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Items: 1 to 20 of 115

1.

Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprika.

Das BK, Kim JG, Choi JW.

Food Sci Technol Int. 2011 Oct;17(5):471-9. doi: 10.1177/1082013211398842. Epub 2011 Sep 27.

PMID:
21954309
2.
3.

Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films.

Chandra D, Kim JG, Kim YP.

Food Sci Technol Int. 2014 Mar;20(2):137-48. doi: 10.1177/1082013213476073. Epub 2013 Jun 3.

PMID:
23733826
4.

Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv "Pérola").

Bierhals VS, Chiumarelli M, Hubinger MD.

J Food Sci. 2011 Jan-Feb;76(1):E62-72. doi: 10.1111/j.1750-3841.2010.01951.x. Epub 2011 Jan 6.

PMID:
21535677
5.

Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices.

Fan X, Sokorai KJ, Liao CH, Cooke P, Zhang HQ.

J Food Sci. 2009 Nov-Dec;74(9):M485-92. doi: 10.1111/j.1750-3841.2009.01362.x.

PMID:
20492119
6.

Acidified sodium chlorite optimisation assessment to improve quality of fresh-cut tatsoi baby leaves.

Tomás-Callejas A, López-Velasco G, Artés F, Artés-Hernández F.

J Sci Food Agric. 2012 Mar 15;92(4):877-85. doi: 10.1002/jsfa.4664. Epub 2011 Oct 10.

PMID:
21987381
7.

Use of UV-C treatments to maintain quality and extend the shelf life of green fresh-cut bell pepper (Capsicum annuum L.).

Rodoni LM, Concellón A, Chaves AR, Vicente AR.

J Food Sci. 2012 Jun;77(6):C632-9. doi: 10.1111/j.1750-3841.2012.02746.x.

PMID:
22671520
8.

Ozonated water extends the shelf life of fresh-cut lettuce.

Beltrán D, Selma MV, Marín A, Gil MI.

J Agric Food Chem. 2005 Jul 13;53(14):5654-63.

PMID:
15998129
9.

Optimization of hot water treatment for removing microbial colonies on fresh blueberry surface.

Kim TJ, Corbitt MP, Silva JL, Wang DS, Jung YS, Spencer B.

J Food Sci. 2011 Aug;76(6):M353-60. doi: 10.1111/j.1750-3841.2011.02209.x. Epub 2011 May 27.

PMID:
21623784
11.

Optimizing the use of garlic oil as antimicrobial agent on fresh-cut tomato through a controlled release system.

Ayala-Zavala JF, González-Aguilar GA.

J Food Sci. 2010 Sep;75(7):M398-405. doi: 10.1111/j.1750-3841.2010.01723.x.

PMID:
21535547
12.

Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe.

Selma MV, Ibáñez AM, Cantwell M, Suslow T.

Food Microbiol. 2008 Jun;25(4):558-65. doi: 10.1016/j.fm.2008.02.006. Epub 2008 Feb 29.

PMID:
18456110
13.

Comparison of sodium acid sulfate to citric acid to inhibit browning of fresh-cut potatoes.

Calder BL, Kash EA, Davis-Dentici K, Bushway AA.

J Food Sci. 2011 Apr;76(3):S164-9. doi: 10.1111/j.1750-3841.2011.02082.x.

PMID:
21535855
14.

Factors affecting quality and safety of fresh-cut produce.

Francis GA, Gallone A, Nychas GJ, Sofos JN, Colelli G, Amodio ML, Spano G.

Crit Rev Food Sci Nutr. 2012;52(7):595-610. doi: 10.1080/10408398.2010.503685. Review.

PMID:
22530712
15.

Chlorine stabilizer T-128 enhances efficacy of chlorine against cross-contamination by E. coli O157:H7 and Salmonella in fresh-cut lettuce processing.

Nou X, Luo Y, Hollar L, Yang Y, Feng H, Millner P, Shelton D.

J Food Sci. 2011 Apr;76(3):M218-24. doi: 10.1111/j.1750-3841.2011.02046.x. Epub 2011 Mar 14.

PMID:
21535847
16.

Effect of vacuum-steam-vacuum treatment on microbial quality of whole and fresh-cut cantaloupe.

Ukuku DO, Fan X, Kozempel MF.

J Food Prot. 2006 Jul;69(7):1623-9.

PMID:
16865896
17.
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19.

Comparison of rinsing and sanitizing procedures for reducing bacterial pathogens on fresh cantaloupes and bell peppers.

Alvarado-Casillas S, Ibarra-Sánchez S, Rodríguez-García O, Martínez-Gonzáles N, Castillo A.

J Food Prot. 2007 Mar;70(3):655-60.

PMID:
17388055
20.

Effect of processing and packaging conditions on quality of refrigerated potato strips.

Oner ME, Walker PN.

J Food Sci. 2011 Jan-Feb;76(1):S35-40. doi: 10.1111/j.1750-3841.2010.01937.x. Epub 2010 Dec 8.

PMID:
21535713

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