Author:
Oms-Oliu Gemma,Martín-Belloso Olga,Soliva-Fortuny Robert
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference67 articles.
1. Anderson, J. G., Rowan, N. J., MacGregor, S. J., Fouracre, R. A., & Farish, O. (2000). Inactivation of food-borne enteropathogenic bacteria and spoilage fungi using pulsed-light. IEEE Transactions on Plasma Science, 28(1), 83–88. doi:
10.1109/27.842870
.
2. Baka, M., Mercier, J., Corcruff, R., Castaigne, F., & Arul, J. (1999). Photochemical treatment to improve storability of fresh strawberries. Journal of Food Science, 64, 1068–1072. doi:
10.1111/j.1365-2621.1999.tb12284.x
.
3. Barbosa-Canovas, G. V., Pothakamury, U. R., Palou, E., & Swanson, B. G. (1998). Nonthermal preservation of foods pp. 139–161. New York: Marcel Dekker.
4. Barka, E. A. (2001). Protective enzymes against reactive oxygen species during ripening of tomato (Lycopersicon esculentum) fruits in response to low amounts of UV-C. Australian Journal of Plant Physiology, 28, 785–791.
5. Bialka, K. L., & Demirci, A. (2007). Decontamination of Escherichia coli O157:H7 and Salmonella enterica on blueberries using ozone and pulsed UV-light. Journal of Food Science, 72(9), 391–396. doi:
10.1111/j.1750-3841.2007.00517.x
.
Cited by
276 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献