تاثیر پلاسما غیرحرارتی بر ویژگیهای فیزیکی- شیمیایی و میکروبی دارچین و زیره

Ak T and Gülçin Ý, 2008. Antioxidant and radical scavenging properties of curcumin. Chemico-biological interactions 174(1): 27-37.

Bang IH, Kim YE, Lee SY and Min SC, 2020. Microbial decontamination of black peppercorns by simultaneous treatment with cold plasma and ultraviolet C. Innovative Food Science and Emerging Technologies 63: 102392.

Bao T, Hao X, Shishir MRI, Karim N and Chen W, 2020. Cold plasma: an emerging pretreatment technology for the drying of jujube slices. Food Chemistry 337: 127783.

Bourke P, Ziuzina D and Boehm D, 2018. The potential of cold plasma for safe and sustainable food production. Trends Biotechnol 36(6): 615–626.

Charoen R, Savedboworn W, Phuditcharnchnakun S and Khuntaweetap T, 2015. Development of Antioxidant Gummy Jelly Candy Supplemented with Psidium guajava Leaf Extract. International Journal of Applied Science and Technology 8(2): 145-151.

Kim JE, Oh YJ, Won MY, Lee KS and Min SC, 2016. Microbial decontamination of onion powder using microwave-powered cold plasma treatments. Food Microbiology 62: 112-123.

Kogelschatz U, 2003. Dielectric-barrier discharges: their history, discharge physics, and industrial applications. Plasma Chem Plasma Process 23(1):1–46.

Kumar S and Neogi S, 2009. Inactivation characteristics of bacteria in capacitively coupled argon plasma. IEEE Transactions on Plasma Science 37(12): 2347–2352.

Laroussi M, 2009. Low-temperature plasmas for medicine IEEE Transactions on plasma. journal of science 37(6): 714-725.

Lee KH, Kim HJ, Woo KS, Jo C, Kim JK, Kim SH, Park HY, Oh SK and Kim WH, 2016. Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice. LWT 73: 442-447.

Liao X, Liu D, Xiang Q, Ahn J, Chen S, Ye X and Ding T, 2017. Inactivation mechanisms of nonthermal plasma on microbes: A review. Food Control 75: 83-91.

Min SC, Roh SH, Niemira BA, Boyd G, Sites JE, Uknalis J and Fan X, 2017. In package inhibition of E. coli O157: H7 on bulk Romaine lettuce using cold plasma. Food Microbiology 65: 1-6.

Mishra K, Ojha H and Chaudhury NK, 2012. Estimation of antiradical properties of antioxidants using DPPH - assay: A critical review and results. Food Chemistry 130(4): 1036–1043.

Misra N, Tiwari B, Raghavarao K and Cullen P, 2011. Nonthermal plasma inactivation of food-borne pathogens. Food Engineering Reviews 3: 159–170.

Moritz M, Wiacek C, Koethe M and Braun PG, 2017. Atmospheric pressure plasma jet treatment of Salmonella Enteritidis inoculated egg shells. International journal of food microbiology 245: 22-28.

Niemira BA, 2012. Cold plasma decontamination of foods. Annual Review of Food Science and Technology 3: 125–142.

Odabasoglu F, Aslan A, Cakir A, Suleyman H, Karagoz Y, Bayir Y and Halici M, 2005. Antioxidant activity, reducing power and total phenolic content of some lichen species.  Fitoterapia 76: 216–219.

Oh YJ, Song AY and Min SC, 2017. Inhibition of Salmonella typhimurium on radish sprouts using nitrogen-cold plasma. International Journal of Food Microbiology 149: 66–71.

Palma M, Piñeiro Z and Barroso CG, 2001. Stability of phenolic compounds during extraction with superheated solvents. Journal of Chromatography A 921(2): 169-174.

Pankaj S, Bueno-Ferrer C, O'neill L, Tiwari B, Bourke P and Cullen P, 2017.Characterization of dielectric barrier discharge atmospheric air plasma treated chitosan films. Journal of food processing and preservation 41(1): 1-7.

Pankaj SK, Bueno-Ferrer C, Misra N, O'Neill L, Tiwari B and Bourke P, 2015. Dielectric barrier discharges atmospheric air plasma treatment of high amylose corn starch films. LWT-Food Science and Technology 63(2): 1076-28.

Sarangapani C, Devi RY, Thirumdas R, Trimukhe AM, Deshmukh RR and Annapure US, 2017. Physico-chemical properties of low-pressure plasma treated black gram. LWT-Food Science and Technology 79:102-110.

Shojaee-Aliabadi S, Hosseini H, Mohammadifar MA, Mohammadi A, Ghasemlou M, Ojagh SM, Hosseini SM and Khaksar R, 2013. Characterization of antioxidant-antimicrobial κ-carrageenan films containing Satureja hortensis essential oil. International journal of biological macromolecules 52:116-124.

Singh BH, 2002. Extraction of phenolic compounds from red grape marce for using as food lipid antioxidant. Food Chemistry 66: 209-15.

Won MY, Lee SJ and Min SC, 2017. Mandarin Preservation by micro-powered cold plasma treatment Innovative. Food Science and engineering Technology 39: 25-32.