An innovative curing process with plasma-treated water for production of loin ham and for its quality and safety

Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties

(2017) Hae In Yong et al.   MEAT SCIENCE

Applications of cold plasma technology for microbiological safety in meat industry

(2017) N.N. Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma

(2016) Haelim Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water

(2016) Hyun-Joo Kim et al.   Korean Journal for Food Science of Animal Resources

Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce

(2015) Ruonan Ma et al.   JOURNAL OF HAZARDOUS MATERIALS

Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing

(2015) Samooel Jung et al.   Korean Journal for Food Science of Animal Resources

The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage

(2015) Samooel Jung et al.   MEAT SCIENCE

Alternatives to nitrite in processed meat: Up to date

(2015) Amali U. Alahakoon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Reactive nitrogen species produced in water by non-equilibrium plasma increase plant growth rate and nutritional yield

(2013) Dayonna P. Park et al.   CURRENT APPLIED PHYSICS

Formation of ROS and RNS in Water Electro-Sprayed through Transient Spark Discharge in Air and their Bactericidal Effects

(2013) Zdenko Machala et al.   Plasma Processes and Polymers

Sodium nitrite: The “cure” for nitric oxide insufficiency

(2012) Deepa K. Parthasarathy et al.   MEAT SCIENCE

Beyond celery and starter culture: Advances in natural/organic curing processes in the United States

(2012) J.G. Sebranek et al.   MEAT SCIENCE

Human safety controversies surrounding nitrate and nitrite in the diet

(2012) Jeffrey J. Sindelar et al.   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

Long-term antibacterial efficacy of air plasma-activated water

(2011) Matthew J Traylor et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Estimation of Possible Mechanisms of Escherichia coli Inactivation by Plasma Treated Sodium Chloride Solution

(2011) Katrin Oehmigen et al.   Plasma Processes and Polymers

Combined Effects of Long-Living Chemical Species during Microbial Inactivation Using Atmospheric Plasma-Treated Water

(2010) M. Naitali et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Bacteria Inactivation Using Low Power Pulsed Gliding Arc Discharges with Water Spray

(2010) R. Burlica et al.   Plasma Processes and Polymers

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE