Related references
Note: Only part of the references are listed.A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products
Lihui Zhang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Treasure from garden: Bioactive compounds of buckwheat
Md. Nurul Huda et al.
FOOD CHEMISTRY (2021)
Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments
Maria Irakli et al.
FOODS (2021)
Evaluating the sterilization effect of wheat flour treated with continuous high-speed-stirring superheated steam
Jiangnan Huang et al.
JOURNAL OF CEREAL SCIENCE (2021)
Pasteurization mechanism of S. aureus ATCC 25923 in walnut shells using radio frequency energy at lab level
Lihui Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Evaluation of storage stability of dried powdered coriander, parsley and celery leaves based on the moisture sorption isotherms and glass transition temperature
Izabela Staniszewska et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Radio frequency pasteurization and disinfestation techniques applied on low-moisture foods
Hao Jiang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Recent developments in applications of radio frequency heating for improving safety and quality of food grains and their products: A review
Bo Ling et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Food poisoning: an underestimated cause of Boerhaave syndrome
Karl Dichtl et al.
INFECTION (2020)
Validation of radio frequency assisted traditional thermal processing for pasteurization of powdered infant formula milk
Yawen Lin et al.
FOOD CONTROL (2020)
Modeling the temperature-dependent microbial reduction of Enterococcus faecium NRRL B-2354 in radio-frequency pasteurized wheat flour
Jie Xu et al.
FOOD CONTROL (2020)
Multi-locus sequence typing and antimicrobial susceptibility profile of Cronobacter sakazakii and Cronobacter malonaticus isolated from corn-based farinaceous foods commercialized in Brazil
Paula Vasconcelos Costa et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effects of wheat tempering with slightly acidic electrolyzed water on the microbial, biological, and chemical characteristics of different flour streams
Yun-Xia Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effect of radio frequency heating stress on sublethal injury of Salmonella Typhimurium in red pepper powder
Hangjin Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles
Jingwei Hu et al.
JOURNAL OF CEREAL SCIENCE (2020)
Developing radio frequency heating treatments to control insects in mung beans
Xingyi Song et al.
JOURNAL OF STORED PRODUCTS RESEARCH (2020)
Effects of cold plasma on wheat grain microbiome and antimicrobial efficacy against challenge pathogens and their resistance
Agata Los et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods
Li-Zhen Deng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough
Biying Lin et al.
FOODS (2020)
Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties
Bo Ling et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Modified atmosphere packaging pre-storage treatment for thermal control of E. coli. ATCC 25922 in almond kernels assisted by radio frequency energy
Teng Cheng et al.
JOURNAL OF FOOD ENGINEERING (2019)
Systematic application of slightly acidic electrolyzed water (SAEW) for natural microbial reduction of buckwheat sprouts
Duo Liang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Inactivation of Shiga-toxin-producing Escherichia coli, Salmonella enterica and natural microflora on tempered wheat grains by atmospheric cold plasma
Emalie Thomas-Popo et al.
FOOD CONTROL (2019)
The occurrence and distribution characteristics of Cronobacter in diverse cereal kernels, flour, and flour-based products
Xiuqin Lou et al.
FOOD MICROBIOLOGY (2019)
Thermal inactivation of fungi in chestnuts by hot air assisted radio frequency treatments
Lixia Hou et al.
FOOD CONTROL (2018)
Improving microbiological safety and quality characteristics of wheat and barley by high voltage atmospheric cold plasma closed processing
Agata Los et al.
FOOD RESEARCH INTERNATIONAL (2018)
Radio-frequency treatment for stabilization of wheat germ: Dielectric properties and heating uniformity
Bo Ling et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Identifying possible non-thermal effects of radio frequency energy on inactivating food microorganisms
Xiaoxi Kou et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Effect of water activity and heating rate on Staphylococcus aureus heat resistance in walnut shells
Lihui Zhang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies
Shuxiang Liu et al.
JOURNAL OF FOOD ENGINEERING (2018)
Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops
Marcus Schmidt et al.
FOODS (2018)
Reducing Postharvest Losses during Storage of Grain Crops to Strengthen Food Security in Developing Countries
Deepak Kumar et al.
FOODS (2017)
Microbial decontamination of wheat grain with superheated steam
Yueming Hu et al.
FOOD CONTROL (2016)
Buckwheat starch: Structures, properties, and applications
Fan Zhu
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat
Yun Deng et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Validation of radio-frequency dielectric heating system for destruction of Cronobacter sakazakii and Salmonella species in nonfat dry milk
M. Michael et al.
JOURNAL OF DAIRY SCIENCE (2014)
Pulsed light inactivation of naturally occurring moulds on wheat grain
Nicoleta Aron Maftei et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts
Shan Yu Neo et al.
FOOD MICROBIOLOGY (2013)
Improved Microbial Quality of Buckwheat using Antimicrobial Solutions in a Fluidized Bed
B. Dhillon et al.
JOURNAL OF FOOD SCIENCE (2012)
Effect of Desiccation on Tolerance of Salmonella enterica to Multiple Stresses
Nadia Gruzdev et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Analysis of radio frequency (RF) power distribution in dry food materials
G. Tiwari et al.
JOURNAL OF FOOD ENGINEERING (2011)
Water activity affects heat resistance of microorganisms in food powders
A Laroche et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Microbiology of wheat and flour milling in Australia
LK Berghofer et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
High-temperature-short-time thermal quarantine methods
J Tang et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2000)