Effects of electrolysed water and levulinic acid combination on microbial safety and polysaccharide nanostructure of organic strawberry

Preservative effect of slightly acid electrolysed water ice generated by the developed sanitising unit on shrimp (Penaeus vannamei)

(2022) Yun He et al.   FOOD CONTROL

Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface

(2022) Lin Zhao et al.   Innovative Food Science & Emerging Technologies

Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods

(2021) Ping Zhao et al.   FOOD REVIEWS INTERNATIONAL

Comparison of Polyphenol, Sugar, Organic Acid, Volatile Compounds, and Antioxidant Capacity of Commercially Grown Strawberry Cultivars in Turkey

(2021) Ipek Urün et al.   Plants-Basel

Recent advances on research of electrolyzed water and its applications

(2021) Lin Zhao et al.   Current Opinion in Food Science

Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts

(2021) Lin Chen et al.   FOOD CONTROL

Discovery and characterization of tannase genes in plants: roles in hydrolysis of tannins

(2020) Xinlong Dai et al.   NEW PHYTOLOGIST

Phenolic Content, Color Development, and Pigment−Related Gene Expression: A Comparative Analysis in Different Cultivars of Strawberry during the Ripening Process

(2020) Carolina Parra-Palma et al.   Agronomy-Basel

Effect of chitosan coatings on the evolution of sodium carbonate-soluble pectin during sweet cherry softening under non-isothermal conditions

(2020) Ying Xin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism

(2019) Lin Zhao et al.   FOOD CONTROL

Combination of levulinic acid and sodium dodecyl sulfate on inactivation of foodborne microorganisms: A review

(2019) Manli Zhou et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

5-Aminolevulinic acid fermentation using engineered Saccharomyces cerevisiae

(2019) Kiyotaka Y. Hara et al.   Microbial Cell Factories

Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts ( Vigna radiata )

(2018) Lin Chen et al.   FOOD CHEMISTRY

Antibacterial activities of R-(+)-Limonene emulsion stabilized by Ulva fasciata polysaccharide for fruit preservation

(2018) Ping Shao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fruit Softening: Revisiting the Role of Pectin

(2018) Duoduo Wang et al.   TRENDS IN PLANT SCIENCE

Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits

(2017) Charles Nkufi Tango et al.   FOOD MICROBIOLOGY

Effects of acidic electrolyzed oxidizing water on retarding cell wall degradation and delaying softening of blueberries during postharvest storage

(2017) Yihui Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli ( Brassica oleracea )

(2017) Qin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of molecular weights of chitosan coating on postharvest quality and physicochemical characteristics of mango fruit

(2016) Pornchan Jongsri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of the effect of genotype and agronomic conditions on metabolomic profiles of selected strawberry cultivars with different sensitivity to environmental stress

(2016) Ikram Akhatou et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

The effects of genotype and growing conditions on antioxidant capacity, phenolic compounds, organic acid and individual sugars of strawberry

(2014) Kazim Gündüz et al.   FOOD CHEMISTRY

Removal of Salmonella enterica Enteritidis and Escherichia coli from green peppers and melons by ultrasound and organic acids

(2014) Jackline Freitas Brilhante de São José et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Insights into the nanostructure of low-methoxyl pectin–calcium gels

(2013) Irit Ventura et al.   CARBOHYDRATE POLYMERS

Escherichia coli O157:H7 Infections Associated With Consumption of Locally Grown Strawberries Contaminated by Deer

(2013) Matthew R. Laidler et al.   CLINICAL INFECTIOUS DISEASES

Postharvest UV-C irradiation inhibits the production of ethylene and the activity of cell wall-degrading enzymes during softening of tomato (Lycopersicon esculentum L.) fruit

(2013) Jianwen Bu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

5-Aminolevulinic acid promotes anthocyanin accumulation in Fuji apples

(2012) L. Xie et al.   PLANT GROWTH REGULATION

Microbiological quality of fresh vegetables and fruits sold in Singapore

(2011) Joceyln Seow et al.   FOOD CONTROL

Regulation of L-ascorbic acid content in strawberry fruits

(2011) Eduardo Cruz-Rus et al.   JOURNAL OF EXPERIMENTAL BOTANY

Quality attributes and cell wall properties of strawberries (Fragaria annanassa Duch.) under calcium chloride treatment

(2010) Fusheng Chen et al.   FOOD CHEMISTRY

Malic Acid Production by Saccharomyces cerevisiae: Engineering of Pyruvate Carboxylation, Oxaloacetate Reduction, and Malate Export

(2008) R. M. Zelle et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Bacterial adhesion and biofilms on surfaces

(2008) Trevor Roger Garrett et al.   Progress in Natural Science-Materials International