A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce
Author:
Funder
National Key Research and Development Program of China Stem Cell and Translational Research
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
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1. Combined treatment of ɛ-polylysine and UV-C inhibited aerobic bacteria growth, and maintained the color, texture, flavor of vacuum-packed fresh-cut lettuce slices;Postharvest Biology and Technology;2024-12
2. UV-C light-activated gallic acid and ultrasound: A novel approach for reducing enteropathogens inoculated in lettuce (Lactuca sativa L.);Food Control;2024-11
3. Untargeted metabolomics reveals the mechanism of ultrasound combined with L-cysteine treatment inhibiting the browning of fresh-cut potatoes;Postharvest Biology and Technology;2024-10
4. Effect of ultrasound pretreatment combined with different drying methods on the quality and bioactive compounds of broccoli stems;International Journal of Food Science & Technology;2024-09-09
5. Plasma-activated water and microbubble as postharvest technology: Effects on Escherichia coli O157:H7 reduction, functional and storage quality of romaine lettuce;Journal of Agriculture and Food Research;2024-09
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