Inactivation of pectinmethylesterase in fresh orange juice by cold atmospheric plasma technology: A kinetic study

Cold-atmospheric-plasma activated-ice as a cooling medium with antimicrobial properties: Case study on fish fillet preservation

(2023) Sofia Chanioti et al.   FOOD RESEARCH INTERNATIONAL

Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice

(2022) Rian A. H. Timmermans et al.   Foods

Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf-life

(2021) Marianna Giannoglou et al.   Innovative Food Science & Emerging Technologies

Influence of cold plasma voltage and time on quality attributes of tender coconut water ( Cocos nucifera L.) and degradation kinetics of its blended beverage

(2021) Hemanta Chutia et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Inactivation of polyphenol oxidase by dielectric barrier discharge (DBD) plasma: Kinetics and mechanisms

(2021) Shanshan Dong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combined Effects of Air Plasma Seed Treatment and Foliar Application of Plasma Activated Water on Enhanced Paddy Plant Growth and Yield

(2021) Mamunur Rashid et al.   PLASMA CHEMISTRY AND PLASMA PROCESSING

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

(2021) Panagiotis Dimitrakellis et al.   Plasma Processes and Polymers

Reactive nitrogen species in plasma-activated water: generation, chemistry and application in agriculture

(2020) Corina Bradu et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Comparative Study on the Effect of Cold Atmospheric Plasma, Ozonation, Pulsed Electromagnetic Fields and High-Pressure Technologies on Sea Bream Fillet Quality Indices and Shelf Life

(2020) Marianna Giannoglou et al.   Food Engineering Reviews

Atmospheric cold plasma treatment of fruit juices: A review

(2020) E. Ozen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Cold Atmospheric Plasma processing on quality and shelf-life of ready-to-eat rocket leafy salad

(2020) Marianna Giannoglou et al.   Innovative Food Science & Emerging Technologies

Cold plasma treatment to improve germination and enhance the bioactive phytochemical content of germinated brown rice

(2019) Sittidet Yodpitak et al.   FOOD CHEMISTRY

Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice

(2018) Ana F.O. Brugos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cold Plasma Effects on Functional Compounds of Siriguela Juice

(2018) Lívia M. N. Paixão et al.   Food and Bioprocess Technology

Microbial Inactivation and Quality Changes in Orange Juice Treated by High Voltage Atmospheric Cold Plasma

(2017) Lei Xu et al.   Food and Bioprocess Technology

Effect of Cold Atmospheric Plasma on Inactivation of Escherichia coli and Physicochemical Properties of Apple, Orange, Tomato Juices, and Sour Cherry Nectar

(2017) Beyhan Gunaydin Dasan et al.   Food and Bioprocess Technology

Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone

(2017) Gabriela M. Jaramillo Sánchez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of high voltage atmospheric cold plasma on white grape juice quality

(2017) Shashi Kishor Pankaj et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes

(2017) G. J. Katsaros et al.   Food Engineering Reviews

Effect of atmospheric pressure cold plasma (ACP) on activity and structure of alkaline phosphatase

(2016) Annalisa Segat et al.   FOOD AND BIOPRODUCTS PROCESSING

Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products

(2016) Varvara Andreou et al.   Innovative Food Science & Emerging Technologies

Cold plasma treatment for fresh-cut melon stabilization

(2016) Silvia Tappi et al.   Innovative Food Science & Emerging Technologies

Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating

(2016) Bethania Brochier et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cold plasma interactions with enzymes in foods and model systems

(2016) N.N. Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model

(2014) E. Agcam et al.   FOOD CHEMISTRY

Optimization of Thermal and Thermosonication Treatments on Pectin Methyl Esterase Inactivation of Sour Orange Juice (Citrus aurantium)

(2014) Roya Koshani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Effect of Tuning Cold Plasma Composition on Glioblastoma Cell Viability

(2014) Xiaoqian Cheng et al.   PLoS One

Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing

(2013) Netsanet Shiferaw Terefe et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparative Structural Changes and Inactivation Kinetics of Pectin Methylesterases from Different Orange Cultivars Processed by High Pressure

(2013) Z. Alexandrakis et al.   Food and Bioprocess Technology

Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge

(2013) S.K. Pankaj et al.   Innovative Food Science & Emerging Technologies

Cold plasma effects on enzyme activity in a model food system

(2013) Bjoern Surowsky et al.   Innovative Food Science & Emerging Technologies

Atmospheric gas plasma treatment of fresh-cut apples

(2013) Silvia Tappi et al.   Innovative Food Science & Emerging Technologies

Growth, anatomy and enzyme activity changes in maize roots induced by treatment of seeds with low-temperature plasma

(2012) Mária Henselová et al.   BIOLOGIA

Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice

(2012) Aslıhan Demirdöven et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cold Plasma Decontamination of Foods

(2012) Brendan A. Niemira   Annual Review of Food Science and Technology

Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization

(2011) R.M. Velázquez-Estrada et al.   Innovative Food Science & Emerging Technologies

Protein Inactivation by Low-temperature Atmospheric Pressure Plasma in Aqueous Solution

(2011) Eisuke Takai et al.   Plasma Processes and Polymers

Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia Orange Juice

(2010) George I. Katsaros et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Multiple Forms of Pectinmethylesterase from Citrus Peel and Their Effects on Juice Cloud Stability

(2010) RANDALL G. CAMERON et al.   JOURNAL OF FOOD SCIENCE

Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage

(2009) Fernando Sampedro et al.   Innovative Food Science & Emerging Technologies

Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice

(2008) B.K. Tiwari et al.   Innovative Food Science & Emerging Technologies