JMB

Cited by CrossRef (18)

  1. Marta Mikš-Krajnik, Lee Xuan James Feng, Woo Suk Bang, Hyun-Gyun Yuk. Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds. Food Control 2017;74:54
    https://doi.org/10.1016/j.foodcont.2016.11.033
  2. Ruiling Lv, Zou Mingming, Weijun Chen, Danli Wang, Jianwei Zhou, Tian Ding, Xingqian Ye, Donghong Liu. A hurdle approach of acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus . J Food Process Preserv 2019;43
    https://doi.org/10.1111/jfpp.14148
  3. Yingjie Miao, Gaowei Hu, Huanting Huang, Yashi Li, Yongqian Fu. Effects of Tea Polyphenols Combined with Thermosonication on the Population of Salmonella enterica in Fresh-Cut Wax Gourd during Storage and Its ANFIS Survival Model. Applied Sciences 2023;13:5087
    https://doi.org/10.3390/app13085087
  4. Samiye Adal, Berrak Delikanlı Kıyak, Gülşah Çalışkan Koç, Özge Süfer, Azime Özkan Karabacak, Nuray İnan Çınkır, Yasemin Çelebi, G. Jeevarathinam, Sarvesh Rustagi, R. Pandiselvam. Applications of electrolyzed water in the food industry: A comprehensive review of its effects on food texture. Future Foods 2024;9:100369
    https://doi.org/10.1016/j.fufo.2024.100369
  5. George Kwabena Afari, Yen-Con Hung. A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods. Food Control 2018;93:150
    https://doi.org/10.1016/j.foodcont.2018.06.009
  6. Mohammad Shakhawat Hussain, Charles Nkufi Tango, Deog Hwan Oh. Inactivation kinetics of slightly acidic electrolyzed water combined with benzalkonium chloride and mild heat treatment on vegetative cells, spores, and biofilms of Bacillus cereus. Food Research International 2019;116:157
    https://doi.org/10.1016/j.foodres.2018.08.003
  7. Lin Zhao, Shubo Li, Hongshun Yang. Recent advances on research of electrolyzed water and its applications. Current Opinion in Food Science 2021;41:180
    https://doi.org/10.1016/j.cofs.2021.03.004
  8. Mahfujul Alam, Mrityunjoy Biswas, Mrinal Kanti Debnath, Mir Meahadi Hasan, Md. Rakibul Islam, Avishek Jodder, Asraful Alam, Md. Ashrafuzzaman Zahid, Md. Abdul Alim, Md. Arif Chowdhury, Chanchal Molla, Mohammad Mainuddin Molla. Evaluation of green chili stored at the chilling condition: Effects of thermal and ultrasound pretreatments. Food and Humanity 2023;1:1274
    https://doi.org/10.1016/j.foohum.2023.09.023
  9. Rajeshree A. Khaire, Bhaskar N. Thorat, Parag R. Gogate. Applications of ultrasound for food preservation and disinfection: A critical review. Food Processing Preservation 2022;46
    https://doi.org/10.1111/jfpp.16091
  10. Fengying Chen, Min Zhang, Chao-hui Yang. Application of ultrasound technology in processing of ready-to-eat fresh food: A review. Ultrasonics Sonochemistry 2020;63:104953
    https://doi.org/10.1016/j.ultsonch.2019.104953
  11. Lulu Li, Tai-Hua Mu, Miao Zhang. Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato. Ultrasonics Sonochemistry 2021;73:105528
    https://doi.org/10.1016/j.ultsonch.2021.105528
  12. Lulu Li, Miao Zhang, Hong-Nan Sun, Tai-Hua Mu. Contribution of ultrasound and conventional hot water to the inactivation of Rhizopus stolonifer in sweet potato. LWT 2021;148:111797
    https://doi.org/10.1016/j.lwt.2021.111797
  13. Rathnakumar Kaavya, R. Pandiselvam, S. Abdullah, N.U. Sruthi, Yasendra Jayanath, C. Ashokkumar, Anandu Chandra Khanashyam, Anjineyulu Kothakota, S.V. Ramesh. Emerging non-thermal technologies for decontamination of Salmonella in food. Trends in Food Science & Technology 2021;112:400
    https://doi.org/10.1016/j.tifs.2021.04.011
  14. Yue Wang, Ning Yang, Zijing Meng, Yuyun Lu, Hongshun Yang. Membrane phospholipids and nucleotide derivatives in “big six” Escherichia coli are targets of chlorine-based sanitisers during lettuce decontamination. Food Control 2023;154:109984
    https://doi.org/10.1016/j.foodcont.2023.109984
  15. Ke Luo, Seon Young Kim, Jun Wang, Deog-Hwan Oh. A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato. LWT 2016;73:615
    https://doi.org/10.1016/j.lwt.2016.04.016
  16. Paul-François Kounkeu Ngnitcho, Imran Khan, Charles Nkufi Tango, Mohammad Shakhawat Hussain, Deog Hwan Oh. Inactivation of bacterial pathogens on lettuce, sprouts, and spinach using hurdle technology. Innovative Food Science & Emerging Technologies 2017;43:68
    https://doi.org/10.1016/j.ifset.2017.07.033
  17. Yoonjee Chang, Jaewoo Bai, Hyunjong Yu, Xu Yang, Pahn-Shick Chang, Nitin Nitin. Synergistic inactivation of Listeria and E. coli using a combination of erythorbyl laurate and mild heating and its application in decontamination of peas as a model fresh produce. Food Microbiology 2022;102:103869
    https://doi.org/10.1016/j.fm.2021.103869
  18. Iolanda Nicolau-Lapeña, Tomás Lafarga, Inmaculada Viñas, Maribel Abadias, Gloria Bobo, Ingrid Aguiló-Aguayo. Ultrasound Processing Alone or in Combination with Other Chemical or Physical Treatments as a Safety and Quality Preservation Strategy of Fresh and Processed Fruits and Vegetables: A Review. Food Bioprocess Technol 2019;12:1452
    https://doi.org/10.1007/s11947-019-02313-y

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