The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis

Influence of high-intensity ultrasound on foaming and structural properties of egg white

(2018) Long Sheng et al.   FOOD RESEARCH INTERNATIONAL

Application of pectin-alginate and pectin-alginate-laurolyl arginate ethyl coatings to eliminate Salmonella enteritidis cross contamination in egg shells

(2018) Riccardo De Leo et al.   JOURNAL OF FOOD SAFETY

Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins

(2017) Andrea B. Stefanović et al.   Food and Bioprocess Technology

Understanding the Role of Plasma Technology in Food Industry

(2016) Shabir Ahmad Mir et al.   Food and Bioprocess Technology

Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics

(2016) Jelena R. Jovanović et al.   JOURNAL OF FOOD SCIENCE

Pulsed UV Light Inactivation of Salmonella Enteritidis on Eggshells and Its Effects on Egg Quality

(2016) NENE M. KEKLIK et al.   JOURNAL OF FOOD PROTECTION

Efficacy of Antimicrobial Pullulan-Based Coating to Improve Internal Quality and Shelf-Life of Chicken Eggs During Storage

(2015) Mohamed K. Morsy et al.   JOURNAL OF FOOD SCIENCE

Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage

(2015) Muhammed Yüceer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage

(2015) Cengiz Caner et al.   POULTRY SCIENCE

Maintaining functional properties of shell eggs by ultrasound treatment

(2014) Cengiz Caner et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of ultrasonic treatment on reduction ofEsherichia coliATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggs

(2013) Durmus Sert et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage

(2013) Muhammed Yuceer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Functionality of egg white proteins as affected by high intensity ultrasound

(2012) Carolina Arzeni et al.   FOOD HYDROCOLLOIDS

Effect of Ozone Treatment for Sanitation of Egg

(2012) Goo-Hee Choi et al.   Korean Journal for Food Science of Animal Resources

Effect of the thermoultrasonic treatment on the eggshell integrity and their impact on the microbial quality

(2011) M.C. Cabeza et al.   Innovative Food Science & Emerging Technologies

Quality of Shell Eggs Pasteurized with Heat or Heat-Ozone Combination during Extended Storage

(2011) J.J. Perry et al.   JOURNAL OF FOOD SCIENCE

Investigations on the Effect of Ozone as a Disinfectant of Egg Surfaces

(2011) P.G. Braun et al.   OZONE-SCIENCE & ENGINEERING

Effects of ultrasonic treatment and storage temperature on egg quality

(2011) D. Sert et al.   POULTRY SCIENCE

The effect of gaseous ozone treatment on egg components

(2010) Herbert Fuhrmann et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Plasticizer Types and Coating Methods Affect Quality and Shelf Life of Eggs Coated with Chitosan

(2008) S.H. Kim et al.   JOURNAL OF FOOD SCIENCE