Prevention of Enzymatic Browning of Chinese Yam (Dioscoreaspp.) Using Electrolyzed Oxidizing Water

pH inactivation of phosphofructokinase arrests postmortem glycolysis

(2014) Eric M. England et al.   MEAT SCIENCE

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

Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism

(2013) Shaoying Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Browning prevention in rehydrated freeze-dried non-blanched potato slices by electrical treatment

(2013) R. Zvitov-Ya'ari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Efficiency of electrolyzed water (EW) on inhibition of Phytophthora parasitica var. nicotianae growth in vitro

(2012) Ya-Tao Hou et al.   CROP PROTECTION

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

Treatment of Infectious Skin Defects or Ulcers with Electrolyzed Strong Acid Aqueous Solution

(2010) Shuichi Sekiya et al.   ARTIFICIAL ORGANS

Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. ‘Sai Nam Pung’ during storage

(2010) K. Whangchai et al.   CROP PROTECTION

Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach

(2010) S.M.E. Rahman et al.   FOOD CONTROL

Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts

(2010) Abdulsudi Issa-Zacharia et al.   FOOD CONTROL

Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water

(2010) Jane L. Guentzel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water

(2010) Abdulsudi Issa-Zacharia et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Sanitization potency of slightly acidic electrolyzed water against pure cultures of Escherichia coli and Staphylococcus aureus, in comparison with that of other food sanitizers

(2009) Abdulsudi Issa-Zacharia et al.   FOOD CONTROL

Differences in fungicidal efficiency against Aspergillus flavus for neutralized and acidic electrolyzed oxidizing waters

(2009) Ke Xiong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of High Oxygen Atmosphere Storage on Quality, Antioxidant Enzymes, and DPPH-Radical Scavenging Activity of Chinese Bayberry Fruit

(2008) Zhenfeng Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root

(2008) Jinhua Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physiological and biochemical responses of grapefruit seed extract dip on ‘Redglobe’ grape

(2008) Wen-Tao Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

(2008) Peter M.A. Toivonen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Application of electrolyzed water in the food industry

(2007) Yu-Ru Huang et al.   FOOD CONTROL