Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization

Subcellular damages of Colletotrichum asianum and inhibition of mango anthracnose by dielectric barrier discharge plasma

(2022) Yue Wu et al.   FOOD CHEMISTRY

Process optimization of intermediate-wave infrared drying: Screening by Plackett–Burman; comparison of Box-Behnken and central composite design and evaluation: A case study

(2021) Isaac Duah Boateng et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of plasma activated water and buffer solution on fungicide degradation from tomato (Solanum lycopersicum) fruit

(2021) Murtaza Ali et al.   FOOD CHEMISTRY

Effects of Combined Treatment of Plasma Activated Liquid and Ultrasound for Degradation of Chlorothalonil Fungicide Residues in Tomato

(2021) Murtaza Ali et al.   FOOD CHEMISTRY

Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment

(2021) Amir Amiri et al.   Innovative Food Science & Emerging Technologies

Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization

(2021) Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism

(2021) Jiahui Chen et al.   ULTRASONICS SONOCHEMISTRY

Optimisation of treatment conditions for reducing Shewanella putrefaciens and Salmonella Typhimurium on grass carp treated by thermoultrasound-assisted plasma functionalized buffer

(2021) Okon Johnson Esua et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound on the thawing of quick-frozen small yellow croaker (Larimichthys polyactis) based on TMT-labeled quantitative proteomic

(2021) Yao-Yao Wang et al.   FOOD CHEMISTRY

Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value

(2021) Romolo Laurita et al.   Innovative Food Science & Emerging Technologies

Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk

(2021) Muhammad Faisal Manzoor et al.   ULTRASONICS SONOCHEMISTRY

Modification of cellulose from sugarcane (Saccharum officinarum) bagasse pulp by cold plasma: Dissolution, structure and surface chemistry analysis

(2021) Hong Zhu et al.   FOOD CHEMISTRY

Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products

(2020) Okon Johnson Esua et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Dielectric Barrier Discharge Cold Plasma Treatments on Degradation of Anilazine Fungicide and Quality of Tomato ( Lycopersicon esculentum Mill) Juice

(2020) Murtaza Ali et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion

(2020) Yu-Han Jiang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Inhibition of fruit softening by cold plasma treatments: affecting factors and applications

(2020) Ya-Wen Pan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Novel two-pot approach ultrasonication and deep eutectic solvent pretreatments for watermelon rind delignification: Parametric screening and optimization via response surface methodology

(2020) Olugbenga Abiola Fakayode et al.   ENERGY

Impact of combined ultrasound-microwave treatment on structural and functional properties of golden threadfin bream (Nemipterus virgatus) myofibrillar proteins and hydrolysates

(2020) Zhiyu Li et al.   ULTRASONICS SONOCHEMISTRY

Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action

(2020) Yang Wang et al.   ULTRASONICS SONOCHEMISTRY

Effects and mechanism of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (Ctenopharyngodon idella)

(2020) Xue Yang et al.   ULTRASONICS SONOCHEMISTRY

Dietary protein and lipid levels affect the growth performance, intestinal digestive enzyme activities and related genes expression of juvenile small yellow croaker (Larimichthys polyactis)

(2020) Binheng Ma et al.   Aquaculture Reports

Antimicrobial activities of plasma-functionalized liquids against foodborne pathogens on grass carp (Ctenopharyngodon Idella)

(2020) Okon Johnson Esua et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of devitalization techniques on the lipid, protein, antioxidant, and chitin fractions of black soldier fly (Hermetia illucens) larvae

(2020) Harish Karthikeyan Ravi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Optimal Production of Protein Hydrolysates from Monkfish By-Products: Chemical Features and Associated Biological Activities

(2020) José Antonio Vázquez et al.   MOLECULES

Effects of tissue pre-degassing followed by ultrasound-assisted freezing on freezing efficiency and quality attributes of radishes

(2020) You Tian et al.   ULTRASONICS SONOCHEMISTRY

Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax), Chemical and Functional Characterization

(2020) Jesus Valcarcel et al.   Foods

Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes

(2020) You Tian et al.   JOURNAL OF FOOD ENGINEERING

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

(2020) Yao-Yao Wang et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of meat-quality and myofibrillar protein of chicken drumsticks treated with plasma-activated lactic acid as a novel sanitizer

(2020) Jing Qian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates

(2019) Siewe Fabrice Bruno et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Activities and conformation changes of food enzymes induced by cold plasma: A review

(2019) Yongxu Han et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications

(2019) Mercedes López et al.   Frontiers in Microbiology

Alcalase-hydrolyzed oyster (Crassostrea rivularis) meat enhances antioxidant and aphrodisiac activities in normal male mice

(2019) Ziran Zhang et al.   FOOD RESEARCH INTERNATIONAL

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

(2019) Yuanyuan Pan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Chemical, physical and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: Mechanisms and application advances

(2019) Ya-Qi Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bioactivity and bioaccessibility of protein hydrolyzates from industrial byproducts of Stripped weakfish (Cynoscion guatucupa)

(2019) Karina Oliveira Lima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessing the inactivation efficiency of Ar/O2 plasma treatment against Listeria monocytogenes cells: Sublethal injury and inactivation kinetics

(2019) Yuanyuan Pan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet

(2019) Flora-Glad Chizoba Ekezie et al.   FOOD CHEMISTRY

Inactivation of Listeria Monocytogenes at various growth temperatures by ultrasound pretreatment and cold plasma

(2019) Yuanyuan Pan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure

(2018) Peizhi Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Atmospheric Pressure Plasma Jet on the Conformation and Physicochemical Properties of Myofibrillar Proteins from King Prawn (Litopenaeus vannamei)

(2018) Flora-Glad Chizoba Ekezie et al.   FOOD CHEMISTRY

An in vitro and in silico study on the antioxidant and cell culture-based study on the chemoprotective activities of fish muscle protein hydrolysates obtained from European seabass and gilthead seabream

(2018) Can Altınelataman et al.   FOOD CHEMISTRY

Effects of Mild Oxidative and Structural Modifications Induced by Argon Plasma on Physicochemical Properties of Actomyosin from King Prawn (Litopenaeus vannamei)

(2018) Flora-Glad Chizoba Ekezie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein

(2018) Y Zou et al.   POULTRY SCIENCE

A review on recent advances in cold plasma technology for the food industry: Current applications and future trends

(2017) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Pretreatments on Hydrolysis Efficiency and Antioxidative Activity of Hydrolysates Produced from Bighead Carp (Aristichthys nobilis)

(2016) Fang Yang et al.   Journal of Aquatic Food Product Technology

Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis

(2016) Surangna Jain et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical, functional properties and antioxidant activities of porcine cerebral hydrolysate peptides produced by ultrasound processing

(2016) Ye Zou et al.   PROCESS BIOCHEMISTRY

Ultrasound-assisted enzymatic extraction (UAEE) of phytochemical compounds from mulberry (Morus nigra) must and optimization study using response surface methodology

(2015) William Tchabo et al.   INDUSTRIAL CROPS AND PRODUCTS

Investigation of Enzymatic Hydrolysis Conditions on the Properties of Protein Hydrolysate from Fish Muscle (Collichthys niveatus) and Evaluation of Its Functional Properties

(2012) Qing Shen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera

(2008) Mahmoudreza Ovissipour et al.   FOOD CHEMISTRY