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Pulsed electric field assisted process for extraction of bioactive compounds from custard apple (Annona squamosa) leaves

Food chemistry, 2021-10, Vol.359, p.129976-129976, Article 129976

2021

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Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass ( Lates calcarifer )

Foods, 2021-02, Vol.10 (2), p.326

2021

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Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Comprehensive reviews in food science and food safety, 2018-11, Vol.17 (6), p.1595-1612

2018

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Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review

Foods, 2022-06, Vol.11 (13), p.1823

2022

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Nonthermal Processes for Shelf‐Life Extension of Seafoods: A Revisit

Comprehensive reviews in food science and food safety, 2018-07, Vol.17 (4), p.892-904

2018

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Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging

International journal of food microbiology, 2020-07, Vol.324, p.108612-108612, Article 108612

2020

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Antioxidants from Crustaceans: A Panacea for Lipid Oxidation in Marine-Based Foods

Food reviews international, 2022-01, Vol.38 (1), p.1-31

2022

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Sous-vide cooking as a systematic approach for quality maintenance and shelf-life extension of crab lump meat

Food science & technology, 2021-05, Vol.142, p.111004, Article 111004

2021

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High voltage cold atmospheric plasma: Antibacterial properties and its effect on quality of Asian sea bass slices

Innovative food science & emerging technologies, 2019-03, Vol.52, p.305-312

2019

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Combined effects of high voltage cold atmospheric plasma and antioxidants on the qualities and shelf-life of Asian sea bass slices

Innovative food science & emerging technologies, 2019-06, Vol.54, p.113-122

2019

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Cold plasma combined with liposomal ethanolic coconut husk extract: A potential hurdle technology for shelf-life extension of Asian sea bass slices packaged under modified atmosphere

Innovative food science & emerging technologies, 2020-10, Vol.65, p.102448, Article 102448

2020

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Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry

Trends in food science & technology, 2021-05, Vol.111, p.617-627

2021

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Microbial diversity, shelf-life and sensory properties of Asian sea bass slices with combined treatment of liposomal encapsulated ethanolic coconut husk extract and high voltage cold plasma

Food science & technology, 2020-12, Vol.134, p.110232, Article 110232

2020

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Dielectric barrier discharge cold atmospheric plasma: Bacterial inactivation mechanism

Journal of food safety, 2019-12, Vol.39 (6), p.n/a

2019

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Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Journal of food science, 2019-07, Vol.84 (7), p.1871-1880

2019

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Coconut husk extract: antibacterial properties and its application for shelf‐life extension of Asian sea bass slices

International journal of food science & technology, 2019-03, Vol.54 (3), p.810-822

2019

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Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

Journal of food biochemistry, 2018-10, Vol.42 (5), p.e12600-n/a

2018

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Novel Extraction technologies for developing plant protein ingredients with improved functionality

Trends in food science & technology, 2022-11, Vol.129, p.492-511

2022

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Liposomal Encapsulated Ethanolic Coconut Husk Extract: Antioxidant and Antibacterial Properties

Journal of food science, 2019-12, Vol.84 (12), p.3664-3673

2019

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Ethanolic guava leaf extracts with different chlorophyll removal processes: Anti-melanosis, antibacterial properties and the impact on qualities of Pacific white shrimp during refrigerated storage

Food chemistry, 2021-03, Vol.341 (Pt 2), p.128251, Article 128251

2021

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Comparative study on nitrogen and argon-based modified atmosphere packaging on microbiological, chemical, and sensory attributes as well as on microbial diversity of Asian sea bass

Food packaging and shelf life, 2019-12, Vol.22, p.100404, Article 100404

2019

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Improved protein extraction technology using deep eutectic solvent system for producing high purity fava bean protein isolates at mild conditions

Food hydrocolloids, 2024-02, Vol.147, p.109283, Article 109283

2024

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Microbial, chemical qualities and shelf-life of blue swimming crab (Portunus armatus) lump meat as influenced by in-package high voltage cold plasma treatment

Food bioscience, 2021-10, Vol.43, p.101274, Article 101274

2021

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Combined Effect of Ethanolic Coconut Husk Extract and Modified Atmospheric Packaging (MAP) in Extending the Shelf Life of Asian Sea Bass Slices

Journal of aquatic food product technology, 2019-07, Vol.28 (6), p.689-702

2019

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Influence of stabilising agents on the properties of liposomal encapsulated ethanolic coconut husk extract

International journal of food science & technology, 2020-02, Vol.55 (2), p.702-711

2020

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Pulsed electric field assisted process for extraction of bioactive compounds from custard apple (Annona squamosa) leaves

Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass ( Lates calcarifer )

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review

Nonthermal Processes for Shelf‐Life Extension of Seafoods: A Revisit

Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging

Antioxidants from Crustaceans: A Panacea for Lipid Oxidation in Marine-Based Foods

Sous-vide cooking as a systematic approach for quality maintenance and shelf-life extension of crab lump meat

High voltage cold atmospheric plasma: Antibacterial properties and its effect on quality of Asian sea bass slices

Combined effects of high voltage cold atmospheric plasma and antioxidants on the qualities and shelf-life of Asian sea bass slices

Cold plasma combined with liposomal ethanolic coconut husk extract: A potential hurdle technology for shelf-life extension of Asian sea bass slices packaged under modified atmosphere

Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry

Microbial diversity, shelf-life and sensory properties of Asian sea bass slices with combined treatment of liposomal encapsulated ethanolic coconut husk extract and high voltage cold plasma

Dielectric barrier discharge cold atmospheric plasma: Bacterial inactivation mechanism

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Coconut husk extract: antibacterial properties and its application for shelf‐life extension of Asian sea bass slices

Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

Novel Extraction technologies for developing plant protein ingredients with improved functionality

Liposomal Encapsulated Ethanolic Coconut Husk Extract: Antioxidant and Antibacterial Properties

Ethanolic guava leaf extracts with different chlorophyll removal processes: Anti-melanosis, antibacterial properties and the impact on qualities of Pacific white shrimp during refrigerated storage

Comparative study on nitrogen and argon-based modified atmosphere packaging on microbiological, chemical, and sensory attributes as well as on microbial diversity of Asian sea bass

Improved protein extraction technology using deep eutectic solvent system for producing high purity fava bean protein isolates at mild conditions

Microbial, chemical qualities and shelf-life of blue swimming crab (Portunus armatus) lump meat as influenced by in-package high voltage cold plasma treatment

Combined Effect of Ethanolic Coconut Husk Extract and Modified Atmospheric Packaging (MAP) in Extending the Shelf Life of Asian Sea Bass Slices

Influence of stabilising agents on the properties of liposomal encapsulated ethanolic coconut husk extract

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