Microorganisms (bacteria, yeast, and microalgae) are a promising resource for products of
high value such as nutrients, pigments, and enzymes. The majority of these compounds of …

The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms
pose a distinct threat to food safety, as the use of traditional, culture-based microbiological …

The still poorly explored world of microbial functioning is about to be uncovered by a
combined application of old and new technologies. Bacteria, especially, are still in the dark …

This paper assesses the application of pulsed electric fields (PEF) to the fresh biomass of
Artrhospira platensis in order to enhance the extraction of C-phycocyanin into aqueous …

Pulsed electric field (PEF) treatment, a novel technology which has an electroporation effect
on cells, has a wide range of practical applications, especially in the food industry. Because …

The present work investigates the chemical composition and antioxidant properties of three
essential oils (EOs)(Mentha pulegium L., Lavandula stoechas L. and Satureja calamintha …

The effect of pulsed electric field (PEF) treatments of different intensities on the
electroporation of the cytoplasmatic membrane of Chlorella vulgaris, and on the extraction of …

The need for enhancing microbial food safety and quality, without compromising the
nutritional, functional and sensory characteristics of foods, has created an increasing world …

Nowadays, more and more researchers engage in studies regarding the extraction of
bioactive compounds from natural sources. To this end, plenty of studies have been …

The present study aimed to investigate the effect of the main pulsed electric field (PEF)
process parameters on the cell damages of A. platensis microalgae and the extractability of …