Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.5K citations

Quantitative Methods, Engineering, Measurement +20

Use of ozone in the food industry

Zeynep B. Güzel‐Seydim, Annel K. Greene, Atıf Can Seydim · LWT · 2004 · 668 citations

Air Quality, Food Contaminant, Food Industry +6

Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes

Ching-Hui Chang, Hsing-Yu Lin, Chi-Yue Chang et al. · Journal of Food Engineering · 2005 · 490 citations

Food Chemistry, Food Analysis, Hot-air-dried Tomatoes +5

Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes

Dinesh D. Jayasena, Hyun Joo Kim, Hae In Yong et al. · Food Microbiology · 2014 · 292 citations

Pork Butt, Meat Packaging, Beef Loin +11

Food preservation by combined methods

L. Leistner · Food Research International · 1992 · 269 citations

Nutrition, Combined Methods, Food Spoilage +7