University of California

Publications - Onion

Survival or Growth of Inoculated Escherichia coli O157:H7 and Salmonella on Yellow Onions (Allium cepa) under Conditions Simulating Food Service and Consumer Handling and Storage

Vanessa M. Lieberman, Irene Y. Zhao, Donald W. Schaffner, Michelle D. Danyluk, Linda J. Harris

Food Safety, Onion

Onion Cells After High Pressure and Thermal Processing: Comparison of Membrane Integrity Changes Using Different Analytical Methods and Impact on Tissue Texture

Maria E. Gonzalez, Gordon E. Anthon, and Diane M. Barrett

Onion, Processed Fruits and Vegetables

Microscopic Quantification of Cell Integrity in Raw and Processed Onion Parenchyma Cells

M.E. Gonzalez, J.A. Jernstedt, D.C. Slaughter, and D.M. Barrett

Onion, Processed Fruits and Vegetables

Catalytic Infared Dehydration of Onions

Michael M. Gabel, Zhongli Pan, K.S.P. Amaratunga, Linda J. Harris, James F. Thompson

Onion, Processed Fruits and Vegetables

Modified Method for the Determination of Pyruvic Acid with Dinitrophenylhydrazine in the Assessment of Onion Pungency

Gordon E. Anthon, and Diane M. Barrett

Onion, Quality Evaluation
June 2003

Significant Variation Exists Among Laboratories Measuring Onion Bulb Quality Traits

Michael J. Harvey, Marita Cantwell, Meriel G. Jones, Richard W. Jones, Norman E. Schmidt, John Uhlig, J.F. Watson, Kil Sun Yoo

Onion, Quality Evaluation
December 2002

Residual Pectinesterase Activity in Dehydrated Onion and Garlic Products

Elisabeth Garcia, Marisa Alviar-Agnew, and Diane M. Barrett

Garlic, Onion, Processed Fruits and Vegetables

Heat Treatments Control Extension Growth and Enhance Microbial Disinfection of Minimally Processed Green Onions

M.I. Cantwell, G. Hong, and T.V. Suslow

Modified Atmospheres, Onion

Use of Controlled Atmospheres and Heat Treatment to Maintain Quality of Intact and Minimally Processed Green Onions

G. Hong, G. Peiser, M.I. Cantwell

Modified Atmospheres, Onion


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