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Cited article:

Advances in pulsed electric stimuli as a physical method for treating liquid foods

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Physics of Life Reviews 44 207 (2023)

Study of the suitability of the central composite design to predict the inactivation kinetics by pulsed electric fields (PEF) in Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in milk

O. Cregenzán-Alberti, R.M. Halpin, P. Whyte, J.G. Lyng and F. Noci
Food and Bioproducts Processing 95 313 (2015)

Novel Food Preservation and Microbial Assessment Techniques

Mansel Griffiths and Markus Walkling-Ribeiro
Novel Food Preservation and Microbial Assessment Techniques 25 (2014)

A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing

Kang Huang, Hongping Tian, Ling Gai and Jianping Wang
Journal of Food Engineering 111 (2) 191 (2012)

Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions

Daniela Bermúdez‐Aguirre, Sulmer Fernández, Heracleo Esquivel, Patrick C. Dunne and Gustavo V. Barbosa‐Cánovas
Journal of Food Science 76 (5) (2011)

Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk

M. Walkling-Ribeiro, F. Noci, D.A. Cronin, J.G. Lyng and D.J. Morgan
Journal of Applied Microbiology 106 (1) 241 (2009)

Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma

Jason Wan, John Coventry, Piotr Swiergon, Peerasak Sanguansri and Cornelis Versteeg
Trends in Food Science & Technology 20 (9) 414 (2009)