Francisco de Asís
Artés Hernández
Catedrático de Universidad
![Foto de Francisco de Asís](/img/uploaded/85b7e81e3838002d04c2076be5092612.jpg)
![Foto de University of California, Davis](/img/noimage_org.png)
University of California, Davis
Davis, Estados UnidosUniversity of California, Davis-ko ikertzaileekin lankidetzan egindako argitalpenak (6)
2012
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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
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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
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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
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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
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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
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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