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Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice

Journal of food engineering, 2008-03, Vol.85 (1), p.141-146

2008

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Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and Plaice (Pleuronectes Platessa) Roe

Journal of culinary science & technology, 2024-01, Vol.22 (1), p.16-33

2024

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Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system

Food research international, 2011-07, Vol.44 (6), p.1642-1648

2011

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The fatty acid composition of muscle fat and subcutaneous adipose tissue of pasture-fed beef heifers: influence of the duration of grazing

Journal of animal science, 2005-05, Vol.83 (5), p.1167-1178

2005

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Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products

Irish journal of agricultural and food research, 2020-01, Vol.59 (1), p.140-149

2020

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Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life

International journal of food microbiology, 2011-11, Vol.151 (1), p.1-6

2011

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Effectiveness of combined Pulsed Electric Field (PEF) and Manothermosonication (MTS) for the control of Listeria innocua in a smoothie type beverage

Food control, 2012-06, Vol.25 (2), p.621-625

2012

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Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields

Journal of food engineering, 2008-12, Vol.89 (3), p.267-273

2008

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Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds

Meat science, 2012-09, Vol.92 (1), p.1-7

2012

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Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice

Food and bioprocess technology, 2009-12, Vol.2 (4), p.422-430

2009

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Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields

Food and bioproducts processing, 2009-06, Vol.87 (2), p.102-107

2009

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PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice

International journal of food microbiology, 2010-03, Vol.138 (1), p.13-18

2010

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The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens

Food control, 2014-07, Vol.41, p.106-115

2014

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Effectiveness of High Intensity Light Pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk

Food microbiology, 2011-02, Vol.28 (1), p.14-20

2011

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The fatty acid composition of muscle fat and subcutaneous adipose tissue of grazing heifers supplemented with plant oil-enriched concentrates

Journal of animal science, 2007-04, Vol.85 (4), p.1062

2007

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Study of the suitability of the central composite design to predict the inactivation kinetics by pulsed electric fields (PEF) in Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in milk

Food and bioproducts processing, 2015-07, Vol.95, p.313-322

2015

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Combinations of selected non-thermal technologies and antimicrobials for microbial inactivation in a buffer system

Food research international, 2012-06, Vol.47 (1), p.100-105

2012

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Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk

International dairy journal, 2009, Vol.19 (1), p.30-35

2009

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Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice

Food microbiology, 2011-09, Vol.28 (6), p.1200-1204

2011

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Inactivation of Escherichia coli in a Tropical Fruit Smoothie by a Combination of Heat and Pulsed Electric Fields

Journal of food science, 2008-10, Vol.73 (8), p.M395-M399

2008

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The fatty acid profile of muscle and adipose tissue of lambs fed camelina or linseed as oil or seeds

Animal (Cambridge, England), 2011, Vol.5 (1), p.134-147

2011

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Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk

Food control, 2013-12, Vol.34 (2), p.364-371

2013

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An Evaluation of the Potential of High-Intensity Ultrasound for Improving the Microbial Safety of Poultry

Food and bioprocess technology, 2012-04, Vol.5 (3), p.992-998

2012

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Fatty acid composition of M. Longissimus dorsi from Holstein-Friesian steers of New Zealand and European/American descent and from Belgian Blue x Holstein-Friesian steers, slaughtered at two weights/ages

Meat science, 2008-03, Vol.78, p.157-169

2008

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Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk

Journal of applied microbiology, 2009, Vol.106 (1), p.241-248

2009

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Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice

Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and Plaice (Pleuronectes Platessa) Roe

Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system

The fatty acid composition of muscle fat and subcutaneous adipose tissue of pasture-fed beef heifers: influence of the duration of grazing

Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products

Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life

Effectiveness of combined Pulsed Electric Field (PEF) and Manothermosonication (MTS) for the control of Listeria innocua in a smoothie type beverage

Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields

Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds

Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice

Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields

PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice

The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens

Effectiveness of High Intensity Light Pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk

The fatty acid composition of muscle fat and subcutaneous adipose tissue of grazing heifers supplemented with plant oil-enriched concentrates

Study of the suitability of the central composite design to predict the inactivation kinetics by pulsed electric fields (PEF) in Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in milk

Combinations of selected non-thermal technologies and antimicrobials for microbial inactivation in a buffer system

Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk

Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice

Inactivation of Escherichia coli in a Tropical Fruit Smoothie by a Combination of Heat and Pulsed Electric Fields

The fatty acid profile of muscle and adipose tissue of lambs fed camelina or linseed as oil or seeds

Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk

An Evaluation of the Potential of High-Intensity Ultrasound for Improving the Microbial Safety of Poultry

Fatty acid composition of M. Longissimus dorsi from Holstein-Friesian steers of New Zealand and European/American descent and from Belgian Blue x Holstein-Friesian steers, slaughtered at two weights/ages

Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk

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