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

Protein oxidation and peroxidation

(2016) M. J. Davies   BIOCHEMICAL JOURNAL

Ozone-induced changes in the content of bioactive compounds and enzyme activity during storage of pepper fruits

(2016) Monika Sachadyn-Król et al.   FOOD CHEMISTRY

Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone

(2015) Analia B. Garcia Loredo et al.   Innovative Food Science & Emerging Technologies

Effect of different concentrations of ozone on physiological changes associated to gas exchange, fruit ripening, fruit surface quality and defence-related enzymes levels in papaya fruit during ambient storage

(2014) Mei Kying Ong et al.   SCIENTIA HORTICULTURAE

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Kinetics of Peroxidase Inactivation in Carrot Juice Treated with Pulsed Electric Fields

(2013) Luciano José Quintão-Teixeira et al.   JOURNAL OF FOOD SCIENCE

Inactivation of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in apple juice with gaseous ozone

(2012) Mi-Ran Choi et al.   FOOD MICROBIOLOGY

Decontamination of Raw Foods Using Ozone-Based Sanitization Techniques

(2012) Jennifer J. Perry et al.   Annual Review of Food Science and Technology

Active label-based packaging to extend the shelf-life of “Calanda” peach fruit: Changes in fruit quality and enzymatic activity

(2011) Pablo Montero-Prado et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column

(2010) S. Patil et al.   FOOD CONTROL

Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels

(2010) S. Patil et al.   FOOD MICROBIOLOGY

Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks

(2010) O.P. Chauhan et al.   JOURNAL OF FOOD ENGINEERING

Ozone Processing for Food Preservation: An Overview on Fruit Juice Treatments

(2010) P.J. Cullen et al.   OZONE-SCIENCE & ENGINEERING

Anthocyanins and color degradation in ozonated grape juice

(2009) B.K. Tiwari et al.   FOOD AND CHEMICAL TOXICOLOGY

Degradation kinetics of tomato juice quality parameters by ozonation

(2009) Brijesh K. Tiwari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Modelling approaches to ozone processing of liquid foods

(2009) P.J. Cullen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice

(2008) B.K. Tiwari et al.   FOOD CHEMISTRY

Anthocyanin and colour degradation in ozone treated blackberry juice

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

Kinetics of Freshly Squeezed Orange Juice Quality Changes during Ozone Processing

(2008) Brijesh K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modelling colour degradation of orange juice by ozone treatment using response surface methodology

(2008) B.K. Tiwari et al.   JOURNAL OF FOOD ENGINEERING