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Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce

Food microbiology, 2014-09, Vol.42, p.109-116

2014

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Influence of high voltage atmospheric cold plasma process parameters and role of relative humidity on inactivation of Bacillus atrophaeus spores inside a sealed package

The Journal of hospital infection, 2014-11, Vol.88 (3), p.162-169

2014

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In-package atmospheric pressure cold plasma treatment of strawberries

Journal of food engineering, 2014-03, Vol.125, p.131-138

2014

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Applications of cold plasma technology in food packaging

Trends in food science & technology, 2014-01, Vol.35 (1), p.5-17

2014

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Bacterial inactivation by high‐voltage atmospheric cold plasma: influence of process parameters and effects on cell leakage and DNA

Journal of applied microbiology, 2014-04, Vol.116 (4), p.784-794

2014

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The effects of nonthermal plasma on chemical quality of strawberries

Postharvest biology and technology, 2015-12, Vol.110, p.197-202

2015

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effects of edible coatings on chicken egg quality under refrigerated storage

Poultry science, 2009-06, Vol.88 (6), p.1266-1274

2009

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In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect11

Journal of applied poultry research, 2019-12, Vol.28 (4), p.801-807

2019

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Corrigendum to “In-package atmospheric pressure cold plasma treatment of strawberries” [J. Food Eng. 125 (2014) 131–138]

Journal of food engineering, 2015-09, Vol.161, p.95-95

2015

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Comprehensive Review of Campylobacter and Poultry Processing

Comprehensive reviews in food science and food safety, 2004-04, Vol.3 (2), p.105-116

2004

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Influence of carbon dioxide on the activity of chicken egg white lysozyme

Poultry science, 2011-04, Vol.90 (4), p.889-895

2011

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Effect of testing temperature on internal egg quality measurements

Poultry science, 2006-03, Vol.85 (3), p.550-555

2006

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Effects of carcass washers on Campylobacter contamination in large broiler processing plants

Poultry science, 2004-07, Vol.83 (7), p.1232-1239

2004

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Atmospheric cold plasma inactivation of Escherichia coli in liquid media inside a sealed package

Journal of applied microbiology, 2013-03, Vol.114 (3), p.778-787

2013

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Maximizing carbon dioxide content of shell eggs by rapid cooling treatment and its effect on shell egg quality

Poultry science, 2012-06, Vol.91 (6), p.1444-1453

2012

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In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1

Journal of applied poultry research, 2019-12, Vol.28 (4), p.801-807

2019

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Moisture content and moisture quantity of sweated chicken eggs in 2 storage environments

Journal of applied poultry research, 2016-09, Vol.25 (3), p.414-421

2016

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The influence of rapid air cooling and carbon dioxided cooling and subsequent storage in air and carbon dioxide on shell egg quality

Poultry science, 2000-07, Vol.79 (7), p.1067-1071

2000

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A Mixer Viscometry Approach to Use Vane Tools as Steady Shear Rheological Attachments

Applied rheology (Lappersdorf, Germany), 2000-04, Vol.10 (2), p.80-89

2000

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Chemical method for determination of carbon dioxide content in egg yolk and egg albumen

Poultry science, 2001-07, Vol.80 (7), p.983-987

2001

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Quality comparison of French fry style potatoes produced by oven heating, immersion frying and controlled dynamic radiant heating

Journal of food processing and preservation, 2004-12, Vol.28 (6), p.460-472

2004

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Chapter 14 - Future of Cold Plasma in Food Processing

Cold Plasma in Food and Agriculture, 2016, p.343-360

2016

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Determination of cooling rates and carbon dioxide uptake in commercially processed shell eggs using cryogenic carbon dioxide gas

Poultry science, 2004-01, Vol.83 (1), p.89-94

2004

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Characterization of Radiant Emitters Used in Food Processing

The Journal of microwave power and electromagnetic energy, 2003-01, Vol.38 (4), p.213-224

2003

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Gas exchange into shell eggs from cryogenic cooling

Poultry science, 2000-02, Vol.79 (2), p.275-280

2000

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Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce

Influence of high voltage atmospheric cold plasma process parameters and role of relative humidity on inactivation of Bacillus atrophaeus spores inside a sealed package

In-package atmospheric pressure cold plasma treatment of strawberries

Applications of cold plasma technology in food packaging

Bacterial inactivation by high‐voltage atmospheric cold plasma: influence of process parameters and effects on cell leakage and DNA

The effects of nonthermal plasma on chemical quality of strawberries

effects of edible coatings on chicken egg quality under refrigerated storage

In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect11

Corrigendum to “In-package atmospheric pressure cold plasma treatment of strawberries” [J. Food Eng. 125 (2014) 131–138]

Comprehensive Review of Campylobacter and Poultry Processing

Influence of carbon dioxide on the activity of chicken egg white lysozyme

Effect of testing temperature on internal egg quality measurements

Effects of carcass washers on Campylobacter contamination in large broiler processing plants

Atmospheric cold plasma inactivation of Escherichia coli in liquid media inside a sealed package

Maximizing carbon dioxide content of shell eggs by rapid cooling treatment and its effect on shell egg quality

In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1

Moisture content and moisture quantity of sweated chicken eggs in 2 storage environments

The influence of rapid air cooling and carbon dioxided cooling and subsequent storage in air and carbon dioxide on shell egg quality

A Mixer Viscometry Approach to Use Vane Tools as Steady Shear Rheological Attachments

Chemical method for determination of carbon dioxide content in egg yolk and egg albumen

Quality comparison of French fry style potatoes produced by oven heating, immersion frying and controlled dynamic radiant heating

Chapter 14 - Future of Cold Plasma in Food Processing

Determination of cooling rates and carbon dioxide uptake in commercially processed shell eggs using cryogenic carbon dioxide gas

Characterization of Radiant Emitters Used in Food Processing

Gas exchange into shell eggs from cryogenic cooling

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