Cold plasma treatment for microbial safety and preservation of fresh lettuce

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

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

Microbial decontamination of red pepper powder by cold plasma

(2013) Jung Eun Kim et al.   FOOD MICROBIOLOGY

Bactericidal effects of lettuce after subsequent washing with hypobromous acid and sodium hypochlorite

(2013) Seung-Yong Lim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Novel disinfectants for fresh produce

(2013) Kompal Joshi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Scheme for n phase gates operation and one-step preparation of highly entangled cluster state

(2012) K. H. Song et al.   EUROPEAN PHYSICAL JOURNAL D

Inactivation of Salmonella enterica serovar Typhimurium on fresh produce by cold atmospheric gas plasma technology

(2012) A. Fernández et al.   FOOD MICROBIOLOGY

Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli

(2012) Jianxiong Hao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The inactivation of Salmonella by cold atmospheric plasma treatment

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

The roles of the various plasma agents in the inactivation of bacteria

(2008) XinPei Lu et al.   JOURNAL OF APPLIED PHYSICS

Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole

(2007) Rafael Llorach et al.   FOOD CHEMISTRY