Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress

This publication has 27 references indexed in Scilit:

• Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli O157:H7 on baby spinach
  Food Control, 2011
• Evaluation of alternative sanitizers to chlorine disinfection for reducing foodborne pathogens in fresh-cut apple
  Postharvest Biology and Technology, 2011
• UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits
  Innovative Food Science & Emerging Technologies, 2009
• Safety and quality assessment of packaged spinach treated with a novel ozone-generation system
  LWT, 2009
• Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce
  Postharvest Biology and Technology, 2008
• Chlorine disinfection of produce to inactivate hepatitis A virus and coliphage MS2
  International Journal of Food Microbiology, 2008
• Influence of Cultivar on Quality Parameters and Chemical Composition of Strawberry Fruits Grown in Brazil
  Journal of Agricultural and Food Chemistry, 2002
• Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature
  Food Microbiology, 2001
• Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy
  Current Protocols in Food Analytical Chemistry, 2001
• Changes in Strawberry Anthocyanins and Other Polyphenols in Response to Carbon Dioxide Treatments
  Journal of Agricultural and Food Chemistry, 1997