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Pulsed Electric Fields Technology for Healthy Food Products

Food engineering reviews, 2021-09, Vol.13 (3), p.509-523

2021

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Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh-Cut Strawberries Stored under High-Oxygen Atmospheres

Journal of food science, 2009-03, Vol.74 (2), p.C184-C191

2009

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Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh-Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid

Journal of food science, 2008-08, Vol.73 (6), p.S267-S272

2008

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Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears

Postharvest biology and technology, 2008-10, Vol.50 (1), p.87-94

2008

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Building bridges: an integrated strategy for sustainable food production throughout the value chain

Molecular breeding, 2013-12, Vol.32 (4), p.743-770

2013

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Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon

Food science & technology, 2008-12, Vol.41 (10), p.1862-1870

2008

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Browning Evaluation of Ready-to-Eat Apples as Affected by Modified Atmosphere Packaging

Journal of agricultural and food chemistry, 2001-08, Vol.49 (8), p.3685-3690

2001

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Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya

Food hydrocolloids, 2008, Vol.22 (8), p.1493-1503

2008

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Effect of pulsed light, edible coating, and dipping on the phenolic profile and antioxidant potential of fresh‐cut mango

Journal of food processing and preservation, 2018-05, Vol.42 (5), p.e13591-n/a

2018

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Influence of Maturity at Processing on Quality Attributes of Fresh-cut Conference Pears

Journal of food science, 2004-09, Vol.69 (7), p.290-294

2004

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Respiratory Rate and Quality Changes in Fresh-Cut Pears as Affected by Superatmospheric Oxygen

Journal of food science, 2007-10, Vol.72 (8), p.E456-E463

2007

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Evaluation of Textural Properties and Microstructure During Storage of Minimally Processed Apples

Journal of food science, 2003, Vol.68 (1), p.312-317

2003

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Bacterial inactivation and quality changes in fresh-cut avocado treated with intense light pulses

European food research & technology, 2011-09, Vol.233 (3), p.395-402

2011

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Modeling High-Intensity Pulsed Electric Field Inactivation of a Lipase from Pseudomonas fluorescens

Journal of dairy science, 2006-11, Vol.89 (11), p.4096-4104

2006

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The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres

Food chemistry, 2008-02, Vol.106 (3), p.1085-1092

2008

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Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres

Journal of food engineering, 2008-04, Vol.85 (3), p.401-409

2008

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Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields

Food microbiology, 2005-08, Vol.22 (4), p.311-319

2005

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Physiological and microbiological changes in fresh-cut pears stored in high oxygen active packages compared with low oxygen active and passive modified atmosphere packaging

Postharvest biology and technology, 2008-05, Vol.48 (2), p.295-301

2008

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Effects of Ripeness Stages on the Storage Atmosphere, Color, and Textural Properties of Minimally Processed Apple Slices

Journal of food science, 2002-06, Vol.67 (5), p.1958-1963

2002

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Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon

Food control, 2008-02, Vol.19 (2), p.191-199

2008

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Comparative content of some phytochemicals in Spanish apples, peaches and pears

Journal of the science of food and agriculture, 2002-08, Vol.82 (10), p.1166-1170

2002

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Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples

Postharvest biology and technology, 2007-08, Vol.45 (2), p.254-264

2007

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Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging

Journal of the science of food and agriculture, 2002-10, Vol.82 (13), p.1490-1496

2002

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Effect of minimal processing on the textural and structural properties of fresh-cut pears

Journal of the science of food and agriculture, 2002-11, Vol.82 (14), p.1682-1688

2002

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New advances in extending the shelf-life of fresh-cut fruits: a review

Trends in Food Science & Technology, 2003-09, Vol.14 (9), p.341-353

2003

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Pulsed Electric Fields Technology for Healthy Food Products

Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh-Cut Strawberries Stored under High-Oxygen Atmospheres

Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh-Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid

Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears

Building bridges: an integrated strategy for sustainable food production throughout the value chain

Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon

Browning Evaluation of Ready-to-Eat Apples as Affected by Modified Atmosphere Packaging

Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya

Effect of pulsed light, edible coating, and dipping on the phenolic profile and antioxidant potential of fresh‐cut mango

Influence of Maturity at Processing on Quality Attributes of Fresh-cut Conference Pears

Respiratory Rate and Quality Changes in Fresh-Cut Pears as Affected by Superatmospheric Oxygen

Evaluation of Textural Properties and Microstructure During Storage of Minimally Processed Apples

Bacterial inactivation and quality changes in fresh-cut avocado treated with intense light pulses

Modeling High-Intensity Pulsed Electric Field Inactivation of a Lipase from Pseudomonas fluorescens

The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres

Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres

Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields

Physiological and microbiological changes in fresh-cut pears stored in high oxygen active packages compared with low oxygen active and passive modified atmosphere packaging

Effects of Ripeness Stages on the Storage Atmosphere, Color, and Textural Properties of Minimally Processed Apple Slices

Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon

Comparative content of some phytochemicals in Spanish apples, peaches and pears

Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples

Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging

Effect of minimal processing on the textural and structural properties of fresh-cut pears

New advances in extending the shelf-life of fresh-cut fruits: a review

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