Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration

Simultaneous study of the antioxidant activity, microbial decontamination and color of dried peppermint (Mentha piperita L.) using low pressure cold plasma

(2020) Atefeh Sadat Kashfi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of novel atmospheric‐pressure jet pretreatment on the drying kinetics and quality of white grapes

(2019) Chien‐Chih Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development and Optimization of Cold Plasma Pretreatment for Drying on Corn Kernels

(2019) Shuai Li et al.   JOURNAL OF FOOD SCIENCE

Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya (Hylocereus undatus) fruit

(2019) Xiaoan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.)

(2019) S.A. Tabibian et al.   JOURNAL OF FOOD ENGINEERING

Pulsed vacuum drying (PVD) of wolfberry: Drying kinetics and quality attributes

(2018) Long Xie et al.   DRYING TECHNOLOGY

Energy efficient improvements in hot air drying by controlling relative humidity based on Weibull and Bi-Di models

(2018) Hao-Yu Ju et al.   FOOD AND BIOPRODUCTS PROCESSING

Bioactive compounds of organic goji berry ( Lycium barbarum L.) prevents oxidative deterioration of soybean oil

(2018) Alessandra Cristina Pedro et al.   INDUSTRIAL CROPS AND PRODUCTS

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

(2018) Jun Wang et al.   JOURNAL OF FOOD ENGINEERING

Effect of a physical pre-treatment and drying on carotenoids of goji berries ( Lycium barbarum L.)

(2018) A. Fratianni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries ( Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation

(2018) Gabriele Rocchetti et al.   Journal of Functional Foods

Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying

(2018) Dandan Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent developments in cold plasma decontamination technology in the food industry

(2018) Ronit Mandal et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)

(2018) Xiao-Lin Zhang et al.   JOURNAL OF FOOD ENGINEERING

Effect of lotus leaf extract incorporated composite coating on the postharvest quality of fresh goji (Lycium barbarum L.) fruit

(2018) Xiao-Jing Fan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of Cold Atmospheric Plasma on Inactivation of Escherichia coli and Physicochemical Properties of Apple, Orange, Tomato Juices, and Sour Cherry Nectar

(2017) Beyhan Gunaydin Dasan et al.   Food and Bioprocess Technology

Mandarin preservation by microwave-powered cold plasma treatment

(2017) Mee Yeon Won et al.   Innovative Food Science & Emerging Technologies

Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries

(2017) Chaitanya Sarangapani et al.   Innovative Food Science & Emerging Technologies

Effect of indirect cold plasma treatment on cashew apple juice ( Anacardium occidentale L.)

(2017) Óscar Rodríguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive compounds and antioxidant activity of wolfberry infusion

(2017) Yujing Sun et al.   Scientific Reports

Gas phase plasma impact on phenolic compounds in pomegranate juice

(2016) Zoran Herceg et al.   FOOD CHEMISTRY

Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.)

(2016) Frederique Pasquali et al.   FOOD CONTROL

Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage

(2016) Maryam Amini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered

(2015) Hong-Wei Xiao et al.   FOOD AND BIOPRODUCTS PROCESSING

Decontamination of whole black pepper using different cold atmospheric pressure plasma applications

(2015) Christian Hertwig et al.   FOOD CONTROL

Atmospheric cold plasma inactivation of aerobic microorganisms on blueberries and effects on quality attributes

(2015) Alison Lacombe et al.   FOOD MICROBIOLOGY

Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma

(2015) Hae In Yong et al.   FOOD RESEARCH INTERNATIONAL

Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety

(2013) B. Ramos et al.   Innovative Food Science & Emerging Technologies

Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomato

(2013) İbrahim Doymaz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes

(2011) Achinta Bordoloi et al.   FOOD CHEMISTRY