Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment

Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef

(2018) Rosa Palmeri et al.   FOOD AND CHEMICAL TOXICOLOGY

A critical analysis of the cold plasma induced lipid oxidation in foods

(2018) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Nonthermal Plasma Technology on Functional Food Components

(2018) Aliyu Idris Muhammad et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of Plasma Exposure Time on the Polyphenolic Profile and Antioxidant Activity of Fresh-Cut Apples

(2018) Silvia Tappi et al.   Applied Sciences-Basel

Effects of processing parameters on the inactivation of Bacillus cereus spores on red pepper ( Capsicum annum L.) flakes by microwave-combined cold plasma treatment

(2017) Jung Eun Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Towards highly stable aqueous dispersions of multi-walled carbon nanotubes: the effect of oxygen plasma functionalization

(2017) Marta Garzia Trulli et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of high voltage atmospheric cold plasma on white grape juice quality

(2017) Shashi Kishor Pankaj et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of effectiveness of edible coatings using emulsions containing lemongrass oil of different size droplets on grape berry safety and preservation

(2017) Yoon Ah Oh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Dielectric Barrier Discharges (DBD) Cold Plasma Treatment on Physicochemical and Structural Properties of Zein Powders

(2016) Shuang Dong et al.   Food and Bioprocess Technology

Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice

(2016) Danijela Bursać Kovačević et al.   FOOD CHEMISTRY

Gas phase plasma impact on phenolic compounds in pomegranate juice

(2016) Zoran Herceg et al.   FOOD CHEMISTRY

Stability of polyphenols in chokeberry juice treated with gas phase plasma

(2016) Danijela Bursać Kovačević et al.   FOOD CHEMISTRY

Influence of low pressure cold plasma on cooking and textural properties of brown rice

(2016) Rohit Thirumdas et al.   Innovative Food Science & Emerging Technologies

Dielectric barrier discharge atmospheric cold plasma inhibits Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in Romaine lettuce

(2016) Sea C. Min et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of low-pressure plasma on physico–chemical and functional properties of parboiled rice flour

(2016) Chaitanya Sarangapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of atmospheric cold plasma and ozone on prebiotic orange juice

(2015) Francisca Diva Lima Almeida et al.   Innovative Food Science & Emerging Technologies

The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice

(2015) Ivona Elez Garofulić et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit

(2015) Ileana Ramazzina et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Cold Plasma: A novel Non-Thermal Technology for Food Processing

(2014) Rohit Thirumdas et al.   Food Biophysics

Effect of atmospheric pressure dielectric barrier discharge plasma on the biological activity of naringin

(2014) Hyun-Joo Kim et al.   FOOD CHEMISTRY

Microbial decontamination of red pepper powder by cold plasma

(2013) Jung Eun Kim et al.   FOOD MICROBIOLOGY

Atmospheric gas plasma treatment of fresh-cut apples

(2013) Silvia Tappi et al.   Innovative Food Science & Emerging Technologies

Cold Plasma Decontamination of Foods

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

Nutritional components and anti-oxidant capacity of ten cultivars and lines of cactus pear fruit (Opuntia spp.)

(2011) Elhadi M. Yahia et al.   FOOD RESEARCH INTERNATIONAL

Treating lamb’s lettuce with a cold plasma – Influence of atmospheric pressure Ar plasma immanent species on the phenolic profile of Valerianella locusta

(2011) Franziska Grzegorzewski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray drying of nopal mucilage (Opuntia ficus-indica): Effects on powder properties and characterization

(2010) F.M. León-Martínez et al.   CARBOHYDRATE POLYMERS

Surface morphology and chemical composition of lamb’s lettuce (Valerianella locusta) after exposure to a low-pressure oxygen plasma

(2010) Franziska Grzegorzewski et al.   FOOD CHEMISTRY

Profiling the chemical content of Opuntia ficus-indica flowers by HPLC–PDA-ESI-MS and GC/EIMS analyses

(2009) M. De Leo et al.   Phytochemistry Letters

Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)

(2008) C SAENZ et al.   FOOD CHEMISTRY