Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice

Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology

(2022) Sunil Pipliya et al.   Innovative Food Science & Emerging Technologies

Cold plasma enzyme inactivation on dielectric properties and freshness quality in bananas

(2021) Yuxiang Gu et al.   Innovative Food Science & Emerging Technologies

Effect of cold plasma treatment on sterilizing rate and quality of kiwi turbid juice

(2021) Zhenrong Liu et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique

(2020) Debora Raquel Gomes Castro et al.   Food and Bioprocess Technology

Ozone and plasma processing effect on green coconut water

(2020) Elaine Porto et al.   FOOD RESEARCH INTERNATIONAL

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

Modeling and optimization of microwave puffing of rice using artificial neural network and genetic algorithm

(2020) Kshirod Kumar Dash et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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 Comprehensive Review on Kiwifruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens Through Processing

(2019) Jin Wang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage

(2019) Agnieszka Starek et al.   Scientific Reports

Effect of cold plasma on blueberry juice quality

(2019) Yanan Hou et al.   FOOD CHEMISTRY

Effects of cold atmospheric plasma on squid proteases and gel properties of protein concentrate from squid (Argentinus ilex) mantle

(2019) Bhoke Marwa Nyaisaba et al.   FOOD CHEMISTRY

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

(2019) Sellam Perinban et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Artificial neural network modelling of moisture content evolution for convective drying of cylindrical quince slices

(2019) V.K. Chasiotis et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Effect of cold plasma treatment on Xanthan gum properties

(2019) V.J. Bulbul et al.   POLYMER TESTING

Microbial decontamination system combining antimicrobial solution washing and atmospheric dielectric barrier discharge cold plasma treatment for preservation of mandarins

(2019) In Hee Bang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Application of Artificial Neural Network modeling for optimization and prediction of essential oil yield in turmeric ( Curcuma longa L.)

(2018) Abdul Akbar et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice

(2018) Qisen Xiang et al.   FOOD CHEMISTRY

Disinfection of chicken fillets in packages with atmospheric cold plasma: effects of treatment voltage and time

(2018) J.M. Wang et al.   JOURNAL OF APPLIED MICROBIOLOGY

Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd-Acp) for Eshcerichia Coli Inactivation in Apple Juice

(2018) Xinyu Liao et al.   JOURNAL OF FOOD SCIENCE

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 Alicyclobacillus acidoterrestris in apple juice submitted to ultraviolet radiation

(2017) Andréia Tremarin et al.   FOOD CONTROL

Color development, physiochemical properties, and microbiological safety of pork jerky processed with atmospheric pressure plasma

(2017) Hae In Yong et al.   Innovative Food Science & Emerging Technologies

Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries

(2017) Chaitanya Sarangapani et al.   Innovative Food Science & Emerging Technologies

The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables

(2017) Krystian Marszałek et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Studying the performance of dielectric barrier discharge and gliding arc plasma reactors in tomato peroxidase inactivation

(2017) Mohammad Reza Khani et al.   JOURNAL OF FOOD ENGINEERING

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

Effect of indirect cold plasma treatment on cashew apple juice ( Anacardium occidentale L.)

(2017) Óscar Rodríguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice

(2016) Elenilson G. Alves Filho et al.   FOOD CHEMISTRY

Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice

(2016) Danijela Bursać Kovačević et al.   FOOD CHEMISTRY

Effects of the electrical parameters and gas flow rate on the generation of reactive species in liquids exposed to atmospheric pressure plasma jets

(2016) Eun Jeong Baek et al.   PHYSICS OF PLASMAS

Optimization of postharvest ultrasonic treatment of kiwifruit using RSM

(2016) K. Vivek et al.   ULTRASONICS SONOCHEMISTRY

Combined antibacterial activity of green tea extract with atmospheric radio-frequency plasma against pathogens on fresh-cut dragon fruit

(2015) Narumol Matan et al.   FOOD CONTROL

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

(2015) Annalisa Segat et al.   Innovative Food Science & Emerging Technologies

Effects of atmospheric cold plasma and ozone on prebiotic orange juice

(2015) Francisca Diva Lima Almeida et al.   Innovative Food Science & Emerging Technologies

The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice

(2015) Ivona Elez Garofulić et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of nonthermal plasma on chemical quality of strawberries

(2015) N.N. Misra et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

(2015) Pankaj Attri et al.   Scientific Reports

Prediction of red plum juice permeate flux during membrane processing with ANN optimized using RSM

(2014) Himan Nourbakhsh et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)

(2014) Neelima Kaushik et al.   Innovative Food Science & Emerging Technologies

Yellow Oleander Seed Oil Extraction Modeling and Process Parameters Optimization: Performance Evaluation of Artificial Neural Network and Response Surface Methodology

(2014) Sheriff O. Ajala et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Effects of ultrasound treatments on quality of grapefruit juice

(2013) Rana Muhammad Aadil et al.   FOOD CHEMISTRY

Cold plasma effects on enzyme activity in a model food system

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

Influence of Pulsed Electric Field and Thermal Treatments on the Quality of Blueberry Juice

(2013) Jian Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar

(2013) Marina Šimunek et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds (Vitis vinifera)

(2012) Kiruba Krishnaswamy et al.   Food and Bioprocess Technology

Phenolic compounds in fruits - an overview

(2012) Charles W. I. Haminiuk et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Application of artificial neural network in predicting the extraction yield of essential oils of Diplotaenia cachrydifolia by supercritical fluid extraction

(2012) Mostafa Khajeh et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Effect of Low-Temperature Plasma on Microorganism Inactivation and Quality of Freshly Squeezed Orange Juice

(2011) Xing-Min Shi et al.   IEEE TRANSACTIONS ON PLASMA SCIENCE

Treating lamb’s lettuce with a cold plasma – Influence of atmospheric pressure Ar plasma immanent species on the phenolic profile of Valerianella locusta

(2011) Franziska Grzegorzewski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gold kiwifruit ( Actinidia chinensis ‘Hort16A’) for immune support

(2011) Margot A. Skinner et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Prediction of moisture content in pre-osmosed and ultrasounded dried banana using genetic algorithm and neural network

(2010) M. Mohebbi et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

(2009) M. Igual et al.   FOOD CHEMISTRY

Non-thermal plasmas in and in contact with liquids

(2009) Peter Bruggeman et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Optimization of hot air drying of olive leaves using response surface methodology

(2008) Zafer Erbay et al.   JOURNAL OF FOOD ENGINEERING

Acidity enhances the formation of a persistent ozonide at aqueous ascorbate/ozone gas interfaces

(2008) S. Enami et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA