Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism

Comparative evaluation of apple juice concentrate and spray dried apple powder for nutritional, antioxidant and rheological behaviour

(2022) Tahiya Qadri et al.   Quality Assurance and Safety of Crops & Foods

Non-Thermal Technologies Combined with Antimicrobial Peptides as Methods for Microbial Inactivation: A Review

(2022) Larissa Andaluz-Mejía et al.   Processes

Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice

(2022) Génesis V. Buitimea-Cantúa et al.   Foods

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

(2022) Gulsun Akdemir Evrendilek   Beverages

The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice

(2021) Li Li et al.   Foods

Inactivation of Escherichia coli O157:H7 in apple juice via induced electric field (IEF) and its bactericidal mechanism

(2021) Shilin Wu et al.   FOOD MICROBIOLOGY

Comparison of aqueous extraction assisted by pulsed electric energy and ultrasonication: Efficiencies for different microalgal species

(2020) Rui Zhang et al.   Algal Research-Biomass Biofuels and Bioproducts

Effects of induced electric field (IEF) on the reduction of Saccharomyces cerevisiae and quality of fresh apple juice

(2020) Shilin Wu et al.   FOOD CHEMISTRY

Effect of dielectric barrier discharge plasma excitation frequency on the enzymatic activity, antioxidant capacity and phenolic content of apple cubes and apple juice

(2020) Thayane R.B. Farias et al.   FOOD RESEARCH INTERNATIONAL

Reactive oxygen species mediated-antifungal activity of cinnamon bark (Cinnamomum verum) and lemongrass (Cymbopogon citratus) essential oils and their constituents against two phytopathogenic fungi

(2020) Ji-Eun Lee et al.   PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY

Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice

(2019) Kinga Dziadek et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice

(2019) R.A.H. Timmermans et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments

(2019) Qian Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction and multi‐objective effects of multiple non‐thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation

(2019) Gulsun Akdemir Evrendilek et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Assessment of nutritional, physicochemical, antioxidant, structural and rheological properties of spray dried tamarind pulp powder

(2016) Khalid Muzaffar et al.   Journal of Food Measurement and Characterization

Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria

(2015) Gulsun Akdemir Evrendilek   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Plant Essential Oils as Active Antimicrobial Agents

(2013) Yi Xin Seow et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Analysis and evaluation of essential oil components of cinnamon barks using GC–MS and FTIR spectroscopy

(2012) Yan-qun Li et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field

(2012) Xiufang Bi et al.   Innovative Food Science & Emerging Technologies

The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice

(2011) Irene M. Caminiti et al.   Innovative Food Science & Emerging Technologies

Model for the differentiation of temperature and electric field effects during thermal assisted PEF processing

(2010) Henry Jaeger et al.   JOURNAL OF FOOD ENGINEERING

Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation

(2008) Joerg Riener et al.   FOOD CHEMISTRY

Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation

(2008) Susanne Schilling et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice

(2007) F. Noci et al.   JOURNAL OF FOOD ENGINEERING