Application of Natural Antimicrobials for Food Preservation
Brijesh K. Tiwari(Teagasc - The Irish Agriculture and Food Development Authority), Patrick J. Cullen(The University of Sydney), Paula Bourke(University College Dublin), Vasilis Valdramidis(National and Kapodistrian University of Athens), Kasiviswanathan Muthukumarappan(South Dakota State University), Colm P. O’ Donnell(University College Dublin)
Cited by 842
Related Papers
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
|Trends in Food Science & Technology|2009|1.3k
GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves
|International Journal of Food Microbiology|2005|1.1k
Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture
|Trends in Food Science & Technology|2018|900
Plasma-activated water: generation, origin of reactive species and biological applications
|Journal of Physics D Applied Physics|2020|677
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
|Food Research International|2011|492