Background The advent of the 21 st century has witnessed a growing demand of safe and
nutritious foods. The food industry is adopting novel non-thermal food processing …

Plasma-liquid systems have attracted increasing attention in recent years, owing to their
high potential in material processing and nanoscience, environmental remediation …

Chemical and bactericidal effects induced by plasma in water upon electro‐spraying
through DC‐driven positive transient spark discharge in air were investigated. Inactivation of …

Can low-temperature plasma technology play a role in medicine? This is a question that
many investigators today are trying hard to give a positive answer to. It did not quite start out …

This review aims to present the effects of cold plasma technology on the nutritional quality of
fruits and fruit juices. This review focuses on the chemical changes induced by plasma on …

Nonthermal processing methods are often preferred over conventional food processing
methods to ensure nutritional quality. Nonthermal plasma (NTP) is a new field of nonthermal …

Aims The main objective of this study was to determine the inactivation efficacy of dielectric
barrier discharge atmospheric cold plasma (DBD‐ACP) generated inside a sealed package …

The need for safe and healthy foods has increased since the turn of the century. Novel non‐
thermal food processing technologies are being adopted by the food sector. Cold plasma …

Background The use of cold plasma technology (CPT) in the food industry could be a
promising alternative to heat treatment techniques in practice. The CPT is effective in …

Cyanobacteria blooms threaten water supply and are potential sources for disinfection
byproducts (DBPs) formation. In this study, the underlying mechanisms for effective removal …