Atmospheric cold plasma inactivation of aerobic microorganisms on blueberries and effects on quality attributes

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology · 2009 · 1.3K citations

Agriculture, Biochemistry, Food Science +14

Evaluation of the roles of reactive species, heat, and UV radiation in the inactivation of bacterial cells by air plasmas at atmospheric pressure

Mounir Laroussi, F. Leipold · International Journal of Mass Spectrometry · 2004 · 856 citations

Life Sciences, Microbiology, Physics +16

Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods

Jungmin Lee, Christopher Rennaker, Ronald E. Wrolstad · Food Chemistry · 2008 · 313 citations

Natural Sciences, Biochemistry, Chemistry +12

Inactivation of Salmonella enterica serovar Typhimurium on fresh produce by cold atmospheric gas plasma technology

Ana María Cameán Fernández, Estefanía Noriega, Arthur R. Thompson · Food Microbiology · 2012 · 293 citations · Full text

Agriculture, Food Science, Microbiology +15

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

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Agriculture, Food Science, Food Analysis +14