Research
Agriculture
Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh cut Kale
Prevention of enzymatic browning of Chinese yam (Dioscorea spp.) using electrolyzed oxidizing water
Detoxification of Aflatoxin-Contaminated Maize by Neutral Electrolyzed Oxidizing Water
Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro
Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage
