1. Microbiological and physicochemical stability of raw, pasteurised or pulsed electric field-treated milk;C. M. McAuley,2016
2. Influence of different pulsed electric field strengths on the quality of the grapefruit juice;R. M. Aadil,2015
3. Prediction of injured and dead inactivated Escherichia coli O157: H7 cells after heat and pulsed electric field treatment with attenuated total reflectance infrared microspectroscopy combined with multivariate analysis technique;T. K. Gelaw,2014
4. Changes in quality and nutritional parameters during refrigerated storage of an orange juice–milk beverage treated by equivalent thermal and non-thermal processes for mild pasteurization;A. Zulueta,2013
5. A comparison of pulsed electric field resistance for three microorganisms with different biological factors in grape juice via numerical simulation;J. R. Mattar,2014