Oxidative stress responses of pathogen bacteria in poultry to plasma-activated lactic acid solutions

Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP)

(2019) Nikhil Kumar Mahnot et al.   FOOD CHEMISTRY

Macrophage achieves self-protection against oxidative stress-induced ageing through the Mst-Nrf2 axis

(2019) Ping Wang et al.   Nature Communications

The use of atmospheric pressure plasma as a curing process for canned ground ham

(2018) Juri Lee et al.   FOOD CHEMISTRY

Synthesis of Amphiphilic Copolymers Containing Ciprofloxacin and Amine Groups and their Antimicrobial Performances Revealed by CLSM and AFM

(2018) Man He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Inactivation Efficacy of Nonthermal Plasma-Activated Solutions against Newcastle Disease Virus

(2018) Xia Su et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effect of oxidative stress from nanoscale TiO2 particles on a Physarum polycephalum macroplasmodium under dark conditions

(2017) Zhi Zhang et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

In vitro studies of the antimicrobial effect of non-thermal plasma-activated water as a novel mouthwash

(2017) Yinglong Li et al.   EUROPEAN JOURNAL OF ORAL SCIENCES

Reactive radical-driven bacterial inactivation by hydrogen-peroxide-enhanced plasma-activated-water

(2017) Songjie Wu et al.   European Physical Journal-Special Topics

Color development, physiochemical properties, and microbiological safety of pork jerky processed with atmospheric pressure plasma

(2017) Hae In Yong et al.   Innovative Food Science & Emerging Technologies

Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus

(2016) Yingyin Xu et al.   FOOD CHEMISTRY

Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma

(2016) Haelim Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Bactericidal Effects against S. aureus and Physicochemical Properties of Plasma Activated Water stored at different temperatures

(2016) Jin Shen et al.   Scientific Reports

Assessment of the Effects of Nitrogen Plasma and Plasma-Generated Nitric Oxide on Early Development ofCoriandum sativum

(2015) Sang Hye Ji et al.   Plasma Processes and Polymers

A comparative study for the inactivation of multidrug resistance bacteria using dielectric barrier discharge and nano-second pulsed plasma

(2015) Ji Hoon Park et al.   Scientific Reports

Influence of reactive species on the modification of biomolecules generated from the soft plasma

(2015) Pankaj Attri et al.   Scientific Reports

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

Quality and safety of broiler meat in various chilling systems

(2013) E. Demirok et al.   POULTRY SCIENCE

Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes

(2012) A. Fröhling et al.   Innovative Food Science & Emerging Technologies

Sodium nitrite: The “cure” for nitric oxide insufficiency

(2012) Deepa K. Parthasarathy et al.   MEAT SCIENCE

Mechanism of anchoring of OmpA protein to the cell wall peptidoglycan of the gram-negative bacterial outer membrane

(2011) Jeong Soon Park et al.   FASEB JOURNAL

Inhibitory activity of lactic and acetic acid on Aspergillus flavus growth for food preservation

(2011) A.M. León Peláez et al.   FOOD CONTROL

Assessing the microbial oxidative stress mechanism of ozone treatment through the responses of Escherichia coli mutants

(2011) S. Patil et al.   JOURNAL OF APPLIED MICROBIOLOGY

Ultra High Resolution Linear Ion Trap Orbitrap Mass Spectrometer (Orbitrap Elite) Facilitates Top Down LC MS/MS and Versatile Peptide Fragmentation Modes

(2011) Annette Michalski et al.   MOLECULAR & CELLULAR PROTEOMICS

Probiotic Dahi containing Lactobacillus acidophilus and Bifidobacterium bifidum alleviates age-inflicted oxidative stress and improves expression of biomarkers of ageing in mice

(2011) Deepti Kaushal et al.   MOLECULAR BIOLOGY REPORTS

Estimation of Possible Mechanisms of Escherichia coli Inactivation by Plasma Treated Sodium Chloride Solution

(2011) Katrin Oehmigen et al.   Plasma Processes and Polymers

Sensitive detection of Salmonella with fluorescent bioconjugated nanoparticles probe

(2010) Zhouping Wang et al.   FOOD CHEMISTRY

Prevalence of Salmonella in chicken eggs collected from poultry farms and marketing channels and their antimicrobial resistance

(2010) Sangeeta Singh et al.   FOOD RESEARCH INTERNATIONAL

Oxidative Stress Induced in Saccharomyces Cerevisiae Exposed to Dielectric Barrier Discharge Plasma in Air at Atmospheric Pressure

(2010) Huixia Chen et al.   IEEE TRANSACTIONS ON PLASMA SCIENCE

How pH causes paleness or darkness in chicken breast meat

(2008) H.J. Swatland   MEAT SCIENCE