Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

Ultraviolet-C light inactivation of Penicillium expansum on fruit surfaces

(2015) Roopesh M. Syamaladevi et al.   FOOD CONTROL

Atmospheric cold plasma inactivation of aerobic microorganisms on blueberries and effects on quality attributes

(2015) Alison Lacombe et al.   FOOD MICROBIOLOGY

Mixed culture biofilms of Salmonella Typhimurium and cultivable indigenous microorganisms on lettuce show enhanced resistance of their sessile cells to cold oxygen plasma

(2015) Iqbal Kabir Jahid et al.   FOOD MICROBIOLOGY

Inactivation of Escherichia coli O157:H7, Salmonella and human norovirus surrogate on artificially contaminated strawberries and raspberries by water-assisted pulsed light treatment

(2015) Yaoxin Huang et al.   FOOD RESEARCH INTERNATIONAL

Impact of plasma processed air (PPA) on quality parameters of fresh produce

(2015) Matthias Baier et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

UV-C radiation modifies the ripening and accumulation of ethylene response factor (ERF) transcripts in tomato fruit

(2015) Joseana Severo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

A review of quantitative methods to describe efficacy of pulsed light generated inactivation data that embraces the occurrence of viable but non culturable state microorganisms

(2015) Neil J. Rowan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

(2015) Francesca Patrignani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microbial decontamination of food by electron beam irradiation

(2015) Hsiang-Mei Lung et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Advances and challenges for the use of engineered nanoparticles in food contact materials

(2015) Joseph C. Hannon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

(2014) Márcio Carocho et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Decontamination by ultrasound application in fresh fruits and vegetables

(2014) Jackline Freitas Brilhante de São José et al.   FOOD CONTROL

Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce

(2014) D. Ziuzina et al.   FOOD MICROBIOLOGY

Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce

(2014) Matthias Baier et al.   Innovative Food Science & Emerging Technologies

In-package atmospheric pressure cold plasma treatment of cherry tomatoes

(2014) Nrusimha Nath Misra et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Use of Alternative Sanitizers on Minimally Processed Watercress Harvested in Two Different Seasons

(2014) Víctor H. Escalona et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ultraviolet-B radiation modifies the quantitative and qualitative profile of flavonoids and amino acids in grape berries

(2014) J. Martínez-Lüscher et al.   PHYTOCHEMISTRY

UV-B light as a factor affecting total soluble phenolic contents of various whole and fresh-cut specialty crops

(2014) Wen-Xian Du et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of non-conventional modified atmosphere packaging on fresh cut watercress (Nasturtium officinale R. Br.) quality

(2014) Ana Cecilia Silveira et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Postharvest quality and storage life of ‘Makapuno’ coconut (Cocos nucifera L.)

(2014) Kietsuda Luengwilai et al.   SCIENTIA HORTICULTURAE

Intelligent food packaging: The next generation

(2014) Mike Vanderroost et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nanotechnology development in food packaging: A review

(2014) S.D.F. Mihindukulasuriya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microorganisms under high pressure — Adaptation, growth and biotechnological potential

(2013) Maria J. Mota et al.   BIOTECHNOLOGY ADVANCES

Effects of High-Pressure CO2Processing on Flavor, Texture, and Color of Foods

(2013) Linyan Zhou et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration

(2013) Rui P. Queirós et al.   FOOD CHEMISTRY

Effect of atmospheric pressure cold plasma (APCP) on the inactivation of Escherichia coli in fresh produce

(2013) Daniela Bermúdez-Aguirre et al.   FOOD CONTROL

Responses of microorganisms to high hydrostatic pressure processing

(2013) Hsiao-Wen Huang et al.   FOOD CONTROL

A novel water-assisted pulsed light processing for decontamination of blueberries

(2013) Yaoxin Huang et al.   FOOD MICROBIOLOGY

Pulsed light treatment as new method to maintain physical and nutritional quality of fresh-cut mangoes

(2013) Florence Charles et al.   Innovative Food Science & Emerging Technologies

Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée

(2013) F. González-Cebrino et al.   Innovative Food Science & Emerging Technologies

Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety

(2013) B. Ramos et al.   Innovative Food Science & Emerging Technologies

Effects of high pressure processing on lipid oxidation: A review

(2013) Ilce Gabriela Medina-Meza et al.   Innovative Food Science & Emerging Technologies

Fate of E. coli O157:H7, Salmonella spp. and potential surrogate bacteria on apricot fruit, following exposure to UV-C light

(2013) Juan Yun et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Decontamination of Escherichia coli O157:H7 on green onions using pulsed light (PL) and PL–surfactant–sanitizer combinations

(2013) Wenqing Xu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review

(2013) Seda Ersus Bilek et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In-package atmospheric pressure cold plasma treatment of strawberries

(2013) N.N. Misra et al.   JOURNAL OF FOOD ENGINEERING

Effect of high hydrostatic pressure (HHP) treatment on flavor, physicochemical properties and biological functionalities of garlic

(2013) Kyung Won Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pulsed light effects on surface decontamination, physical qualities and nutritional composition of tomato fruit

(2013) Ingrid Aguiló-Aguayo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Postharvest UV-C irradiation inhibits the production of ethylene and the activity of cell wall-degrading enzymes during softening of tomato (Lycopersicon esculentum L.) fruit

(2013) Jianwen Bu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Radiation processing of food proteins – A review on the recent developments

(2013) Yau-Hoong Kuan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Advances in antioxidant active food packaging

(2013) Joaquín Gómez-Estaca et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Applications of cold plasma technology in food packaging

(2013) S.K. Pankaj et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria

(2013) Shengpu Gao et al.   ULTRASONICS SONOCHEMISTRY

Atomizing Spray Systems for Application of Edible Coatings

(2012) Ricardo D. Andrade et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of gamma radiation on the biological, physico-chemical, nutritional and antioxidant parameters of chestnuts – A review

(2012) Amilcar L. Antonio et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review

(2012) Ângela Fernandes et al.   FOOD CHEMISTRY

Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris)

(2012) Cencen Liu et al.   FOOD CHEMISTRY

The influence of post-harvest UV-C hormesis on lycopene, β-carotene, and phenolic content and antioxidant activity of breaker tomatoes

(2012) Sergio Bravo et al.   FOOD RESEARCH INTERNATIONAL

Applications of ultrasound in analysis, processing and quality control of food: A review

(2012) T.S. Awad et al.   FOOD RESEARCH INTERNATIONAL

Application of Supercritical Carbon Dioxide to Fruit and Vegetables: Extraction, Processing, and Preservation

(2012) A. Rawson et al.   FOOD REVIEWS INTERNATIONAL

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

(2012) Gertrud Linsberger-Martin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An innovative technique for extending shelf life of strawberry: Ultrasound

(2012) Mehmet Seçkin Aday et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of spectral distribution on bacterial inactivation and quality changes of fresh-cut watermelon treated with intense light pulses

(2012) Ana Y. Ramos-Villarroel et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of noble gas-enriched atmospheres on the overall quality of ready-to-eat arugula salads

(2012) Cielo Char et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Brief postharvest exposure to pulsed light stimulates coloration and anthocyanin accumulation in fig fruit (Ficus carica L.)

(2012) Victor Rodov et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Hurdle Technology in Fruit Processing

(2012) Paula Luisina Gómez et al.   Annual Review of Food Science and Technology

Emerging Technologies in Food Processing

(2012) D. Knorr et al.   Annual Review of Food Science and Technology

X-Ray Irradiation as a Microbial Intervention Strategy for Food

(2012) Scott R. Moosekian et al.   Annual Review of Food Science and Technology

Cold Plasma Decontamination of Foods

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

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

(2011) Hugo Mújica-Paz et al.   Food and Bioprocess Technology

Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer’ varieties in Northeastern Portugal homegardens

(2011) José Pinela et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple

(2011) Vilbett Briones-Labarca et al.   FOOD CHEMISTRY

Modeling the pulsed light inactivation of microorganisms naturally occurring on vegetable substrates

(2011) Adriana Izquier et al.   FOOD MICROBIOLOGY

Nutritional composition and bioactive properties of commonly consumed wild greens: Potential sources for new trends in modern diets

(2011) Carla Pereira et al.   FOOD RESEARCH INTERNATIONAL

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

(2011) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations

(2011) U. Tiwari et al.   FOOD RESEARCH INTERNATIONAL

High pressure carbon dioxide treatment for fresh-cut carrot slices

(2011) Xiufang Bi et al.   Innovative Food Science & Emerging Technologies

Influence of vacuum packaging on seed quality and mineral contents in chilli (Capsicum annuum L.)

(2011) G. T. Deepa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Edible films and coatings: Structures, active functions and trends in their use

(2011) Víctor Falguera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Overexpression of γ-tocopherol methyl transferase gene in transgenic Brassica juncea plants alleviates abiotic stress: Physiological and chlorophyll a fluorescence measurements

(2010) Mohd. Aslam Yusuf et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS

Development of high hydrostatic pressure in biosciences: Pressure effect on biological structures and potential applications in Biotechnologies

(2010) Nolwennig Rivalain et al.   BIOTECHNOLOGY ADVANCES

Microwave and ultrasonic processing: Now a realistic option for industry

(2010) Cristina Leonelli et al.   CHEMICAL ENGINEERING AND PROCESSING

Flavonoids changes in fresh-cut onions during storage in different packaging systems

(2010) M.R. Pérez-Gregorio et al.   FOOD CHEMISTRY

Effectiveness of High Intensity Light Pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk

(2010) I. Palgan et al.   FOOD MICROBIOLOGY

Impact of UV-C light on safety and quality of fresh-cut melon

(2010) Lara Manzocco et al.   Innovative Food Science & Emerging Technologies

Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality

(2010) M.T. Valverde et al.   JOURNAL OF FOOD ENGINEERING

Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife

(2010) Andreja Rajkovic et al.   JOURNAL OF FOOD ENGINEERING

Microbiological food safety assessment of high hydrostatic pressure processing: A review

(2010) E. Rendueles et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of alternative sanitizers to chlorine disinfection for reducing foodborne pathogens in fresh-cut apple

(2010) Maribel Abadias et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce

(2010) Ascensión Martínez-Sánchez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The benefits of processing and packaging

(2010) Kata Galić et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

(2009) Ans De Roeck et al.   FOOD CHEMISTRY

Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest

(2009) Shifeng Cao et al.   FOOD CONTROL

Application of gamma irradiation in ginseng for both photodegradation of pesticide pentachloronitrobenzene and microbial decontamination

(2009) Hsiao-Wei Wen et al.   JOURNAL OF HAZARDOUS MATERIALS

Microbial inactivation of paprika using high-pressure CO2

(2009) L. Calvo et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Modified atmosphere packaging of fresh produce: Current status and future needs

(2009) Sandhya   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of postharvest ultrasonic treatment of strawberry fruit

(2009) Shifeng Cao et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Non-thermal plasma technologies: New tools for bio-decontamination

(2008) M. Moreau et al.   BIOTECHNOLOGY ADVANCES

High-pressure processing – effects on microbial food safety and food quality

(2008) Kiera M. Considine et al.   FEMS MICROBIOLOGY LETTERS

Microscopic and Spectroscopic Evaluation of Inactivation of Staphylococcus aureus by Pulsed UV Light and Infrared Heating

(2008) Kathiravan Krishnamurthy et al.   Food and Bioprocess Technology

Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

(2007) Y.M. Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress

(2007) D. Mark Hodges et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Does high pressure processing influence nutritional aspects of plant based food systems?

(2007) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY