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Intense light pulses decontamination of minimally processed vegetables and their shelf-lifeGOMEZ-LOPEZ, V. M; DEVLIEGHERE, F; BONDUELLE, V et al.International journal of food microbiology. 2005, Vol 103, Num 1, pp 79-89, issn 0168-1605, 11 p.Article

Assessment of radiation sensitivity of fresh-cut vegetables using electrolyte leakage measurementXUETONG FAN; SOKORAI, Kimberly J. B.Postharvest biology and technology. 2005, Vol 36, Num 2, pp 191-197, issn 0925-5214, 7 p.Article

The effect of carvacrol on enteric virusesSANCHEZ, C; AZNAR, R; SANCHEZ, G et al.International journal of food microbiology. 2015, Vol 192, pp 72-76, issn 0168-1605, 5 p.Article

Application of propidium monoazide-qPCR to evaluate the ultrasonic inactivation of Escherichia coli O157:H7 in fresh-cut vegetable wash waterELIZAQUIVEL, P; SANCHEZ, G; SELMA, M. V et al.Food microbiology. 2012, Vol 30, Num 1, pp 316-320, issn 0740-0020, 5 p.Article

Reduction of chlorine concentration and microbial load during washing-disinfection of shredded lettucePIROVANI, Maria; PIAGENTINI, Andrea; GÜEMES, Daniel et al.International journal of food science & technology. 2004, Vol 39, Num 3, pp 341-347, issn 0950-5423, 7 p.Article

Use of lysozyme as an indicator of protein cross-contact in fresh-cut vegetables via wash watersKERKAERT, Barbara; JACXSENS, Liesbeth; VAN DE PERRE, Evelien et al.Food research international. 2012, Vol 45, Num 1, pp 39-44, issn 0963-9969, 6 p.Article

Possibility of using near infrared spectroscopy for evaluation of bacterial contamination in shredded cabbageSUTHILUK, Phunsiri; SARANWONG, Sirinnapa; KAWANO, Sumio et al.International journal of food science & technology. 2008, Vol 43, Num 1, pp 160-165, issn 0950-5423, 6 p.Article

Ultraviolet light and Ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foodsBIRMPA, Angeliki; SFIKA, Vasiliki; VANTARAKIS, Apostolos et al.International journal of food microbiology. 2013, Vol 167, Num 1, pp 96-102, issn 0168-1605, 7 p.Conference Paper

Failure criteria based on consumers' rejection to determine the sensory shelf life of minimally processed lettuceARES, Gaston; MARTINEZ, Inés; LAREO, Claudia et al.Postharvest biology and technology. 2008, Vol 49, Num 2, pp 255-259, issn 0925-5214, 5 p.Article

Monitoring of phytochemicals in fresh and fresh-cut vegetables: A comparisonALARCON-FLORES, María Isabel; ROMERO-GONZALEZ, Roberto; VIDAL, José Luis Martinez et al.Food chemistry. 2014, Vol 142, pp 392-399, issn 0308-8146, 8 p.Article

Pesticide residues in fresh-cut vegetables from integrated pest management by ultra performance liquid chromatography coupled to tandem mass spectrometryARIENZO, M; CATALDO, D; FERRARA, L et al.Food control. 2013, Vol 31, Num 1, pp 108-115, issn 0956-7135, 8 p.Article

Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impactOLMEZ, Hülya; KRETZSCHMAR, Ursula.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 3, pp 686-693, issn 0023-6438, 8 p.Article

Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetablesABADIAS, Maribel; USALL, Josep; OLIVEIRA, Marcia et al.International journal of food microbiology. 2008, Vol 123, Num 1-2, pp 151-158, issn 0168-1605, 8 p.Article

A novel approach for calculating shelf life of minimally processed vegetablesCORBO, Maria Rosaria; DEL NOBILE, Matteo Alessandro; SINIGAGLIA, Milena et al.International journal of food microbiology. 2006, Vol 106, Num 1, pp 69-73, issn 0168-1605, 5 p.Article

Antioxidant responses in minimally processed celery during refrigerated storageVINA, Sonia Z; CHAVES, Alicia R.Food chemistry. 2005, Vol 94, Num 1, pp 68-74, issn 0308-8146, 7 p.Article

Effects of packaging type and storage temperature on the growth of foodborne pathogens on shredded 'Romaine' lettuceOLIVEIRA, M; USALL, J; SOLSONA, C et al.Food microbiology. 2010, Vol 27, Num 3, pp 375-380, issn 0740-0020, 6 p.Article

Retention of Quality and Nutritional Value of 13 Fresh-Cut Vegetables Treated with Low-Dose RadiationFAN, X; SOKORAI, K. J. B.Journal of food science. 2008, Vol 73, Num 7, issn 0022-1147, S367-S372Article

The effect of pH on inactivation of pathogenic bacteria on fresh-cut lettuce by dipping treatment with electrolyzed waterYANG, H; SWEM, B. L; LI, Y et al.Journal of food science. 2003, Vol 68, Num 2, pp 1013-1017, issn 0022-1147, 5 p.Article

Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)VINA, Sonia Z; CHAVES, Alicia R.International journal of food science & technology. 2008, Vol 43, Num 1, pp 44-51, issn 0950-5423, 8 p.Article

Comparative efficacy of Zataria multiflora Boiss., Origanum compactum and Eugenia caryophyllus essential oils against E. coli O157:H7, feline calicivirus and endogenous microbiota in commercial baby-leaf saladsAZIZKHANI, Maryam; ELIZAQUIVEL, Patricia; SANCHEZ, Gloria et al.International journal of food microbiology. 2013, Vol 166, Num 2, pp 249-255, issn 0168-1605, 7 p.Article

Mathematical quantification of microbial inactivation of Escherichia coli 0157:H7 and Salmonella spp. on stainless steel surfaces soiled with different vegetable juice substratesPOSADA-IZQUIERDO, G. D; PEREZ-RODRIGUEZ, F; ZURERA, G et al.Food research international. 2013, Vol 54, Num 2, pp 1688-1698, issn 0963-9969, 11 p.Article

Polyphenol oxidase, total phenolics and ascorbic acid changes during storage of minimally processed 'California Wonder' and 'Quadrato d'Asti' sweet peppersBARBAGALLO, Riccardo N; CHISARI, Marco; PATANE, Cristina et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 49, Num 2, pp 192-196, issn 0023-6438, 5 p.Conference Paper

Application of 1-methylcyclopropene in fresh-cut/minimal processing systemsTOIVONEN, Peter M. A.HortScience. 2008, Vol 43, Num 1, pp 102-105, issn 0018-5345, 4 p.Conference Paper

Vitamin C retention in fresh-cut potatoesTUDELA, J. A; ESPIN, J. C; GIL, M. I et al.Postharvest biology and technology. 2002, Vol 26, Num 1, pp 75-84, issn 0925-5214Article

Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoesCANTOS, Emma; TUDELA, Juan Antonio; GIL, Maria Isabel et al.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 10, pp 3015-3023, issn 0021-8561Article

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