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Advances in Food and Nutrition Research|September 12, 2025
Cold plasma interactions with food ingredients functionalitySonal Chaple, Soukaina Barroug, Lokeswari Ramireddy, et al.
Frontiers in Nutrition|June 25, 2021
Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A ReviewSoukaina Barroug, Sonal Chaple, Paula Bourke
Lebensmittel-Wissenschaft + [I.E. Und] Technologie. Food Science + Technology. Science + Technologie Alimentaire|February 3, 2023
Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flourSonal Chaple, Chaitanya Sarangapani, Shannon Dickson, et al.
Applied Microbiology and Biotechnology|January 8, 2024
Added insult to injury? The response of meat-associated pathogens to proposed antimicrobial interventionsMaitiú Marmion, Guerrino Macori, Soukaina Barroug, et al.
Food Microbiology|September 9, 2023
The efficiency of UV light-emitting diodes (UV-LED) in decontaminating Campylobacter and Salmonella and natural microbiota in chicken breast, compared to a UV pilot-plant scale deviceArturo B Soro, Daniel Ekhlas, Sajad Shokri, et al.
Biological Chemistry|July 26, 2018
Safety implications of plasma-induced effects in living cells - a review of in vitro and in vivo findingsDaniela Boehm, Paula Bourke
Scientific Reports|November 23, 2022
Efficacy of plasma activated saline in a co-culture infection control modelEvanthia Tsoukou, Paula Bourke, Daniela Boehm
Journal of Food Science|May 26, 2018
Current and Future Technologies for Microbiological Decontamination of Cereal GrainsAgata Los, Dana Ziuzina, Paula Bourke
ACS Omega|October 12, 2020
Direct Plasma Deposition of Collagen on 96-Well Polystyrene Plates for Cell CultureDenis O'Sullivan, Liam O'Neill, Paula Bourke
International Journal of Food Microbiology|October 2, 2020
Effects of cold plasma on wheat grain microbiome and antimicrobial efficacy against challenge pathogens and their resistanceAgata Los, Dana Ziuzina, Daniela Boehm, et al.
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