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For: Kang C, Xiang Q, Zhao D, Wang W, Niu L, Bai Y. Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water. J Food Sci Technol 2019;56:4938-45. [PMID: 31741517 DOI: 10.1007/s13197-019-03964-7] [Cited by in Crossref: 27] [Cited by in F6Publishing: 29] [Article Influence: 6.8] [Reference Citation Analysis]
Number Citing Articles
1 Hadinoto K, Yang H, Zhang T, Cullen PJ, Prescott S, Trujillo FJ. The antimicrobial effects of mist spraying and immersion on beef samples with plasma-activated water. Meat Sci 2023;200:109165. [PMID: 36958246 DOI: 10.1016/j.meatsci.2023.109165] [Reference Citation Analysis]
2 Große-Peclum V, Siekmann L, Krischek C, Avramidis G, Ochs C, Viöl W, Plötz M. Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters. Foods 2023;12. [PMID: 36900630 DOI: 10.3390/foods12051113] [Reference Citation Analysis]
3 Sakulthai A, Sawangrat C, Pichpol D, Kongkapan J, Srikanchai T, Charoensook R, Sojithamporn P, Boonyawan D. Improving the efficiency of crossbred Pradu Hang Dam chicken production for meat consumption using cold plasma technology on eggs. Sci Rep 2023;13:2836. [PMID: 36801899 DOI: 10.1038/s41598-023-29471-6] [Reference Citation Analysis]
4 Herianto S, Arcega RD, Hou CY, Chao HR, Lee CC, Lin CM, Mahmudiono T, Chen HL. Chemical decontamination of foods using non-thermal plasma-activated water. Sci Total Environ 2023;874:162235. [PMID: 36791866 DOI: 10.1016/j.scitotenv.2023.162235] [Reference Citation Analysis]
5 Roobab U, Madni GM, Ranjha MMAN, Khan AW, Selim S, Almuhayawi MS, Samy M, Zeng X, Aadil RM. Applications of water activated by ozone, electrolysis, or gas plasma for microbial decontamination of raw and processed meat. Front Sustain Food Syst 2023;7. [DOI: 10.3389/fsufs.2023.1007967] [Reference Citation Analysis]
6 Zhu W, Tan G, Han M, Bu Y, Li X, Li J. Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets. Innovative Food Science & Emerging Technologies 2023. [DOI: 10.1016/j.ifset.2023.103286] [Reference Citation Analysis]
7 Hadinoto K, Rao N, Astorga JB, Zhou R, Biazik J, Zhang T, Masood H, Cullen PJ, Prescott S, Henderson RK, Trujillo FJ. Hybrid plasma discharges for energy-efficient production of plasma-activated water. Chemical Engineering Journal 2023;451:138643. [DOI: 10.1016/j.cej.2022.138643] [Reference Citation Analysis]
8 Zheng K, Li B, Liu Y, Wu D, Bai Y, Xiang Q. Effect of chitosan coating incorporated with oregano essential oil on microbial inactivation and quality properties of refrigerated chicken breasts. LWT 2023. [DOI: 10.1016/j.lwt.2023.114547] [Reference Citation Analysis]
9 Yim D, Kim HJ, Kim S, Lee HJ, Kim J, Jo C. Effects of different X-ray irradiation doses on quality traits and metabolites of marinated ground beef during storage. Radiation Physics and Chemistry 2023;202:110563. [DOI: 10.1016/j.radphyschem.2022.110563] [Reference Citation Analysis]
10 Katsaros G, Giannoglou M, Chanioti S, Roufou S, Javaheri A, de Oliveira Mallia J, Gatt R, Agalou A, Beis D, Valdramidis V. Production, characterization, microbial inhibition, and in vivo toxicity of cold atmospheric plasma activated water. Innovative Food Science & Emerging Technologies 2023. [DOI: 10.1016/j.ifset.2022.103265] [Reference Citation Analysis]
11 Han Q, Wen X, Gao J, Zhong C, Ni Y. Application of plasma-activated water in the food industry: A review of recent research developments. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134797] [Reference Citation Analysis]
12 Ke Z, Bai Y, Yi Y, Ding Y, Wang W, Liu S, Zhou X, Ding Y. Why plasma-activated water treatment reduced the malonaldehyde content in muscle foods. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134387] [Reference Citation Analysis]
13 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] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
14 Oliveira M, Fernández-gómez P, Álvarez-ordóñez A, Prieto M, López M. Plasma-activated water: A cutting-edge technology driving innovation in the food industry. Food Research International 2022;156:111368. [DOI: 10.1016/j.foodres.2022.111368] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
15 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] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
16 Man C, Zhang C, Fang H, Zhou R, Huang B, Xu Y, Zhang X, Shao T. Nanosecond‐pulsed microbubble plasma reactor for plasma‐activated water generation and bacterial inactivation. Plasma Processes & Polymers. [DOI: 10.1002/ppap.202200004] [Cited by in Crossref: 7] [Cited by in F6Publishing: 11] [Article Influence: 7.0] [Reference Citation Analysis]
17 Kang JH, Han J, Lee HS, Ryu S, Kim SB, Cho S, Kang D, Min SC. Plasma-activated water effectively decontaminates steamed rice cake. LWT 2022;157:112838. [DOI: 10.1016/j.lwt.2021.112838] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
18 Kang T, Yim D, Kim SS, Baek KH, Kim HJ, Jo C. Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats. Poult Sci 2022;101:101793. [PMID: 35325832 DOI: 10.1016/j.psj.2022.101793] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
19 Barrales Astorga J, Hadinoto K, Cullen P, Prescott S, Trujillo FJ. Effect of plasma activated water on the nutritional composition, storage quality and microbial safety of beef. LWT 2022;154:112794. [DOI: 10.1016/j.lwt.2021.112794] [Reference Citation Analysis]
20 Wang Q, Salvi D. Recent progress in the application of plasma-activated water (PAW) for food decontamination. Current Opinion in Food Science 2021;42:51-60. [DOI: 10.1016/j.cofs.2021.04.012] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
21 Wang W, Zhao D, Xiang Q, Li K, Wang B, Bai Y. Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage. LWT 2021;152:112376. [DOI: 10.1016/j.lwt.2021.112376] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 4.0] [Reference Citation Analysis]
22 Chaijan M, Chaijan S, Panya A, Nisoa M, Cheong L, Panpipat W. High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak. Innovative Food Science & Emerging Technologies 2021;74:102861. [DOI: 10.1016/j.ifset.2021.102861] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
23 Liu X, Li Y, Wang S, Huangfu L, Zhang M, Xiang Q. Synergistic antimicrobial activity of plasma-activated water and propylparaben: Mechanism and applications for fresh produce sanitation. LWT 2021;146:111447. [DOI: 10.1016/j.lwt.2021.111447] [Cited by in Crossref: 7] [Cited by in F6Publishing: 9] [Article Influence: 3.5] [Reference Citation Analysis]
24 Heo YS, Yim DG, Baek KH, Kang T, Lee YE, Kim J, Choe W, Jo C. Effect of inkjet-printed flexible dielectric barrier discharge plasma on reduction of pathogen and quality changes on sliced cheese. LWT 2021;143:111128. [DOI: 10.1016/j.lwt.2021.111128] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
25 Fan L, Liu X, Dong X, Dong S, Xiang Q, Bai Y. Effects of UVC light-emitting diodes on microbial safety and quality attributes of raw tuna fillets. LWT 2021;139:110553. [DOI: 10.1016/j.lwt.2020.110553] [Cited by in Crossref: 6] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
26 Liu X, Zhang M, Meng X, He X, Zhao W, Liu Y, He Y. Inactivation and Membrane Damage Mechanism of Slightly Acidic Electrolyzed Water on Pseudomonas deceptionensis CM2. Molecules 2021;26:1012. [PMID: 33672940 DOI: 10.3390/molecules26041012] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
27 Luan C, Zhang M, Fan K, Devahastin S. Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing. J Sci Food Agric 2021;101:347-63. [PMID: 32564354 DOI: 10.1002/jsfa.10602] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
28 Xiang Q, Fan L, Li Y, Dong S, Li K, Bai Y. A review on recent advances in plasma-activated water for food safety: current applications and future trends. Crit Rev Food Sci Nutr 2020;:1-20. [PMID: 33261517 DOI: 10.1080/10408398.2020.1852173] [Cited by in Crossref: 20] [Cited by in F6Publishing: 16] [Article Influence: 6.7] [Reference Citation Analysis]
29 Herianto S, Hou CY, Lin CM, Chen HL. Nonthermal plasma-activated water: A comprehensive review of this new tool for enhanced food safety and quality. Compr Rev Food Sci Food Saf 2021;20:583-626. [PMID: 33443805 DOI: 10.1111/1541-4337.12667] [Cited by in Crossref: 31] [Cited by in F6Publishing: 34] [Article Influence: 10.3] [Reference Citation Analysis]
30 Esua OJ, Cheng J, Sun D. Antimicrobial activities of plasma-functionalized liquids against foodborne pathogens on grass carp (Ctenopharyngodon Idella). Appl Microbiol Biotechnol 2020;104:9581-94. [DOI: 10.1007/s00253-020-10926-z] [Cited by in Crossref: 20] [Cited by in F6Publishing: 17] [Article Influence: 6.7] [Reference Citation Analysis]
31 Mai‐prochnow A, Alam D, Zhou R, Zhang T, Ostrikov K(, Cullen PJ. Microbial decontamination of chicken using atmospheric plasma bubbles. Plasma Process Polym 2021;18:2000052. [DOI: 10.1002/ppap.202000052] [Cited by in Crossref: 11] [Cited by in F6Publishing: 12] [Article Influence: 3.7] [Reference Citation Analysis]
32 Zhang R, Ma Y, Wu DI, Fan L, Bai Y, Xiang Q. Synergistic Inactivation Mechanism of Combined Plasma-Activated Water and Mild Heat against Saccharomyces cerevisiae. J Food Prot 2020;83:1307-14. [PMID: 32294174 DOI: 10.4315/JFP-20-065] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 3.3] [Reference Citation Analysis]
33 Xiang Q, Zhang R, Fan L, Ma Y, Wu D, Li K, Bai Y. Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat. LWT 2020;126:109336. [DOI: 10.1016/j.lwt.2020.109336] [Cited by in Crossref: 27] [Cited by in F6Publishing: 30] [Article Influence: 9.0] [Reference Citation Analysis]
34 Esua OJ, Cheng JH, Sun DW. Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Crit Rev Food Sci Nutr 2021;61:431-49. [PMID: 32216453 DOI: 10.1080/10408398.2020.1735297] [Cited by in Crossref: 15] [Cited by in F6Publishing: 15] [Article Influence: 5.0] [Reference Citation Analysis]