Design and Optimization of a Microchip Operating at Low-Voltage Pulsed Electric Field for Juice Sterilization

Separation of carbohydrates on electrophoresis microchips with controlled electrolysis

(2019) Gerson F. Duarte-Junior et al.   ELECTROPHORESIS

Design and effectiveness of pulsed electric fields towards seed disinfection

(2019) G. Akdemir Evrendilek et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara

(2018) Qi Lu et al.   FOOD CHEMISTRY

Band structures in fractal grading porous phononic crystals

(2018) Kai Wang et al.   JOURNAL OF PHYSICS AND CHEMISTRY OF SOLIDS

Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana

(2017) J.M. Carbonell-Capella et al.   FOOD AND BIOPRODUCTS PROCESSING

Comparison and screening of bioactive phenolic compounds in different blueberry cultivars: Evaluation of anti-oxidation and α-glucosidase inhibition effect

(2017) Ying Wu et al.   FOOD RESEARCH INTERNATIONAL

Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries

(2017) Urszula Tylewicz et al.   JOURNAL OF FOOD ENGINEERING

Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries

(2017) Tony Z. Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study and analysis of new pulsed electric field treatment chamber configurations for food extraction

(2017) Yassine BELLEBNA et al.   Turkish Journal of Electrical Engineering and Computer Sciences

Blueberry as a source of bioactive compounds for the treatment of obesity, type 2 diabetes and chronic inflammation

(2017) Min Shi et al.   Journal of Functional Foods

A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments

(2016) E. Agcam 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

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

Honey: Chemical composition, stability and authenticity

(2016) Priscila Missio da Silva et al.   FOOD CHEMISTRY

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

(2016) Alifdalino Sulaiman et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Critical analysis of the maximum non inhibitory concentration (MNIC) method in quantifying sub-lethal injury in Saccharomyces cerevisiae cells exposed to either thermal or pulsed electric field treatments

(2016) V. Kethireddy et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of pulsed electric field (PEF) treatment on sugarcane juice

(2016) V. Kayalvizhi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Band structures in Sierpinski triangle fractal porous phononic crystals

(2016) Kai Wang et al.   PHYSICA B-CONDENSED MATTER

Viscoelastic wave propagation in the viscoelastic single walled carbon nanotubes based on nonlocal strain gradient theory

(2016) Yugang Tang et al.   PHYSICA E-LOW-DIMENSIONAL SYSTEMS & NANOSTRUCTURES

Topology optimization for hybrid additive-subtractive manufacturing

(2016) Jikai Liu et al.   STRUCTURAL AND MULTIDISCIPLINARY OPTIMIZATION

Evolutionary topological design for phononic band gap crystals

(2016) Yang fan Li et al.   STRUCTURAL AND MULTIDISCIPLINARY OPTIMIZATION

Cell wall as a target for bacteria inactivation by pulsed electric fields

(2016) Flavien Pillet et al.   Scientific Reports

Topology optimization for microstructures of viscoelastic composite materials

(2015) Xiaodong Huang et al.   COMPUTER METHODS IN APPLIED MECHANICS AND ENGINEERING

Colour and carotenoid changes of pasteurised orange juice during storage

(2015) Scheling Wibowo et al.   FOOD CHEMISTRY

Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage

(2015) Héctor E. Martínez-Flores et al.   FOOD CHEMISTRY

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

Influence of different pulsed electric field strengths on the quality of the grapefruit juice

(2015) Rana Muhammad Aadil et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Inactivation of Escherichia coli phages by PEF treatment and analysis of inactivation mechanism

(2015) Takanori Tanino et al.   JOURNAL OF ELECTROSTATICS

Validation of a pulsed electric field process to pasteurize strawberry purée

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

Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing

(2015) Tony Z. Jin et al.   JOURNAL OF FOOD ENGINEERING

A Comparison of Pulsed Electric Field Resistance for Three Microorganisms with Different Biological Factors in Grape Juice via Numerical Simulation

(2014) Kang Huang et al.   Food and Bioprocess Technology

Stimulation of Saccharomyces cerevisiae Cultures by Pulsed Electric Fields

(2014) Jessy R. Mattar et al.   Food and Bioprocess Technology

Influence of Pulsed Electric Field onEscherichia coliandSaccharomyces cerevisiae

(2014) Xiaoyun Tao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Blueberry Effects on Dark Vision and Recovery after Photobleaching: Placebo-Controlled Crossover Studies

(2014) Wilhelmina Kalt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines

(2013) Cristèle Delsart et al.   Food and Bioprocess Technology

Evaluation of Microbial Stability, Bioactive Compounds, Physicochemical Properties, and Consumer Acceptance of Pomegranate Juice Processed in a Commercial Scale Pulsed Electric Field System

(2013) Mingming Guo et al.   Food and Bioprocess Technology

Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

(2013) E. Agcam et al.   FOOD CHEMISTRY

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

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

Novel Planar-Structure Electrochemical Devices for Highly Flexible Semitransparent Power Generation/Storage Sources

(2013) Heng Li et al.   NANO LETTERS

Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate

(2011) Ghazaleh Hojjatpanah et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods

(2010) Peter C. Wootton-Beard et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Activity, Total Phenolic Content and Selected Physicochemical Properties of White Mulberry (Morus AlbaL.) Fruits

(2010) Neva Gungor et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Addition of salicylic acid to nutrient solution combined with postharvest treatments (hot water, salicylic acid, and calcium dipping) improved postharvest fruit quality of strawberry

(2010) M. Shafiee et al.   SCIENTIA HORTICULTURAE

Nutritional Approaches and Health-Related Properties of Plant Foods Processed by High Pressure and Pulsed Electric Fields

(2009) Concepción Sánchez-Moreno et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages

(2009) Óscar Acosta-Montoya et al.   FOOD CHEMISTRY