Water and Pathogenic Viruses Inactivation—Food Engineering Perspectives Yrjö H. Roos ReviewPaper 20 June 2020 Pages: 251 - 267
Applications of Light-Emitting Diodes (LEDs) in Food Processing and Water Treatment Amritha PrasadLihui DuM. S. Roopesh ReviewPaper 29 April 2020 Pages: 268 - 289
Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods Carlos Enrique Ochoa-VelascoRaúl Ávila-SosaJosé Ángel Guerrero-Beltrán ReviewPaper 06 June 2020 Pages: 290 - 308
Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety Xinyu LiaoP. J. CullenTian Ding ReviewPaper 04 May 2020 Pages: 321 - 332
The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging Samira BeikzadehMarjan GhorbaniAmir Mohammad Mortazavian ReviewPaper 09 June 2020 Pages: 333 - 345
Strategies for Producing Improved Oxygen Barrier Materials Appropriate for the Food Packaging Sector Maryam Zabihzadeh KhajaviArezoo EbrahimiMusarreza Taslikh ReviewPaper 24 June 2020 Pages: 346 - 363
High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry Tonghuan YuLiyuan NiuHitoshi Iwahashi ReviewPaper 21 July 2020 Pages: 364 - 380
Infrared Drying of Food Materials: Recent Advances Priyanka SakareNiranjan PrasadSatish Chandra Sharma ReviewPaper 06 July 2020 Pages: 381 - 398