Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Emerging technologies to control Brettanomyces spp. in wine: Recent advances and future trends

(2020) L. Pinto et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin

(2020) Tanitta Royintarat et al.   Scientific Reports

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

(2020) Yan Bai et al.   FOOD RESEARCH INTERNATIONAL

Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state

(2020) Yi‐Ming Zhao et al.   JOURNAL OF APPLIED MICROBIOLOGY

Synergistic inactivation mechanism of combined plasma-activated water and mild heat against Saccharomyces cerevisiae

(2020) Rong Zhang et al.   JOURNAL OF FOOD PROTECTION

Plasma-activated water: generation, origin of reactive species and biological applications

(2020) Renwu Zhou et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Spoilage potential of a heat-stable lipase produced by Serratia liquefaciens isolated from cold raw milk

(2020) Cleonice Aparecida Salgado et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

In vitro antimicrobial effects and mechanism of air plasma-activated water on Staphylococcus aureus biofilm

(2020) Zimu Xu et al.   Plasma Processes and Polymers

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

(2020) Yi‐Ming Zhao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antimicrobial effects of airborne acoustic ultrasound and plasma activated water from cold and thermal plasma systems on biofilms

(2020) Clémentine M. G. Charoux et al.   Scientific Reports

Pseudomonas fluorescens: a potential food spoiler and challenges and advances in its detection

(2019) Harsh Kumar et al.   ANNALS OF MICROBIOLOGY

Propidium iodide staining underestimates viability of adherent bacterial cells

(2019) Merilin Rosenberg et al.   Scientific Reports

Plasma activated water: the next generation eco-friendly stimulant for enhancing plant seed germination, vigor and increased enzyme activity, a study on black gram (Vigna mungo L.)

(2019) Salek Ahmed Sajib et al.   PLASMA CHEMISTRY AND PLASMA PROCESSING

Effect of Nonthermal Plasma-Activated Water on Quality and Antioxidant Activity of Fresh-Cut Kiwifruit

(2019) Yao Zhao et al.   IEEE TRANSACTIONS ON PLASMA SCIENCE

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

The application of plasma-activated water combined with mild heat for the decontamination of Bacillus cereus spores in rice (Oryza sativa L. ssp. japonica)

(2019) Xinyu Liao et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

(2019) Mette Risa Vaka et al.   Foods

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

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

Prevalence of Salmonella typhi among food handlers from bukkas in Nigeria

(2018) S.I. Smith et al.   BRITISH JOURNAL OF BIOMEDICAL SCIENCE

Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis)

(2018) Xinyu Liao et al.   FOOD CONTROL

Characterization of Microbial Inactivation Using Plasma-Activated Water and Plasma-Activated Acidified Buffer

(2018) ISHA JOSHI et al.   JOURNAL OF FOOD PROTECTION

Further Contribution to the Chemistry of Plasma-Activated Water: Influence on Bacteria in Planktonic and Biofilm Forms

(2018) P. Hozák et al.   PLASMA PHYSICS REPORTS

Chemical and antibacterial effects of plasma activated water: correlation with gaseous and aqueous reactive oxygen and nitrogen species, plasma sources and air flow conditions

(2018) Z Machala et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

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

Efficacy of gaseous ozone to counteract postharvest table grape sour rot

(2017) L. Pinto et al.   FOOD MICROBIOLOGY

Inactivation of Yeast on Grapes by Plasma-Activated Water and Its Effects on Quality Attributes

(2017) Jian Guo et al.   JOURNAL OF FOOD PROTECTION

Achieving reactive species specificity within plasma-activated water through selective generation using air spark and glow discharges

(2017) Peng Lu et al.   Plasma Processes and Polymers

Spore-forming bacteria responsible for food spoilage

(2017) Stéphane André et al.   RESEARCH IN MICROBIOLOGY

Application of ultraviolet C technology for surface decontamination of fresh produce

(2017) Xuetong Fan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

BacillusSpores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies

(2016) Aswathi Soni et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Sterilization Efficiency of a Novel Electrochemical Disinfectant against Staphylococcus aureus

(2016) Qian Zhang et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Effect of Non-Thermal Plasma-Activated Water on Fruit Decay and Quality in Postharvest Chinese Bayberries

(2016) Ruonan Ma et al.   Food and Bioprocess Technology

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

(2016) Yingyin Xu et al.   FOOD CHEMISTRY

Application of mathematical models for bacterial inactivation curves using Hypericin-based photosensitization

(2016) D. Dementavicius et al.   JOURNAL OF APPLIED MICROBIOLOGY

The Role of Interfacial Reactions in Determining Plasma–Liquid Chemistry

(2016) Carly E. Anderson et al.   PLASMA CHEMISTRY AND PLASMA PROCESSING

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

(2016) Jin Shen et al.   Scientific Reports

Time-resolved, single-cell analysis of induced and programmed cell death via non-invasive propidium iodide and counterstain perfusion

(2016) Christina E. M. Krämer et al.   Scientific Reports

Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water

(2015) Loris Pinto et al.   FOOD MICROBIOLOGY

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

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

Inactivation of microbes and macromolecules by atmospheric-pressure plasma jets

(2014) Jan-Wilm Lackmann et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

(2014) Rohit Thirumdas et al.   Food Biophysics

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

Yersinia enterocolitica: A Dangerous, But Often Ignored, Foodborne Pathogen

(2013) Anna Zadernowska et al.   FOOD REVIEWS INTERNATIONAL

The molecular mechanisms and physiological consequences of oxidative stress: lessons from a model bacterium

(2013) James A. Imlay   NATURE REVIEWS MICROBIOLOGY

Atmospheric-pressure cold plasma treatment of contaminated fresh fruit and vegetable slices: inactivation and physiochemical properties evaluation

(2012) R. X. Wang et al.   EUROPEAN PHYSICAL JOURNAL D

Regulation of toxin production by Bacillus cereus and its food safety implications

(2011) Siele Ceuppens et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Surface architecture of endospores of the Bacillus cereus/anthracis/thuringiensis family at the subnanometer scale

(2011) L. Kailas et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Synergistic bactericidal effects and mechanisms of low intensity ultrasound and antibiotics against bacteria: A review

(2011) Hao Yu et al.   ULTRASONICS SONOCHEMISTRY

Combined Effects of Long-Living Chemical Species during Microbial Inactivation Using Atmospheric Plasma-Treated Water

(2010) M. Naitali et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Enteropathogenic Escherichia coli, Samonella, Shigella and Yersinia: cellular aspects of host-bacteria interactions in enteric diseases

(2010) Roberta SOUZA DOS Reis et al.   Gut Pathogens

Factors Influencing Consumer Preference of Fresh Potato Varieties in Maine

(2009) John M. Jemison Jr et al.   AMERICAN JOURNAL OF POTATO RESEARCH

Clostridium perfringens: A Dynamic Foodborne Pathogen

(2009) Santos García et al.   Food and Bioprocess Technology

Microbial inactivation using plasma-activated water obtained by gliding electric discharges

(2008) G. Kamgang-Youbi et al.   LETTERS IN APPLIED MICROBIOLOGY