科研产出
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1Effect of combination of ultraviolet light and hydrogen peroxide on inactivation of Escherichia coli O157:H7, native microbial loads, and quality of button mushrooms
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来源：FOOD CONTROL
关键词： Mushrooms UV-C Radiation Hydrogen peroxide Escherichia coli O157:H7 Color
年份：2013
2Quality of fresh-cut Iceberg lettuce and spinach irradiated at doses up to 4 kGy
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机构：
来源：RADIATION PHYSICS AND CHEMISTRY
关键词： Lettuce Spinach Sogginess Browning Sensory evaluation Purchase intent
年份：2012
3Effects of UV-C treatment on inactivation of Escherichia coli O157:H7, microbial loads, and quality of button mushrooms
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机构：
来源：POSTHARVEST BIOLOGY AND TECHNOLOGY
关键词： Mushrooms Ultraviolet treatment Escherichia coli O157:H7 Color Antioxidant activity
年份：2012
4Acids in Combination with Sodium Dodecyl Sulfate Caused Quality Deterioration of Fresh-Cut Iceberg Lettuce during Storage in Modified Atmosphere Package
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机构：
来源：JOURNAL OF FOOD SCIENCE
关键词： chlorine citric acid E. coli O157:H7 fresh-cut lettuce levulinic acid sodium acid sulfate
年份：2010
5Combination of Sodium Chlorite and Calcium Propionate Reduces Enzymatic Browning and Microbial Population of Fresh-Cut "Granny Smith" Apples
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机构：
来源：JOURNAL OF FOOD SCIENCE
关键词： browning calcium propionate E. coli fresh-cut apples sodium chlorite yeast and mold
年份：2010
6UV-C treatment inhibits browning, inactivates Pseudomonas tolaasii and reduces associated chemical and enzymatic changes of button mushrooms
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机构：
来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
关键词： button mushrooms; UV-C treatment; Pseudomonas tolaasii; browning; enzyme; phenolics
年份：2022
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