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Ultrasound and meat quality: A review

Ultrasonics sonochemistry, 2019-07, Vol.55, p.369-382

2019

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Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears

Food science & technology, 2015-06, Vol.62 (1), p.791-800

2015

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Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices

Food science & technology, 2015-04, Vol.61 (1), p.184-193

2015

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Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

Food science & technology, 2013-01, Vol.50 (1), p.240-246

2013

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Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storage

Food chemistry, 2019-09, Vol.293, p.418-428

2019

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Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry

Food science & technology, 2016-03, Vol.66, p.496-502

2016

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The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review

Food research international, 2022-07, Vol.157, p.111250-111250, Article 111250

2022

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Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications

Trends in food science & technology, 2024-09, Vol.151, p.104619, Article 104619

2024

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NMR evaluation of apple cubes and apple juice composition subjected to two cold plasma technologies

Food science & technology, 2021-10, Vol.150, p.112062, Article 112062

2021

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Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri

Frontiers in microbiology, 2018-07, Vol.9, p.1421-1421

2018

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Intrinsic dietary fibers and the gut microbiome: Rediscovering the benefits of the plant cell matrix for human health

Frontiers in immunology, 2022-08, Vol.13, p.954845-954845

2022

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Fresh‐Cut Onion: A Review on Processing, Health Benefits, and Shelf‐Life

Comprehensive reviews in food science and food safety, 2018-03, Vol.17 (2), p.290-308

2018

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Pulsed-control plasma-activated water: An emerging technology to assist ultrasound for fresh-cut produce washing

Ultrasonics sonochemistry, 2024-01, Vol.102, p.106739-106739, Article 106739

2024

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Developments and opportunities in minimal processing and production of tender jackfruit flour

Journal of food science and technology, 2024-03

2024

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Pre- and postharvest chitosan coatings extend the physicochemical and bioactive qualities of minimally processed 'Crimson Seedless' grapes during cold storage

Journal of the science of food and agriculture, 2024-05

2024

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Using biological metabolites as biomarkers to predict safety and quality of whole and minimally processed spinach

Food chemistry, 2022-05, Vol.375, p.131870-131870, Article 131870

2022

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Nutritional changes during storage in fresh-cut long storage tomato as affected by biocompostable polylactide and cellulose based packaging

Food science & technology, 2019-03, Vol.101, p.618-624

2019

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Integration of ResonantAcoustic® mixing into thermal processing of foods: A comparison study against other in-container sterilization technologies

Journal of food engineering, 2015-11, Vol.165, p.124-132

2015

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Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment

Food control, 2019-12, Vol.106, p.106702, Article 106702

2019

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The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage

Food microbiology, 2021-12, Vol.100, p.103832-103832, Article 103832

2021

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Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality

Food research international, 2023-05, Vol.167, p.112696-112696, Article 112696

2023

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Minimum free chlorine residual level required for the inactivation of Escherichia coli O157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach

Food control, 2014-08, Vol.42, p.132-138

2014

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Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments

Food microbiology, 2019-08, Vol.81, p.108-114

2019

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Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.)

Postharvest biology and technology, 2015-02, Vol.100, p.212-218

2015

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Impact of honey treatments and soy protein isolate-based coating on fresh-cut pineapple during storage at 4 °C

Food packaging and shelf life, 2019-09, Vol.21, p.100361, Article 100361

2019

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Ultrasound and meat quality: A review

Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears

Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices

Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storage

Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry

The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review

Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications

NMR evaluation of apple cubes and apple juice composition subjected to two cold plasma technologies

Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri

Intrinsic dietary fibers and the gut microbiome: Rediscovering the benefits of the plant cell matrix for human health

Fresh‐Cut Onion: A Review on Processing, Health Benefits, and Shelf‐Life

Pulsed-control plasma-activated water: An emerging technology to assist ultrasound for fresh-cut produce washing

Developments and opportunities in minimal processing and production of tender jackfruit flour

Pre- and postharvest chitosan coatings extend the physicochemical and bioactive qualities of minimally processed 'Crimson Seedless' grapes during cold storage

Using biological metabolites as biomarkers to predict safety and quality of whole and minimally processed spinach

Nutritional changes during storage in fresh-cut long storage tomato as affected by biocompostable polylactide and cellulose based packaging

Integration of ResonantAcoustic® mixing into thermal processing of foods: A comparison study against other in-container sterilization technologies

Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment

The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage

Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality

Minimum free chlorine residual level required for the inactivation of Escherichia coli O157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach

Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments

Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.)

Impact of honey treatments and soy protein isolate-based coating on fresh-cut pineapple during storage at 4 °C

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