A review on the application and safety of non-thermal techniques on fresh produce and their products

Preservation treatment of fresh raspberries by e-beam irradiation

(2020) M.I. Elias et al.   Innovative Food Science & Emerging Technologies

E-beam treatment to guarantee the safety and quality of cherry tomatoes

(2019) J. Madureira et al.   Innovative Food Science & Emerging Technologies

Effects of pulsed light and sanitizer wash combination on inactivation of Escherichia coli O157:H7, microbial loads and apparent quality of spinach leaves

(2019) Sudarsan Mukhopadhyay et al.   FOOD MICROBIOLOGY

Searching for high pressure processing parameters for Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes reduction in Concord grape juice

(2019) Rodrigo Petrus et al.   British Food Journal

Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

(2019) Carla M. Stinco et al.   FOOD CHEMISTRY

Efficacy of low energy electron beam on microbial decontamination of spices

(2019) Urszula Gryczka et al.   RADIATION PHYSICS AND CHEMISTRY

Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries

(2018) Karina R. Avalos-Llano et al.   FOOD CHEMISTRY

Red cherries ( Prunus avium var. Stella) processed by pulsed electric field – Physical, chemical and microbiological analyses

(2018) Kristine A.G. Sotelo et al.   FOOD CHEMISTRY

High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities

(2018) Bo Yuan et al.   Innovative Food Science & Emerging Technologies

Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes

(2018) C. Guillermo Valdivia-Nájar et al.   Innovative Food Science & Emerging Technologies

Principles and recent applications of novel non-thermal processing technologies for the fish industry—a review

(2018) Yi-Ming Zhao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field

(2018) Ning Zhu et al.   FOOD CHEMISTRY

Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light

(2017) Özge Taştan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of intervention strategies on the risk of infection from Listeria monocytogenes due to consumption of fresh baby spinach leaves: A quantitative approach

(2017) Basri Omac et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries

(2017) Tony Z. Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Thermal and High-pressure Treatments on the Microbiological, Nutritional and Sensory Quality of a Multi-fruit Smoothie

(2016) Pierre A. Picouet et al.   Food and Bioprocess Technology

Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples

(2016) Karina R. Avalos Llano et al.   Innovative Food Science & Emerging Technologies

Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice

(2016) Fengxia Liu et al.   Innovative Food Science & Emerging Technologies

Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies

(2016) Víctor Andrés et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Surface decontamination of spinach by intense pulsed light treatments: Impact on quality attributes

(2016) M. Victoria Agüero et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice

(2015) M.D. Avsaroglu et al.   HIGH PRESSURE RESEARCH

Electron beam inactivation of Tulane virus on fresh produce, and mechanism of inactivation of human norovirus surrogates by electron beam irradiation

(2015) Ashley Predmore et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Application of water-assisted pulsed light treatment to decontaminate raspberries and blueberries from Salmonella

(2015) Yaoxin Huang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reduction of Salmonella enterica serotype Poona and background microbiota on fresh-cut cantaloupe by electron beam irradiation

(2015) Mangesh P. Palekar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Decay ofSalmonella enterica,Escherichia coliand bacteriophage MS2 on the phyllosphere and stored grains of wheat (Triticum aestivum)

(2013) K. Schwarz et al.   LETTERS IN APPLIED MICROBIOLOGY

Inactivation of Salmonella Enteritidis strains by combination of high hydrostatic pressure and nisin

(2010) Jaesung Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Escherichia coli O157:H7 Biofilm Formation on Romaine Lettuce and Spinach Leaf Surfaces Reduces Efficacy of Irradiation and Sodium Hypochlorite Washes

(2010) Brendan A. Niemira et al.   JOURNAL OF FOOD SCIENCE