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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
2015

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
2010

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
2010

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
2006

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
2002

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
2001

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
2000

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