Interaction and multi‐objective effects of multiple non‐thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation

Impact of ultrasonication, ultraviolet and atmospheric cold plasma processing on quality parameters of tomato-based beverage in comparison with thermal processing

(2019) Deepak Mehta et al.   Innovative Food Science & Emerging Technologies

Ozone treatment for pesticide removal from carrots: Optimization by response surface methodology

(2018) Lauana Pellanda de Souza et al.   FOOD CHEMISTRY

Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice

(2017) Luis Eduardo Ordóñez-Santos et al.   FOOD CHEMISTRY

Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice

(2017) Gulsun A Evrendilek   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Aqueous ozone solutions for pesticide removal from potatoes

(2016) Fernanda F Heleno et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Change regime of aroma active compounds in response to pulsed electric field treatment time, sour cherry juice apricot and peach nectars, and physical and sensory properties

(2016) Gulsun Akdemir Evrendilek   Innovative Food Science & Emerging Technologies

Removal of six pesticide residues in cowpea with alkaline electrolysed water

(2016) Yongtao Han et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Removal of 16 pesticide residues from strawberries by washing with tap and ozone water, ultrasonic cleaning and boiling

(2015) Bozena Lozowicka et al.   ENVIRONMENTAL MONITORING AND ASSESSMENT

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates

(2015) Paulina Nowicka et al.   Food and Bioprocess Technology

Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice

(2015) Vicknesha Santhirasegaram et al.   FOOD AND BIOPRODUCTS PROCESSING

Evaluation of QuEChERS sample preparation and liquid chromatography–triple-quadrupole mass spectrometry method for the determination of 109 pesticide residues in tomatoes

(2015) Ozgur Golge et al.   FOOD CHEMISTRY

Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone

(2015) Analia B. Garcia Loredo et al.   Innovative Food Science & Emerging Technologies

Thermosonication: a potential technique that influences the quality of grapefruit juice

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

Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice

(2015) Fathima Waheeda Mohideen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice

(2015) Julide Altuntas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Household processing factors of acrinathrin, fipronil, kresoxim-methyl and pyridaben residues in green beans

(2013) Ana Aguilera et al.   FOOD CONTROL

Quality of carrot juice as influenced by blanching and sonication treatments

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

Pesticides and human chronic diseases: Evidences, mechanisms, and perspectives

(2013) Sara Mostafalou et al.   TOXICOLOGY AND APPLIED PHARMACOLOGY

A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing

(2012) Kang Huang et al.   JOURNAL OF FOOD ENGINEERING

Effect of household and industrial processing on levels of five pesticide residues and two degradation products in spinach

(2011) Aurore Bonnechère et al.   FOOD CONTROL

Defining treatment conditions for pulsed electric field pasteurization of apple juice

(2011) G. Saldaña et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of sonication on eliminating of phorate in apple juice

(2011) Yuanyuan Zhang et al.   ULTRASONICS SONOCHEMISTRY

Microbiological and sensory quality of sonicated calcium-added orange juice

(2010) V.M. Gómez-López et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ozone Processing for Food Preservation: An Overview on Fruit Juice Treatments

(2010) P.J. Cullen et al.   OZONE-SCIENCE & ENGINEERING

Optimising the inactivation of grape juice spoilage organisms by pulse electric fields

(2009) À. Robert Marsellés-Fontanet et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of fumigation with high concentrations of ozone gas on postharvest gray mold and fungicide residues on table grapes

(2009) Franka Mlikota Gabler et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of ultrasound processing on anthocyanins and color of red grape juice

(2009) B.K. Tiwari et al.   ULTRASONICS SONOCHEMISTRY

Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields

(2008) M. Walkling-Ribeiro et al.   FOOD AND BIOPRODUCTS PROCESSING

Degradation behaviour of methamidophos and chlorpyrifos in apple juice treated with pulsed electric fields

(2008) Fang Chen et al.   FOOD CHEMISTRY

Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice

(2008) B.K. Tiwari et al.   FOOD CHEMISTRY

Inactivation of Penicillum expansum in sour cherry juice, peach and apricot nectars by pulsed electric fields

(2008) Gulsun Akdemir Evrendilek et al.   FOOD MICROBIOLOGY

Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7

(2008) G. Saldaña et al.   Innovative Food Science & Emerging Technologies

Anthocyanin and colour degradation in ozone treated blackberry juice

(2008) B.K. Tiwari et al.   Innovative Food Science & Emerging Technologies

Kinetics of Freshly Squeezed Orange Juice Quality Changes during Ozone Processing

(2008) Brijesh K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Sonication on the Kinetics of Orange Juice Quality Parameters

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modelling colour degradation of orange juice by ozone treatment using response surface methodology

(2008) B.K. Tiwari et al.   JOURNAL OF FOOD ENGINEERING

Degradation mechanism of Alizarin Red in hybrid gas–liquid phase dielectric barrier discharge plasmas: Experimental and theoretical examination

(2007) Jing Xue et al.   CHEMICAL ENGINEERING JOURNAL