ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

ชื่อสามัญ : ผักกาดหอมใบ (lettuce leaf, leafy lettuce)

ชื่อวิทยาศาสตร์ : Lactuca sativa var. acephala

ตระกูล : Asteraceae

พบทั้งสิ้น 64 เรื่อง

• 1.Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
  Arzu Altunkaya and Vural Gökmen
  Food Chemistry, Volume 107, Issue 3, 1 April 2008, Pages 1173-1179
• 2.Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine
  Vicente M. Gómez-López, Peter Ragaert, Visvalingam Jeyachchandran, Johan Debevere and Frank Devlieghere
  International Journal of Food Microbiology, Volume 121, Issue 1, 15 January 2008, Pages 74-83
• 3.Use of biodegradable films for prolonging the shelf life of minimally processed lettuce
  M.A. Del Nobile, A. Conte, M. Cannarsi and M. Sinigaglia
  Journal of Food Engineering, Volume 85, Issue 3, April 2008, Pages 317-325
• 4.Elimination by ozone of Shigella sonnei in shredded lettuce and water
  María Victoria Selma, David Beltrán, Ana Allende, Eliseo Chacón-Vera and María Isabel Gil
  Food Microbiology, Volume 24, Issue 5, August 2007, Pages 492-499
• 5.Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce
  Ana Allende, Beatriz Martínez, Victoria Selma, María I. Gil, Juan E. Suárez and Ana Rodríguez
  Food Microbiology, Volume 24, Issues 7-8, October-December 2007, Pages 759-766
• 6.Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water
  Jane L. Guentzel, Kang Liang Lam, Michael A. Callan, Stuart A. Emmons and Valgene L. Dunham
  Food Microbiology, Volume 25, Issue 1, February 2008, Pages 36-41
• 7.Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce
  Daniel Rico, Ana B. Martín-Diana, Catherine Barry-Ryan, Jesus M. Frías, Gary T.M. Henehan and Jose M. Barat
  Innovative Food Science & Emerging Technologies, Volume 9, Issue 1, January 2008, Pages 37-48
• 8.Aromatic- and di-carboxylates inhibit wound-induced phenolic accumulation in excised lettuce (Lactuca sativa L.) leaf tissue
  Mikal E. Saltveit and Young-Jun Choi
  Postharvest Biology and Technology, Volume 46, Issue 3, December 2007, Pages 222-229
• 9.Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce
  Ana B. Martín-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus M. Frías, Gary T.M. Henehan and Jose M. Barat
  Postharvest Biology and Technology, Volume 45, Issue 1, July 2007, Pages 97-107
• 10.The use of a natural fungicide as an alternative to preharvest synthetic fungicide treatments to control lettuce deterioration during postharvest storage
  Domingo Martínez-Romero, Maria Serrano, Gloria Bailén, Fabián Guillén, Pedro J. Zapata, Juan Miguel Valverde, Salvador Castillo, Martín Fuentes and Daniel Valero
  Postharvest Biology and Technology, Volume 47, Issue 1, January 2008, Pages 54-60
• 11.Optimization of ozone treatment of fresh-cut green leaf lettuce
  Hülya Ölmez and Meltem Yesilçimen Akbas
  Journal of Food Engineering, Volume 90, Issue 4, February 2009, Pages 487-494
• 12.Failure criteria based on consumers’ rejection to determine the sensory shelf life of minimally processed lettuce
  Gastón Ares, Inés Martínez, Claudia Lareo and Patricia Lema
  Postharvest Biology and Technology, Volume 49, Issue 2, August 2008, Pages 255-259
• 13.Agronomic factors including variety, days to harvest and crop nutrition affect the shelf life of fresh cut salads
  M. Titley, G. Rogers, B. Giggins, J.J. Jobling
  Program and Abstract. 2007 Australasian Postharvest Conference. Crowne Plaza Terrigal, NSW, Australia. 12 September 2007. 87 p.
• 14.Radiation sensitivity of fresh-cut vegetables and its relationship with endogenous antioxidants
  X. Fan and K.B. Sokorai
  Book of Abstracts, 2004 IFT (Institute of Food Technologists) Annual Meeting and Food Expo, 13-16 July 2004, Las Vegas, Nevada, USA. 321 pages.
• 15.ผลของฟิล์มที่มีรูเจาะขนาดไมครอนต่ออายุการเก็บรักษาและคุณภาพของผักสลัดกรีนโอ๊ค
  ชาริณี วิโนทพรรษ์, นภดล เกิดดอนแฝก, ปิติรัตน์ กลิ่นธรรม และวรรณี ฉินศิริกุล
  วารสารวิทยาศาสตร์เกษตร ปีที่ 40 ฉบับที่ 3(พิเศษ). หน้า 363-366. 2552.
• 16.Disinfection byproducts formation in aqueous chlorine dioxide during immersion cleaning of some leafy vegetables
  Kee-Jai Park, Jae-Hee Jang, Jeong-Ho Lim, Seongweon Jeong, Jin-Ho Jo and Jin-Woong Jeong
  Abstracts, 14th World Congress of Food Science & Technology, October 19-23 2008, Shanghai, China. 721 pages.
• 17.Microbial safety and quality of fresh-cut lettuce packaged under modified atmospheres
  Seok-In Hong, Hyun-Hee Lee and Dongman Kim
  Abstracts, 14th World Congress of Food Science & Technology, October 19-23 2008, Shanghai, China. 721 pages.
• 18.Quality changes during storage of spinach and lettuce baby leaf
  Antonio Ferrante, Anna Spinardi and Ilaria Mignani
  Abstracts Book, 6th International Postharvest symposium, 8-12 April 2009, Antalya, Turkey. 256 pages.
• 19.Enzymatic browning of lettuce: Involvement of microbiological factors
  Galit Richard, Batia Horev, Yakov Vinokur and Victor Rodov
  Abstracts Book, 6th International Postharvest symposium, 8-12 April 2009, Antalya, Turkey. 256 pages.
• 20.Preharvest light intensity affects shelf-life of fresh-cut lettuce
  Izabela Witkowska I and Ernst Woltering
  Abstracts Book, 6th International Postharvest symposium, 8-12 April 2009, Antalya, Turkey. 256 pages.