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Corrigendum to “Mechanisms underlying the antimicrobial effects of cold plasma on Kazachstania bulderi in bayberry juice through transcriptomic analysis” [Lebensmittel-Wissenschaft & Technologie 222 (2025) 117336]

Xueying Gao, Jie Shang, Minghao Zhang, Hao Yan, Kai Yang, Yan Wang   +5 more
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Effect of Glow Discharge Cold Plasma Treatment on the Physicochemical Properties and Antioxidant Capacity of Maize. [PDF]

Foods
Li M, Ren C, Li C, Fan Z, Zhu J, Qu C.
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Cold plasma pretreatment improves the quality and nutritional value of ultrasound-assisted convective drying: The case of goldenberry

Drying Technology, 2022
Nutrient damage and high energy consumption are the challenges of convective drying to achieve food security and economic stability. Wild berries have high nutritional value, but they are difficult to dry because of the waxed skin tissue. Such a cellular
Seyed-Hassan Miraei Ashtiani, Mahta Rafiee, Mina Mohebi Morad, A. Martynenko   +3 more
semanticscholar   +1 more source

Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables.

Comprehensive Reviews in Food Science and Food Safety, 2022
According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature.
Sneh Punia Bangar, M. Trif, F. Ozogul, M. Kumar, Vandana Chaudhary, Milan Vukic, M. Tomar, S. Changan   +7 more
semanticscholar   +1 more source

Cold plasma treatment of catalytic materials: a review

Journal of Physics D: Applied Physics, 2021
Catalytic materials play important roles in chemical, energy, and environmental fields. The exhaustion of fossil fuels and the resulting deteriorative environment have become worldwide problems to be solved urgently.
L. Di, Jingsen Zhang, Xiuling Zhang, Hongyang Wang, Hong Li, Yanqin Li, Decai Bu   +6 more
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Cold plasma for the preservation of aquatic food products: An overview.

Comprehensive Reviews in Food Science and Food Safety, 2021
Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids ...
N. Rathod, R. C. Ranveer, P. Bhagwat, F. Ozogul, Sottawat Benjakul, Santhosh Pillai, U. Annapure   +6 more
semanticscholar   +1 more source

Cold plasma: a promising technology for improving the rheological characteristics of food

Critical reviews in food science and nutrition, 2022
At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy
R. Kaavya, R. Pandiselvam, Mohsen Gavahian, R. Tamanna, Surangna Jain, R. Dakshayani, Ananda Chandra Khanashyam, Pratiksha Shrestha, A. Kothakota, V. Arun Prasath, R. Mahendran, M. Kumar, A. M. Khaneghah, G. A. Nayik, A. Dar, J. Uddin, M. Ansari, H. Hemeg   +17 more
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