Investigating the potential of polyphenol oxidase as a temperature-time-indicator for pulsed electric field treatment

Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design

V. Heinz, Ignacio Álvarez, A. Angersbach et al. · Trends in Food Science & Technology · 2001 · 341 citations

Process Design, Electrical Engineering, Biomanufacturing +13

Effects of high field electric pulses on the activity of selected enzymes

Sylvia Ho, Gaurav Mittal, J.D. Cross · Journal of Food Engineering · 1997 · 267 citations

Health Sciences, Biochemistry, Bioelectrochemistry +9

Effects of high electric field pulses on enzymes

Ann Van Loey, B Verachtert, Marc Hendrickx · Trends in Food Science & Technology · 2001 · 264 citations

Cellular Enzymology, Biochemistry, Bioelectrochemistry +6

INHIBITION of APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC ACID, CITRIC ACID and SODIUM CHLORIDE

F. Pizzocaro, D. Torreggiani, GIANLUCA GILARDI · Journal of Food Processing and Preservation · 1993 · 260 citations

Food Chemistry, Sodium Chloride, Ascorbic Acid +10

Non-thermal food preservation: Pulsed electric fields

Humberto Vega-Mercado, Olga Martı́n-Belloso, Bai‐Lin Qin et al. · Trends in Food Science & Technology · 1997 · 228 citations

Health Sciences, Non-thermal Food Preservation, Pulsed Electric Field +5