Evaluation of UV-C Irradiation Treatments on Microbial Safety, Ascorbic Acid, and Volatile Aromatics Content of Watermelon Beverage

Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor

(2019) Enzo Luciano Marcelo La Cava et al.   Food and Bioprocess Technology

Inactivation of Bacillus and Clostridium Spores in Coconut Water by Ultraviolet Light

(2019) Brahmaiah Pendyala et al.   Foodborne Pathogens and Disease

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

(2018) Ume Roobab et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures

(2018) Carolina P.C. Martins et al.   FOOD CHEMISTRY

UV dose measurement

(2018) Ankit Patras et al.   FOOD CONTROL

Microbial inactivation and cytotoxicity evaluation of UV irradiated coconut water in a novel continuous flow spiral reactor

(2018) Manreet Singh Bhullar et al.   FOOD RESEARCH INTERNATIONAL

Impact of UV-C irradiation on the quality, safety, and cytotoxicity of cranberry-flavored water using a novel continuous flow UV system

(2018) Vybhav Vipul Sudhir Gopisetty et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrahigh temperature treatment on qualities of watermelon juice

(2018) Yubin Wang et al.   Food Science & Nutrition

Non-thermal technologies and its current and future application in the food industry: a review

(2018) Zhi-Hong Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

UV‑C irradiation as an alternative treatment technique: Study of its effect on microbial inactivation, cytotoxicity, and sensory properties in cranberry-flavored water

(2018) Vybhav Vipul Sudhir Gopisetty et al.   Innovative Food Science & Emerging Technologies

Nano-fluid thermal processing of watermelon juice in a shell and tube heat exchanger and evaluating its qualitative properties

(2017) Seid Mahdi Jafari et al.   Innovative Food Science & Emerging Technologies

Efficacy of ultraviolet (UV-C) light in reducing foodborne pathogens and model viruses in skim milk

(2017) Danielle M. Gunter-Ward et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

(2017) Martha P. Tarazona-Díaz et al.   JOURNAL OF FOOD QUALITY

Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products

(2016) Tatiana Koutchma et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

(2016) Magdalena Śliwińska et al.   Food Analytical Methods

Effects of Thermal and Non-thermal Processing on Phenolic Compounds, Antioxidant Activity and Sensory Attributes of Chokanan Mango (Mangifera indica L.) Juice

(2015) Vicknesha Santhirasegaram et al.   Food and Bioprocess Technology

“Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora” by Juan M. Oteiza, Leda Giannuzzi, Noemí Zaritzky [Food and Bioprocess Technology 3–4 (2010) 603–614]

(2014) Ankit Patras et al.   Food and Bioprocess Technology

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

Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk

(2012) Marta Orlowska et al.   Food and Bioprocess Technology

Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices

(2012) Çiğdem Uysal Pala et al.   Food and Bioprocess Technology

The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend

(2011) Irene M. Caminiti et al.   FOOD AND BIOPRODUCTS PROCESSING

Combined effect of high pressure carbon dioxide and mild heat treatment on overall quality parameters of watermelon juice

(2011) Ye Liu et al.   Innovative Food Science & Emerging Technologies

Ultraviolet-Induced Oxidation of Ascorbic Acid in a Model Juice System: Identification of Degradation Products

(2011) Rohan V. Tikekar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice

(2010) Chao Zhang et al.   FOOD CHEMISTRY

Comparative analysis of Bacillus weihenstephanensis KBAB4 spores obtained at different temperatures

(2010) Diego Garcia et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

(2009) Charles M.A.P. Franz et al.   FOOD CONTROL

Isolation and Characterization of Superdormant Spores of Bacillus Species

(2009) S. Ghosh et al.   JOURNAL OF BACTERIOLOGY