Influence of Pulsed Electric Field onEscherichia coliandSaccharomyces cerevisiae

Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes

(2013) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

Pulsed electric field treatment enhanced stilbene content in Graciano, Tempranillo and Grenache grape varieties

(2013) Isabel López-Alfaro et al.   FOOD CHEMISTRY

Properties of Orange Juice with Supercritical Carbon Dioxide Treatment

(2013) K. M. Oulé et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of Pulsed Electric Field and Thermal Treatments on the Quality of Blueberry Juice

(2013) Jian Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Molecular monitoring ofEscherichia coliO157: H7 sterilization rate using qPCR and propidium monoazide treatment

(2013) X. Xing-long et al.   LETTERS IN APPLIED MICROBIOLOGY

Effects of Pulsed Electric Fields on Pathogenic Microorganisms of Major Concern in Fluid Foods: A Review

(2011) Jonathan Mosqueda-Melgar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Apricot Nectar Processing by Pulsed Electric Fields

(2011) Gulsun Akdemir Evrendilek et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Screening for Listeria monocytogenes Surrogate Strains Applicable to Food Processing by Ultrahigh Pressure and Pulsed Electric Field

(2011) JOY G. WAITE-CUSIC et al.   JOURNAL OF FOOD PROTECTION

Reduction of diazinon and dimethoate in apple juice by pulsed electric field treatment

(2011) Yuanyuan Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antimicrobial Effect of Guava onEscherichia ColiO157:H7 andSalmonellaTyphimurium in Liquid Medium

(2010) Salam A. Ibrahim et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods

(2010) Kai Reineke et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Resistance of Enterobacter sakazakii to pulsed electric fields

(2009) Cristina Arroyo et al.   Innovative Food Science & Emerging Technologies