Ultraviolet light and Ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods

Sonochemistry

Kenneth S. Suslick · Science · 1990 · 2.8K citations

Pathogenic Microorganisms Associated with Fresh Produce

Larry R. Beuchat · Journal of Food Protection · 1996 · 1.3K citations

Pathogenic Microbiology, Microbial Contamination, Medicine +6

Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh‐Cut Produce

Linda J. Harris, J.N. Farber, Larry R. Beuchat et al. · Comprehensive Reviews in Food Science and Food Safety · 2003 · 601 citations

Host-pathogen Interactions, Microbial Contamination, Medicine +14

Advantages and Limitations on Processing Foods by UV Light

J. A. Guerrero-Beltr·n, Gustavo V. Barbosa-C�novas · Food Science and Technology International · 2004 · 601 citations

Ultraviolet Light, Microbial Inactivation, Drinking Water +15

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

Ankit Patras, Nigel P. Brunton, Sara Da Pieve et al. · Innovative Food Science & Emerging Technologies · 2009 · 584 citations

Food Chemistry, Ascorbic Acid, High Pressure Processing +3