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Food Chemistry|November 11, 2022
Pulsed electric field as a promising technology for solid foods processing: A reviewCheng Zhang, Xiaomei Lyu, Rai Naveed Arshad, et al.
Foods (Basel, Switzerland)|June 10, 2023
The Impact of Pulsed Electric Fields on Milk's Macro- and Micronutrient Profile: A Comprehensive ReviewAzizah Mohamad, Nor Nadiah Abdul Karim Shah, Alifdalino Sulaiman, et al.
Ultrasonics Sonochemistry|October 15, 2022
Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)Kinza Mukhtar, Brera Ghulam Nabi, Rai Naveed Arshad, et al.
Food Research International (Ottawa, Ont.)|December 6, 2021
A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021)Ume Roobab, Abdul Waheed Khan, Jose M Lorenzo, et al.
Food Chemistry: X|November 28, 2022
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goalsRai Naveed Arshad, Zulkurnain Abdul-Malek, Ume Roobab, et al.
Comprehensive Reviews in Food Science and Food Safety|May 31, 2022
High-pressure processing of fish and shellfish products: Safety, quality, and research prospectsUme Roobab, Liliana G Fidalgo, Rai Naveed Arshad, et al.
Molecules (Basel, Switzerland)|August 27, 2021
A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of PhytoconstituentsMuhammad Modassar A N Ranjha, Rabia Kanwal, Bakhtawar Shafique, et al.
Critical Reviews in Food Science and Nutrition|August 5, 2022
The fourth industrial revolution in the food industry-part II: Emerging food trendsAbdo Hassoun, Alaa El-Din Bekhit, Anet Režek Jambrak, et al.
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