Pulsed Electric Field Processing of Red Wine: Effect on Wine Quality and Microbial Inactivation

High pressure processing of shalgam with respect to quality characteristics, microbial inactivation and shelflife extension

(2021) Ceren Ates et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine

(2021) Filipa V. M. Silva et al.   Foods

SO 2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

(2018) Sanelle van Wyk et al.   Innovative Food Science & Emerging Technologies

Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics

(2015) C. Delsart et al.   JOURNAL OF APPLIED MICROBIOLOGY

Processing of Red Wine by Pulsed Electric Fields with Respect to Quality Parameters

(2014) Elif E. Abca et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice–Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization

(2012) Ana Zulueta et al.   Food and Bioprocess Technology

Potential applications of PEF to improve red wine quality

(2010) E. Puértolas et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

(2009) E. Puértolas et al.   FOOD CHEMISTRY

Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines

(2009) Eduardo Puértolas et al.   FOOD RESEARCH INTERNATIONAL

Pulsed electric fields inactivation of wine spoilage yeast and bacteria

(2009) E. Puértolas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Electrically Assisted Extraction of Soluble Matter from Chardonnay Grape Skins for Polyphenol Recovery

(2009) Nadia Boussetta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times

(2009) Noelia López et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

(2009) B.K. Tiwari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Application of pulsed electric fields for improving the maceration process during vinification of red wine: influence of grape variety

(2008) N. López et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2

(2008) Teresa Garde-Cerdán et al.   Innovative Food Science & Emerging Technologies

Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes

(2007) N. López et al.   Innovative Food Science & Emerging Technologies

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

(2007) M. Corrales et al.   Innovative Food Science & Emerging Technologies