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Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review
Cold plasma processing is a technique that uses electricity and reactive carrier gases, such
as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve …
as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve …
New thoughts on an old topic: secrets of bacterial spore resistance slowly being revealed
The quest for bacterial survival is exemplified by spores formed by some Firmicutes
members. They turn up everywhere one looks, and their ubiquity reflects adaptations to the …
members. They turn up everywhere one looks, and their ubiquity reflects adaptations to the …
Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality
Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention
because of its capacity for decontaminating food from both biological and chemical sources …
because of its capacity for decontaminating food from both biological and chemical sources …
Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis)
In this paper, plasma-activated water (PAW) ice is proposed for the preservation of fresh
shrimps. The changes in microbiological, physical, chemical and protein properties were …
shrimps. The changes in microbiological, physical, chemical and protein properties were …
[HTML][HTML] Applications of non-thermal technologies in food processing Industries-A review
Food processing and preservation methods play a vital role in extending shelf life and
ensuring the quality of food for human consumption. Traditional thermal methods, which …
ensuring the quality of food for human consumption. Traditional thermal methods, which …
Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts
Q ** food preservation and safety
Urbanization has instigated a high demand for nutritious, high-quality products that meet
rigorous safety standards and have an extended shelf life. This increasing demand has …
rigorous safety standards and have an extended shelf life. This increasing demand has …
Cold plasma processing on fruits and fruit juices: A review on the effects of plasma on nutritional quality
This review aims to present the effects of cold plasma technology on the nutritional quality of
fruits and fruit juices. This review focuses on the chemical changes induced by plasma on …
fruits and fruit juices. This review focuses on the chemical changes induced by plasma on …
Biochemical and physiological plant processes affected by seed treatment with non-thermal plasma
Among the innovative technologies being elaborated for sustainable agriculture, one of the
most rapidly develo** fields relies on the positive effects of non-thermal plasma (NTP) …
most rapidly develo** fields relies on the positive effects of non-thermal plasma (NTP) …
Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products
Decontamination of meat is commonly practiced to get rid of or decrease the microbial
presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD …
presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD …