Chlorine dioxide for minimally processed produce preservation : a reviewGOMEZ-LOPEZ, Vicente M; RAJKOVIC, Andreja; RAGAERT, Peter et al.Trends in food science & technology (Regular ed.). 2009, Vol 20, Num 1, pp 17-26, issn 0924-2244, 10 p.Article

Influence of operating conditions on sensory quality of minimally processed osmotically dehydrated guavaPANADES, Gloria; CHIRALT, Amparo; FITO, Pedro et al.Journal of food quality. 2003, Vol 26, Num 2, pp 91-103, issn 0146-9428, 13 p.Article

Microbiological Risk from Minimally Processed Packaged Salads in the Dutch Food ChainPIELAAT, Annemarie; VAN LEUSDEN, Frans M; WIJNANDS, Lucas M et al.Journal of food protection. 2014, Vol 77, Num 3, pp 395-403, issn 0362-028X, 9 p.Article

Minimally processed vegetable salads : Microbial quality evaluationFRÖDER, Hans; GERALDES MARTINS, Cecilia; DE SOUZA, Katia Leani Oliveira et al.Journal of food protection. 2007, Vol 70, Num 5, pp 1277-1280, issn 0362-028X, 4 p.Article

Microflora of minimally processed frozen vegetables sold in Gaborone, BotswanaMANANI, Tinna A; COLLISON, Ernest K; MPUCHANE, Sisai et al.Journal of food protection. 2006, Vol 69, Num 11, pp 2581-2586, issn 0362-028X, 6 p.Article

PHENOLIC COMPOUNDS AND ANTIOXIDANT POWER IN MINIMALLY PROCESSED SALADDEGL'INNOOCENTI, Elena; PARDOSSI, Alberto; TATTINI, Massimiliano et al.Journal of food biochemistry. 2008, Vol 32, Num 5, pp 642-653, issn 0145-8884, 12 p.Article

Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: An industrial trialKOIDIS, Anastasios; RAWSON, Ashish; TUOHY, Maria et al.Food chemistry. 2012, Vol 132, Num 3, pp 1406-1412, issn 0308-8146, 7 p.Article

STABILITY AND QUALITY OF MINIMALLY PROCESSED ORANGE SLICESCHAFER, M; PEREZ, S; VARGAS, M et al.Journal of food processing and preservation. 2008, Vol 32, Num 2, pp 319-334, issn 0145-8892, 16 p.Article

EFFECT OF STORAGE TEMPERATURE AND TIME ON QUALITY IN MINIMALLY PROCESSED LITCHI FRUIT (LITCHI CHINENSIS SONN.)AQUINO BOLANOS, Elia Nora; CORONA VELAZQUEZ, Ruben; VILLEGAS CARDENAZ, Andrés et al.Journal of food quality. 2010, Vol 33, Num 3, pp 299-311, issn 0146-9428, 13 p.Article

Moulds and yeasts in fresh and minimally processed vegetables, and sproutsTOUMAS, V. H.International journal of food microbiology. 2005, Vol 99, Num 1, pp 71-77, issn 0168-1605, 7 p.Article

Effect of 1-methylcyclopropene treatment and edible coatings on the quality of minimally processed lettuceTAY, S. L; PERERA, C. O.Journal of food science. 2004, Vol 69, Num 2, pp FCT131-FCT135, issn 0022-1147Article

Keeping quality and safety of minimally fresh processed melonAGUAYO, Encarna; ALLENDE, Ana; ARTES, Francisco et al.European food research & technology (Print). 2003, Vol 216, Num 6, pp 494-499, issn 1438-2377, 6 p.Article

Measurement parameter of color on yacon (Smallanthus sonchifolius) slices using a computer vision systemSALDANA, Erick; SICHE, Raúl; CASTRO, Wilson et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 59, Num 2, pp 1220-1226, issn 0023-6438, 7 p., 2Conference Paper

Sensory Effects of Hexanal Vapor on Fresh-Cut Slices of Golden Delicious ApplesMUSETTI, Alessandro; FAVA, Patrizia.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, S314-S318Article

A suitable model of microbial survival curves for beer pasteurizationBUZRUL, Sencer.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 8, pp 1330-1336, issn 0023-6438, 7 p.Article

Volatile flavour compounds and sensory properties of minimally processed durian (Durio zibethinus cv. D24) fruit during storage at 4 °CVOON, Y. Y; SHEIKH ABDUL HAMID, N; RUSUL, G et al.Postharvest biology and technology. 2007, Vol 46, Num 1, pp 76-85, issn 0925-5214, 10 p.Article

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

Polyphenoloxidase activity of minimally processed 'Jonagored' apples (Malus domestica)ROCHA, A. M. C. N; DE MORAIS, A. M. M. B.Journal of food processing and preservation. 2005, Vol 29, Num 1, pp 8-19, issn 0145-8892, 12 p.Article

Microbiological and biochemical changes in minimally processed fresh-cut Conference pearsSOLIVA-FORTUNY, Robert C; MARTIN-BELLOSO, Olga.European food research & technology (Print). 2003, Vol 217, Num 1, pp 4-9, issn 1438-2377, 6 p.Article

Fresh cauliflower preservation technologyMOTEY, Rashmi; LELE, Smita.Journal of food science and technology (Mysore). 2003, Vol 40, Num 4, pp 419-422, issn 0022-1155, 4 p.Article

Cultivar differences in gaseous 1-methylcyclopropene accumulation in whole and fresh-cut apple fruitXIAOQING DONG; HUBER, Donald J; RAMIREZ-SANCHEZ, Maricruz et al.Postharvest biology and technology. 2014, Vol 93, pp 130-134, issn 0925-5214, 5 p.Article

Effect of a mango film on quality of whole and minimally processed mangoesSOTHORNVIT, Rungsinee; RODSAMRAN, Patratip.Postharvest biology and technology. 2008, Vol 47, Num 3, pp 407-415, issn 0925-5214, 9 p.Article

Coliforms and Prevalence of Escherichia coli and Foodborne Pathogens on Minimally Processed Spinach in Two Packing PlantsILIC, Sanja; ODOMERU, Joseph; LEJEUNE, Jeffrey T et al.Journal of food protection. 2008, Vol 71, Num 12, pp 2398-2403, issn 0362-028X, 6 p.Article

Modelling RGB colour aspects and translucency of fresh-cut tomatoesLANA, M. M; TIJSKENS, L. M. M; VAN KOOTEN, O et al.Postharvest biology and technology. 2006, Vol 40, Num 1, pp 15-25, issn 0925-5214, 11 p.Article

Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruitROCCULI, Pietro; ROMANI, Santina; DALLA ROSA, Marco et al.Postharvest biology and technology. 2005, Vol 35, Num 3, pp 319-328, issn 0925-5214, 10 p.Article