Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce

By A. Allende, M. Selma, F. López-Gálvez, R. Villaescusa, M. I. Gil. 2008

199 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/2cbf669bbfebfeac05ae75c378175cd22876807b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. R. Holley
2. A. Olaimat

In Food Science

1. R. Holley
2. A. Olaimat

In Plant Science

1. R. Holley
2. A. Olaimat

Citations in the corpus

• Factors influencing the microbial safety of fresh produce: a review. (2012, methodology): “6 log CFU/g, respectively (Allende et al., 2008).”
• Sensory quality, bioactive constituents and microbiological quality of green and red fresh-cut lettuces (Lactuca sativa L.) are influenced by soil and soilless agricultural production systems (2012, methodology): “1% sterile buffered peptone water (BPW) (AES Laboratoire, Combourg, France) (1:5 dilution) using sterile filter stomacher bags (Seward Limited, London, UK) and a stomacher (IUL Instrument, Barcelona, Spain) (Allende et al., 2008).”