Accepted Manuscript High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring Theofania Tsironi, Liliana Anjos, Patricia I.S. Pinto, George Dimopoulos, Soraia Santos, Cátia Santa, Bruno Manadas, Adelino Canario, Petros Taoukis, Deborah Power PII: S0260-8774(19)30206-7 DOI: https://doi.org/10.1016/j.jfoodeng.2019.05.010 Reference: JFOE 9600 To appear in: Journal of Food Engineering Received Date: 25 February 2019 Revised Date: 24 April 2019 Accepted Date: 11 May 2019 Please cite this article as: Tsironi, T., Anjos, L., Pinto, P.I.S., Dimopoulos, G., Santos, S., Santa, Cá., Manadas, B., Canario, A., Taoukis, P., Power, D., High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring, Journal of Food Engineering (2019), doi: https://doi.org/10.1016/j.jfoodeng.2019.05.010. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.