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Evaluation of plasma-activated water (PAW) as a novel disinfectant: Effectiveness on Escherichia coli and Listeria innocua, physicochemical properties, and storage stability

Food science & technology, 2021-09, Vol.149, p.111847, Article 111847

2021

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Recent progress in the application of plasma-activated water (PAW) for food decontamination

Current opinion in food science, 2021-12, Vol.42, p.51-60

2021

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Optimization of Plasma-activated Water and Validation of a Potential Surrogate for Salmonella for Future Egg Washing Processes

Journal of food protection, 2023-01, Vol.86 (1), p.100029-100029, Article 100029

2023

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Plasma-activated water for inactivation of Salmonella Typhimurium avirulent surrogate: Applications in produce and shell egg and understanding the modes of action

Food science & technology, 2023-09, Vol.187, p.115331, Article 115331

2023

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Cold atmospheric pressure plasma for the sanitation of conveyor belt materials: Decontamination efficacy against adherent bacteria and biofilms of Escherichia coli and effect on surface properties

Innovative food science & emerging technologies, 2023-03, Vol.84, p.103260, Article 103260

2023

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DNA-based surrogates for the validation of microbial inactivation using cold atmospheric pressure plasma and plasma-activated water processing

Journal of food engineering, 2023-02, Vol.339, p.111267, Article 111267

2023

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Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates

Food science & technology, 2020-03, Vol.122, p.109003, Article 109003

2020

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Characterization of Microbial Inactivation Using Plasma-Activated Water and Plasma-Activated Acidified Buffer

Journal of food protection, 2018-09, Vol.81 (9), p.1472-1480

2018

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Impact of plasma-activated water washing on the microbial inactivation, color, and electrolyte leakage of alfalfa sprouts, broccoli sprouts, and clover sprouts

Innovative food science & emerging technologies, 2022-10, Vol.81, p.103123, Article 103123

2022

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High Pressure-Assisted Infusion of Calcium into Baby Carrots Part I: Influence of Process Variables on Calcium Infusion and Hardness of the Baby Carrots

Food and bioprocess technology, 2019-02, Vol.12 (2), p.255-266

2019

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Influence of Exposure Time, Shear Stress, and Surfactants on Detachment of Escherichia coli O157:H7 from Fresh Lettuce Leaf Surfaces During Washing Process

Food and bioprocess technology, 2018-03, Vol.11 (3), p.621-633

2018

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Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality

Cereal chemistry, 2024-11, Vol.101 (6), p.1208-1223

2024

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Modeling of fluid flow, carbohydrate digestion, and glucose absorption in human small intestine

Journal of food engineering, 2021-03, Vol.292, p.110339, Article 110339

2021

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Role of contaminated organic particles in cross-contamination of fresh produce during washing and sanitation

Postharvest biology and technology, 2020-10, Vol.168, p.111283, Article 111283

2020

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Microbial Inactivation by Non-equilibrium Short-Pulsed Atmospheric Pressure Dielectric Barrier Discharge (Cold Plasma): Numerical and Experimental Studies

Food engineering reviews, 2021-03, Vol.13 (1), p.136-147

2021

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Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes

Food control, 2022-07, Vol.137, p.108915, Article 108915

2022

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Effect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma

Journal of food protection, 2017-08, Vol.80 (8), p.1337-1346

2017

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Physicochemical properties and antimicrobial impacts of plasma‐activated simulated seawater on Escherichia coli

JSFA reports, 2022-05, Vol.2 (5), p.228-235

2022

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Effect of temperature abuse on frozen army rations. Part 1: Developing a heat transfer numerical model based on thermo-physical properties of food

Food research international, 2015-10, Vol.76 (Pt 3), p.595-604

2015

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Effect of temperature abuse on frozen army rations: Part 2: Predicting microbial spoilage

Food research international, 2015-10, Vol.76 (Pt 3), p.587-594

2015

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Innovative Processing Technologies for Mango Products

Handbook of Mango Fruit, 2017, p.169-193

2017

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Exploration of plasma‐activated water (PAW) as a cleaning‐in‐place (CIP) solution for fouling removal and microbial reduction

Journal of food process engineering, 2024-07, Vol.47 (7), p.n/a

2024

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Prediction of temperature distribution in a horizontal high pressure food processing vessel and its impact on process uniformity

Journal of food process engineering, 2017-10, Vol.40 (5), p.n/a

2017

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Evaluation of plasma-activated water (PAW) as a novel disinfectant: Effectiveness on Escherichia coli and Listeria innocua, physicochemical properties, and storage stability

Recent progress in the application of plasma-activated water (PAW) for food decontamination

Optimization of Plasma-activated Water and Validation of a Potential Surrogate for Salmonella for Future Egg Washing Processes

Plasma-activated water for inactivation of Salmonella Typhimurium avirulent surrogate: Applications in produce and shell egg and understanding the modes of action

Cold atmospheric pressure plasma for the sanitation of conveyor belt materials: Decontamination efficacy against adherent bacteria and biofilms of Escherichia coli and effect on surface properties

DNA-based surrogates for the validation of microbial inactivation using cold atmospheric pressure plasma and plasma-activated water processing

Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates

Characterization of Microbial Inactivation Using Plasma-Activated Water and Plasma-Activated Acidified Buffer

Impact of plasma-activated water washing on the microbial inactivation, color, and electrolyte leakage of alfalfa sprouts, broccoli sprouts, and clover sprouts

High Pressure-Assisted Infusion of Calcium into Baby Carrots Part I: Influence of Process Variables on Calcium Infusion and Hardness of the Baby Carrots

Influence of Exposure Time, Shear Stress, and Surfactants on Detachment of Escherichia coli O157:H7 from Fresh Lettuce Leaf Surfaces During Washing Process

Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality

Modeling of fluid flow, carbohydrate digestion, and glucose absorption in human small intestine

Role of contaminated organic particles in cross-contamination of fresh produce during washing and sanitation

Microbial Inactivation by Non-equilibrium Short-Pulsed Atmospheric Pressure Dielectric Barrier Discharge (Cold Plasma): Numerical and Experimental Studies

Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes

Effect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma

Physicochemical properties and antimicrobial impacts of plasma‐activated simulated seawater on Escherichia coli

Effect of temperature abuse on frozen army rations. Part 1: Developing a heat transfer numerical model based on thermo-physical properties of food

Effect of temperature abuse on frozen army rations: Part 2: Predicting microbial spoilage

Innovative Processing Technologies for Mango Products

Exploration of plasma‐activated water (PAW) as a cleaning‐in‐place (CIP) solution for fouling removal and microbial reduction

Prediction of temperature distribution in a horizontal high pressure food processing vessel and its impact on process uniformity

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