{"id":"W2123806589","doi":"10.1080/87559120600865164","title":"Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing","year":2006,"lang":"en","type":"article","venue":"Food Reviews International","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":470,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"University of Saskatchewan","keywords":"Christian ministry; Food processing; Hydrostatic pressure; German; Pasteurization; Pulsed power; Engineering physics; Engineering; Electrical engineering; Political science; Physics; Chemistry; Food science; Law","routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.006510877825993356,"score_gpt":0.2527251908513633,"score_spread":0.2462143130253699,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}