Pulsed Light treatment below a Critical Fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution

Pulsed light destruction kinetics of L. monocytogenes

(2017) Allison M. Pollock et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples

(2016) Karina R. Avalos Llano et al.   Innovative Food Science & Emerging Technologies

A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing

(2016) Anika Singh et al.   JOURNAL OF FOOD SCIENCE

Application of ultraviolet light-emitting diodes (UV-LEDs) for water disinfection: A review

(2016) Kai Song et al.   WATER RESEARCH

Effect of repetitive ultraviolet irradiation on the physico-chemical properties and microbial stability of pineapple juice

(2014) Rosnah Shamsudin et al.   Innovative Food Science & Emerging Technologies

Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk

(2014) Nadia Innocente et al.   INTERNATIONAL DAIRY JOURNAL

The Folin–Ciocalteu assay revisited: improvement of its specificity for total phenolic content determination

(2013) Juan Carlos Sánchez-Rangel et al.   Analytical Methods

Photodegradation of gallic acid under UV irradiation: Insights regarding the pH effect on direct photolysis and the ROS oxidation-sensitized process of DOM

(2013) Yingxun Du et al.   CHEMOSPHERE

Pulsed light treatment as new method to maintain physical and nutritional quality of fresh-cut mangoes

(2013) Florence Charles et al.   Innovative Food Science & Emerging Technologies

Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice

(2013) Mei Feng et al.   Innovative Food Science & Emerging Technologies

Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses

(2013) Mariana Ferrario et al.   JOURNAL OF FOOD ENGINEERING

Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system

(2011) G. Pataro et al.   FOOD RESEARCH INTERNATIONAL

Free radicals produced by the oxidation of gallic acid: An electron paramagnetic resonance study

(2010) Angelique C Eslami et al.   Chemistry Central Journal

The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice

(2010) Irene M. Caminiti et al.   Food and Bioprocess Technology

Advanced analysis of nutraceuticals

(2010) J. Bernal et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus)

(2010) Gemma Oms-Oliu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

(2009) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Mechanisms of oxidative browning of wine

(2007) Hua Li et al.   FOOD CHEMISTRY

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

(2007) A ALTUNKAYA et al.   FOOD CHEMISTRY