UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce

By A. Allende, F. Artés. 2003

203 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/74dece291e74a08261b73871c10ad235db87f277

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. G. B. Martínez-Hernández
2. Encarnación Aguayo
3. V. Escalona
4. F. Artés

In Food Science

1. G. B. Martínez-Hernández
2. Encarnación Aguayo
3. V. Escalona
4. F. Artés

In Plant Science

1. G. B. Martínez-Hernández
2. Encarnación Aguayo
3. V. Escalona
4. F. Artés

Citations in the corpus

• UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach. (2010, methodology): “Allende and Artés (2003b) found a small reduction in psychrotrophic bacterial growth using 8.14 kJ m−2 in ‘Lolo Rosso’ lettuce stored in MAP at 5 ◦C.”