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Articles (88)

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1-10 of 88 results for electrolyzed water

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Select article: Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying

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Research article

First published 2024-9

Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying

Sibel Bölek, Muhammed A Göktaş, Feyza Tosya [...]

Food Science and Technology International

Select article: Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium silicate under certain temperatures and different storage periods

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Research article

First published 2026-3

Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium silicate under certain temperatures and different storage periods

Hamzah Aleryani, Sam Al-Dalali, Qing Gao [...]

Food Science and Technology International

Select article: Sterilization using Electrolyzed Water Highly Retains the Biological Properties in Tissue-Engineered Porcine Liver Scaffold

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Research article

First published 2013-11

Sterilization using Electrolyzed Water Highly Retains the Biological Properties in Tissue-Engineered Porcine Liver Scaffold

Kamal H. Hussein, Kyung M. Park, Pankaj K. Teotia [...]

The International Journal of Artificial Organs

Select article: Biological safety of neutral-pH hydrogen-enriched electrolyzed water upon mutagenicity,genotoxicity and subchronic oral toxicity

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Research article

First published 2010-05

Biological safety of neutral-pH hydrogen-enriched electrolyzed water upon mutagenicity,genotoxicity and subchronic oral toxicity

Yasukazu Saitoh, Yoshikazu Harata, Fukutaro Mizuhashi [...]

Toxicology and Industrial Health

Select article: Toxicity,mutagenicity and stability assessment of simply produced electrolyzed water as a wound healing agent in vitro

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Research article

First published 2021-3

Toxicity,mutagenicity and stability assessment of simply produced electrolyzed water as a wound healing agent in vitro

R Reis, H Sipahi, O Dinc [...]

Human & Experimental Toxicology

Select article: In vitro biocompatibility study approaches to evaluate the safety profile of electrolyzed water for skin and eye

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Research article

First published 2019-11

In vitro biocompatibility study approaches to evaluate the safety profile of electrolyzed water for skin and eye

H Sipahi, R Reis, O Dinc [...]

Human & Experimental Toxicology

Select article: Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread

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Research article

First published 2024-9

Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread

Sibel Bölek, Feyza Tosya, Özge Dinç

Food Science and Technology International

Select article: Evaluation of the effect of neutral electrolyzed water and peroxyacetic acid alone and in combination on microbiological,chemical,and sensory characteristics of poultry meat during refrigeration storage

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Research article

First published 2020

Evaluation of the effect of neutral electrolyzed water and peroxyacetic acid alone and in combination on microbiological,chemical,and sensory characteristics of poultry meat during refrigeration storage

Reihane Moghassem Hamidi, Seyed Shahram Shekarforoush, Saeid Hosseinzadeh [...]

Food Science and Technology International

Select article: Novel Chemical Processes: Ozone,Supercritical CO2,Electrolyzed Oxidizing Water,and Chlorine Dioxide Gas

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Research article

First published 2008-10

Novel Chemical Processes: Ozone,Supercritical CO2,Electrolyzed Oxidizing Water,and Chlorine Dioxide Gas

J. Novak, A. Demirci, Y. Han

Food Science and Technology International

Select article: Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprika

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Research article

First published 2011-10

Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprika

B. Kumar Das, Ji Gang Kim, Ji Weon Choi

Food Science and Technology International

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