Show
Sort by
-
- Journal Article
- open access
The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water
-
Inclusion of microbiological food safety as a novel aspect in life cycle assessments of food production
-
Detection of saffron adulteration with Crocus sativus style using NIR-hyperspectral imaging and chemometrics
-
- Journal Article
- A1
- open access
Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion
-
- Journal Article
- A1
- open access
Prediction of essential oil content in spearmint (Mentha spicata) via near-infrared hyperspectral imaging and chemometrics
-
- Journal Article
- A1
- open access
Hyperspectral imaging and chemometrics for authentication of extra virgin olive oil : a comparative approach with FTIR, UV-VIS, Raman, and GC-MS
-
Hybrid application of LCA to analyze the global warming potential of food supply chain
-
- Journal Article
- A1
- open access
Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
-
An AI life cycle assessment toward a sustainable food supply chain
-
- Journal Article
- A1
- open access
Life cycle assessment of edible insects (Protaetia brevitarsis seulensis larvae) as a future protein and fat source
-
- Journal Article
- A1
- open access
Life cycle assessment and energy comparison of aseptic ohmic heating and appertization of chopped tomatoes with juice
-
- Journal Article
- A1
- open access
Measuring circularity in food supply chain using life cycle assessment : refining oil from olive kernel
-
- Journal Article
- A1
- open access
Exergy flow of rice production system in Italy : comparison among nine different varieties
-
- Journal Article
- A1
- open access
Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
-
- Journal Article
- A1
- open access
Hybrid multi-criteria decision-making approach to select appropriate biomass resources for biofuel production
-
- Conference Paper
- C3
- open access
Does selection of variety affect the exergy flow of agricultural production? Rice production system in Italy
-
- Conference Paper
- C3
- open access
Measuring circularity in food supply chain using life cycle assessment : refining oil from olive kernel
-
- Journal Article
- A2
- open access
Comparative review of three approaches to biofuel production from energy crops as feedstock in a developing country
-
- Journal Article
- A1
- open access
Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment
-
Salmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditions
-
- Journal Article
- A2
- open access
Energy flow modeling and optimization trends in food supply chain : a mini review
-
The use of redox potential to estimate free chlorine in fresh produce washing operations : possibilities and limitations
-
Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation
-
Impacts and interactions of organic compounds with chlorine sanitizer in recirculated and reused produce processing water
-
Can UV absorbance rapidly estimate the chlorine demand in wash water during fresh-cut produce washing processes?
-
Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon
-
Chlorine dioxide as water disinfectant during fresh-cut iceberg lettuce washing : disinfectant demand, disinfection efficiency, and chlorite formation
-
Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water
-
- Journal Article
- A1
- open access
The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products
-
- Conference Paper
- C3
- open access
The use of essential oils in marinade to extend the microbial shelf life of fish and meat
-
- Conference Paper
- C3
- open access
The effect of marinade with essential oils on the microbial shelf life of fish and meat
-
- Conference Paper
- C3
- open access
Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetable wash water applied on peracetic acid
-
- Journal Article
- A1
- open access
Effect of disinfectants on preventing the cross-contamination of pathogens in fresh produce washing water
-
Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company
-
Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability
-
Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid
-
- Journal Article
- A1
- open access
Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency
-
Selection criteria for water disinfection techniques in agricultural practices
-
Desinfectie waswater gesneden groenten: onderzoeksresultaten Veg-i-Trade naar fysieke en chemische middelen
-
- PhD Thesis
- open access
Strategies for disinfection of fresh produce wash water
(2014) -
Quantitative study of cross-contamination with Escherichia coli, E. coli O157, MS2 phage and murine norovirus in a simulated fresh-cut lettuce wash process
-
- Conference Paper
- C3
- open access
Catalase inhibition by metal ions for stabilizing hydrogen peroxide to improve disinfection efficiency in fresh-cut lettuce wash water
-
- Journal Article
- A1
- open access
Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps
-
- Conference Paper
- C3
- open access
Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snap peas
-
- Conference Paper
- C3
- open access
Catalase inhibition by metal ions for stabilizing hydrogen peroxide to improve disinfection efficiency in fresh-cut lettuce wash water
-
- Conference Paper
- C3
- open access
Modelling chlorine disinfection for fresh-cut lettuce wash water processes
-
Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing
-
Chlorine as lettuce wash water disinfectant with respect to the physicochemical quality and the chemical quality
-
Use of biopolymers and rapid sand filtration as physicochemical reconditioning technique for vegetable washing processes
-
- Conference Paper
- C3
- open access
Potential cross-contamination of E. coli between lettuce and wash water simulating an industrial fresh-cut lettuce wash process