The enzymatic browning reaction inhibition effect of strong acidic electrolyzed water on different parts of sweet potato slices

A hurdle approach of acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus

(2019) Ruiling Lv et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments

(2018) Xiamin Cao et al.   Innovative Food Science & Emerging Technologies

Identification and Quantification of Avenanthramides and Free and Bound Phenolic Acids in Eight Cultivars of Husked Oat (Avena sativa L) from Finland

(2018) Salvatore Multari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of ultra-high temperature treatment and packages on baked purple sweet potato nectar

(2018) Hui Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Synergistic Effects of Low-Concentration Acidic Electrolyzed Water and Ultrasound on the Storage Quality of Fresh-Sliced Button Mushrooms

(2017) Shujuan Wu et al.   Food and Bioprocess Technology

Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root

(2017) Huiying Li et al.   JOURNAL OF FOOD SAFETY

Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase

(2017) Jiangping Sun et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water

(2017) Zhangying Ye et al.   Scientific Reports

Prevention of Enzymatic Browning of Chinese Yam (Dioscoreaspp.) Using Electrolyzed Oxidizing Water

(2015) Guo-Liang Jia et al.   JOURNAL OF FOOD SCIENCE

The effect of electrolyzed water on decontamination, germination and γ-aminobutyric acid accumulation of brown rice

(2013) Rui Liu et al.   FOOD CONTROL

Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours

(2010) Jyothi G. Krishnan et al.   Innovative Food Science & Emerging Technologies

Differences in fungicidal efficiency against Aspergillus flavus for neutralized and acidic electrolyzed oxidizing waters

(2009) Ke Xiong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite

(2008) Qiang He et al.   FOOD CHEMISTRY