Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes

a Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Zaragoza, Spain b Karlsruhe Institute of Technology (KIT), Institute for Pulsed Power and Microwave Technology (IHM), 76344 Eggenstein-Leopoldshafen, Germany c Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano, SA, Italy d ProdAl Scarl— University of Salerno, via Ponte don Melillo, 84084 Fisciano, SA, Italy e Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, , Berlin, , Germany f Emeritus, IPBS (Institut de Pharmacologie et de Biologie Structurale), CNRS, 205 route de Narbonne BP64182, 31077 Toulouse, France g Emeritus, UPS, IPBS, Université de Toulouse, 31077 Toulouse, France h University of Ljubljana, Faculty of Electrical Engineering, Trzaska 25, 1000 Ljubljana, Slovenia