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Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers.

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Title: Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers.
Authors: McGraw, Valerie S.1,2 (AUTHOR) valerie.mcgraw@usda.gov, Atci, Sumeyye1 (AUTHOR), Li, Jiayuan1 (AUTHOR), Powell-Palm, Matthew J.3,4 (AUTHOR), Rubinsky, Boris2 (AUTHOR), Bilbao-Sainz, Cristina1 (AUTHOR), Jha, Poulami (AUTHOR) pojha@wiley.com
Source: Journal of Food Processing & Preservation. 7/1/2026, Vol. 2026, p1-12. 12p.
Database: Business Source Ultimate
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Header DbId: bsu
DbLabel: Business Source Ultimate
An: 195000131
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 7/1/2026, Vol. 2026, p1-12. 12p.
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1155/jfpp/3596521
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 12
        StartPage: 1
    Titles:
      – TitleFull: Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers.
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            NameFull: McGraw, Valerie S.
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            NameFull: Atci, Sumeyye
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            NameFull: Li, Jiayuan
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            NameFull: Powell-Palm, Matthew J.
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            NameFull: Rubinsky, Boris
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            NameFull: Bilbao-Sainz, Cristina
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            – D: 01
              M: 07
              Text: 7/1/2026
              Type: published
              Y: 2026
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              Value: 2026
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            – TitleFull: Journal of Food Processing & Preservation
              Type: main
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