Pilot-scale generation of plasma processed air and its influence on microbial count, microbial diversity, and selected quality parameters of dried herbs

Applying a large-scale device using non-thermal plasma for microbial decontamination on shell eggs and its effects on the sensory characteristics

(2021) Chia-Min Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Control of pathogenic bacteria on the surface of rolling fruits by an atmospheric pressure air dielectric barrier discharge system

(2020) Yao Zhao et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Simultaneous study of the antioxidant activity, microbial decontamination and color of dried peppermint (Mentha piperita L.) using low pressure cold plasma

(2020) Atefeh Sadat Kashfi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of plasma processed air (PPA) on phenolic model systems: Suggested mechanisms and relevance for food applications

(2020) Sara Bußler et al.   Innovative Food Science & Emerging Technologies

Thermal Impact on the Culturable Microbial Diversity Along the Processing Chain of Flour From Crickets (Acheta domesticus)

(2020) Antje Fröhling et al.   Frontiers in Microbiology

Effect of non-thermal plasma technology on microbial inactivation and total phenolic content of a model liquid food system and black pepper grains

(2019) Clémentine M.G. Charoux et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving microbiological safety and quality characteristics of wheat and barley by high voltage atmospheric cold plasma closed processing

(2018) Agata Los et al.   FOOD RESEARCH INTERNATIONAL

Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments

(2018) Eun Ji Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial Treatment of Escherichia coli and Staphylococcus aureus in Herbal Tea Using Low-Temperature Plasma

(2018) ARTIT CHINGSUNGNOEN et al.   JOURNAL OF FOOD PROTECTION

Effects of Nonthermal Plasma Treatment on Decontamination and Sprouting of Radish (Raphanus sativus L.) Seeds

(2017) Pradeep Puligundla et al.   Food and Bioprocess Technology

Effect of corona discharge plasma jet treatment on decontamination and sprouting of rapeseed ( Brassica napus L.) seeds

(2017) Pradeep Puligundla et al.   FOOD CONTROL

Microbial decontamination of onion powder using microwave-powered cold plasma treatments

(2017) Jung Eun Kim et al.   FOOD MICROBIOLOGY

Pre-drying treatment of plant related tissues using plasma processed air: Impact on enzyme activity and quality attributes of cut apple and potato

(2017) Sara Bußler et al.   Innovative Food Science & Emerging Technologies

Effect of ozone on the microbiological status of five dried aromatic plants

(2017) Martha Kazi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Scale-up to pilot plant dimensions of plasma processed water generation for fresh-cut lettuce treatment

(2017) Mathias Andrasch et al.   Food Packaging and Shelf Life

The Microbial Quality Aspects and Decontamination Approaches for the Herbal Medicinal Plants and Products: An in-Depth Review

(2016) Daniela Dal Molim Ghisleni et al.   CURRENT PHARMACEUTICAL DESIGN

Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L.

(2016) Eliana Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gram positive and Gram negative bacteria differ in their sensitivity to cold plasma

(2016) Anne Mai-Prochnow et al.   Scientific Reports

Optimization of extraction of stinging nettle leaf phenolic compounds using response surface methodology

(2015) Una-Jovana Vajić et al.   INDUSTRIAL CROPS AND PRODUCTS

Impact of remote plasma treatment on natural microbial load and quality parameters of selected herbs and spices

(2015) Christian Hertwig et al.   JOURNAL OF FOOD ENGINEERING

The science myths that will not die

(2015) Megan Scudellari   NATURE

Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit

(2015) Ileana Ramazzina et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Impact of surface structure and feed gas composition on Bacillus subtilis endospore inactivation during direct plasma treatment

(2015) Christian Hertwig et al.   Frontiers in Microbiology

Differential Inactivation of Fungal Spores in Water and on Seeds by Ozone and Arc Discharge Plasma

(2015) Min Ho Kang et al.   PLoS One

The effect of γ-irradiation on the chemical composition and antioxidant activities of peppermint essential oil and extract

(2014) Faezeh Fatemi et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Inactivation of Surface-Borne Microorganisms and Increased Germination of Seed Specimen by Cold Atmospheric Plasma

(2013) Anindita Mitra et al.   Food and Bioprocess Technology

Microbial decontamination of red pepper powder by cold plasma

(2013) Jung Eun Kim et al.   FOOD MICROBIOLOGY

Low–Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens

(2013) LARRY R. BEUCHAT et al.   JOURNAL OF FOOD PROTECTION

Opinion on the use of plasma processes for treatment of foods*

(2013) Oliver Schlüter et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Antioxidant and antimicrobial activities of various leafy herbal teas

(2012) Jungmin Oh et al.   FOOD CONTROL

Emerging Technologies in Food Processing

(2012) D. Knorr et al.   Annual Review of Food Science and Technology

Nonthermal Plasma Inactivation of Food-Borne Pathogens

(2011) N. N. Misra et al.   Food Engineering Reviews

Surface morphology and chemical composition of lamb’s lettuce (Valerianella locusta) after exposure to a low-pressure oxygen plasma

(2010) Franziska Grzegorzewski et al.   FOOD CHEMISTRY

Reaction Chemistry of 1,4-Benzopyrone Derivates in Non-Equilibrium Low-Temperature Plasmas

(2010) Franziska Grzegorzewski et al.   Plasma Processes and Polymers

Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom

(2008) S SAGOO et al.   FOOD MICROBIOLOGY

Induction of γ irradiation for decontamination and to increase the storage stability of black teas

(2007) Jibu Thomas et al.   FOOD CHEMISTRY