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。Chlorophyll Fluorescence Imaging for Monitoring the Effects of Minimal Processing and Warm Water Treatments on Physiological Properties and Quality Attributes of Fresh-Cut Salads
Florian Haegele et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Comparison of ultra-high-pressure water jet and conventional rotating blade cutting for the production of fresh-cut iceberg (Lactuca sativa L.) and endive (Cichorium endivia L.)
Florian Haegele et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Minimization of water consumption in fresh-cut salad washing by UV-C light
Alexandra Ignat et al.
FOOD CONTROL (2015)
Effect of Water Jet Cutting and Moderate Heat Treatment on Quality of Fresh-Cut Red Oak Leaf Lettuce (Lactuca sativa L. var. crispa)
Sabine Wulfkuehler et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Lactic Acid and Ultraviolet-C as Sanitizer for Preserving Quality of Minimally Processed Romaine Lettuce
S. Nogales-Delgado et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)
Use of response surface methodology to study the combined effects of UV-C and thermal processing on vegetable oxidative enzymes
Fernando Sampedro et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Physicochemical Quality and Chemical Safety of Chlorine as a Reconditioning Agent and Wash Water Disinfectant for Fresh-Cut Lettuce Washing
Sam Van Haute et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)
Impact of different washing procedures on quality of fresh-cut iceberg lettuce (Lactuca sativa var. capitata L.) and endive (Cichorium endivia L.)
Sabine Wulfkuehler et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Fresh fruits and vegetables-An overview on applied methodologies to improve its quality and safety
B. Ramos et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves
Alejandro Tomas-Callejas et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
Carla Alegria et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Improving the quality of fresh-cut melon through inactivation of degradative oxidase and pectinase enzymatic activities by UV-C treatment
Marco Chisari et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives
Lara Manzocco et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Fresh-cut product sanitation and wash water disinfection: Problems and solutions
Maria I. Gil et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Effect of UV-C radiation on quality of minimally processed spinach leaves
Francisco Artes-Hernandez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (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)
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)
Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce
Ana Allende et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2008)
Extending and measuring the quality of fresh-cut fruit and vegetables: a review
D. Rico et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Phytochemicals in fruit and vegetables: Health promotion and postharvest elicitors
Monika Schreiner et al.
CRITICAL REVIEWS IN PLANT SCIENCES (2006)
Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce
A Allende et al.
FOOD MICROBIOLOGY (2006)
Inhibition of pathogens on fresh produce by ultraviolet energy
BR Yaun et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Pulsed white light in combination with UV-C and heat to reduce storage rot of strawberry
D Marquenie et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2003)
Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce
A Allende et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)
UV-C radiation as a novel technique for keeping quality of fresh processed 'Lollo Rosso' lettuce
A Allende et al.
FOOD RESEARCH INTERNATIONAL (2003)
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
F Tomás-Barberán et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)
UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue
M Erkan et al.
ENVIRONMENTAL AND EXPERIMENTAL BOTANY (2001)
Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock
ME Saltveit
POSTHARVEST BIOLOGY AND TECHNOLOGY (2000)
Basic aspects of food preservation by hurdle technology
L Leistner
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Chlorophyll fluorescence - a practical guide
K Maxwell et al.
JOURNAL OF EXPERIMENTAL BOTANY (2000)
分享论文
