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Journal Abstract Search

220 related items for PubMed ID: 19021810

  • 1. Alternative sanitizers to chlorine for use on fresh-cut "Galia" (Cucumis melo var. catalupensis) melon.
    Silveira AC, Conesa A, Aguayo E, Artes F.
    J Food Sci; 2008 Nov; 73(9):M405-11. PubMed ID: 19021810
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  • 2. Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces.
    Ukuku DO, Bari ML, Kawamoto S, Isshiki K.
    Int J Food Microbiol; 2005 Oct 15; 104(2):225-33. PubMed ID: 16043249
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  • 3. 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
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  • 4. Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon.
    Raybaudi-Massilia RM, Mosqueda-Melgar J, Martín-Belloso O.
    Int J Food Microbiol; 2008 Feb 10; 121(3):313-27. PubMed ID: 18164505
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  • 8. 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 10; 116(2):221-7. PubMed ID: 17306398
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  • 9. Control of browning and microbial growth on fresh-cut apples by sequential treatment of sanitizers and calcium ascorbate.
    Wang H, Feng H, Luo Y.
    J Food Sci; 2007 Jan 10; 72(1):M001-7. PubMed ID: 17995885
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  • 10. 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 10; 73(3):M91-8. PubMed ID: 18387121
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  • 11. The suitability of three Galia melon cultivars and different types of cuts for the fresh-cut industry.
    Silveira AC, Aguayo E, Artés F.
    J Sci Food Agric; 2013 Dec 10; 93(15):3826-31. PubMed ID: 23860939
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  • 12. Microbial quality and safety of fresh-cut broccoli with different sanitizers and contact times.
    Das B, Kim JG.
    J Microbiol Biotechnol; 2010 Feb 10; 20(2):363-9. PubMed ID: 20208442
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  • 13. A simple instrument-free gaseous chlorine dioxide method for microbial decontamination of potatoes during storage.
    Wu VC, Rioux A.
    Food Microbiol; 2010 Feb 10; 27(1):179-84. PubMed ID: 19913711
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  • 14. Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.).
    Chen Z, Zhu C, Han Z.
    J Biosci Bioeng; 2011 Jun 10; 111(6):675-81. PubMed ID: 21306948
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  • 17. Interactions between sanitizers and packaging gas compositions and their effects on the safety and quality of fresh-cut onions (Allium cepa L.).
    Page N, González-Buesa J, Ryser ET, Harte J, Almenar E.
    Int J Food Microbiol; 2016 Feb 02; 218():105-13. PubMed ID: 26656528
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  • 19. Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere.
    Smigic N, Rajkovic A, Nielsen DS, Arneborg N, Siegumfeldt H, Devlieghere F.
    Int J Food Microbiol; 2010 Jul 31; 141 Suppl 1():S140-6. PubMed ID: 20149937
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  • 20. Evaluation of Hot Water, Gaseous Chlorine Dioxide, and Chlorine Treatments in Combination with an Edible Coating for Enhancing Safety, Quality, and Shelf Life of Fresh-Cut Cantaloupes.
    Alicea C, Annous BA, Mendez DP, Burke A, Orellana LE.
    J Food Prot; 2018 Apr 31; 81(4):534-541. PubMed ID: 29513104
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