Cold plasma technology: Reshaping food preservation and safety
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Publisher
Elsevier BV
Reference193 articles.
1. The use of cold plasma technology in solving the mold problem in Kashar cheese;Akarca;Journal of Food Science and Technology,2023
2. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets;Albertos;Innovative Food Science and Emerging Technologies,2017
3. Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato (Lycopersicon esculentum Mill) juice;Ali;International Journal of Food Science & Technology,2021
4. Effects of atmospheric cold plasma and ozone on prebiotic orange juice;Almeida;Innovative Food Science & Emerging Technologies,2015
5. Cold plasma processing effect on cashew nuts composition and allergenicity;Alves Filho;Food Research International,2019
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of atmospheric pressure plasma treatment on the quality and cellulose modification of brown rice;Innovative Food Science & Emerging Technologies;2024-08
2. Effect of Cold Plasma Treatment on the Quality of Fresh-Cut Hami Melons during Chilling Storage;Horticulturae;2024-07-12
3. Preserving freshness:Innovations for fresh-eating fruit distribution and damage prevention – A review;Food Packaging and Shelf Life;2024-07
4. Potential of cold plasma in enhancing egg white protein for sustainable food applications: a comprehensive review;Sustainable Food Technology;2024
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