Inactivation of Escherichia coli O157:H7 in apple juice via induced electric field (IEF) and its bactericidal mechanism

Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula

(2021) Roberto P.S. Pires et al.   FOOD MICROBIOLOGY

Application of induced electric field for inner heating of kiwifruit juice and its analysis

(2021) Chenghao He et al.   JOURNAL OF FOOD ENGINEERING

Synergistic effects of shear stress, moderate electric field, and nisin for the inactivation of Escherichia coli K12 and Listeria innocua in clear apple juice

(2020) Jin Hong Mok et al.   FOOD CONTROL

Modeling the Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in Juices by Pulsed Electric Fields: The Role of the Energy Density

(2020) Gabriella Mendes-Oliveira et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure and pulsed electric field on denaturation and allergenicity of Pru p 3 protein from peach

(2020) Ana P. Tobajas et al.   FOOD CHEMISTRY

Influence of frequency and temperature on the inactivation of Salmonella enterica serovar enteritidis in Ohmic heating of pomelo juice

(2020) Doan Nhu Khue et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of induced electric field (IEF) on the reduction of Saccharomyces cerevisiae and quality of fresh apple juice

(2020) Shilin Wu et al.   FOOD CHEMISTRY

Effect of dielectric barrier discharge plasma excitation frequency on the enzymatic activity, antioxidant capacity and phenolic content of apple cubes and apple juice

(2020) Thayane R.B. Farias et al.   FOOD RESEARCH INTERNATIONAL

Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient

(2020) Roberto P.S. Pires et al.   JOURNAL OF FOOD ENGINEERING

Inactivation of Escherichia coli K12 in phosphate buffer saline and orange juice by high hydrostatic pressure processing combined with freezing

(2020) Sami Bulut et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of combination shear stress, moderate electric field (MEF), and nisin on kinetics and mechanisms of inactivation of Escherichia coli K12 and Listeria innocua in fresh apple-kale blend juice

(2020) Jin Hong Mok et al.   JOURNAL OF FOOD ENGINEERING

Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice

(2019) R.A.H. Timmermans et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice

(2019) Seyed Mohammad Bagher Hashemi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ohmic heating for processing of whey-raspberry flavored beverage

(2019) Marcus Vinicius S. Ferreira et al.   FOOD CHEMISTRY

Mechanisms of enhanced bacterial endospore inactivation during sterilization by ohmic heating

(2019) Felix Schottroff et al.   BIOELECTROCHEMISTRY

Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

(2019) Iasnaia Maria de Carvalho Tavares et al.   FOOD RESEARCH INTERNATIONAL

Combined effect of shear stress and moderate electric field on the inactivation of Escherichia coli K12 in apple juice

(2019) Jin Hong Mok et al.   JOURNAL OF FOOD ENGINEERING

Development of an innovative induction heating technique for the treatment of liquid food: Principle, experimental validation and application

(2019) Shilin Wu et al.   JOURNAL OF FOOD ENGINEERING

Inactivation of Staphylococcus aureus in phosphate buffered saline and physiological saline using ohmic heating with different voltage gradient and frequency

(2019) Lele Shao et al.   JOURNAL OF FOOD ENGINEERING

Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds

(2018) Leandro P. Cappato et al.   FOOD CHEMISTRY

Sublethal injury and recovery of Escherichia coli O157:H7 after ohmic heating

(2018) Xiaojing Tian et al.   FOOD CONTROL

Physicochemical properties of apple juice influenced by induced potential difference (induced electric field) during disposable continuous-flow treatment

(2018) Mengyue Zhang et al.   JOURNAL OF FOOD ENGINEERING

Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies

(2018) Yvan Llave et al.   JOURNAL OF FOOD ENGINEERING

Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

(2018) Predrag Putnik et al.   FOOD CHEMISTRY

Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice

(2017) Sang-Soon Kim et al.   FOOD MICROBIOLOGY

Opinion on the use of ohmic heating for the treatment of foods

(2016) Henry Jaeger et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Stall cleanliness and stall temperature of two different freestall bases

(2015) B.A. Wadsworth et al.   JOURNAL OF DAIRY SCIENCE

Synergistic effect of thermal and pulsed electric field (PEF) treatment on the permeability of soya PC and DPPC vesicles

(2015) Zhi-Wei Liu et al.   JOURNAL OF FOOD ENGINEERING

Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions

(2015) Muhammad Saeeduddin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens

(2014) R.M. Halpin et al.   FOOD CONTROL

Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability

(2013) Roman Buckow et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

(2013) E. Agcam et al.   FOOD CHEMISTRY

Flow cytometry immunodetection and membrane integrity assessment of Escherichia coli O157:H7 in ready-to-eat pasta salad during refrigerated storage

(2013) Alicia Subires et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Acquisition of pulsed electric fields resistance in Staphylococcus aureus after exposure to heat and alkaline shocks

(2011) G. Cebrián et al.   FOOD CONTROL

Model for the differentiation of temperature and electric field effects during thermal assisted PEF processing

(2010) Henry Jaeger et al.   JOURNAL OF FOOD ENGINEERING

The temperature effect during pulse application on cell membrane fluidity and permeabilization

(2008) M. Kandušer et al.   BIOELECTROCHEMISTRY

Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation

(2008) Joerg Riener et al.   FOOD CHEMISTRY

Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage

(2008) Jasenka Piljac-Žegarac et al.   FOOD CHEMISTRY