Development & Research
Food Industry - Produce
LWT-Food Science and Technology 60.2 (2015): 1195-1199
Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits
Report
Food Industry - Produce
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
Food Industry - Produce
Journal of Food Science 80.8 (2015)
Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions
Report
Food Industry - Produce
Journal of food processing and preservation 39.6 (2015): 559-566
Effect of Slightly Acidic Electrolyzed Water (SAEW) Treatment on the Microbial Reduction and Storage Quality of FreshCut Cilantro
Report
Food Industry - Produce
Diss. Clemson University, 2015
Use of electrolyzed water as a topical antimicrobial and minimal processing technique for fresh, whole peaches
Report
Food Industry - Produce
Food Research International 64 (2014): 234-240
Decontamination efficacy of neutral electrolyzed water to eliminate indigenous flora on a large-scale of cabbage and carrot both in the laboratory and on a real processing line
Report
Food Industry - Produce
LWT-Food Science and Technology 59.2 (2014): 649-655
Combined effect of UV-C, ozone and electrolyzed water for keeping overall quality of date palm
Report
Food Industry - Produce
Food Control 29.1 (2013): 42-48
perating conditions for the electrolytic disinfection of process wash water from the fresh-cut industry contaminated with E. coli o157:H7
Report
Food Industry - Produce
Food Science and Biotechnology 22.1 (2013): 131-136
Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce
Report
Food Industry - Produce
Crop protection 54 (2013): 43-47
Using electrolyzed oxidizing water combined with an ultrasonic wave on the postharvest diseases control of pineapple fruit cv. ‘Phu Lae’
Report
Food Industry - Produce
Journal of Food Science 77.4 (2012): M206-M211
Inactivation of E. coli O157: H7 on blueberries by electrolyzed water, ultraviolet light, and ozone
Report
Food Industry - Produce
Food Control 22.3 (2011): 452-456
Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot
Report
