Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage

Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review

(2020) Mirian TK Kubo et al.   Current Opinion in Food Science

Radio frequency heating on food of animal origin: a review

(2019) Ambra Rita Di Rosa et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing

(2019) Semanur Yildiz et al.   Innovative Food Science & Emerging Technologies

Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances

(2019) E.J. Rifna et al.   FOOD RESEARCH INTERNATIONAL

Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate

(2018) Shuang Zhang et al.   FOOD MICROBIOLOGY

Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing

(2018) Érica Sayuri Siguemoto et al.   Innovative Food Science & Emerging Technologies

Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments

(2018) Andréia Tremarin et al.   LWT-FOOD SCIENCE 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

Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice

(2016) Kamal Guerrouj et al.   FOOD AND BIOPRODUCTS PROCESSING

The effects of orange juice clarification on the physiology of Escherichia coli; growth-based and flow cytometric analysis

(2016) Amir H.P. Anvarian et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of mutagenicity associated with Escherichia coli inactivation in UV-treated orange juice

(2016) Maria Rodríguez et al.   TOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY

Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications

(2015) Cecilia Jiménez-Sánchez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound

(2015) Mariana Ferrario et al.   FOOD MICROBIOLOGY

Effects of high hydrostatic pressure and temperature increase on Escherichia coli spp. and pectin methyl esterase inactivation in orange juice

(2015) EF Torres et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice

(2015) Fathima Waheeda Mohideen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree

(2014) María Benlloch-Tinoco et al.   Innovative Food Science & Emerging Technologies

Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing

(2013) María Benlloch-Tinoco et al.   FOOD CONTROL

Microwave food processing—A review

(2013) S. Chandrasekaran et al.   FOOD RESEARCH INTERNATIONAL

Review of the specific effects of microwave radiation on bacterial cells

(2012) Yury Shamis et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Degradation during application of ultrasound in food processing: A review

(2012) Daniella Pingret et al.   FOOD CONTROL

Inactivation of Bacillus subtilis Spores in Orange Juice and the Quality Change by High Electric Field Alternating Current

(2012) Kunihiko UEMURA et al.   JARQ-JAPAN AGRICULTURAL RESEARCH QUARTERLY

Technology, applications and modelling of ohmic heating: a review

(2012) K. Shiby Varghese et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of the mechanisms of the effect of ultrasound on Microcystis aeruginosa at different ultrasonic frequencies

(2012) Xiaoge Wu et al.   WATER RESEARCH

Sonication improves kasturi lime (Citrus microcarpa) juice quality

(2011) Rajeev Bhat et al.   ULTRASONICS SONOCHEMISTRY

Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

(2010) Cielo D. Char et al.   Food and Bioprocess Technology

Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice1

(2010) Joshua B. Gurtler et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of microwave and ultrasonic wave treatment on inactivation ofAlicyclobacillus

(2010) Jing Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasonic frequency and power on algae suspensions

(2010) Eadaoin M. Joyce et al.   JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART A-TOXIC/HAZARDOUS SUBSTANCES & ENVIRONMENTAL ENGINEERING

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Review: Microbiological quality and safety of fruit juices—past, present and future perspectives

(2009) Alline Artigiani Lima Tribst et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Inactivation of Escherichia coli in orange juice using ozone

(2009) S. Patil et al.   Innovative Food Science & Emerging Technologies

Minimal processing of a Granny Smith apple purée by microwave heating

(2009) Pierre A. Picouet et al.   Innovative Food Science & Emerging Technologies

The effects of acid adaptation on Escherichia coli inactivation using power ultrasound

(2009) Sonal Patil et al.   Innovative Food Science & Emerging Technologies

Effects of Sonication on the Kinetics of Orange Juice Quality Parameters

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY