220 related articles for article (PubMed ID: 18077040)
1. Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine.
Gómez-López VM; Ragaert P; Jeyachchandran V; Debevere J; Devlieghere F
Int J Food Microbiol; 2008 Jan; 121(1):74-83. PubMed ID: 18077040
[TBL] [Abstract][Full Text] [Related]
2. Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide.
Gómez-López VM; Devlieghere F; Ragaert P; Debevere J
Int J Food Microbiol; 2007 May; 116(2):221-7. PubMed ID: 17306398
[TBL] [Abstract][Full Text] [Related]
3. Intense light pulses decontamination of minimally processed vegetables and their shelf-life.
Gómez-López VM; Devlieghere F; Bonduelle V; Debevere J
Int J Food Microbiol; 2005 Aug; 103(1):79-89. PubMed ID: 16084268
[TBL] [Abstract][Full Text] [Related]
4. Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere.
Gómez-López VM; Ragaert P; Ryckeboer J; Jeyachchandran V; Debevere J; Devlieghere F
Int J Food Microbiol; 2007 Jun; 117(1):91-8. PubMed ID: 17459505
[TBL] [Abstract][Full Text] [Related]
5. Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas.
Mahmoud BS; Linton RH
Food Microbiol; 2008 Apr; 25(2):244-52. PubMed ID: 18206766
[TBL] [Abstract][Full Text] [Related]
6. Efficacy of chlorine dioxide on Escherichia coli inactivation during pilot-scale fresh-cut lettuce processing.
Banach JL; van Overbeek LS; Nierop Groot MN; van der Zouwen PS; van der Fels-Klerx HJ
Int J Food Microbiol; 2018 Mar; 269():128-136. PubMed ID: 29425860
[TBL] [Abstract][Full Text] [Related]
7. Decontamination of strawberries using batch and continuous chlorine dioxide gas treatments.
Han Y; Selby TL; Schultze KK; Nelson PE; Linton RH
J Food Prot; 2004 Nov; 67(11):2450-5. PubMed ID: 15553627
[TBL] [Abstract][Full Text] [Related]
8. Quality of fresh chicken breasts using a combination of modified atmosphere packaging and chlorine dioxide sachets.
Ellis M; Cooksey K; Dawson P; Han I; Vergano P
J Food Prot; 2006 Aug; 69(8):1991-6. PubMed ID: 16924930
[TBL] [Abstract][Full Text] [Related]
9. Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves.
Lee SY; Costello M; Kang DH
J Food Prot; 2004 Jul; 67(7):1371-6. PubMed ID: 15270488
[TBL] [Abstract][Full Text] [Related]
10. Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere.
Smigic N; Rajkovic A; Antal E; Medic H; Lipnicka B; Uyttendaele M; Devlieghere F
Food Microbiol; 2009 Sep; 26(6):629-37. PubMed ID: 19527839
[TBL] [Abstract][Full Text] [Related]
11. Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life.
Allende A; Aguayo E; Artés F
Int J Food Microbiol; 2004 Mar; 91(2):109-17. PubMed ID: 14996454
[TBL] [Abstract][Full Text] [Related]
12. Combined effect of aqueous chlorine dioxide and modified atmosphere packaging on inhibiting Salmonella Typhimurium and Listeria monocytogenes in mungbean sprouts.
Jin HH; Lee SY
J Food Sci; 2007 Nov; 72(9):M441-5. PubMed ID: 18034740
[TBL] [Abstract][Full Text] [Related]
13. Efficacy of gaseous chlorine dioxide as a sanitizer for killing Salmonella, yeasts, and molds on blueberries, strawberries, and raspberries.
Sy KV; McWatters KH; Beuchat LR
J Food Prot; 2005 Jun; 68(6):1165-75. PubMed ID: 15954703
[TBL] [Abstract][Full Text] [Related]
14. Sanitizing radish seeds by simultaneous treatments with gaseous chlorine dioxide, high relative humidity, and mild heat.
Bang J; Choi M; Son H; Beuchat LR; Kim Y; Kim H; Ryu JH
Int J Food Microbiol; 2016 Nov; 237():150-156. PubMed ID: 27569378
[TBL] [Abstract][Full Text] [Related]
15. Inactivation of Escherichia coli O157:H7 on radish and cabbage seeds by combined treatments with gaseous chlorine dioxide and heat at high relative humidity.
Yeom W; Kim H; Beuchat LR; Ryu JH
Food Microbiol; 2021 Oct; 99():103805. PubMed ID: 34119098
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce.
Sy KV; Murray MB; Harrison MD; Beuchat LR
J Food Prot; 2005 Jun; 68(6):1176-87. PubMed ID: 15954704
[TBL] [Abstract][Full Text] [Related]
17. Volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7 degrees C in air and low oxygen atmosphere.
Ragaert P; Devlieghere F; Devuyst E; Dewulf J; Van Langenhove H; Debevere J
Int J Food Microbiol; 2006 Nov; 112(2):162-70. PubMed ID: 16860421
[TBL] [Abstract][Full Text] [Related]
18. Effect of nitrogen gas packaging on the quality and microbial growth of fresh-cut vegetables under low temperatures.
Koseki S; Itoh K
J Food Prot; 2002 Feb; 65(2):326-32. PubMed ID: 11848563
[TBL] [Abstract][Full Text] [Related]
19. Efficacy of chlorine dioxide gas sachets for enhancing the microbiological quality and safety of blueberries.
Popa I; Hanson EJ; Todd EC; Schilder AC; Ryser ET
J Food Prot; 2007 Sep; 70(9):2084-8. PubMed ID: 17900086
[TBL] [Abstract][Full Text] [Related]
20. Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves.
Keskinen LA; Burke A; Annous BA
Int J Food Microbiol; 2009 Jun; 132(2-3):134-40. PubMed ID: 19428137
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]