相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Salinity effects on enzymatic browning and antioxidant capacity of fresh-cut baby Romaine lettuce (Lactuca sativa L. cv. Duende)
Marco Chisari et al.
FOOD CHEMISTRY (2010)
Fast and accurate alternative UV-chemometric method for the determination of chlorophyll A and B in broccoli (Brassica oleracea Italica) and cabbage (Brassica oleracea Sabauda) plants
M. F. Fernandez-Leon et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation
Francisco Lopez-Galvez et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2010)
Fresh-cut product sanitation and wash water disinfection: Problems and solutions
Maria I. Gil et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact
Huelya Oelmez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Antimicrobial activity of lactic acid and copper on growth of Salmonella and Escherichia coli O157:H7 in laboratory medium and carrot juice
Salam A. Ibrahim et al.
FOOD CHEMISTRY (2008)
Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
Arzu Altunkaya et al.
FOOD CHEMISTRY (2008)
Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry
Maria V. Selma et al.
FOOD MICROBIOLOGY (2008)
Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce
Ana B. Martin-Diana et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables
P. Ragaert et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2007)
Inactivation of Escherichia coli and Listeria monocytogenes on iceberg lettuce by dip wash treatments with organic acids
M. Y. Akbas et al.
LETTERS IN APPLIED MICROBIOLOGY (2007)
Safe and hygienic water treatment in food factories
[Anonymous]
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Respiration rate of minimally processed lettuce as affected by packaging
MA Del Nobile et al.
JOURNAL OF FOOD ENGINEERING (2006)
Ozonated water extends the shelf life of fresh-cut lettuce
D Beltrán et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life
A Allende et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution
M Uyttendaele et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Influence of a commercial warm chlorinated water treatment and packaging on the shelf-life of ready-to-use lettuce
RC McKellar et al.
FOOD RESEARCH INTERNATIONAL (2004)
Influence of polyphenol and ascorbate oxidases during cooking process on the radical-scavenging activity of vegetables
T Yamaguchi et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2003)
Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce
L Jacxsens et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
分享论文
