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The effects of aqueous chlorine dioxide or fumaric acid treatment combined with UV-C on postharvest quality of ‘Maehyang’ strawberries

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(2009) Maria I. Gil et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage

(2008) L.H. Liu et al.   FOOD CHEMISTRY

Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact

(2008) Hülya Ölmez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)

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