin with lysozyme on the growth of foodborne pathogenic and spoilage bacteria, Journal of Food Protection, 57, 62, 10.4315\u002F0362-028X-57.1.62\nSeifu, 2005, Significance of the lactoperoxidase system in the dairy industry and its potential applications: A review, Trends in Food Science & Technology, 16, 137, 10.1016\u002Fj.tifs.2004.11.002\nSheen, 2010, Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing, Food Microbiology, 27, 37, 10.1016\u002Fj.fm.2009.07.016\nShindler, 1976, Peroxidase from human cervical mucus. Isolation and characterization, European Journal of Biochemistry, 65, 325, 10.1111\u002Fj.1432-1033.1976.tb10345.x\nSperber, 1983, Influence of water activity on foodborne bacteria: a review, Journal of Food Protection, 46, 142, 10.4315\u002F0362-028X-46.2.142\nVenkitanarayanan, 1999, Antibacterial effect of lactoferricin B on Escherichia coli O157:H7 in ground beef, Journal of Food Protection, 62, 747, 10.4315\u002F0362-028X-62.7.747\nVorland, 1999, Initial binding sites of antimicrobial peptides in Staphylococcus aureus and Escherichia coli, Scandinavian Journal of Infectious Diseases, 31, 467, 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Maradol) during ripening on-tree, Scientia Horticulturae, 236, 272, 10.1016\u002Fj.scienta.2017.12.012\nBarreto, 2016, A chitosan coating containing essential oil from Origanum vulgare L. to control postharvest mold infections and keep the quality of cherry tomato fruit, Frontiers in Microbiology, 7, 17, 10.3389\u002Ffmicb.2016.01724\nBatista, 2020, Edible coatings in post-harvest papaya: Impact on physical-chemical and sensory characteristics, Journal of Food Science and Technology, 57, 274, 10.1007\u002Fs13197-019-04057-1\nBraga, 2019, Application of coatings formed by chitosan and Mentha essential oils to control anthracnose caused by Colletotrichum gloesporioides and C. brevisporum in papaya (Carica papaya L.) fruit, International Journal of Biological Macromolecules, 139, 631, 10.1016\u002Fj.ijbiomac.2019.08.010\nChávez-Sánchez, 2013, The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase, Journal of Food Science and Technology, 50, 101, 10.1007\u002Fs13197-011-0228-0\nDou, 2009, Thermogravimetric kinetics of crude glycerol, Bioresource Technology, 100, 2613, 10.1016\u002Fj.biortech.2008.11.037\nEscamilla-García, 2018, Effect of an edible coating based on chitosan and oxidized starch on shelf life of Carica papaya L. and its physicochemical and antimicrobial properties. 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