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Patrick J. Cullen
Researcher at University of Sydney
Publications - 346
Citations - 19673
Patrick J. Cullen is an academic researcher from University of Sydney. The author has contributed to research in topics: Chemistry & Plasma. The author has an hindex of 64, co-authored 311 publications receiving 14656 citations. Previous affiliations of Patrick J. Cullen include Dublin Institute of Technology & University of New South Wales.
Papers
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Journal ArticleDOI
Hyperspectral imaging – an emerging process analytical tool for food quality and safety control
TL;DR: HSI equipment, image acquisition and processing are described; current limitations and likely future applications are discussed; and recent advances in the application of HSI to food safety and quality assessment are reviewed.
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Application of Natural Antimicrobials for Food Preservation
Brijesh K. Tiwari,Vasilis P. Valdramidis,C.P. O' Donnell,Kasiviswanathan Muthukumarappan,Kasiviswanathan Muthukumarappan,Paula Bourke,Patrick J. Cullen +6 more
TL;DR: In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed along with their potential applications in food systems and factors influencing the antimicrobial activity of such agents are discussed including extraction methods, molecular weight, and agent origin.
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Nonthermal Plasma Inactivation of Food-Borne Pathogens
TL;DR: A review of the action of plasma agents on the microbial classes and describes proven and potential applications in food processing is presented in this article, where novel developments in the technology and a future outlook for the application to foods are discussed.
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Applications of cold plasma technology in food packaging
S.K. Pankaj,Carmen Bueno-Ferrer,N.N. Misra,Vladimir Milosavljevic,Vladimir Milosavljevic,Colm P. O'Donnell,Paula Bourke,Kevin M. Keener,Kevin M. Keener,Patrick J. Cullen +9 more
TL;DR: This paper provides an overview of cold plasma theory, equipment and summarises recent advances in the modification of polymeric food packaging materials along with potential applications in the food industry.
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Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
TL;DR: In this paper, tomato juice was sonicated at different amplitude levels (24.4-61.0 μm) at a constant frequency of 20 kHz for treatment times (2-10 min) and pulse durations of 5 s on and 5 s off.