Application of High-Power Ultrasound in the Food Industry

Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue

Applications of ultrasound in food technology: Processing, preservation and extraction

Comparative life cycle assessment of plasma-based and traditional decontamination strategies on Norwegian ready-to-eat fresh spinach Conference proceeding in 12th International Conference on Life Cycle Assessment of Food 2020

Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation

Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments

Consumer reactions to communication about innovative processing technologies in iNOBox

Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review

Direct contact ultrasound assisted freezing of chicken breast samples

Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

Effect of processing technologies on the digestibility of egg proteins

Environmental footprint of high-pressure processing of Ready to Eat products (poster)

European novel food, patents and brokers of knowledge

Favourable effects of soluble gas stabilisation and modified atmosphere for supressing regrowth of high pressure treated Listeria innocua

Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan

Genomic characterization of the most barotolerant Listeria monocytogenes RO15 strain compared to reference strains used to evaluate food high pressure processing