Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice

Structural properties and digestibility of pulsed electric field treated waxy rice starch

(2016) Feng Zeng et al.   FOOD CHEMISTRY

Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields

(2016) Sze Ying Leong et al.   FOOD CHEMISTRY

Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review

(2016) Nannan Yang et al.   FOOD CONTROL

Innovative approach to determine the effect of pulsed electric fields on the microstructure of whole potato tubers: Use of cell viability, microscopic images and ionic leakage measurements

(2015) Farnaz Faridnia et al.   FOOD RESEARCH INTERNATIONAL

A new way for the oil plant biomass valorization: Polyphenols and proteins extraction from rapeseed stems and leaves assisted by pulsed electric fields

(2015) X. Yu et al.   INDUSTRIAL CROPS AND PRODUCTS

Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice

(2015) Rogelio Sánchez-Vega et al.   Innovative Food Science & Emerging Technologies

Validation of a pulsed electric field process to pasteurize strawberry purée

(2015) David J. Geveke et al.   JOURNAL OF FOOD ENGINEERING

Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields

(2015) Ilce Gabriela Medina-Meza et al.   JOURNAL OF FOOD ENGINEERING

Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability

(2013) Roman Buckow et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field

(2012) Xiufang Bi et al.   Innovative Food Science & Emerging Technologies

Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice

(2009) Gemma Oms-Oliu et al.   FOOD CHEMISTRY

Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice

(2008) Isabel Odriozola-Serrano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY