Development & Research
Food Industry - Sea Food
Journal of food science and technology 54.5 (2017): 1321-1332
Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review
Report
Food Industry - Sea Food
Food Control 73 (2017): 1483-1489
Preservation of squid by slightly acidic electrolyzed water ice
Report
Food Industry - Sea Food
Food microbiology 68 (2017): 51-60
Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets.
Report
Food Industry - Sea Food
International journal of food microbiology 231 (2016): 48-53
Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)
Report
Food Industry - Sea Food
Food control 60 (2016): 505-510
Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture
Report
Food Industry - Sea Food
Food Control 60 (2016): 401-407
Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar)
Report
Food Industry - Sea Food
Frontiers in Microbiology 7 (2016): 305
Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp
Report
Food Industry - Sea Food
Journal of Aquaculture Research & Development 6.1 (2015): 1
Electrolyzed Water Applications in Aquaculture and the Seafood Industry
Report
Food Industry - Sea Food
Food chemistry 176 (2015): 333-341
Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp
Report
Food Industry - Sea Food
Korean Journal of Food Science and Technology 47.6 (2015): 719-724
Bactericidal effects of hypochlorous acid water against Vibrio parahaemolyticus contaminated on raw fish and shellfish
Report
Food Industry - Sea Food
Food and bioprocess technology 8.8 (2015): 1762-1770
Reduction of Escherichia coli and Vibrio parahaemolyticus Counts on Freshly Sliced Shad (Konosirus punctatus) by Combined Treatment of Slightly Acidic Electrolyzed Water and Ultrasound Using Response Surface Methodology
Report
Food Industry - Sea Food
Journal of Food Protection 78.6 (2015): 1147-1153
Comparative study on the efficacy of bacteriophages, sanitizers, and UV light treatments to control Listeria monocytogenes on sliced mushrooms (Agaricus bisporus)
Report
