Inactivation of Potato Polyphenol Oxidase Using Microwave Cold Plasma Treatment

Effects of the treatment parameters on the efficacy of the inactivation of Salmonella contaminating boiled chicken breast by in-package atmospheric cold plasma treatment

(2018) Si Hyeon Roh et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pre-drying treatment of plant related tissues using plasma processed air: Impact on enzyme activity and quality attributes of cut apple and potato

(2017) Sara Bußler et al.   Innovative Food Science & Emerging Technologies

Effect of atmospheric pressure cold plasma (ACP) on activity and structure of alkaline phosphatase

(2016) Annalisa Segat et al.   FOOD AND BIOPRODUCTS PROCESSING

Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice

(2016) Danijela Bursać Kovačević et al.   FOOD CHEMISTRY

Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

(2016) Fatma Bouaziz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cold plasma interactions with enzymes in foods and model systems

(2016) N.N. Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products

(2015) Qingguo Wang et al.   FOOD CHEMISTRY

Decontamination of whole black pepper using different cold atmospheric pressure plasma applications

(2015) Christian Hertwig et al.   FOOD CONTROL

High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning

(2013) Alifdalino Sulaiman et al.   FOOD CONTROL

Effect of atmospheric pressure cold plasma (APCP) on the inactivation of Escherichia coli in fresh produce

(2013) Daniela Bermúdez-Aguirre et al.   FOOD CONTROL

Microbial decontamination of red pepper powder by cold plasma

(2013) Jung Eun Kim et al.   FOOD MICROBIOLOGY

Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge

(2013) S.K. Pankaj et al.   Innovative Food Science & Emerging Technologies

Cold plasma effects on enzyme activity in a model food system

(2013) Bjoern Surowsky et al.   Innovative Food Science & Emerging Technologies

Atmospheric gas plasma treatment of fresh-cut apples

(2013) Silvia Tappi et al.   Innovative Food Science & Emerging Technologies

A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing

(2012) Kang Huang et al.   JOURNAL OF FOOD ENGINEERING

Cold Plasma Reduction of Salmonella and Escherichia coli O157:H7 on Almonds Using Ambient Pressure Gases

(2012) Brendan A. Niemira   JOURNAL OF FOOD SCIENCE

The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments

(2012) X.-f. Cheng et al.   ULTRASONICS SONOCHEMISTRY

Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation

(2011) Filipa I.G. Neves et al.   Innovative Food Science & Emerging Technologies

Food Preservation by Pulsed Electric Fields: An Engineering Perspective

(2011) M. Morales-de la Peña et al.   Food Engineering Reviews

Inactivation of polyphenol oxidase from frozen red raspberry (Rubus idaeus L.) by high pressure carbon dioxide treatment

(2010) Ye Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

(2009) Netsanet Shiferaw Terefe et al.   Innovative Food Science & Emerging Technologies

Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation

(2008) Joerg Riener et al.   FOOD CHEMISTRY