Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce

Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride

(2020) Jiayi Wang et al.   Microorganisms

Simultaneous determination of 49 amino acids, B vitamins, flavonoids, and phenolic acids in commonly consumed vegetables by ultra-performance liquid chromatography–tandem mass spectrometry

(2020) Liuqing Zhao et al.   FOOD CHEMISTRY

Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts

(2019) Lin Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chlorate uptake during washing is influenced by product type and cut piece size, as well as washing time and wash water content

(2019) Yolanda Garrido et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Reduction of Escherichia coli O157:H7, Listeria monocytogenes, and Naturally Present Microbe Counts on Lettuce using an Acid Mixture of Acetic and Lactic Acid

(2019) Wang et al.   Microorganisms

Reduction of microbial counts during kitchen scale washing and sanitization of salad vegetables

(2018) James Noah Ssemanda et al.   FOOD CONTROL

Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens

(2018) Shabir Ahmad Mir et al.   FOOD CONTROL

Foodborne pathogens and their risk exposure factors associated with farm vegetables in Rwanda

(2018) James Noah Ssemanda et al.   FOOD CONTROL

Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation

(2018) Yaguang Luo et al.   FOOD MICROBIOLOGY

Effects of ozone treatment on pesticide residues in food: a review

(2018) Shan Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of phenolic acid profiles by HPLC-MS in vegetables commonly consumed in China

(2018) Liuquan Zhang et al.   FOOD CHEMISTRY

Effects of potential organic compatible sanitisers on organic and conventional fresh-cut lettuce ( Lactuca sativa Var. Crispa L)

(2017) Jufang Zhang et al.   FOOD CONTROL

Hurdle technology: A novel approach for enhanced food quality and safety – A review

(2017) Imran Khan et al.   FOOD CONTROL

Inactivation of bacterial pathogens on lettuce, sprouts, and spinach using hurdle technology

(2017) Paul-François Kounkeu Ngnitcho et al.   Innovative Food Science & Emerging Technologies

Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables

(2017) D. Gombas et al.   JOURNAL OF FOOD PROTECTION

Ready-to-eat vegetables: Current problems and potential solutions to reduce microbial risk in the production chain

(2017) Irene Castro-Ibáñez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Citric acid as alternative to sodium hypochlorite for washing and disinfection of experimentally-infected spinach leaves

(2017) G. Finten et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

(2017) Liang Ma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Postharvest ozone application for the preservation of fruits and vegetables

(2016) Nikos Tzortzakis et al.   FOOD REVIEWS INTERNATIONAL

Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce

(2016) Sofia V. Poimenidou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The practicality of using ozone with fruit and vegetables

(2016) Marcin Glowacz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato

(2016) Ke Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ozone gas as an elicitor to enhance the bioactive compounds in Ganoderma lucidum

(2016) Surya Sudheer et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes

(2015) Raquel M. Callejón et al.   Foodborne Pathogens and Disease

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

(2015) Marcin Glowacz et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of Hurdle Technology in Food Preservation: A Review

(2014) Shiv Singh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Minimum free chlorine residual level required for the inactivation of Escherichia coli O157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach

(2014) Vicente M. Gómez-López et al.   FOOD CONTROL

Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage

(2013) Asgar Ali et al.   FOOD CHEMISTRY

Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety

(2013) B. Ramos et al.   Innovative Food Science & Emerging Technologies

Quality of Iceberg (Lactuca sativa L.) and Romaine (L. sativa L. var. longifolial) lettuce treated by combinations of sanitizer, surfactant, and ultrasound

(2013) Sindy Palma Salgado et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Generation of trihalomethanes with chlorine-based sanitizers and impact on microbial, nutritional and sensory quality of baby spinach

(2013) Vicente M. Gómez-López et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of ozone on major antioxidants and microbial populations of fresh-cut papaya

(2013) Wei Keat Yeoh et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress

(2012) Elisabete M.C. Alexandre et al.   FOOD CONTROL

Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

(2012) Daniela Bermúdez-Aguirre et al.   FOOD CONTROL

Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca Sativa)

(2011) Arzu Altunkaya   FOOD CHEMISTRY

Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil

(2011) Maria Aparecida de Oliveira et al.   FOOD CONTROL

Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits

(2010) Mohammad Alothman et al.   Innovative Food Science & Emerging Technologies

Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)

(2009) Arzu Altunkaya et al.   FOOD CHEMISTRY

Fresh-cut product sanitation and wash water disinfection: Problems and solutions

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

Effect of treating lettuce surfaces with acidulants on the behaviour of Listeria monocytogenes during storage at 5 and 20 °C and subsequent exposure to simulated gastric fluid

(2008) A SAMARA et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Optimization of ozone treatment of fresh-cut green leaf lettuce

(2008) Hülya Ölmez et al.   JOURNAL OF FOOD ENGINEERING

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