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For: Soni A, Choi J, Brightwell G. Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables. Foods 2021;10:166. [PMID: 33467523 DOI: 10.3390/foods10010166] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Fan X, Vinyard BT, Song Y. Cold plasma-activated hydrogen peroxide aerosols inactivate Salmonella Typhimurium and Listeria innocua on smooth surfaces and stem scars of tomatoes: Modeling effects of hydrogen peroxide concentration, treatment time and dwell time. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109153] [Reference Citation Analysis]
2 Rangel-Huerta OD, Ivanova L, Uhlig S, Sivertsvik M, Sone I, Fernández EN, Fæste CK. Impact of Plasma-Activated Water Treatment on Quality and Shelf-Life of Fresh Spinach Leaves Evaluated by Comprehensive Metabolomic Analysis. Foods 2021;10:3067. [PMID: 34945618 DOI: 10.3390/foods10123067] [Reference Citation Analysis]
3 Patra A, Prasath VA, Pandiselvam R, Sutar PP, Jeevarathinam G. Effect of Plasma activated water (PAW) on physicochemical and functional properties of foods. Food Control 2022;142:109268. [DOI: 10.1016/j.foodcont.2022.109268] [Reference Citation Analysis]
4 Ambrico PF, Zicca S, Ambrico M, Rotondo PR, De Stradis A, Dilecce G, Saponari M, Boscia D, Saldarelli P. Low Temperature Plasma Strategies for Xylella fastidiosa Inactivation. Applied Sciences 2022;12:4711. [DOI: 10.3390/app12094711] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Jyung S, Kang J, Kang D. L. monocytogens exhibited less cell membrane damage, lipid peroxidation, and intracellular reactive oxygen species accumulation after plasma-activated water treatment compared to E. coli O157:H7 and S. Typhimurium. Food Microbiology 2022. [DOI: 10.1016/j.fm.2022.104098] [Reference Citation Analysis]
6 Rahman M, Hasan MS, Islam R, Rana R, Sayem A, Sad MAA, Matin A, Raposo A, Zandonadi RP, Han H, Ariza-montes A, Vega-muñoz A, Sunny AR. Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments. IJERPH 2022;19:6630. [DOI: 10.3390/ijerph19116630] [Reference Citation Analysis]
7 Gao Y, Francis K, Zhang X. Review on formation of cold plasma activated water (PAW) and the applications in food and agriculture. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111246] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
8 Hu X, Zhang Y, Wu RA, Liao X, Liu D, Cullen PJ, Zhou R, Ding T. Diagnostic analysis of reactive species in plasma-activated water (PAW): current advances and outlooks. J Phys D: Appl Phys 2021;55:023002. [DOI: 10.1088/1361-6463/ac286a] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 4.0] [Reference Citation Analysis]
9 Pace B, Cefola M. Innovative Preservation Technology for the Fresh Fruit and Vegetables. Foods 2021;10:719. [PMID: 33805357 DOI: 10.3390/foods10040719] [Reference Citation Analysis]