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Journal Abstract Search

104 related items for PubMed ID: 17995790

  • 1. Effect of UV irradiation on cut cantaloupe: terpenoids and esters.
    Beaulieu JC.
    J Food Sci; 2007 May; 72(4):S272-81. PubMed ID: 17995790
    [Abstract] [Full Text] [Related]

  • 2. Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupe.
    Beaulieu JC, Ingber BF, Lea JM.
    J Food Sci; 2011 Sep; 76(7):S415-22. PubMed ID: 22417559
    [Abstract] [Full Text] [Related]

  • 3. Ultraviolet induced stress response in fresh cut cantaloupe.
    Lamikanra O, Richard OA, Parker A.
    Phytochemistry; 2002 May; 60(1):27-32. PubMed ID: 11985848
    [Abstract] [Full Text] [Related]

  • 4. Within-season volatile and quality differences in stored fresh-cut cantaloupe cultivars.
    Beaulieu JC.
    J Agric Food Chem; 2005 Nov 02; 53(22):8679-87. PubMed ID: 16248571
    [Abstract] [Full Text] [Related]

  • 5. Effect of hydrogen peroxide treatment on microbial quality and appearance of whole and fresh-cut melons contaminated with Salmonella spp.
    Ukuku DO.
    Int J Food Microbiol; 2004 Sep 01; 95(2):137-46. PubMed ID: 15282126
    [Abstract] [Full Text] [Related]

  • 6. 1-methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe.
    Amaro AL, Fundo JF, Oliveira A, Beaulieu JC, Fernández-Trujillo JP, Almeida DP.
    J Sci Food Agric; 2013 Mar 15; 93(4):828-37. PubMed ID: 22821412
    [Abstract] [Full Text] [Related]

  • 7. Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupe.
    Fan X, Annous BA, Beaulieu JC, Sites JE.
    J Food Sci; 2008 Apr 15; 73(3):M91-8. PubMed ID: 18387121
    [Abstract] [Full Text] [Related]

  • 8. 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 15; 25(4):558-65. PubMed ID: 18456110
    [Abstract] [Full Text] [Related]

  • 9. Improving antioxidant capacity of fresh-cut mangoes treated with UV-C.
    González-Aguilar GA, Villegas-Ochoa MA, Martínez-Téllez MA, Gardea AA, Ayala-Zavala JF.
    J Food Sci; 2007 Apr 15; 72(3):S197-202. PubMed ID: 17995814
    [Abstract] [Full Text] [Related]

  • 10. Quality changes and nutrient retention in fresh-cut versus whole fruits during storage.
    Gil MI, Aguayo E, Kader AA.
    J Agric Food Chem; 2006 Jun 14; 54(12):4284-96. PubMed ID: 16756358
    [Abstract] [Full Text] [Related]

  • 11. Infection of cantaloupe rind with Cladosporium cladosporioides and Penicillium expansum, and associated migration of Salmonella poona into edible tissues.
    Richards GM, Beuchat LR.
    Int J Food Microbiol; 2005 Aug 15; 103(1):1-10. PubMed ID: 16023237
    [Abstract] [Full Text] [Related]

  • 12. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas.
    Mahmoud BS, Vaidya NA, Corvalan CM, Linton RH.
    Food Microbiol; 2008 Oct 15; 25(7):857-65. PubMed ID: 18721673
    [Abstract] [Full Text] [Related]

  • 13. Effect of storage on some volatile aroma compounds in fresh-cut cantaloupe melon.
    Lamikanra O, Richard OA.
    J Agric Food Chem; 2002 Jul 03; 50(14):4043-7. PubMed ID: 12083880
    [Abstract] [Full Text] [Related]

  • 14. Combination of hot-water surface pasteurization of whole fruit and low-dose gamma irradiation of fresh-cut cantaloupe.
    Fan X, Annous BA, Sokorai KJ, Burke A, Mattheis JP.
    J Food Prot; 2006 Apr 03; 69(4):912-9. PubMed ID: 16629038
    [Abstract] [Full Text] [Related]

  • 15. Reduction of Salmonella enterica serotype Poona and background microbiota on fresh-cut cantaloupe by electron beam irradiation.
    Palekar MP, Taylor TM, Maxim JE, Castillo A.
    Int J Food Microbiol; 2015 Jun 02; 202():66-72. PubMed ID: 25796062
    [Abstract] [Full Text] [Related]

  • 16. Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe.
    Beaulieu JC, Lancaster VA.
    J Agric Food Chem; 2007 Nov 14; 55(23):9503-13. PubMed ID: 17944532
    [Abstract] [Full Text] [Related]

  • 17. Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry.
    Selma MV, Allende A, López-Gálvez F, Conesa MA, Gil MI.
    Food Microbiol; 2008 Sep 14; 25(6):809-14. PubMed ID: 18620973
    [Abstract] [Full Text] [Related]

  • 18. Production of volatile compounds by Fuji apples following exposure to high CO2 or low O2.
    Argenta LC, Mattheis JP, Fan X, Finger FL.
    J Agric Food Chem; 2004 Sep 22; 52(19):5957-63. PubMed ID: 15366849
    [Abstract] [Full Text] [Related]

  • 19. A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects.
    Medina M, Cabeza MC, Bravo D, Cambero I, Montiel R, Ordóñez JA, Nuñez M, Hoz L.
    Food Microbiol; 2009 Apr 22; 26(2):224-7. PubMed ID: 19171266
    [Abstract] [Full Text] [Related]

  • 20. Cantaloupe melon peroxidase: characterization and effects of additives on activity.
    Lamikanra O, Watson MA.
    Nahrung; 2000 Jun 22; 44(3):168-72. PubMed ID: 10907237
    [Abstract] [Full Text] [Related]

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