| Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies A Soni, I Oey, P Silcock, P Bremer Comprehensive Reviews in Food Science and Food Safety 15 (6), 1139-1148, 2016 | 196 | 2016 |
| Microwave-induced thermal sterilization-A review on history, technical progress, advantages and challenges as compared to the conventional methods A Soni, J Smith, A Thompson, G Brightwell Trends in Food Science & Technology 97, 433-442, 2020 | 129 | 2020 |
| Hyperspectral imaging and machine learning in food microbiology: Developments and challenges in detection of bacterial, fungal, and viral contaminants A Soni, Y Dixit, MM Reis, G Brightwell Comprehensive Reviews in Food Science and Food Safety 21 (4), 3717-3745, 2022 | 60 | 2022 |
| Plasma-activated water (PAW) as a disinfection technology for bacterial inactivation with a focus on fruit and vegetables A Soni, J Choi, G Brightwell Foods 10 (1), 166, 2021 | 59 | 2021 |
| Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white A Soni, I Oey, P Silcock, PJ Bremer Food research international 106, 394-403, 2018 | 36 | 2018 |
| Hyperspectral imaging and deep learning for quantification of Clostridium sporogenes spores in food products using 1D-convolutional neural networks and random forest model A Soni, M Al-Sarayreh, MM Reis, G Brightwell Food Research International 147, 110577, 2021 | 33 | 2021 |
| Applications of novel processing technologies to enhance the safety and bioactivity of milk A Soni, LM Samuelsson, SM Loveday, TB Gupta Comprehensive reviews in food science and food safety 20 (5), 4652-4677, 2021 | 32 | 2021 |
| Effect of pulsed electric field with moderate heat (80°C) on inactivation, thermal resistance and differential gene expression in B. cereus spores A Soni, I Oey, P Silcock, IK Ross, PJ Bremer Journal of Food Processing and Preservation 44 (7), e14503, 2020 | 18 | 2020 |
| A comprehensive review of variability in the thermal resistance (D-values) of food-borne pathogens—a challenge for thermal validation trials A Soni, P Bremer, G Brightwell Foods 11 (24), 4117, 2022 | 13 | 2022 |
| Effect of hurdle approaches using conventional and moderate thermal processing technologies for microbial inactivation in fruit and vegetable products A Soni, G Brightwell Foods 11 (12), 1811, 2022 | 12 | 2022 |
| Genetic factors affect the survival and behaviors of selected bacteria during antimicrobial blue light treatment J Hadi, S Wu, A Soni, A Gardner, G Brightwell International Journal of Molecular Sciences 22 (19), 10452, 2021 | 11 | 2021 |
| Differential gene expression for investigation of the effect of germinants and heat activation to induce germination in Bacillus cereus spores A Soni, I Oey, P Silcock, E Permina, PJ Bremer Food research international 119, 462-468, 2019 | 10 | 2019 |
| Identification of cold spots using non-destructive hyperspectral imaging technology in model food processed by coaxially induced microwave pasteurization and sterilization A Soni, M Al-Sarayreh, MM Reis, J Smith, K Tong, G Brightwell Foods 9 (6), 837, 2020 | 9 | 2020 |
| Nature-inspired antimicrobial surfaces and their potential applications in food industries A Soni, G Brightwell Foods 11 (6), 844, 2022 | 8 | 2022 |
| Development of bacterial spore pouches as a tool to evaluate the sterilization efficiency—A case study with microwave sterilization using clostridium sporogenes and … A Soni, J Smith, R Archer, A Gardner, K Tong, G Brightwell Foods 9 (10), 1342, 2020 | 6 | 2020 |
| Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores-analysis of differential gene expression and ion exchange A Soni, I Oey, P Silcock, E Permina, PJ Bremer Food research international 116, 578-585, 2019 | 6 | 2019 |
| Controlling plasma‐activated solution chemistry for targeted cancer cell death Z Liu, X Tantai, S Wang, B Pang, Y Gao, F Zhang, X Zhao, D Xu, A Soni, ... Plasma Processes and Polymers 20 (10), e2300029, 2023 | 3 | 2023 |
| Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables. Foods. 2021; 10: 166 A Soni, J Choi, G Brightwel Innovative Preservation Technology for the Fresh Fruit and Vegetables, 109, 2021 | 3 | 2021 |
| Hyperspectral imaging and deep learning for detection and quantification of germination in Bacillus cereus spores A Soni, Y Dixit, G Brightwell, MM Reis International Journal of Food Science & Technology 59 (5), 3505-3513, 2024 | 1 | 2024 |
| A novel antibacterial mechanism of atmospheric cold plasma against Staphylococcus aureus through degradation of cellular staphyloxanthin Y Zhu, H Xu, D Cui, R Zhou, Y Wang, A Soni, G Brightwell, J Zhuang, ... Innovative Food Science & Emerging Technologies 90, 103496, 2023 | 1 | 2023 |
Phil BremerProfessor, Department of Food Science, University of Otago在 otago.ac.nz 的电子邮件经过验证
Phil BremerProfessor, Department of Food Science, University of Otago在 otago.ac.nz 的电子邮件经过验证
Indrawati OeyUniversity of Otago在 otago.ac.nz 的电子邮件经过验证