Application of combining ozone and UV-C sterilizations in the artificial drying of persimmon fruits

Effect of temperature during and immediately after CO2-deastringency treatment on internal flesh browning after cold storage of persimmon fruit

(2020) A. Fathi-Najafabadi et al.   SCIENTIA HORTICULTURAE

Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages

(2020) Nariane Q. Vilhena et al.   Foods

Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit

(2019) Hamza Bozkir et al.   ULTRASONICS SONOCHEMISTRY

Effects of ozone treatment on the quality of kiwifruit during postharvest storage affected by Botrytis cinerea and Penicillium expansum

(2019) Anwei Luo et al.   JOURNAL OF PHYTOPATHOLOGY

Effect of various forms of non-thermal treatment of the quality and safety in carrots

(2019) G. Akdemir Evrendilek et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inactivation of Salmonella, Listeria monocytogenes, Aspergillus and Penicillium on lemons using advanced oxidation process optimized through response surface methodology

(2019) Mahdiyeh Hasani et al.   Innovative Food Science & Emerging Technologies

Effects of ultraviolet-c treatment on growth and mycotoxin production by Alternaria strains isolated from tomato fruits

(2019) Nan Jiang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction

(2019) Filipa I.G. Neves et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

UV-C treatment for the inhibition of molds isolated from dried persimmons (Diospyros kaki L.) and modelling of UV-C inactivation kinetics

(2019) Gülten Tiryaki Gündüz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review

(2019) SAÚL REDONDO-BLANCO et al.   JOURNAL OF FOOD PROTECTION

Determination of the utility of ultraviolet-C irradiation for dried bay leaves microbial decontamination through safety and quality evaluations

(2019) Alonzo A. Gabriel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comparative study on the inactivation of Penicillium expansum spores on apple using light emitting diodes at 277 nm and a low-pressure mercury lamp at 253.7 nm

(2019) Vanessa Rios de Souza et al.   FOOD CONTROL

Luteibacter pinisoli sp. nov., a casein degrading bacterium isolated from rhizospheric soil of Pinus koraiensis

(2018) Shahina Akter et al.   ARCHIVES OF MICROBIOLOGY

Survival of Listeria innocua on Fuji apples under commercial cold storage with or without low dose continuous ozone gaseous

(2018) Lina Sheng et al.   FOOD MICROBIOLOGY

Inactivation of murine norovirus and hepatitis A virus on fresh raspberries by gaseous ozone treatment

(2018) Adrien Brié et al.   FOOD MICROBIOLOGY

Effects of ozone treatment on postharvest carrot quality

(2018) Lauana Pellanda de Souza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Decimal reduction energies of UV-C-irradiated spoilage yeasts in coconut liquid endosperm

(2018) Rodney J. Feliciano et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Efficacy of gaseous ozone to counteract postharvest table grape sour rot

(2017) L. Pinto et al.   FOOD MICROBIOLOGY

Quality comparison of dried slices processed from whole persimmons treated with different deastringency methods

(2017) Hun-Sik Chung et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of ozone on the microbiological status of five dried aromatic plants

(2017) Martha Kazi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evidence for synergistic activity of plant-derived essential oils against fungal pathogens of food

(2016) Farah Hossain et al.   FOOD MICROBIOLOGY

Effect of UV-C on ripening of tomato fruits in response to wound

(2016) Hongyan Lu et al.   SCIENTIA HORTICULTURAE

Application of ultraviolet-C light on oranges for the inactivation of postharvest wound pathogens

(2015) Gülten Tiryaki Gündüz et al.   FOOD CONTROL

Ultraviolet-C light inactivation of Penicillium expansum on fruit surfaces

(2015) Roopesh M. Syamaladevi et al.   FOOD CONTROL

Control of human norovirus surrogates in fresh foods by gaseous ozone and a proposed mechanism of inactivation

(2015) Ashley Predmore et al.   FOOD MICROBIOLOGY

Reduction of Escherichia coli O157, Listeria monocytogenes and Salmonella enterica sv. Typhimurium populations on fresh-cut bell pepper using gaseous ozone

(2014) Nurul A. Alwi et al.   FOOD CONTROL

Mycoflora of high-moisture maize treated with ozone

(2013) S.D. White et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Role of Ozone in UV-C Disinfection, Demonstrated by Comparison between Wild-Type and Mutant Conidia ofAspergillus niger

(2013) Jing Liu et al.   PHOTOCHEMISTRY AND PHOTOBIOLOGY

Ethanol-Production Performance of Ozone-Treated Tannin Grain Sorghum Flour

(2012) Shuping Yan et al.   CEREAL CHEMISTRY

Quality of bread made from ozonated wheat (Triticum aestivum L.) flour

(2011) Harkanwal PS Sandhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Genotypic characterization of Brochothrix spp. isolated from meat, poultry and fish

(2010) Y.Zh. Xu et al.   LETTERS IN APPLIED MICROBIOLOGY

Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs

(2007) Meltem Yesilcimen Akbas et al.   FOOD MICROBIOLOGY