Enhancing Inactivation of Staphylococcus aureus in Skim Milk by Combining High-Intensity Pulsed Electric Fields and Nisin

By Sobrino-López Ángel   Martín-Belloso Olga  

Journal of Food Protection, Vol. 69, Iss. 2, 2006-02 ,pp. : 345-353

International Association for Food Protection

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Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice

By Sánchez-Vega Rogelio   Elez-Martínez Pedro   Martín-Belloso Olga  

Food and Bioprocess Technology, Vol. 7, Iss. 4, 2014-04 ,pp. : 1137-1148

Springer Publishing Company

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Inactivation of Saccharomyces cerevisiae Suspended in Orange Juice Using High-Intensity Pulsed Electric Fields

By Elez-Martínez Pedro   Escolà-Hernández Joan   Soliva-Fortuny Robert C.   Martín-Belloso Olga  

Journal of Food Protection, Vol. 67, Iss. 11, 2004-11 ,pp. : 2596-2602

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Preservation of liquid foods by high intensity pulsed electric fields-basic concepts for process design

By Heinz V.   Alvarez I.   Angersbach A.   Knorr  

Trends in Food Science and Technology, Vol. 12, Iss. 3, 2001-03 ,pp. : 103-111

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Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing

By Toepfl S.  

Food Reviews International, Vol. 22, Iss. 4, 2006-10 ,pp. : 405-423

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