articleTop 1% cited
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
Food Research International · 2015 · Vol. 77 · pp. 773–798
Francisco J. Barba✉(Universitat de València)Oleksii Parniakov(Sorbonne Université)Sofia Pereira(University of Aveiro)Artur Wiktor(Warsaw University of Life Sciences)Nabil Grimi(Sorbonne Université)Nadia Boussetta(École Supérieure de Chimie Organique et Minérale)Jorge A. Saraiva(University of Aveiro)Javier Raso(Universidad de Zaragoza)Olga Martı́n-Belloso(Universitat de Lleida)Dorota Witrowa‐Rajchert(Warsaw University of Life Sciences)Nikolaï Lebovka(F.D. Ovcharenko Institute of Biocolloidal Chemistry)Eugène Vorobiev(Sorbonne Université)
Microbial Inactivation MethodsMagnetic and Electromagnetic EffectsFood Drying and ModelingFood industryBiorefineryPasteurizationBiotechnologyFood processingBiochemical engineeringNanotechnologyEnvironmental scienceProcess engineeringFood science
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References
Mechanisms of cell membrane electropermeabilization: A minireview of our present (lack of ?) knowledge
Biochimica et Biophysica Acta (BBA) - General Subjects · 2005 · 598 citations
Effects of high electric fields on microorganismsI. Killing of bacteria and yeasts
Biochimica et Biophysica Acta (BBA) - General Subjects · 1967 · 775 citations
Novel methods for rapid freezing and thawing of foods – a review
Journal of Food Engineering · 2002 · 493 citations
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