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K. U. Anjali, C. Reshma, N. U. Sruthi, R. Pandiselvam, Anjineyulu Kothakota, Manoj Kumar, Kaliramesh Siliveru, Krystian Marszałek & Amin Mousavi Khaneghah. (2024) Influence of ozone treatment on functional and rheological characteristics of food products: an updated review. Critical Reviews in Food Science and Nutrition 64:12, pages 3687-3701.
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Aqsa Iqbal, Muhammad Nadeem, Ammara Ainee, Tahir Mahmood Qureshi, Waseem Khalid, Faiqa Malik, Salim-Ur Rehman, Abdul Rehman, Muhammad Zubair Khalid, Naushad Ahmad, Asad Nawaz & Isam A. Mohamed Ahmed. (2023) Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature. International Journal of Food Properties 26:1, pages 2420-2432.
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Yuanyuan Zhu, Min Zhang, Arun S. Mujumdar & Yaping Liu. (2023) Application advantages of new non-thermal technology in juice browning control: A comprehensive review. Food Reviews International 39:7, pages 4102-4123.
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Aqsa Iqbal, Muhammad Nadeem, Ammara Ainee, Kashif Ameer, Muhammad Ather Nadeem, Muhammad Sultan, Faiqa Malik & Azhari Siddeeg. (2022) The impact of ozonation on the physicochemical properties, antioxidant potential and shelf life of Kinnow (Citrus Reticulata Blanco) juice. International Journal of Food Properties 25:1, pages 2551-2560.
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R. Pandiselvam, V.P. Mayookha, Anjineyulu Kothakota, L. Sharmila, S.V. Ramesh, C.P. Bharathi, K. Gomathy & V. Srikanth. (2020) Impact of Ozone Treatment on Seed Germination – A Systematic Review. Ozone: Science & Engineering 42:4, pages 331-346.
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R. Pandiselvam, M.R. Manikantan, V. Divya, C. Ashokkumar, R. Kaavya, Anjineyulu Kothakota & S.V. Ramesh. (2019) Ozone: An Advanced Oxidation Technology for Starch Modification. Ozone: Science & Engineering 41:6, pages 491-507.
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Articles from other publishers (17)
V.P. Mayookha, R. Pandiselvam, Anjineyulu Kothakota, S. Padma Ishwarya, Anandu Chandra Khanashyam, Naciye Kutlu, E.J. Rifna, Manoj Kumar, Parmjit S. Panesar & Ahmed A. Abd El-Maksoud. (2023) Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices. Food Control 144, pages 109399.
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R. Pandiselvam, Swati Mitharwal, Poonam Rani, M. Anjaly Shanker, Amit Kumar, Raouf Aslam, Yeliz Tekgül Barut, Anjineyulu Kothakota, Sarvesh Rustagi, Dolly Bhati, Shahida Anusha Siddiqui, Mohammed Wasim Siddiqui, Seema Ramniwas, Aynura Aliyeva & Amin Mousavi Khaneghah. (2023) The influence of non-thermal technologies on color pigments of food materials: An updated review. Current Research in Food Science 6, pages 100529.
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Burcu Dundar Kirit & Asiye Akyıldız. (2022) Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review. Journal of Food Processing and Preservation 46:11.
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Nur Amira Mohd Supian, Nor Nadiah Abdul Karim Shah, Rosnah Shamsudin & Alifdalino Sulaiman. (2022) Effects of aqueous ozone treatment on the nutritional attributes of mango (Mangifera indica L.) fruit juice. International Food Research Journal 29:5, pages 1005-1019.
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Donald Lyngdoh Nonglait, Salman M. Chukkan, S. S. Arya, Mohmad Sayeed Bhat & Roji Waghmare. (2022) Emerging non‐thermal technologies for enhanced quality and safety of fruit juices. International Journal of Food Science & Technology 57:10, pages 6368-6377.
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Somnath Basak & Snehasis Chakraborty. (2022) The potential of nonthermal techniques to achieve enzyme inactivation in fruit products. Trends in Food Science & Technology 123, pages 114-129.
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Boon Jen Lee, Adeline Su Yien Ting & Yin Yin Thoo. (2021) Impact of ozone treatment on the physico-chemical properties, bioactive compounds, pectin methylesterase activity and microbiological properties of watermelon juice. Journal of Food Science and Technology 59:3, pages 979-989.
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Yuan Ma, Yingping Xu, Yuanyuan Chen, Ailian Meng, Ping Liu, Kunyue Ye & Anqi Yuan. (2022) Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage. Molecules 27:4, pages 1197.
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S. Padma Ishwarya, Muhammad Haseeb Ahmad, A. M. Nandu Lal, V. Silpa & T. Venkatesh. 2022. Nonthermal Processing in Agri-Food-Bio Sciences. Nonthermal Processing in Agri-Food-Bio Sciences
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B D Argo & F A Amaliyah. (2021) Optimization of temperature and pasteurization time of soursop juice (Annona muricata) by response surface methodology in pilot scale. IOP Conference Series: Earth and Environmental Science 924:1, pages 012043.
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Adriana Cristina Gonçalves Ricci & Antonio Carlos Silva Costa Teixeira. (2021) Clarification of Sugarcane Juice by Ozonation and Anodic Electrooxidation: Effects of Process Variables and Energy Consumption. Sugar Tech 23:5, pages 1183-1191.
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Nathan H. Noguera, Dyana C. Lima, Elenilson G. Alves Filho, Thatyane V. Fonteles & Sueli Rodrigues. (2021) Influence of Different Non-thermal Processing on Guava, Orange, and Tangerine Juices and the Food Matrix Effects. Food and Bioprocess Technology 14:9, pages 1662-1672.
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Sara Aghajanzadeh & Aman Mohammad Ziaiifar. 2021. Sustainable Food Processing and Engineering Challenges. Sustainable Food Processing and Engineering Challenges
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Chirasmita Panigrahi, Hari Niwas Mishra & Sirshendu De. (2020) Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice. Journal of Food Process Engineering 43:11.
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Elaine Porto, Elenilson G. Alves Filho, Lorena Mara A. Silva, Thatyane Vidal Fonteles, Ronnyely Braz Reis do Nascimento, Fabiano A.N. Fernandes, Edy Sousa de Brito & Sueli Rodrigues. (2020) Ozone and plasma processing effect on green coconut water. Food Research International 131, pages 109000.
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María del Rosario García-Mateos, Beatriz Quiroz-González, Joel Corrales-García, Ma. Carmen Ybarra-Moncada & Gabriel Leyva-Ruelas. (2019) Ozone-high hydrostatic pressure synergy for the stabilization of refrigerated pitaya (Stenocereus pruinosus) juice. Innovative Food Science & Emerging Technologies 56, pages 102187.
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Gulcin Yildiz. (2019) Application of ultrasound and high‐pressure homogenization against high temperature‐short time in peach juice. Journal of Food Process Engineering 42:3.
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