Effect of the Sequential Treatment of 1-Methylcyclopropene and Acidified Sodium Chlorite on Microbial Growth and Quality of Fresh-Cut Cilantro Ji Gang Kim, Yaguang Luo, Yang Tao 2007 Fresh-cut Vegetables View/Download PDF
Measurement of Firmness of Fresh-cut Sliced Tomato Using Puncture Tests -- Studies on Sample Size, Probe Size and Direction of Puncture Milza M. Lana, Leopold M.M. Tijskens, Anemarie De Theue, Matthijs Dekker and Diane M. Barrett 2007 Fresh-cut Vegetables View/Download PDF
Effectiveness of Two-Sided UV-C Treatments in Inhibiting Natural Microflora and Extending the Shelf-Life of Minimally Processed 'Red Oak Leaf' Lettuce Ana Allende, James L. McEvoy, Yaguang Luo, Francisco Artes, and Chien Y. Wang 2005 Fresh-cut Vegetables View/Download PDF
Wound-induced Phenolic Accumulation and Browning in Lettuce (Lactuca sativa L.) Leaf Tissue is Reduced by Exposure to n-Alcohols Young-Jun Choi, Francisco A. Tomás-Barberán, Mikal E. Saltveit 2005 Fresh-cut Vegetables View/Download PDF
Effect of Initial Oxygen Concentration and Film Oxygen Transmission Rate on the Quality of Fresh-Cut Romaine Lettuce Ji Gang Kim, Yaguang Luo, Yang Tao, Robert A Saftner, and Kenneth C Gross 2005 Fresh-cut Vegetables View/Download PDF
Delayed Modified Atmosphere Packaging of Fresh-Cut Romaine Lettuce: Effects on Quality Maintenance and Shelf-Life Ji Gang Kim, Yaguang Luo, Robert A. Saftner, and Kenneth C. Gross 2005 Fresh-cut Vegetables View/Download PDF
Effect of 1-methylcyclopropene on phenylpropanoid metabolism, the accumulation of phenolic compounds, and browning of whole and fresh-cut 'iceberg' lettuce Mikal E. Saltveit 2004 Fresh-cut Vegetables View/Download PDF
Microbial and Quality Changes in Minimally Processed Baby Spinach Leaves Stored under Super Atmospheric Oxygen and Modified Atmosphere Conditions Ana Allende, Yaguang Luo, James L. McEvoy, Francisco Artes, Chien Y. Wang 2004 Fresh-cut Vegetables View/Download PDF
Wound-induced PAL Activity is Suppressed by Heat-Shock Treatments that Induce the Synthesis of Heat-Shock Proteins Ho-Min Kang, and Mikal E. Saltveit 2003 Fresh-cut Vegetables View/Download PDF
Wound-induced Increases in Phenolic Content of Fresh-cut Lettuce is Reduced by a Short Immersion in Aqueous Hypertonic Solutions Ho-Min Kang, M.E. Saltveit 2003 Fresh-cut Vegetables View/Download PDF
