Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage

Impact of non-thermal dielectric barrier discharge plasma on Staphylococcus aureus and Bacillus cereus and quality of dried blackmouth angler (Lophiomus setigerus)

(2020) Man-Seok Choi et al.   JOURNAL OF FOOD ENGINEERING

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

Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon

(2019) Ji Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage

(2018) Zhaoming Wang et al.   MEAT SCIENCE

Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage

(2018) Mingming Huang et al.   MEAT SCIENCE

Attributes of lipid oxidation due to bovine myoglobin, hemoglobin and hemolysate

(2017) Jie Yin et al.   FOOD CHEMISTRY

Shelf-life extension of herring ( Clupea harengus ) using in-package atmospheric plasma technology

(2017) I. Albertos et al.   Innovative Food Science & Emerging Technologies

Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties

(2017) Hae In Yong et al.   MEAT SCIENCE

Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage

(2016) Verónica Alonso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

(2016) Jiamei Wang et al.   FOOD MICROBIOLOGY

Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma

(2016) Haelim Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant effect of spent, ground, and lyophilized brew from roasted coffee in frozen cooked pork patties

(2016) Katrina Maryse Malixi Jully et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the quality of superchilled rabbit meat stored at different temperatures

(2016) Yang Lan et al.   MEAT SCIENCE

Cold plasma interactions with enzymes in foods and model systems

(2016) N.N. Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Controlling Microbial Safety Challenges of Meat Using High Voltage Atmospheric Cold Plasma

(2016) Lu Han et al.   Frontiers in Microbiology

Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage

(2015) Chantira Wongwichian et al.   FOOD CHEMISTRY

Microbial safety and quality attributes of milk following treatment with atmospheric pressure encapsulated dielectric barrier discharge plasma

(2015) Hyun-Joo Kim et al.   FOOD CONTROL

Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes

(2015) Dinesh D. Jayasena et al.   FOOD MICROBIOLOGY

Inactivation of murine norovirus-1 and hepatitis A virus on fresh meats by atmospheric pressure plasma jets

(2015) San-Cheong Bae et al.   FOOD RESEARCH INTERNATIONAL

Influence of reactive species on the modification of biomolecules generated from the soft plasma

(2015) Pankaj Attri et al.   Scientific Reports

Inactivation of Staphylococcus aureus on the beef jerky by radio-frequency atmospheric pressure plasma discharge treatment

(2014) Joo-Sung Kim et al.   Innovative Food Science & Emerging Technologies

Improving beef color stability: Practical strategies and underlying mechanisms

(2014) Surendranath P. Suman et al.   MEAT SCIENCE

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

(2013) Alaa El-Din A. Bekhit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Cold plasma effects on enzyme activity in a model food system

(2013) Bjoern Surowsky et al.   Innovative Food Science & Emerging Technologies

Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes

(2012) A. Fröhling et al.   Innovative Food Science & Emerging Technologies

Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of Listeria innocua and changes in product quality

(2011) Sara Katrine Rød et al.   FOOD MICROBIOLOGY

Treatment of Raw Poultry with Nonthermal Dielectric Barrier Discharge Plasma To Reduce Campylobacter jejuni and Salmonella enterica

(2011) Brian P. Dirks et al.   JOURNAL OF FOOD PROTECTION

Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

(2011) J.G. Rodríguez-Carpena et al.   MEAT SCIENCE

Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry

(2010) B.M. Naveena et al.   FOOD CHEMISTRY

Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions

(2010) Binna Kim et al.   FOOD MICROBIOLOGY

Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef

(2010) Esen Alp et al.   MEAT SCIENCE

Suckling kid breed and slaughter weight discrimination using muscle colour and visible reflectance

(2010) G. Ripoll et al.   MEAT SCIENCE

Feasibility study of the sterilization of pork and human skin surfaces by atmospheric pressure plasmas

(2009) Se Youn Moon et al.   THIN SOLID FILMS

Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

(2008) J.Y. Jeong et al.   JOURNAL OF FOOD SCIENCE