ชื่อสามัญ : lollo rosso lettuce
ชื่อวิทยาศาสตร์ : Lactuca sativa
ตระกูล : Asteraceae
พบทั้งสิ้น 58 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.Characterisation of cell death in bagged baby salad leaves
Carol Wagstaff, Graham J.J. Clarkson, Steve D. Rothwell, Anton Page, Gail Taylor and Mark S. Dixon
Postharvest Biology and Technology, Volume 46, Issue 2, November 2007, Pages 150-159 - 10.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 - 11.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 - 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.Developing optimum MAP conditions for mixed baby vegetables
Ji Young Chung, Ho-Min Kang, Jun Pill, and Kuen Woo Park
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages. - 15.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. - 16.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. - 17.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. - 18.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. - 19.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. - 20.Leaf turgescence measurement using Wiltmeter®
Adonai G. Calbo and Marcos D. Ferreira
Abstracts Book, 6th International Postharvest symposium, 8-12 April 2009, Antalya, Turkey. 256 pages.