University of California, Davis-ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2012

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

    Journal of the Science of Food and Agriculture, Vol. 92, Núm. 4, pp. 877-885

  2. Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard

    Food Control, Vol. 23, Núm. 2, pp. 325-332

  3. Chlorine dioxide dose, water quality and temperature affect the oxidative status of tomato processing water and its ability to inactivate Salmonella

    Food Control, Vol. 26, Núm. 1, pp. 28-35

  4. Evaluation of current operating standards for chlorine dioxide in disinfection of dump tank and flume for fresh tomatoes

    Journal of Food Protection, Vol. 75, Núm. 2, pp. 304-313

2011

  1. Survival and distribution of Escherichia coli on diverse fresh-cut baby leafy greens under preharvest through postharvest conditions

    International Journal of Food Microbiology, Vol. 151, Núm. 2, pp. 216-222

2007

  1. Quality retention and potential shelf-life of fresh-cut lemons as affected by cut type and temperature

    Postharvest Biology and Technology, Vol. 43, Núm. 2, pp. 245-254