Related references
Note: Only part of the references are listed.Malic acid production from renewables: a review
Aline Koevilein et al.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY (2020)
Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency
Debora Raquel Gomes de Castro et al.
FOOD RESEARCH INTERNATIONAL (2020)
Modulation of aroma and flavor using glow discharge plasma technology
Pedro H. Campelo et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Thermal and non-thermal processing effect on acai juice composition
Maria de Fatima D. Linhares et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effect of dielectric barrier discharge plasma excitation frequency on the enzymatic activity, antioxidant capacity and phenolic content of apple cubes and apple juice
Thayane R. B. Farias et al.
FOOD RESEARCH INTERNATIONAL (2020)
An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juice
E. G. Alves Filho et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Effects of glow plasma technology on some bioactive compounds of acerola juice
Fabiano A. N. Fernandes et al.
FOOD RESEARCH INTERNATIONAL (2019)
UV-C treatment promotes quality of early ripening apple fruit by regulating malate metabolizing genes during postharvest storage
Jakaria Chowdhury Onik et al.
PLOS ONE (2019)
Cold Plasma Effects on Functional Compounds of Siriguela Juice
Livia M. N. Paixao et al.
FOOD AND BIOPROCESS TECHNOLOGY (2019)
Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using H-1 qNMR and GC-MS coupled to chemometrics
Elenilson G. Alves Filho et al.
FOOD CHEMISTRY (2018)
The Potential of Cold Plasma for Safe and Sustainable Food Production
Paula Bourke et al.
TRENDS IN BIOTECHNOLOGY (2018)
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances
Antonio Bevilacqua et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics
Marcia Valeria L. Soares et al.
FOOD CHEMISTRY (2017)
Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice
Francisca Diva Lima Almeida et al.
FOOD RESEARCH INTERNATIONAL (2017)
Effect of indirect cold plasma treatment on cashew apple juice (Anacardium occidentale L.)
Oscar Rodriguez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Quality change during high pressure processing and thermal processing of cloudy apple juice
Junjie Yi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice
Elenilson G. Alves Filho et al.
FOOD CHEMISTRY (2016)
Gas phase plasma impact on phenolic compounds in pomegranate juice
Zoran Herceg et al.
FOOD CHEMISTRY (2016)
Effect of Cold Plasma Treatment on the Functional Properties of Fresh-Cut Apples
Ileana Ramazzina et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Effects of atmospheric cold plasma and ozone on prebiotic orange juice
Francisca Diva Lima Almeida et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit
Ileana Ramazzina et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2015)
Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce
D. Ziuzina et al.
FOOD MICROBIOLOGY (2014)
Atmospheric gas plasma treatment of fresh-cut apples
Silvia Tappi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Impact of cold plasma on Citrobacter freundii in apple juice: Inactivation kinetics and mechanisms
Bjoern Surowsky et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
In-package atmospheric pressure cold plasma treatment of cherry tomatoes
Nrusimha Nath Misra et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2014)
Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk
Marta Orlowska et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Cold Plasma Decontamination of Foods
Brendan A. Niemira
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3 (2012)
Mixture analysis by NMR as applied to fruit juice quality control
Manfred Spraul et al.
MAGNETIC RESONANCE IN CHEMISTRY (2009)
Evaluation and optimization of non enzymatic browning of Cajuina during thermal treatment
L. F. Damasceno et al.
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING (2008)
Parameters of inner quality of the apple scab resistant and susceptible apple cultivars (Malus domestica Borkh.)
Maja Mikulic-Petkovsek et al.
SCIENTIA HORTICULTURAE (2007)
Volatile compounds, quality parameters and consumer acceptance of 'Pink Lady (R)' apples stored in different conditions
M. L. Lopez et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2007)
Quantitative analysis of malic and citric acids in fruit juices using proton nuclear magnetic resonance spectroscopy
G del Campo et al.
ANALYTICA CHIMICA ACTA (2006)
Evaluation of peach and nectarine fruit quality and correlations between sensory and chemical attributes
M Colaric et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Metabolic flux analysis of the phenylpropanoid pathway in elicitor-treated potato tuber tissue
F Matsuda et al.
PLANT AND CELL PHYSIOLOGY (2005)
Share Paper
