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  1. 1
    Synergistic effect of electrooxidation and anaerobic digestion of waste-activated sludge for microbial inactivation

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  2. 2
    Sonication and thermal treatment of pineapple juice Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation

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  3. 3
    Processing of ketchup by a pilot-scale ultrasonication system Effects on quality properties and microbial inactivation

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  4. 4
    Impact of atmospheric non-thermal plasma and hydrothermal treatment on bioactive compounds and microbial inactivation of strawberry juice A hurdle technology approach

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  5. 5
    Treatment of pastirma with pulsed UV light Modeling of Staphylococcus aureus inactivation and assessment of quality changes

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  6. 6
    Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light

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  7. 7
    Application of high hydrostatic pressure on Pacific white shrimp ( Litopenaeus vannamei) pâté Microbiological, physicochemical and consumer acceptance

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