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A Novel Approach to Enhance Blueberry Quality During Storage Using Cold Plasma at Atmospheric Air Pressure

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Inactivation of Listeria Monocytogenes at various growth temperatures by ultrasound pretreatment and cold plasma

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Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

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Assessing the inactivation efficiency of Ar/O2 plasma treatment against Listeria monocytogenes cells: Sublethal injury and inactivation kinetics

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Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage

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Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP)

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Changes in activity, structure and morphology of horseradish peroxidase induced by cold plasma

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A comprehensive review on cold plasma applications in the food industry

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Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique

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Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices

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Recent trends in non-thermal plasma and plasma activated water: Effect on quality attributes, mechanism of interaction and potential application in food & agriculture

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In‐package cold plasma treatment to extend the shelf life of food

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Effect of Cold Plasma Treatment on Cooking, Thermomechanical and Surface Structural Properties of Chinese Milled Rice

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Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology

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Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices

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Review of the cold atmospheric plasma technology application in food, disinfection, and textiles: A way forward for achieving circular economy

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Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing

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Comparative Study on the Effect of Cold Atmospheric Plasma, Ozonation, Pulsed Electromagnetic Fields and High-Pressure Technologies on Sea Bream Fillet Quality Indices and Shelf Life

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Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review

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Cold Plasma—A Sustainable Energy‐Efficient Low‐Carbon Food Processing Technology: Physicochemical Characteristics, Microbial Inactivation, and Industrial Applications

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Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies

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A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

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Recent Advances in Cold Plasma Technology for Food Processing

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Mechanism characterization of bacterial inactivation of atmospheric air plasma gas and activated water using bioluminescence technology

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Fuzzy logic approach for optimization of blended beverage of cold plasma treated TCW and orange juice

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A comprehensive study on decontamination of food-borne microorganisms by cold plasma

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Oxidative lesions and post-treatment viability attenuation of listeria monocytogenes triggered by atmospheric non-thermal plasma

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The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves

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Penetration and Microbial Inactivation by High Voltage Atmospheric Cold Plasma in Semi-Solid Material

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High voltage atmospheric cold plasma modification of bovine serum albumin

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Possibility to extend the shelf life of NFC tomato juice using cold atmospheric pressure plasma

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Innovative Application of Cold Plasma Technology in Meat and Its Products

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Principles and Application of Cold Plasma in Food Processing

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Atmospheric Pressure Cold Plasma as a Potential Technology to Degrade Carbamate Residues in Water

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Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment

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Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages

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Extraction yield and biological activity of phycobiliproteins from Porphyridium purpureum using atmospheric cold plasma discharge and jet systems

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Cold Plasma Treatment of Orange Juice Using Multipin‐Plane Electrical Discharge

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Influence of cold plasma voltage and time on quality attributes of tender coconut water ( <i>Cocos</i> <i>nucifera</i> L.) and degradation kinetics of its blended beverage

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Do we need cold plasma treated fruit and vegetable juices? A case study of positive and negative changes occurred in these daily beverages

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Inactivation of Escherichia coli in apple cider using atmospheric cold plasma

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Effects of non-thermal atmospheric plasma on protein

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Applications of cold plasma technique to enhance the safety and quality of different food products

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Chemical and Antimicrobial Effects of Air Non-Thermal Plasma Processing of Fresh Apple Juice with Focus on Safety Aspects

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Effects of plasma treatments applied to fresh ricotta cheese

Ricciardi, E. F., Nobile, M. A. D., Conte, A., Fracassi, F., & Sardella, E. (2022) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2022.102935 · Cited by 26 · see citing works

nth order kinetic modelling of peroxidase and polyphenol oxidase inactivation in kiwifruit juice during cold plasma and thermal treatment

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Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma

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Carbon footprint and cost analysis of non-thermal food processing technologies: a review with a case study on orange juice

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Inactivation of Salmonella enterica serovars and Escherichia coli O157:H7 surrogate from baby spinach leaves using high voltage atmospheric cold plasma (HVACP)

Sudarsan, A., & Keener, K. M. (2021) · LWT · doi:10.1016/j.lwt.2021.112903 · Cited by 23 · see citing works

Novel cold plasma functionalized water pretreatment for improving drying performance and physicochemical properties of tomato (Solanum lycopersicum L.) fruits during infrared-accelerated pulsed vacuum drying

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Evaluation of Low-Pressure Cold Plasma Effect on Phytonutrients, Drying and Microstructural Characteristics, and Changes in Microbial Load of Fresh and Hot-Air-Dried ‘Heidi’ Mango

Yanclo, L. A., Sigge, G. O., Belay, Z. A., Oyenihi, A. B., & Caleb, O. J. (2024) · Food and Bioprocess Technology · doi:10.1007/s11947-023-03310-y · Cited by 22 · see citing works

Assessment of efficacy and reactive gas species generation for orange juice decontamination using high voltage atmospheric cold plasma

Xu, L., Sanders, S. M., Tao, B. Y., Garner, A. L., & Keener, K. M. (2016) · IEEE International Conference on Plasma Science (ICOPS) · doi:10.1109/plasma.2016.7534231 · Cited by 3 · see citing works

Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP)

Mahnot, N. K., Mahanta, C. L., Keener, K. M., & Misra, N. N. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.01.084 · Cited by 81 · see citing works

INTERACTIONS OF HIGH VOLTAGE ATMOSPHERIC COLD PLASMA WITH MICROORGANISM AND PROTEIN IN FOOD SYSTEMS

Xu, L. (2019) · Purdue e-Pubs (Purdue University System) · doi:10.25394/pgs.7395569

Penetration and Microbial Inactivation by High Voltage Atmospheric Cold Plasma in Semi-Solid Material

Xu, L., Yépez, X., Applegate, B. M., Keener, K. M., Tao, B. Y., & Garner, A. L. (2020) · Food and Bioprocess Technology · doi:10.1007/s11947-020-02506-w · Cited by 38 · see citing works

A combination of high-voltage atmospheric cold plasma and cinnamaldehyde significantly increases inactivation of Salmonella enterica and Escherichia coli O157:H7 in raw pineapple juice

Lewis, B., Mendonça, A. F., Fortes-Da-Silva, P., Boylston, T. D., Little, A., Brehm‐Stecher, B. F., Coleman, S., & Jackson‐Davis, A. (2024) · LWT · doi:10.1016/j.lwt.2024.116380 · Cited by 10 · see citing works