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Publications by Maarit Mäki
Neutral Electrolyzed Water (NEW), Chlorine Dioxide, Organic Acid Based Product, and Ultraviolet-C for Inactivation of Microbes in Fresh-Cut Vegetable Washing Waters
Journal of Food Processing and Preservation
Chemistry
Chemical Engineering
Food Science
Related publications
Use of Electrolyzed Water to Reduce Bacteria on Fresh-Cut Vegetables
Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-Life and Quality of Fresh Cut Vegetables (Lettuce and Carrot)
International Proceedings of Chemical, Biological and Environmental Engineering
Alternative Disinfection Methods to Chlorine for Use in the Fresh-Cut Industry
Food Research International
Food Science
Fast Inactivation of Microbes and Degradation of Organic Compounds Dissolved in Water by Thermal Plasma
Plasma Science and Technology
Condensed Matter Physics
Effects of Acidic Electrolyzed Water With Different Temperatures on Microbial Control and Quality of Fresh-Cut Banana Leaves During Storage
International Journal of GEOMATE
Building
Geotechnical Engineering
Soil Science
Engineering Geology
Construction
Environmental Engineering
Inactivation of Bovine Coronavirus by Electrolyzed Anode-Side Water
Nihon Chikusan Gakkaiho
Efficacy of Steamer Jet-Injection as Alternative to Chlorine in Fresh-Cut Lettuce
Postharvest Biology and Technology
Horticulture
Agronomy
Crop Science
Food Science
Effect of Cell Voltages on Available Chlorine Concentration and pH in Slightly Acidic Electrolyzed Water
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Valid Utilization of Electrolyzed Acid Water in Clinical Dentistry
The Journal of the Kyushu Dental Society
