The Antibacterial Efficacy and Mechanism of Plasma-Activated Water Against Salmonella Enteritidis (ATCC 13076) on Shell Eggs

Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW)

(2020) Yan Bai et al.   FOOD RESEARCH INTERNATIONAL

Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat

(2020) Qisen Xiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

(2019) Sophie Réhault-Godbert et al.   Nutrients

Mechanism and optimization of non-thermal plasma-activated water for bacterial inactivation by underwater plasma jet and delivery of reactive species underwater by cylindrical DBD plasma

(2019) Tanitta Royintarat et al.   CURRENT APPLIED PHYSICS

Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella Enteritidis and quality of beef

(2019) Jing Qian et al.   Innovative Food Science & Emerging Technologies

The Optimization of Plasma-Activated Water Treatments to Inactivate Salmonella Enteritidis (ATCC 13076) on Shell Eggs

(2019) Chia-Min Lin et al.   Foods

Effects of plasma-activated water on microbial growth and storage quality of fresh-cut apple

(2019) Chenghui Liu et al.   Innovative Food Science & Emerging Technologies

Effect of cold atmospheric pressure plasma-activated water on the microbial safety of Korean rice cake

(2019) Jin-Young Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety

(2019) Xinyu Liao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of Roka Atlas Salmonella method for the detection of Salmonella in egg products in comparison with culture method, real-time PCR and isothermal amplification assays

(2018) Lijun Hu et al.   FOOD CONTROL

Completion task to uncover consumer's perception: a case study using distinct types of hen's eggs

(2018) C A B Sass et al.   POULTRY SCIENCE

Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture

(2018) Rohit Thirumdas et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Inactivation mechanism of Salmonella Typhimurium on the surface of lettuce and physicochemical quality assessment of samples treated by micro-plasma discharged water

(2018) Muhammad Saiful Islam Khan et al.   Innovative Food Science & Emerging Technologies

Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts

(2018) Qisen Xiang 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

Influence of organic matters on the inactivation efficacy of plasma-activated water against E. coli O157:H7 and S. aureus

(2018) Qisen Xiang et al.   FOOD CONTROL

Plasma-activated water: antibacterial activity and artifacts?

(2017) Tung-Po Chen et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

UV–vis spectroscopy study of plasma-activated water: Dependence of the chemical composition on plasma exposure time and treatment distance

(2017) Jun-Seok Oh et al.   JAPANESE JOURNAL OF APPLIED PHYSICS

Characteristics of microdischarge plasma jet in water and its application to water purification by bacterial inactivation

(2017) Sukhwal Ma et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Highly expressed amino acid biosynthesis genes revealed by global gene expression analysis of Salmonella enterica serovar Enteritidis during growth in whole egg are not essential for this growth

(2016) Džiuginta Jakočiūnė et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce

(2015) Ruonan Ma et al.   JOURNAL OF HAZARDOUS MATERIALS

Cold Plasma: A novel Non-Thermal Technology for Food Processing

(2014) Rohit Thirumdas et al.   Food Biophysics

Efficacy of Slightly Acidic Electrolyzed Water for Reduction of Foodborne Pathogens and Natural Microflora on Shell Eggs

(2014) Li Ni et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Assessment of the Physicochemical Properties and Biological Effects of Water Activated by Non-thermal Plasma Above and Beneath the Water Surface

(2014) Ying Tian et al.   Plasma Processes and Polymers

A study of oxidative stress induced by non-thermal plasma-activated water for bacterial damage

(2013) Qian Zhang et al.   APPLIED PHYSICS LETTERS

Evaluation of Virulence and Antimicrobial Resistance in Salmonella enterica Serovar Enteritidis Isolates from Humans and Chicken- and Egg-Associated Sources

(2013) Jing Han et al.   Foodborne Pathogens and Disease

Nonthermal Dielectric-Barrier Discharge Plasma-Induced Inactivation Involves Oxidative DNA Damage and Membrane Lipid Peroxidation inEscherichia coli

(2011) Suresh G. Joshi et al.   ANTIMICROBIAL AGENTS AND CHEMOTHERAPY

Inactivation of Bacillus subtilis Spores in Water by a Direct-Current, Cold Atmospheric-Pressure Air Plasma Microjet

(2011) Peng Sun et al.   Plasma Processes and Polymers

The effects of commercial cool water washing of shell eggs on Haugh unit, vitelline membrane strength, aerobic microorganisms, and fungi

(2009) A. B. Caudill et al.   POULTRY SCIENCE