Evaluation of meat-quality and myofibrillar protein of chicken drumsticks treated with plasma-activated lactic acid as a novel sanitizer

Effects of cold atmospheric plasma on squid proteases and gel properties of protein concentrate from squid (Argentinus ilex) mantle

(2019) Bhoke Marwa Nyaisaba et al.   FOOD CHEMISTRY

Disinfection and Sterilization Using Plasma Technology: Fundamentals and Future Perspectives for Biological Applications

(2019) Akikazu Sakudo et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Changes in activity, structure and morphology of horseradish peroxidase induced by cold plasma

(2019) Yong-Xu Han et al.   FOOD CHEMISTRY

Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats

(2018) Didier Majou et al.   MEAT SCIENCE

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

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

Cold plasma processing of milk and dairy products

(2018) Nathalia M. Coutinho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Atmospheric Pressure Plasma Jet on the Conformation and Physicochemical Properties of Myofibrillar Proteins from King Prawn (Litopenaeus vannamei)

(2018) Flora-Glad Chizoba Ekezie et al.   FOOD CHEMISTRY

Antifungal effect of non-thermal atmospheric plasma and its application for control of postharvest Fusarium oxysporum decay of paprika

(2018) Seon-Min Go et al.   FOOD CONTROL

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

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

Influence of cold plasma on fungal growth and aflatoxins production on groundnuts

(2017) Yamuna Devi et al.   FOOD CONTROL

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

UV–vis spectroscopy study of plasma-activated water: Dependence of the chemical composition on plasma exposure time and treatment distance

(2017) Jun-Seok Oh et al.   JAPANESE JOURNAL OF APPLIED PHYSICS

Applications of cold plasma technology for microbiological safety in meat industry

(2017) N.N. Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Combined effect of protein and oxygen on reactive oxygen and nitrogen species in the plasma treatment of tissue

(2015) Nishtha Gaur et al.   APPLIED PHYSICS LETTERS

Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)

(2015) Li-Juan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice

(2015) Ivona Elez Garofulić et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effects and Mechanism of Atmospheric-Pressure Dielectric Barrier Discharge Cold Plasma on Lactate Dehydrogenase (LDH) Enzyme

(2015) Hao Zhang et al.   Scientific Reports

Protein helical structure determination using CD spectroscopy for solutions with strong background absorbance from 190 to 230nm

(2014) Yang Wei et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

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

Aqueous-phase chemistry and bactericidal effects from an air discharge plasma in contact with water: evidence for the formation of peroxynitrite through a pseudo-second-order post-discharge reaction of H2O2and HNO2

(2014) P Lukes et al.   PLASMA SOURCES SCIENCE & TECHNOLOGY

Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin

(2013) Hyun-Joo Kim et al.   CURRENT APPLIED PHYSICS

Quality and safety of broiler meat in various chilling systems

(2013) E. Demirok et al.   POULTRY SCIENCE

Effect of pH on Color and Texture of Food Products

(2013) A. Andrés-Bello et al.   Food Engineering Reviews

Sodium nitrite: The “cure” for nitric oxide insufficiency

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

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

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

Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets

(2011) Ana Del Olmo et al.   Innovative Food Science & Emerging Technologies

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

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

Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High-Voltage Electrostatic Field

(2010) Chang-Wei Hsieh et al.   JOURNAL OF FOOD SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE