Use of UV-C and Gaseous Ozone as Sanitizing Agents for Keeping the Quality of Fresh-Cut Rocket (Eruca sativa mill )

Inactivation of Escherichia coli O157:H7 and Natural Microbiota on Spinach Leaves Using Gaseous Ozone during Vacuum Cooling and Simulated Transportation

(2016) MUSTAFA VURMA et al.   JOURNAL OF FOOD PROTECTION

Low-dose UV-C irradiation reduces the microbial population and preserves antioxidant levels in peeled garlic (Allium sativum L.) during storage

(2015) Me-Hea Park et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life

(2014) Mehmet Seckin Aday et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2013) Asgar Ali et al.   FOOD CHEMISTRY

Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley

(2013) Hakan Karaca et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Changes in total ascorbic acid and carotenoids in minimally processed irradiated Arugula (Eruca sativa Mill) stored under refrigeration

(2013) Tatiana Pacheco Nunes et al.   RADIATION PHYSICS AND CHEMISTRY

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

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

Effect of noble gas-enriched atmospheres on the overall quality of ready-to-eat arugula salads

(2012) Cielo Char et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Combination of electrolysed water, UV-C and superatmospheric O2 packaging for improving fresh-cut broccoli quality

(2012) Ginés Benito Martínez-Hernández et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves

(2011) Alejandro Tomás-Callejas et al.   Innovative Food Science & Emerging Technologies

Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli

(2011) Ginés Benito Martínez-Hernández et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Impact of UV-C light on safety and quality of fresh-cut melon

(2010) Lara Manzocco et al.   Innovative Food Science & Emerging Technologies

UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach

(2010) Víctor H. Escalona et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage

(2009) M. Laura Lemoine et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of fumigation with high concentrations of ozone gas on postharvest gray mold and fungicide residues on table grapes

(2009) Franka Mlikota Gabler et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Optimization of ozone treatment of fresh-cut green leaf lettuce

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

Effect of UV-C radiation on quality of minimally processed spinach leaves

(2008) Francisco Artés-Hernández et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of pre-harvest ozone exposure on quality of strawberry fruit under simulated retail conditions

(2008) Anna J. Keutgen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Physiological basis of UV-C induced resistance to Botrytis cinerea in tomato fruit

(2007) Marie Thérèse Charles et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY