{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T13:07:18Z","timestamp":1791378438163,"version":"4.3.2"},"reference-count":148,"publisher":"Oxford University Press (OUP)","issue":"1","license":[{"start":{"date-parts":[[2018,4,16]],"date-time":"2018-04-16T00:00:00Z","timestamp":1523836800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"},{"start":{"date-parts":[[2018,4,16]],"date-time":"2018-04-16T00:00:00Z","timestamp":1523836800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J Appl Microbiol"],"published-print":{"date-parts":[[2018,7]]},"DOI":"10.1111\/jam.13751","type":"journal-article","created":{"date-parts":[[2018,3,4]],"date-time":"2018-03-04T06:52:39Z","timestamp":1520146359000},"page":"16-35","source":"Crossref","is-referenced-by-count":137,"title":["State of the art of nonthermal and thermal processing for inactivation of micro-organisms"],"prefix":"10.1093","volume":"125","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5904-1638","authenticated-orcid":false,"given":"J.","family":"Van Impe","sequence":"first","affiliation":[{"name":"Department of Chemical Engineering; KU Leuven; Leuven Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C.","family":"Smet","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering; KU Leuven; Leuven Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"B.","family":"Tiwari","sequence":"additional","affiliation":[{"name":"Department of Food Biosciences; Teagasc - Irish Agriculture and Food Development Authority; Carlow Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"R.","family":"Greiner","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut; Karlsruhe Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"S.","family":"Ojha","sequence":"additional","affiliation":[{"name":"Department of Food Biosciences; Teagasc - Irish Agriculture and Food Development Authority; Carlow Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"V.","family":"Stuli\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"T.","family":"Vuku\u0161i\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7676-6465","authenticated-orcid":false,"given":"A.","family":"Re\u017eek Jambrak","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2018,4,16]]},"reference":[{"key":"10.1111\/jam.13751-BIB0001|jam13751-cit-0001","doi-asserted-by":"crossref","first-page":"500","DOI":"10.1016\/j.foodchem.2010.01.026","article-title":"Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice","volume":"122","author":"Adekunte","year":"2010","journal-title":"Food Chem"},{"key":"10.1111\/jam.13751-BIB0002|jam13751-cit-0002","doi-asserted-by":"crossref","first-page":"358","DOI":"10.1016\/j.ijfoodmicro.2011.11.027","article-title":"Role of general stress-response alternative sigma factors \u03c3 S (RpoS) and \u03c3 B (SigB) in bacterial heat resistance as a function of treatment medium pH","volume":"153","author":"Ait-Ouazzou","year":"2012","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0003|jam13751-cit-0003","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/j.ijfoodmicro.2004.10.016","article-title":"A modified Weibull model for bacterial inactivation","volume":"100","author":"Albert","year":"2005","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0004|jam13751-cit-0004","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1016\/j.ifset.2017.07.006","article-title":"Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets","volume":"44","author":"Albertos","year":"2017","journal-title":"Innov Food Sci Emerg"},{"key":"10.1111\/jam.13751-BIB0005|jam13751-cit-0005","doi-asserted-by":"crossref","first-page":"11697","DOI":"10.1021\/es5045437","article-title":"Combined effect of ultrasound and ozone on bacteria in water","volume":"49","author":"Al-Hashimi","year":"2015","journal-title":"Environ Sci Technol"},{"key":"10.1111\/jam.13751-BIB0006|jam13751-cit-0006","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/S1466-8564(03)00004-3","article-title":"Comparing predicting models for the Escherichia coli inactivation by pulsed electric fields","volume":"4","author":"\u00c1lvarez","year":"2003","journal-title":"Innov Food Sci Emerg"},{"key":"10.1111\/jam.13751-BIB0007|jam13751-cit-0007","doi-asserted-by":"crossref","first-page":"174","DOI":"10.1205\/09575820150511957","article-title":"A comparison of predictive models for the combined effect of UV dose and solids concentration on disinfection kinetics of Escherichia coli for potable water production","volume":"79","author":"Amos","year":"2001","journal-title":"Process Saf Environ"},{"key":"10.1111\/jam.13751-BIB0008|jam13751-cit-0008","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.fbp.2017.04.005","article-title":"Investigation of the use of ultrasonication followed by heat for spore inactivation","volume":"104","author":"Ansari","year":"2017","journal-title":"Food Bioprod Process"},{"key":"10.1111\/jam.13751-BIB0009|jam13751-cit-0009","doi-asserted-by":"crossref","first-page":"266","DOI":"10.1016\/j.ijfoodmicro.2007.09.004","article-title":"Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis","volume":"120","author":"Bah\u00e7eci","year":"2007","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0010|jam13751-cit-0010","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1016\/j.jfoodeng.2011.06.038","article-title":"Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments","volume":"108","author":"Berm\u00fadez-Aguirre","year":"2012","journal-title":"J Food Eng"},{"key":"10.1111\/jam.13751-BIB0011|jam13751-cit-0011","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1016\/j.idairyj.2011.11.003","article-title":"Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields","volume":"24","author":"Berm\u00fadez-Aguirre","year":"2012","journal-title":"Int Dairy J"},{"key":"10.1111\/jam.13751-BIB0012|jam13751-cit-0012","doi-asserted-by":"crossref","first-page":"2041","DOI":"10.4315\/0362-028X-67.9.2041","article-title":"Concepts and tools for predictive modeling of microbial dynamics","volume":"67","author":"Bernaerts","year":"2004","journal-title":"J Food Protect"},{"key":"10.1111\/jam.13751-BIB0013|jam13751-cit-0013","doi-asserted-by":"crossref","first-page":"528","DOI":"10.1093\/infdis\/29.5.528","article-title":"The logarithmic nature of thermal death time curves","volume":"29","author":"Bigelow","year":"1921","journal-title":"J Infect Dis"},{"key":"10.1111\/jam.13751-BIB0014|jam13751-cit-0014","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.ijfoodmicro.2013.06.028","article-title":"Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review","volume":"166","author":"Bilek","year":"2013","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0015|jam13751-cit-0015","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.ijfoodmicro.2013.06.005","article-title":"Ultraviolet light and ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods","volume":"167","author":"Birmpa","year":"2013","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0016|jam13751-cit-0016","first-page":"127","volume-title":"Electron Beam Pasteurization and Complementary Food Processing Technologies","author":"Bolumar","year":"2014"},{"key":"10.1111\/jam.13751-BIB0017|jam13751-cit-0017","doi-asserted-by":"crossref","first-page":"308","DOI":"10.1111\/jam.13429","article-title":"Microbiological Interactions with cold plasma","volume":"123","author":"Bourke","year":"2017","journal-title":"J Appl Microbiol"},{"key":"10.1111\/jam.13751-BIB0018|jam13751-cit-0018","doi-asserted-by":"crossref","first-page":"636","DOI":"10.1016\/j.foodcont.2015.09.003","article-title":"Plasma inactivation of bacterial endospores on wheat grains and polymeric model substrates in a dielectric barrier discharge","volume":"60","author":"Butscher","year":"2016","journal-title":"Food Control"},{"key":"10.1111\/jam.13751-BIB0019|jam13751-cit-0019","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.postharvbio.2009.11.002","article-title":"Optimization of postharvest ultrasonic treatment of strawberry fruit","volume":"55","author":"Cao","year":"2010","journal-title":"Postharvest Biol Tec"},{"key":"10.1111\/jam.13751-BIB0020|jam13751-cit-0020","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.ijfoodmicro.2017.08.012","article-title":"Evaluation of pulsed light treatments on inactivation of Salmonella on blueberries and its impact on shelf-life and quality attributes","volume":"260","author":"Cao","year":"2017","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0021|jam13751-cit-0021","doi-asserted-by":"crossref","first-page":"3076","DOI":"10.3390\/ijms10073076","article-title":"Bacterial stressors in minimally processed food","volume":"10","author":"Capozzi","year":"2009","journal-title":"Int J Mol Sci"},{"key":"10.1111\/jam.13751-BIB0022|jam13751-cit-0022","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2017\/5794931","article-title":"Modification of food systems by ultrasound","volume":"2017","author":"Carrillo-Lopez","year":"2017","journal-title":"J Food Quality"},{"key":"10.1111\/jam.13751-BIB0023|jam13751-cit-0023","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3389\/fmicb.2016.00734","article-title":"Comparative resistance of bacterial foodborne pathogens to non-thermal technologies for food preservation","volume":"7","author":"Cebri\u00e1n","year":"2016","journal-title":"Front Microbiol"},{"key":"10.1111\/jam.13751-BIB0024|jam13751-cit-0024","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/j.foodres.2013.02.033","article-title":"Microwave food processing-a review","volume":"52","author":"Chandrasekaran","year":"2013","journal-title":"Food Res Int"},{"key":"10.1111\/jam.13751-BIB0025|jam13751-cit-0025","doi-asserted-by":"crossref","first-page":"813","DOI":"10.1016\/j.ultsonch.2010.11.023","article-title":"Applications of ultrasound in food technology: processing, preservation and extraction","volume":"18","author":"Chemat","year":"2011","journal-title":"Ultrason Sonochem"},{"key":"10.1111\/jam.13751-BIB0026|jam13751-cit-0026","doi-asserted-by":"crossref","first-page":"e102","DOI":"10.4172\/2476-2059.1000e102","article-title":"Microbial inactivation in foods by ultrasound","volume":"2","author":"Chen","year":"2017","journal-title":"J Food Microbiol Saf Hyg"},{"key":"10.1111\/jam.13751-BIB0027|jam13751-cit-0027","doi-asserted-by":"crossref","first-page":"589","DOI":"10.1016\/j.procbio.2014.01.014","article-title":"Plasma membrane behavior, oxidative damage, and defense mechanism in Phanerochaete chrysosporium under cadmium stress","volume":"49","author":"Chen","year":"2014","journal-title":"Process Biochem"},{"key":"10.1111\/jam.13751-BIB0028|jam13751-cit-0028","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1017\/S0022172400006987","article-title":"An investigation of the laws of disinfection","volume":"8","author":"Chick","year":"1908","journal-title":"J Hyg-Cambridge"},{"key":"10.1111\/jam.13751-BIB0029|jam13751-cit-0029","doi-asserted-by":"crossref","first-page":"2284","DOI":"10.1128\/AEM.69.4.2284-2291.2003","article-title":"Disinfection of water containing natural organic matter by using ozone-initiated radical reactions","volume":"69","author":"Cho","year":"2003","journal-title":"Appl Environ Microb"},{"key":"10.1111\/jam.13751-BIB0030|jam13751-cit-0030","doi-asserted-by":"crossref","first-page":"094701","DOI":"10.1063\/1.3006440","article-title":"Inactivation of spores using pulsed electric field in a pressurized flow system","volume":"104","author":"Choi","year":"2008","journal-title":"J Appl Phys"},{"key":"10.1111\/jam.13751-BIB0031|jam13751-cit-0031","doi-asserted-by":"crossref","first-page":"599","DOI":"10.1016\/j.meatsci.2009.07.007","article-title":"Inactivation kinetics of Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Campylobacter jejuni in ready-to-eat sliced ham using UV-C irradiation","volume":"83","author":"Chun","year":"2009","journal-title":"Meat Sci"},{"key":"10.1111\/jam.13751-BIB0032|jam13751-cit-0032","doi-asserted-by":"crossref","first-page":"1490","DOI":"10.1016\/j.foodcont.2016.11.012","article-title":"Thermal characterization of Bacillus subtilis endospores and a comparative study of their resistance to high temperature pulsed electric fields (HTPEF) and thermal-only treatments","volume":"73","author":"Cregenz\u00e1n-Alberti","year":"2017","journal-title":"Food Control"},{"key":"10.1111\/jam.13751-BIB0033|jam13751-cit-0033","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijfoodmicro.2013.05.026","article-title":"Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods","volume":"166","author":"Cruz Cabral","year":"2013","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0034|jam13751-cit-0034","doi-asserted-by":"crossref","first-page":"837","DOI":"10.1016\/j.fct.2009.01.016","article-title":"A comprehensive study of anthocyanin-containing extracts from selected blackberry cultivars: extraction methods, stability, anticancer properties and mechanisms","volume":"47","author":"Dai","year":"2009","journal-title":"Food Chem Toxicol"},{"key":"10.1111\/jam.13751-BIB0035|jam13751-cit-0035","doi-asserted-by":"crossref","first-page":"732","DOI":"10.1016\/B978-0-12-374407-4.00219-3","volume-title":"Encyclopedia of Dairy Sciences","author":"Datta","year":"2011"},{"key":"10.1111\/jam.13751-BIB0036|jam13751-cit-0036","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.ifset.2015.11.014","article-title":"Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces","volume":"33","author":"Denoya","year":"2016","journal-title":"Innov Food Sci Emerg"},{"key":"10.1111\/jam.13751-BIB0037|jam13751-cit-0037","doi-asserted-by":"crossref","first-page":"e0173618","DOI":"10.1371\/journal.pone.0173618","article-title":"Oxidative modification and electrochemical inactivation of Escherichia coli upon cold atmospheric pressure plasma exposure","volume":"12","author":"Dezest","year":"2017","journal-title":"PLoS ONE"},{"key":"10.1111\/jam.13751-BIB0038|jam13751-cit-0038","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1080\/10408410601023516","article-title":"High-pressure homogenization as a non-thermal technique for the inactivation of microorganisms","volume":"32","author":"Diels","year":"2006","journal-title":"Crit Rev Microbiol"},{"key":"10.1111\/jam.13751-BIB0039|jam13751-cit-0039","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.ijfoodmicro.2005.10.027","article-title":"Use of the Weibull model for lactococcal bacteriophage inactivation by high hydrostatic pressure","volume":"108","author":"Dilek Avsaroglu","year":"2006","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0040|jam13751-cit-0040","doi-asserted-by":"crossref","first-page":"61","DOI":"10.5937\/JPEA1702061D","article-title":"Recent advances in pulsed electric field and non-thermal plasma treatments for food and biorefinery applications","volume":"21","author":"Djukic-Vukovic","year":"2017","journal-title":"J Process Energy Agr"},{"key":"10.1111\/jam.13751-BIB0041|jam13751-cit-0041","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.ymeth.2016.07.015","article-title":"Generation of ROS mediated by mechanical waves (ultrasound) and its possible applications","volume":"109","author":"Duco","year":"2016","journal-title":"Methods"},{"key":"10.1111\/jam.13751-BIB0042|jam13751-cit-0042","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.tifs.2017.08.007","article-title":"A review on recent advances in cold plasma technology for the food industry: current applications and future trends","volume":"69","author":"Ekezie","year":"2017","journal-title":"Trends Food Sci Tech"},{"key":"10.1111\/jam.13751-BIB0043|jam13751-cit-0043","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/S1389-1723(01)80196-1","article-title":"Mathematical modeling of Escherichia coli inactivation under high-pressure carbon dioxide","volume":"92","author":"Erkmen","year":"2001","journal-title":"J Biosci Bioeng"},{"key":"10.1111\/jam.13751-BIB0044|jam13751-cit-0044","doi-asserted-by":"crossref","first-page":"176","DOI":"10.1002\/food.200390041","article-title":"Mathematical modeling of Saccharomyces cerevisiae inactivation under high-pressure carbon dioxide","volume":"47","author":"Erkmen","year":"2003","journal-title":"Nahrung"},{"key":"10.1111\/jam.13751-BIB0045|jam13751-cit-0045","first-page":"357","article-title":"Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg","volume":"19","author":"Esteban","year":"2013","journal-title":"Rev Agaroquim Tecnol"},{"key":"10.1111\/jam.13751-BIB0046|jam13751-cit-0046","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.foodres.2014.10.028","article-title":"Thermosonication versus thermal processing of skim milk and beef slurry: modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores","volume":"67","author":"Evelyn","year":"2015","journal-title":"Food Res Int"},{"key":"10.1111\/jam.13751-BIB0047|jam13751-cit-0047","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1016\/j.bej.2005.01.001","article-title":"Heat induced translocation of proteins and enzymes within the cell: an effective way to optimize the microbial cell disruption process","volume":"23","author":"Farkade","year":"2005","journal-title":"Biochem Eng J"},{"key":"10.1111\/jam.13751-BIB0048|jam13751-cit-0048","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1016\/j.ijfoodmicro.2011.02.038","article-title":"Effect of microbial loading on the efficiency of cold atmospheric gas plasma inactivation of Salmonella enterica serovar Typhimurium","volume":"152","author":"Fern\u00e1ndez","year":"2012","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0049|jam13751-cit-0049","first-page":"4152","article-title":"Broad-spectrum anti-biofilm peptide that targets a cellular stress response","volume":"10","author":"Fuente-N\u00fa\u00f1ez","year":"2014","journal-title":"PLoS Pathog"},{"key":"10.1111\/jam.13751-BIB0050|jam13751-cit-0050","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.foodcont.2014.05.012","article-title":"Inactivation behaviors of foodborne microorganisms in multi-frequency power ultrasound-treated orange juice","volume":"46","author":"Gabriel","year":"2014","journal-title":"Food Control"},{"key":"10.1111\/jam.13751-BIB0051|jam13751-cit-0051","doi-asserted-by":"crossref","first-page":"887","DOI":"10.1111\/j.1365-2621.1998.tb17920.x","article-title":"Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus spores","volume":"63","author":"Gaillard","year":"1998","journal-title":"J Food Sci"},{"key":"10.1111\/jam.13751-BIB0052|jam13751-cit-0052","doi-asserted-by":"crossref","first-page":"446","DOI":"10.1016\/j.ultsonch.2013.06.006","article-title":"Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria","volume":"21","author":"Gao","year":"2014","journal-title":"Ultrason Sonochem"},{"key":"10.1111\/jam.13751-BIB0053|jam13751-cit-0053","doi-asserted-by":"crossref","first-page":"939","DOI":"10.1007\/s12038-011-9107-0","article-title":"Anhydrobiosis in bacteria: from physiology to applications","volume":"36","author":"Garc\u00eda","year":"2011","journal-title":"J Biosci"},{"key":"10.1111\/jam.13751-BIB0054|jam13751-cit-0054","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1016\/j.ifset.2013.04.007","article-title":"Inactivation of bacterial spores by UV-C light","volume":"19","author":"Gay\u00e1n","year":"2013","journal-title":"Innov Food Sci Emer"},{"key":"10.1111\/jam.13751-BIB0055|jam13751-cit-0055","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1016\/S0168-1605(00)00362-7","article-title":"Structural model requirements to describe microbial inactivation during a mild heat treatment","volume":"59","author":"Geeraerd","year":"2000","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0056|jam13751-cit-0056","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1016\/j.foodhyd.2017.04.019","article-title":"Improving antioxidant and antimicrobial properties of curcumin by means of encapsulation in gelatin through electrohydrodynamic atomization","volume":"70","author":"G\u00f3mez-Estaca","year":"2017","journal-title":"Food Hydrocolloid"},{"key":"10.1111\/jam.13751-BIB0057|jam13751-cit-0057","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.ijfoodmicro.2004.11.028","article-title":"Intense light pulses decontamination of minimally processed vegetables and their shelf-life","volume":"103","author":"Gomez-Lopez","year":"2005","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0058|jam13751-cit-0058","doi-asserted-by":"crossref","first-page":"464","DOI":"10.1016\/j.tifs.2007.03.010","article-title":"Pulsed light for food decontamination: a review","volume":"18","author":"Gomez-Lopez","year":"2007","journal-title":"Trends Food Sci Tech"},{"key":"10.1111\/jam.13751-BIB0059|jam13751-cit-0059","doi-asserted-by":"crossref","first-page":"450","DOI":"10.1128\/AEM.02660-15","article-title":"Mechanisms of inactivation by high-voltage atmospheric cold plasma differ for Escherichia coli and Staphylococcus aureus","volume":"82","author":"Han","year":"2016","journal-title":"Appl Environ Microb"},{"key":"10.1111\/jam.13751-BIB0060|jam13751-cit-0060","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3389\/fcimb.2017.00043","article-title":"Vitamin C pretreatment enhances the antibacterial effect of cold atmospheric plasma","volume":"7","author":"Helgad\u00f3ttir","year":"2017","journal-title":"Frontiers Cell Infect Microbiol"},{"key":"10.1111\/jam.13751-BIB0061|jam13751-cit-0061","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1111\/jam.12692","article-title":"The effect of high-power ultrasound and gas phase plasma treatment on Aspergillus spp. and Penicillium spp. count in pure culture","volume":"118","author":"Herceg","year":"2015","journal-title":"J Appl Microbiol"},{"key":"10.1111\/jam.13751-BIB0062|jam13751-cit-0062","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1016\/j.watres.2005.10.030","article-title":"Inactivation credit of UV radiation for viruses, bacteria and protozoan (oo)cysts in water: a review","volume":"40","author":"Hijnen","year":"2006","journal-title":"Water Res"},{"key":"10.1111\/jam.13751-BIB0063|jam13751-cit-0063","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.ifset.2016.11.002","article-title":"Effect of sublethal temperatures on pulsed light inactivation of bacteria","volume":"39","author":"Hilton","year":"2017","journal-title":"Innov Food Sci Emerg"},{"key":"10.1111\/jam.13751-BIB0064|jam13751-cit-0064","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1061\/JSEDAI.0001370","article-title":"Kinetics of chlorine disinfection in an ecosystem","volume":"98","author":"Hom","year":"1972","journal-title":"J Sanit Eng Div-Asce"},{"key":"10.1111\/jam.13751-BIB0065|jam13751-cit-0065","doi-asserted-by":"crossref","first-page":"1256","DOI":"10.3389\/fmicb.2016.01256","article-title":"High heating rates affect greatly the inactivation rate of Escherichia coli","volume":"7","author":"Huertas","year":"2016","journal-title":"Front Microbiol"},{"key":"10.1111\/jam.13751-BIB0066|jam13751-cit-0066","first-page":"267","article-title":"Advantages and disadvantages of high power ultrasound application in the dairy industry | Prednosti i nedostaci primjene ultrazvuka visoke snage u mljekarskoj industriji","volume":"59","author":"Jambrak","year":"2009","journal-title":"Mljekarstvo"},{"key":"10.1111\/jam.13751-BIB0067|jam13751-cit-0067","first-page":"19","volume-title":"Applications of Ultrasound in the Beverage Industry","author":"Jambrak","year":"2016"},{"key":"10.1111\/jam.13751-BIB0068|jam13751-cit-0068","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1016\/S1350-4177(03)00101-9","article-title":"The development and evaluation of ultrasound for the treatment of bacterial suspensions. A study of frequency, power and sonication time on cultured Bacillus species","volume":"10","author":"Joyce","year":"2003","journal-title":"Ultrason Sonochem"},{"key":"10.1111\/jam.13751-BIB0069|jam13751-cit-0069","doi-asserted-by":"crossref","first-page":"1613","DOI":"10.1016\/j.watres.2007.10.008","article-title":"Synergistic effect of sequential or combined use of ozone and UV radiation for the disinfection of Bacillus subtilis spores","volume":"42","author":"Jung","year":"2008","journal-title":"Water Res"},{"key":"10.1111\/jam.13751-BIB0070|jam13751-cit-0070","doi-asserted-by":"crossref","first-page":"e123969","DOI":"10.1111\/jfs.12369","article-title":"Effects of combined pulsed electric fields and mild temperature pasteurization on microbial inactivation and physicochemical properties of cloudy red apple juice (Malus pumila Niedzwetzkyana (Dieck))","volume":"37","author":"Katiyo","year":"2017","journal-title":"J Food Safety"},{"key":"10.1111\/jam.13751-BIB0071|jam13751-cit-0071","doi-asserted-by":"crossref","first-page":"M206","DOI":"10.1111\/j.1750-3841.2011.02595.x","article-title":"Inactivation of E.\u00a0coli O157: H7 on blueberries by electrolyzed water, ultraviolet light, and ozone","volume":"77","author":"Kim","year":"2012","journal-title":"J Food Sci"},{"key":"10.1111\/jam.13751-BIB0072|jam13751-cit-0072","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.ijfoodmicro.2006.12.031","article-title":"Modelling the bacterial survival\/death interface induced by high pressure processing","volume":"116","author":"Koseki","year":"2007","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0073|jam13751-cit-0073","doi-asserted-by":"crossref","first-page":"288","DOI":"10.1016\/j.fm.2007.10.009","article-title":"Use of mild - heat treatment following high - pressure processing to prevent recovery of pressure - injured Listeria monocytogenes in milk","volume":"25","author":"Koseki","year":"2008","journal-title":"Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0074|jam13751-cit-0074","doi-asserted-by":"crossref","first-page":"596","DOI":"10.1111\/jam.12394","article-title":"Effect of pulsed light on structural and physiological properties of Listeria innocua and Escherichia coli","volume":"116","author":"Kramer","year":"2014","journal-title":"J Appl Microbiol"},{"key":"10.1111\/jam.13751-BIB0075|jam13751-cit-0075","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.ifset.2017.05.011","article-title":"Impact of treatment parameters on pulsed light inactivation of microorganisms on a food simulant surface","volume":"42","author":"Kramer","year":"2017","journal-title":"Innov Food Sci Emerg"},{"key":"10.1111\/jam.13751-BIB0076|jam13751-cit-0076","first-page":"1353","article-title":"Optimization of pulsed electric field parameters for mango nectar processing using response surface methodology","volume":"22","author":"Kumar","year":"2015","journal-title":"Int Food Res J"},{"key":"10.1111\/jam.13751-BIB0077|jam13751-cit-0077","doi-asserted-by":"crossref","first-page":"2028","DOI":"10.1128\/AAC.05642-11","article-title":"Nonthermal atmospheric plasma rapidly disinfects multidrug-resistant microbes by inducing cell surface damage","volume":"56","author":"Kvam","year":"2012","journal-title":"Antimicrob Agents Ch"},{"key":"10.1111\/jam.13751-BIB0078|jam13751-cit-0078","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1016\/S1286-4579(02)01557-5","article-title":"Alternative food-preservation technologies: efficacy and mechanisms","volume":"4","author":"Lado","year":"2002","journal-title":"Microbes Infect"},{"key":"10.1111\/jam.13751-BIB0079|jam13751-cit-0079","doi-asserted-by":"crossref","first-page":"984","DOI":"10.1016\/j.lwt.2010.09.016","article-title":"Sensitization of Listeria innocua to inorganic and organic acids by natural antimicrobials","volume":"44","author":"Lehrke","year":"2011","journal-title":"LWT - Food Sci Technol"},{"key":"10.1111\/jam.13751-BIB0080|jam13751-cit-0080","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.jfoodeng.2016.02.026","article-title":"A review on recent development in non-conventional food sterilization technologies","volume":"182","author":"Li","year":"2016","journal-title":"J Food Eng"},{"key":"10.1111\/jam.13751-BIB0081|jam13751-cit-0081","doi-asserted-by":"crossref","first-page":"1545","DOI":"10.1111\/j.1365-2672.2007.03403.x","article-title":"Advanced high-power pulsed light device to decontaminate food from pathogens: effects on Salmonella Typhimurium viability in\u00a0vitro","volume":"103","author":"Luksiene","year":"2007","journal-title":"J Appl Microbiol"},{"key":"10.1111\/jam.13751-BIB0083|jam13751-cit-0083","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/S0168-1605(01)00624-9","article-title":"On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model","volume":"72","author":"Mafart","year":"2002","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0084|jam13751-cit-0084","doi-asserted-by":"crossref","first-page":"1279","DOI":"10.1007\/s00232-014-9737-x","article-title":"Electroporation in food processing and biorefinery","volume":"247","author":"Mahni\u010d-Kalamiza","year":"2014","journal-title":"J Membrane Biol"},{"key":"10.1111\/jam.13751-BIB0085|jam13751-cit-0085","doi-asserted-by":"crossref","first-page":"1387","DOI":"10.1111\/j.1365-2672.2005.02561.x","article-title":"Microbial inactivation by new technologies of food preservation","volume":"98","author":"Manas","year":"2005","journal-title":"J Appl Microbiol"},{"key":"10.1111\/jam.13751-BIB0086|jam13751-cit-0086","doi-asserted-by":"crossref","first-page":"451","DOI":"10.4315\/0362-028X-63.4.451","article-title":"Inactivation of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by ultrasonic waves under pressure","volume":"63","author":"Ma\u00f1as","year":"2000","journal-title":"J Food Protect"},{"key":"10.1111\/jam.13751-BIB0087|jam13751-cit-0087","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1016\/S0924-2244(99)00012-6","article-title":"The importance of the kinetics of application of physical stresses on the viability of microorganisms: significance for minimal food processing","volume":"10","author":"Marechal","year":"1999","journal-title":"Trends Food Sci Tech"},{"key":"10.1111\/jam.13751-BIB0088|jam13751-cit-0088","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1016\/S0168-1605(02)00538-X","article-title":"Combinations of pulsed white light and UV-C or mild heat treatment to inactivate conidia of Botrytis cinerea and Monilia fructigena","volume":"85","author":"Marquenie","year":"2003","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0089|jam13751-cit-0089","volume-title":"Predictive Microbiology: Theorie and Application (Inovation in Microbiology, No 5)","author":"McMeekin","year":"1993"},{"key":"10.1111\/jam.13751-BIB0090|jam13751-cit-0090","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.foodcont.2016.11.033","article-title":"Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or\/and ultrasounds","volume":"74","author":"Mik\u0161-Krajnik","year":"2017","journal-title":"Food Control"},{"key":"10.1111\/jam.13751-BIB0091|jam13751-cit-0091","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/j.foodres.2014.11.001","article-title":"Determination of the efficacy of ultrasound in combination with essential oil of oregano for the decontamination of Escherichia coli on inoculated lettuce leaves","volume":"67","author":"Millan-Sango","year":"2015","journal-title":"Food Res Int"},{"key":"10.1111\/jam.13751-BIB0092|jam13751-cit-0092","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1016\/j.tifs.2015.06.005","article-title":"The contribution of non-thermal and advanced oxidation technologies towards dissipation of\u00a0pesticide residues","volume":"45","author":"Misra","year":"2015","journal-title":"Trends Food Sci Tech"},{"key":"10.1111\/jam.13751-BIB0501|jam13751-cit-0501","first-page":"xxxvi","volume-title":"Essentials of the microbiology of foods: a textbook for advanced studies","author":"Mossel","year":"1995"},{"key":"10.1111\/jam.13751-BIB0093|jam13751-cit-0093","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1016\/j.foodres.2011.08.020","article-title":"Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication","volume":"45","author":"Mu\u00f1oz","year":"2012","journal-title":"Food Res Int"},{"key":"10.1111\/jam.13751-BIB0094|jam13751-cit-0094","doi-asserted-by":"crossref","first-page":"548","DOI":"10.1128\/MMBR.64.3.548-572.2000","article-title":"Resistance of Bacillus endospores to extreme terrestrial and extraterrestrial environments","volume":"64","author":"Nicholson","year":"2000","journal-title":"Microbiol Mol Biol R"},{"key":"10.1111\/jam.13751-BIB0095|jam13751-cit-0095","doi-asserted-by":"crossref","first-page":"366","DOI":"10.1016\/S0924-2244(00)00023-6","article-title":"Advances in temperature validation of foods","volume":"10","author":"Nott","year":"1999","journal-title":"Trends Food Sci Tech"},{"key":"10.1111\/jam.13751-BIB0096|jam13751-cit-0096","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1007\/s11947-008-0147-x","article-title":"Pulsed light treatments for food preservation. A review","volume":"3","author":"Oms-Oliu","year":"2010","journal-title":"Food Bioprocess Tech"},{"key":"10.1111\/jam.13751-BIB0097|jam13751-cit-0097","doi-asserted-by":"crossref","first-page":"794","DOI":"10.1016\/j.ultsonch.2016.12.025","article-title":"Applications of ultrasound in processing of liquid foods: a review","volume":"38","author":"Paniwnyk","year":"2017","journal-title":"Ultrason Sonochem"},{"key":"10.1111\/jam.13751-BIB0098|jam13751-cit-0098","doi-asserted-by":"crossref","first-page":"551","DOI":"10.1016\/j.ifset.2009.05.011","article-title":"Inactivation of Escherichia coli in orange juice using ozone","volume":"10","author":"Patil","year":"2009","journal-title":"Innov Food Sci Emerg"},{"key":"10.1111\/jam.13751-BIB0099|jam13751-cit-0099","doi-asserted-by":"crossref","first-page":"1936","DOI":"10.1016\/j.foodres.2009.09.013","article-title":"Environmental impact of novel thermal and non-thermal technologies in food processing","volume":"43","author":"Pereira","year":"2010","journal-title":"Food Res Int"},{"key":"10.1111\/jam.13751-BIB0100|jam13751-cit-0100","doi-asserted-by":"crossref","first-page":"3486","DOI":"10.1128\/AEM.68.7.3486-3495.2002","article-title":"Identification of proteins involved in the heat stress response of Bacillus cereus ATCC 14579","volume":"68","author":"Periago","year":"2002","journal-title":"Appl Environ Microb"},{"key":"10.1111\/jam.13751-BIB0101|jam13751-cit-0101","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1016\/S1466-8564(02)00055-3","article-title":"Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition","volume":"3","author":"Picart","year":"2002","journal-title":"Innov Food Sci Emerg"},{"key":"10.1111\/jam.13751-BIB0102|jam13751-cit-0102","doi-asserted-by":"crossref","first-page":"1","DOI":"10.4102\/ajlm.v5i1.368","article-title":"The viable but non-culturable state in pathogenic Escherichia coli: a general review","volume":"5","author":"Pienaar","year":"2016","journal-title":"Afr J Lab Med"},{"key":"10.1111\/jam.13751-BIB0103|jam13751-cit-0103","doi-asserted-by":"crossref","first-page":"19778","DOI":"10.1038\/srep19778","article-title":"Cell wall as a target for bacteria inactivation by pulsed electric fields","volume":"6","author":"Pillet","year":"2016","journal-title":"Sci Rep-Uk"},{"key":"10.1111\/jam.13751-BIB0104|jam13751-cit-0104","doi-asserted-by":"crossref","first-page":"10710","DOI":"10.1021\/la0517437","article-title":"Bacillus atrophaeus outer spore coat assembly and ultrastructure","volume":"21","author":"Plomp","year":"2005","journal-title":"Langmuir"},{"key":"10.1111\/jam.13751-BIB0105|jam13751-cit-0105","doi-asserted-by":"crossref","first-page":"2343","DOI":"10.1111\/1750-3841.13787","article-title":"Combined effect of ultrasound and mild temperatures on the inactivation of E.\u00a0coli in fresh carrot juice and changes on its physicochemical characteristics","volume":"82","author":"Pokhrel","year":"2017","journal-title":"J Food Sci"},{"key":"10.1111\/jam.13751-BIB0106|jam13751-cit-0106","doi-asserted-by":"crossref","first-page":"732","DOI":"10.1016\/j.lwt.2015.03.085","article-title":"Effect of high pressure treatment on inactivation of vegetative pathogens and on denaturation of whey proteins in different media","volume":"63","author":"Ramos","year":"2015","journal-title":"LWT - Food Sci Technol"},{"key":"10.1111\/jam.13751-BIB0107|jam13751-cit-0107","doi-asserted-by":"crossref","first-page":"312","DOI":"10.1016\/j.ifset.2016.08.003","article-title":"Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes","volume":"37","author":"Raso","year":"2016","journal-title":"Innov Food Sci Emerg"},{"key":"10.1111\/jam.13751-BIB0108|jam13751-cit-0108","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1128\/JB.149.1.1-5.1982","article-title":"Relationship between temperature and growth rate of bacterial cultures","volume":"149","author":"Ratkowsky","year":"1982","journal-title":"J Bacteriol"},{"key":"10.1111\/jam.13751-BIB0109|jam13751-cit-0109","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/j.ijfoodmicro.2003.10.014","article-title":"Generation of bactericidal and mutagenic components by pulsed electric field treatment","volume":"93","author":"Reyns","year":"2004","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0110|jam13751-cit-0110","doi-asserted-by":"crossref","first-page":"3085","DOI":"10.1128\/AEM.01589-10","article-title":"Moist heat resistance, spore aging, and superdormancy in Clostridium difficile","volume":"77","author":"Rodriguez-Palacios","year":"2011","journal-title":"Appl Environ Microb"},{"key":"10.1111\/jam.13751-BIB0111|jam13751-cit-0111","doi-asserted-by":"crossref","first-page":"290","DOI":"10.1016\/j.ifset.2010.01.003","article-title":"Modeling inactivation kinetics and occurrence of sublethal injury of a pulsed electric field-resistant strain of Escherichia coli and Salmonella Typhimurium in media of different pH","volume":"11","author":"Salda\u00f1a","year":"2010","journal-title":"Innov Food Sci Emerg"},{"key":"10.1111\/jam.13751-BIB0112|jam13751-cit-0112","doi-asserted-by":"crossref","first-page":"1080","DOI":"10.1016\/j.foodres.2011.03.059","article-title":"Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157: H7 by pulsed electric fields","volume":"45","author":"Salda\u00f1a","year":"2012","journal-title":"Food Res Int"},{"key":"10.1111\/jam.13751-BIB0113|jam13751-cit-0113","doi-asserted-by":"crossref","first-page":"e77600","DOI":"10.1371\/journal.pone.0077600","article-title":"Characterization of the viable but nonculturable (VBNC) state in Saccharomyces cerevisiae","volume":"8","author":"Salma","year":"2013","journal-title":"PLoS ONE"},{"key":"10.1111\/jam.13751-BIB0114|jam13751-cit-0114","doi-asserted-by":"crossref","first-page":"492","DOI":"10.1016\/j.fm.2006.09.005","article-title":"Elimination by ozone of Shigella sonnei in shredded lettuce and water","volume":"24","author":"Selma","year":"2007","journal-title":"Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0115|jam13751-cit-0115","doi-asserted-by":"crossref","first-page":"514","DOI":"10.1111\/j.1365-2672.2005.02736.x","article-title":"Spores of Bacillus subtilis: their resistance to and killing by radiation, heat and chemicals","volume":"101","author":"Setlow","year":"2006","journal-title":"J Appl Microbiol"},{"key":"10.1111\/jam.13751-BIB0116|jam13751-cit-0116","doi-asserted-by":"crossref","first-page":"1448","DOI":"10.1111\/j.1365-2621.2003.tb09665.x","article-title":"Inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds with pulsed ultraviolet light and response surface modeling","volume":"68","author":"Sharma","year":"2003","journal-title":"J Food Sci"},{"key":"10.1111\/jam.13751-BIB0117|jam13751-cit-0117","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1016\/j.foodcont.2013.10.025","article-title":"Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF) in combination with thermal energy-I. Influence of process-and product parameters","volume":"39","author":"Siemer","year":"2014","journal-title":"Food Control"},{"key":"10.1111\/jam.13751-BIB0118|jam13751-cit-0118","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.jfoodeng.2017.01.007","article-title":"Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication","volume":"201","author":"Silva","year":"2017","journal-title":"J Food Eng"},{"key":"10.1111\/jam.13751-BIB0119|jam13751-cit-0119","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1016\/j.fm.2012.04.019","article-title":"Bacterial spore inactivation at 45-65 C using high pressure processing: study of Alicyclobacillus acidoterrestris in orange juice","volume":"32","author":"Silva","year":"2012","journal-title":"Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0120|jam13751-cit-0120","doi-asserted-by":"crossref","first-page":"e1700048","DOI":"10.1002\/ppap.201700048","article-title":"Antimicrobial efficacy of cold atmospheric plasma for different intrinsic and extrinsic parameters","volume":"15","author":"Smet","year":"2017","journal-title":"Plasma Process Polym"},{"key":"10.1111\/jam.13751-BIB0121|jam13751-cit-0121","doi-asserted-by":"crossref","first-page":"1427","DOI":"10.4315\/0362-028X-72.7.1427","article-title":"Colletotrichum gloeosporioides growth-no-growth interface after selected microwave treatments","volume":"72","author":"Sosa-Morales","year":"2009","journal-title":"J Food Protect"},{"key":"10.1111\/jam.13751-BIB0122|jam13751-cit-0122","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.ijfoodmicro.2013.12.031","article-title":"Impact of cold plasma on Citrobacter freundii in apple juice: inactivation kinetics and mechanisms","volume":"174","author":"Surowsky","year":"2014","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0123|jam13751-cit-0123","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1007\/s12393-014-9088-5","article-title":"Interactions of non-thermal atmospheric pressure plasma with solid and liquid food systems: a review","volume":"7","author":"Surowsky","year":"2015","journal-title":"Food Eng Rev"},{"key":"10.1111\/jam.13751-BIB0124|jam13751-cit-0124","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/B978-0-12-381470-8.00006-2","volume-title":"Novel Thermal and Non-Thermal Technologies for Fluid Foods","author":"Tiwari","year":"2012"},{"key":"10.1111\/jam.13751-BIB0125|jam13751-cit-0125","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.tifs.2009.01.058","article-title":"Effect of non thermal processing technologies on the anthocyanin content of fruit juices","volume":"20","author":"Tiwari","year":"2009","journal-title":"Trends Food Sci Tech"},{"key":"10.1111\/jam.13751-BIB0126|jam13751-cit-0126","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.foodres.2014.02.006","article-title":"Combined effects of high pressure, moderate heat and pH on the inactivation kinetics of Bacillus licheniformis spores in carrot juice","volume":"62","author":"Tola","year":"2014","journal-title":"Food Res Int"},{"key":"10.1111\/jam.13751-BIB0127|jam13751-cit-0127","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.foodcont.2016.07.008","article-title":"Inactivation kinetics of Alicyclobacillus acidoterrestris in apple juice submitted to ultraviolet radiation","volume":"73","author":"Tremarin","year":"2017","journal-title":"Food Control"},{"key":"10.1111\/jam.13751-BIB0128|jam13751-cit-0128","doi-asserted-by":"crossref","first-page":"435401","DOI":"10.1088\/0022-3727\/46\/43\/435401","article-title":"Quantitative detection of plasma-generated radicals in liquids by electron paramagnetic resonance spectroscopy","volume":"46","author":"Tresp","year":"2013","journal-title":"J Phys D: Appl Phys"},{"key":"10.1111\/jam.13751-BIB0129|jam13751-cit-0129","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1016\/j.ijfoodmicro.2010.07.013","article-title":"Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation","volume":"142","author":"Unluturk","year":"2010","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0130|jam13751-cit-0130","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1007\/s11947-008-0136-0","article-title":"Non-uniform temperature distribution during microwave heating of food materials-a review","volume":"3","author":"Vadivambal","year":"2010","journal-title":"Food Bioprocess Tech"},{"key":"10.1111\/jam.13751-BIB0131|jam13751-cit-0131","doi-asserted-by":"crossref","first-page":"396","DOI":"10.1016\/j.ifset.2009.02.006","article-title":"Defining the stability interfaces of apple juice: implications on the optimisation and design of high hydrostatic pressure treatment","volume":"10","author":"Valdramidis","year":"2009","journal-title":"Innov Food Sci Emerg"},{"key":"10.1111\/jam.13751-BIB0132|jam13751-cit-0132","doi-asserted-by":"crossref","first-page":"e0171434","DOI":"10.1371\/journal.pone.0171434","article-title":"Involvement of multiple stressors induced by non-thermal plasma-charged aerosols during inactivation of airborne bacteria","volume":"12","author":"Vaze","year":"2017","journal-title":"PLoS ONE"},{"key":"10.1111\/jam.13751-BIB0133|jam13751-cit-0133","unstructured":"Vidya , K. 2017 Application of pulsed electric field processing for production of low sulphite wine and the selective inactivation of non-Saccharomyces yeasts http:\/\/hdl.handle.net\/10523\/7205"},{"key":"10.1111\/jam.13751-BIB0134|jam13751-cit-0134","doi-asserted-by":"crossref","first-page":"824","DOI":"10.1109\/TPS.2005.844524","article-title":"Atmospheric plasma inactivation of biofilm-forming bacteria for food safety control","volume":"33","author":"Vleugels","year":"2005","journal-title":"IEEE T Plasma Sci"},{"key":"10.1111\/jam.13751-BIB0135|jam13751-cit-0135","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1016\/j.ijfoodmicro.2010.02.029","article-title":"Kinetics models for the inactivation of Alicyclobacillus acidiphilus DSM14558T and Alicyclobacillus acidoterrestris DSM 3922T in apple juice by ultrasound","volume":"139","author":"Wang","year":"2010","journal-title":"Intl J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0136|jam13751-cit-0136","doi-asserted-by":"crossref","first-page":"536","DOI":"10.1017\/S0022172400015928","article-title":"A note on the variation of the rate of disinfection with change in the concentration of the disinfectant","volume":"8","author":"Watson","year":"1908","journal-title":"J Hyg-Cambridge"},{"key":"10.1111\/jam.13751-BIB0137|jam13751-cit-0137","doi-asserted-by":"crossref","first-page":"1320","DOI":"10.1016\/j.jfoodeng.2006.01.002","article-title":"Evaluation of the use of pulsed electrical field as a factor with antimicrobial activity","volume":"78","author":"Wesierska","year":"2007","journal-title":"J Food Eng"},{"key":"10.1111\/jam.13751-BIB0138|jam13751-cit-0138","first-page":"175","article-title":"A classification of models for predictive microbiology","volume":"10","author":"Whiting","year":"1993","journal-title":"Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0139|jam13751-cit-0139","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/j.tifs.2008.01.005","article-title":"High pressure in combination with elevated temperature as a method for the sterilisation of food","volume":"19","author":"Wilson","year":"2008","journal-title":"Trends Food Sci Tech"},{"key":"10.1111\/jam.13751-BIB0140|jam13751-cit-0140","doi-asserted-by":"crossref","first-page":"312","DOI":"10.1016\/j.fbp.2007.08.001","article-title":"Pressure assisted thermal sterilization","volume":"86","author":"Wimalaratne","year":"2008","journal-title":"Food Bioprod Process"},{"key":"10.1111\/jam.13751-BIB0141|jam13751-cit-0141","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/S0168-1605(02)00054-5","article-title":"Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure","volume":"77","author":"Wuytack","year":"2002","journal-title":"Int J Food Microbiol"},{"key":"10.1111\/jam.13751-BIB0142|jam13751-cit-0142","doi-asserted-by":"crossref","first-page":"827","DOI":"10.1002\/ppap.201500006","article-title":"Inactivation effects of non-thermal atmospheric-pressure helium plasma jet on Staphylococcus aureus biofilms","volume":"12","author":"Xu","year":"2015","journal-title":"Plasma Process Polym"},{"key":"10.1111\/jam.13751-BIB0143|jam13751-cit-0143","doi-asserted-by":"crossref","first-page":"436","DOI":"10.1016\/j.foodchem.2015.10.144","article-title":"Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus","volume":"197","author":"Xu","year":"2016","journal-title":"Food Chem"},{"key":"10.1111\/jam.13751-BIB0502|jam13751-cit-0502","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1016\/j.cej.2015.04.056","article-title":"Enhancement of enzymatic digestibility of Miscanthus by electron beam irradiation and chemical combined treatments for bioethanol production","volume":"275","author":"Yang","year":"2015","journal-title":"Chem Eng J"},{"key":"10.1111\/jam.13751-BIB0144|jam13751-cit-0144","doi-asserted-by":"crossref","first-page":"1721","DOI":"10.1021\/es505211e","article-title":"UV disinfection induces a VBNC state in Escherichia coli and Pseudomonas aeruginosa","volume":"49","author":"Zhang","year":"2015","journal-title":"Environ Sci Tecnol"},{"key":"10.1111\/jam.13751-BIB0145|jam13751-cit-0145","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.foodcont.2012.11.029","article-title":"Lethal and sublethal injury and kinetics of Escherichia coli, Listeria monocytogenes and Staphylococcus aureus in milk by pulsed electric fields","volume":"32","author":"Zhao","year":"2013","journal-title":"Food Control"},{"key":"10.1111\/jam.13751-BIB0146|jam13751-cit-0146","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.ultsonch.2017.01.017","article-title":"Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice","volume":"37","author":"Zhu","year":"2017","journal-title":"Ultrason Sonochem"},{"key":"10.1111\/jam.13751-BIB0147|jam13751-cit-0147","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/j.fm.2014.02.007","article-title":"Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce","volume":"42","author":"Ziuzina","year":"2014","journal-title":"Food Microbiol"}],"container-title":["Journal of Applied Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2Fjam.13751","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/onlinelibrary.wiley.com\/wol1\/doi\/10.1111\/jam.13751\/fullpdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,2,14]],"date-time":"2023-02-14T09:27:16Z","timestamp":1676366836000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/jambio\/article\/125\/1\/16\/6714435"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,4,16]]},"references-count":148,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2018,7]]}},"URL":"https:\/\/doi.org\/10.1111\/jam.13751","archive":["Portico"],"relation":{},"ISSN":["1364-5072"],"issn-type":[{"value":"1364-5072","type":"print"}],"subject":[],"published":{"date-parts":[[2018,4,16]]}}}