Effect of low‐pressure cold plasma processing on decontamination and quality attributes of Saffron ( Crocus sativus L.)

Physical and chemical properties of oil extracted from sesame (Sesamum indicum L.) and sunflower (Helianthus annuus L.) seeds treated with cold plasma

(2021) Sahar Afshar et al.   Journal of Food Measurement and Characterization

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

Microbial decontamination of black peppercorns by simultaneous treatment with cold plasma and ultraviolet C

(2020) In Hee Bang et al.   Innovative Food Science & Emerging Technologies

The Efficiency of Atmospheric Dielectric Barrier Discharge Plasma against Escherichia coli and Bacillus cereus on Dried Laver (Porphyra tenera)

(2020) Ji Yoon Kim et al.   Foods

Efficient production of saffron crocins and picrocrocin in Nicotiana benthamiana using a virus-driven system

(2020) Maricarmen Martí et al.   METABOLIC ENGINEERING

Impact of two different dehydration methods on saffron quality, concerning the prevalence of Saffron latent virus (SaLV) in Iran

(2020) Natalia Moratalla-López et al.   FOOD CHEMISTRY

Polysaccharide and crocin contents, and antioxidant activity of saffron from different origins

(2019) Ailian Zhang et al.   INDUSTRIAL CROPS AND PRODUCTS

Development of an environmentally-friendly solvent-free extraction of saffron bioactives using subcritical water

(2019) Messiah Sarfarazi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mycotoxin contamination in food: An exposition on spices

(2019) M.P. Thanushree et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.)

(2019) S.A. Tabibian et al.   JOURNAL OF FOOD ENGINEERING

Bacterial spore inactivation induced by cold plasma

(2018) Xinyu Liao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cold low pressure O 2 plasma treatment of Crocus sativus : An efficient way to eliminate toxicogenic fungi with minor effect on molecular and cellular properties of saffron

(2018) Seyed Iman Hosseini et al.   FOOD CHEMISTRY

Cold atmospheric pressure plasma and low energy electron beam as alternative nonthermal decontamination technologies for dry food surfaces: A review

(2018) Christian Hertwig et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

(2018) N.N. Misra et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of cold plasma on crocin esters and volatile compounds of saffron

(2017) Maryam Amini et al.   FOOD CHEMISTRY

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

(2017) Jung Eun Kim et al.   FOOD MICROBIOLOGY

Effects of processing parameters on the inactivation of Bacillus cereus spores on red pepper ( Capsicum annum L.) flakes by microwave-combined cold plasma treatment

(2017) Jung Eun Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological interactions with cold plasma

(2017) P. Bourke et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L)

(2016) Pratheeba Yogendrarajah et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Decontamination of whole black pepper using different cold atmospheric pressure plasma applications

(2015) Christian Hertwig et al.   FOOD CONTROL

Cold plasma treatment for microbial safety and preservation of fresh lettuce

(2015) Ah Young Song et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Identification and Quantification of All-Trans-Zeaxanthin and ItsCis-Isomers During Illumination in a Model System

(2015) Zhongyuan Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Identification of Crocus sativus and its Adulterants from Chinese Markets by using DNA Barcoding Technique

(2015) Wei-juan Huang et al.   Iranian Journal of Biotechnology

Generation mechanism of hydroxyl radical species and its lifetime prediction during the plasma-initiated ultraviolet (UV) photolysis

(2015) Pankaj Attri et al.   Scientific Reports

Microbial decontamination of red pepper powder by cold plasma

(2013) Jung Eun Kim et al.   FOOD MICROBIOLOGY

Carotenoids and Their Isomers: Color Pigments in Fruits and Vegetables

(2011) Hock-Eng Khoo et al.   MOLECULES

Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes

(2009) Hyun Pa Song et al.   FOOD MICROBIOLOGY