Leafy vegetables: Fresh-cut lettuce-Reference-Cited by-同舟云学术

Leafy vegetables: Fresh-cut lettuce

Published:2020 Issue: Volume: Page:545-550
ISSN:
Container-title:Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce
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Author:

Tudela Juan A.,Gil Maria Isabel

Publisher

Elsevier

Reference25 articles.

1. Effect of argon-enriched atmospheres on shelf life of fresh-cut “iceberg” lettuce;Baldassarre;Acta Hort.,2015

2. Modified atmosphere packaging of shredded lettuce;Ballantyne;Int. J. Food Sci. Technol.,1998

3. Cantwell, M., Suslow. T. 2001. Lettuce, Romaine. Recommendations for maintaining postharvest quality, 2001. http://postharvest.ucdavis.edu/pfvegetable/LettuceRomaine/ (Accessed December, 2016).

4. Modified atmosphere packaging of fresh-cut lettuce: trial and error?;Gil,2013

5. Harvest maturity indicators of leafy vegetables;Gil;Stewart Postharvest Review,2012

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1. Carvacrol-loaded nanoemulsions produced with a natural emulsifier for lettuce sanitization;Food Research International;2023-06

2. Use of microbial inoculants during cultivation maintain the physiological, nutritional and technological quality of fresh-cut romaine lettuce;Postharvest Biology and Technology;2021-05

3. Identification of Factors Affecting the Deterioration Rate of Fresh-Cut Lettuce in Modified Atmosphere Packaging;Food and Bioprocess Technology;2020-10-15

4. Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage;Foods;2020-07-24