Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations-Reference-Cited by-同舟云学术

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Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations

Published:2019-03 Issue: Volume:247 Page:175-183
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Miceli Alessandro,Gaglio Raimondo^ORCID,Francesca Nicola,Ciminata Alessio,Moschetti Giancarlo,Settanni Luca^ORCID

Publisher

Elsevier BV

Subject

Horticulture

Reference71 articles.

1. Growth potential of Escherichia coli O157:H7 on fresh-cut fruits (melon and pineapple) and vegetables (carrot and escarole) stored under different conditions;Abadias;Food Contr.,2012

2. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chem.,2010

3. Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes;Alfonzo;Food Microbiol.,2018

4. Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce;Allende;Postharv. Biol. Technol.,2008

5. Impact of wash water quality on sensory and microbial quality, including Escherichia coli cross-contamination, of fresh-cut escarole;Allende;J. Food Prot.,2008

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