Existing and potential applications of ultraviolet light in the food industry - a critical review.

By T. Bintsis, E. Litopoulou-Tzanetaki, R. Robinson. The Journal of the Science of Food and Agriculture, 2000

763 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Biotechnology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/074e24fcb1c3d8977ab6e248a425cc2d64ac47cc

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. G. B. Martínez-Hernández
2. Encarnación Aguayo
3. V. Escalona
4. F. Artés

Citations in the corpus

• UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce (2003, background): “The DNA damage inflicted by UV-C radiation leads to lethality by directly altering microbial DNA through dimer formation between neighbouring pyrimidine nucleoside bases in the same DNA strand, and the main types of photoproduct in UV-C radiated DNA are the pyrimidine dimers, pyrimidine adducts and ”
• UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach. (2010, background): “The technique is subject to cerain safety precautions, but is easy to use and the radiation is lethal o most types of microorganisms (Bintsis et al., 2000).”