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Postharvest Biology and Technology, ISSN 0925-5214, 11/2018, Volume 145, pp. 41 - 52
The mid-ribs of whole and processed (i.e., fresh-cut) lettuce can develop a pink discoloration that reduces consumer acceptance. Both biotic and abiotic... 
Browning | Phenolic metabolism | Phenylpropanoid metabolism | Fresh-Cut | AGRONOMY | ICEBERG LETTUCE | ANTIOXIDANT ACTIVITIES | FOOD SCIENCE & TECHNOLOGY | HEAT-SHOCK TREATMENTS | HORTICULTURE | CHLOROGENIC ACID | POLYPHENOL OXIDASE | CAFFEIC ACID | AMINO-ACIDS | PURIFICATION | LACTUCA-SATIVA | Oxidases | Antioxidants | Physiological aspects | Quinone
Journal Article
Journal Article
Scientia Horticulturae, ISSN 0304-4238, 02/2018, Volume 232, pp. 71 - 83
In this study we investigated physiological parameters of stress (enzymatic and non-enzymatic) in lettuce ( L.) and its hairy roots induced by water solution... 
Proline | Lettuce | Phenol | Antioxidant enzymes | HAIRY ROOTS | ICEBERG LETTUCE | THLASPI-CAERULESCENS | HORTICULTURE | INHIBITION | REMOVAL | POLYPHENOL OXIDASE | ANTIOXIDANT | PLANTS | HYDROGEN-PEROXIDE | Oxidases | Antioxidants | Chlorophyll | Plant physiology | Physiological aspects | Phenols | Superoxide | Stress (Physiology) | Plants
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2019, Volume 54, Issue 1, pp. 14 - 24
Journal Article
Food Control, ISSN 0956-7135, 02/2017, Volume 72, pp. 20 - 26
Potential organic compatible sanitisers including electrolysed water (EW, 4 mg/L free available chlorine (FAC)), citric acid (0.6%), H O (1%), and their... 
Sanitiser | Quality attributes | Microbial safety | Organic lettuce | Electrolysed water | LISTERIA-MONOCYTOGENES | ACID | ICEBERG LETTUCE | FOOD SCIENCE & TECHNOLOGY | ESCHERICHIA-COLI O157H7 | ELECTROLYZED OXIDIZING WATER | MICROBIOLOGICAL QUALITY | SALMONELLA-TYPHIMURIUM | HYDROGEN-PEROXIDE | DISINFECTION | VEGETABLES | Analysis | Raw materials | Citric acid
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2009, Volume 90, Issue 4, pp. 487 - 494
The optimization of ozone treatment for fresh-cut green leaf lettuce was studied to determine the effects of ozone concentration (0.5–4.5 ppm) and exposure... 
Browning | Chemical oxygen demand | Vitamin C | Listeria monocytogenes | Overall visual quality | Ozone | Sanitizer | Green leaf lettuce | Respiration | Optimization | FRUITS | QUALITY | ESCHERICHIA-COLI O157-H7 | EFFICACY | ICEBERG LETTUCE | FOOD SCIENCE & TECHNOLOGY | CHLORINE | OZONATED WATER | MICROORGANISMS | ENGINEERING, CHEMICAL | SHELF-LIFE | VEGETABLES | Ozonization | Air pollution
Journal Article
Food Chemistry, ISSN 0308-8146, 09/2014, Volume 159, pp. 188 - 192
Journal Article
Pest Management Science, ISSN 1526-498X, 02/2019, Volume 75, Issue 2, pp. 390 - 395
Journal Article
Food Chemistry, ISSN 0308-8146, 09/2018, Volume 259, pp. 251 - 260
In this study, bio-based emitting sachets containing eugenol (EUG), carvacrol (CAR) and -anethole (ANT) were inserted into cellulose (CE) and polypropylene... 
Biodegradable packaging | Emitting sachets | Natural compounds | Organic vegetables | QUALITY | ACID | ESSENTIAL OILS | SAFETY | FOOD SCIENCE & TECHNOLOGY | LEAF TISSUE | IMPACT | NUTRITION & DIETETICS | INHIBITION | SACHETS | VEGETABLES | CHEMISTRY, APPLIED | LACTUCA-SATIVA | Antioxidants | Packaging | Phenols | Natural foods industry | Convenience foods | Cellulose
Journal Article