Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice

Application of gas phase surface discharge plasma with a spray reactor for Zygosaccharomyces rouxii LB inactivation in apple juice

(2019) Ying Wang et al.   Innovative Food Science & Emerging Technologies

Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice

(2018) Qisen Xiang et al.   FOOD CHEMISTRY

Combined effect of cold atmospheric plasma, intrinsic and extrinsic factors on the microbial behavior in/on (food) model systems during storage

(2018) C. Smet et al.   Innovative Food Science & Emerging Technologies

Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry

(2018) E. Dermesonlouoglou et al.   Innovative Food Science & Emerging Technologies

Effects of cold plasma treatments on spot-inoculated Escherichia coli O157:H7 and quality of baby kale (Brassica oleracea) leaves

(2018) Urvi Shah et al.   Innovative Food Science & Emerging Technologies

Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.)

(2018) Eun Ji Choi et al.   FOOD CONTROL

Carvacrol-loaded chitosan nanoparticles maintain quality of fresh-cut carrots

(2017) Ginés Benito Martínez-Hernández et al.   Innovative Food Science & Emerging Technologies

Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. ‘Cara Cara’ and ‘Bahia’ Juices

(2017) Elisa Brasili et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A review on recent advances in cold plasma technology for the food industry: Current applications and future trends

(2017) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Gluconacetobacter sp. gel_SEA623-2, bacterial cellulose producing bacterium isolated from citrus fruit juice

(2017) S.S. Kim et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

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

(2016) Danijela Bursać Kovačević et al.   FOOD CHEMISTRY

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

(2016) Jiamei Wang et al.   FOOD MICROBIOLOGY

Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

(2016) M.V. Traffano-Schiffo et al.   Innovative Food Science & Emerging Technologies

Effects of pulsed electric field on selected properties of L-tryptophan

(2015) Zhi-Hong Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Synergistic effect of thermal and pulsed electric field (PEF) treatment on the permeability of soya PC and DPPC vesicles

(2015) Zhi-Wei Liu et al.   JOURNAL OF FOOD ENGINEERING

Exploring the potential of thermosonication in carrot juice processing

(2015) Saqib Jabbar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice

(2015) Rana Muhammad Aadil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of sonication and high hydrostatic pressure on the quality of carrot juice

(2014) Saqib Jabbar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice

(2014) Muhammad Abid et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

(2013) Wenshu Huang et al.   Innovative Food Science & Emerging Technologies

Quality of carrot juice as influenced by blanching and sonication treatments

(2013) Saqib Jabbar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

(2013) Vicknesha Santhirasegaram et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound on different quality parameters of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters

(2012) Thatyane Vidal Fonteles et al.   FOOD RESEARCH INTERNATIONAL

Effects of ultrasonic treatment and storage temperature on egg quality

(2011) D. Sert et al.   POULTRY SCIENCE

Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice

(2010) Martin Pour Nikfardjam et al.   FOOD CHEMISTRY

Effect of thermosonication on bioactive compounds in watermelon juice

(2010) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice

(2009) Gemma Oms-Oliu et al.   FOOD CHEMISTRY

Effect of high pressure carbon dioxide on the quality of carrot juice

(2009) Linyan Zhou et al.   Innovative Food Science & Emerging Technologies

Safety and quality assessment of packaged spinach treated with a novel ozone-generation system

(2009) Paul A. Klockow et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of ultrasound in grape mash treatment in juice processing

(2009) Le Ngoc Lieu et al.   ULTRASONICS SONOCHEMISTRY