Effects of Pulsed Electric Field Processing and Storage on the Quality and Stability of Single-Strength Orange Juice

Effects of high electric fields on microorganismsI. Killing of bacteria and yeasts

A. J. H. SALE, William Hamilton · Biochimica et Biophysica Acta (BBA) - General Subjects · 1967 · 774 citations

Bioelectrochemistry, Electric Fields, Pulsed Electric Field +4

DEVELOPMENTS OF NONTHERMAL PROCESSES FOR FOOD PRESERVATION

Birgit Mertens, Dietrich Knorr · Food technology · 1992 · 343 citations

Chemical Engineering, Engineering, Food Preservation +7

MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDS

A. J. Castro, Gustavo V. Barbosa‐Cánovas, Barry G. Swanson · Journal of Food Processing and Preservation · 1993 · 313 citations

Microbial Inactivation, Engineering, Electrodialysis +20

Flavor, Color, and Vitamin C Retention of Pulsed Electric Field Processed Orange Juice in Different Packaging Materials

Zehra Ayhan, Hye Won Yeom, Q. Howard Zhang et al. · Journal of Agricultural and Food Chemistry · 2001 · 171 citations

Comparison of volatile flavor components in fresh and processed orange juices

Myrna O. Nisperos‐Carriedo, Philip E. Shaw · Journal of Agricultural and Food Chemistry · 1990 · 161 citations

Flavoromics, Food Analysis, Altmetric Attention Score +16