57 results on '"VINAS, INMACULADA"'
Search Results
2. Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices
3. Occurrence of Alicyclobacillus acidoterrestris in pasteurized and high hydrostatic pressure-treated fruit juices and isolates' characterization
4. Ferulic acid application to control growth Listeria monocytogenes and Salmonella enterica on fresh-cut apples and melon, and its effect in quality parameters
5. Inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes on apple peel and apple juice by ultraviolet C light treatments with two irradiation devices
6. Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples
7. Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
8. Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
9. Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
10. Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves
11. Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
12. Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light
13. Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review
14. Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid
15. Differential contribution of the two major polygalacturonases from Penicillium digitatum to virulence towards citrus fruit
16. Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
17. Impact of Pseudomonas graminis strain CPA-7 on respiration and ethylene production in fresh-cut ‘Golden delicious’ apple according to the maturity stage and the preservation strategy
18. Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)
19. Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
20. Pseudomonas graminis strain CPA-7 differentially modulates the oxidative response in fresh-cut ‘Golden delicious’ apple depending on the storage conditions
21. Effect of Pseudomonas graminis strain CPA-7 on the ability of Listeria monocytogenes and Salmonella enterica subsp. enterica to colonize Caco-2 cells after pre-incubation on fresh-cut pear
22. Studies on the biocontrol mechanisms of Pseudomonas graminis strain CPA-7 against food-borne pathogens in vitro and on fresh-cut melon
23. Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions
24. Ultrasound assisted extraction of polysaccharides from mushroom by-products
25. Influence of fruit matrix and storage temperature on the survival of Listeria monocytogenes in a gastrointestinal simulation
26. Relevance of the transcription factor PdSte12 in Penicillium digitatum conidiation and virulence during citrus fruit infection
27. Changes in the quality and antioxidant properties of fresh-cut melon treated with the biopreservative culture Pseudomonas graminis CPA-7 during refrigerated storage
28. DNA-based methodologies for the quantification of live and dead cells in formulated biocontrol products based on Pantoea agglomerans CPA-2
29. Characterizing the proteome and oxi-proteome of apple in response to a host (Penicillium expansum) and a non-host (Penicillium digitatum) pathogen
30. Improvement of microwave treatment with immersion of fruit in water to control brown rot in stone fruit
31. Biopreservation of fresh-cut melon using the strain Pseudomonas graminis CPA-7
32. Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as ‘ready to eat’ apple wedges
33. Development of PMA real-time PCR method to quantify viable cells of Pantoea agglomerans CPA-2, an antagonist to control the major postharvest diseases on oranges
34. Detection and quantification by PCR assay of the biocontrol agent Pantoea agglomerans CPA-2 on apples
35. Polyphenol composition, antioxidant capacity, and antimicrobial activity of the extracts obtained from industrial sour cherry pomace
36. An Enterobacteriaceae species isolated from apples controls foodborne pathogens on fresh-cut apples and peaches
37. Growth potential of Escherichia coli O157:H7 on fresh-cut fruits (melon and pineapple) and vegetables (carrot and escarole) stored under different conditions
38. Evaluation of alternative sanitizers to chlorine disinfection for reducing foodborne pathogens in fresh-cut apple
39. Minimal processing of a Granny Smith apple purée by microwave heating
40. Chapter 14 - Consumer acceptance and attitudes toward microalgae and microalgal-derived products as food
41. Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables
42. Hot water, sodium carbonate, and sodium bicarbonate for the control of postharvest green and blue molds of clementine mandarins
43. List of contributors
44. Corrigendum to ‘Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions’ Postharvest Biology and Technology 129 (2017) 118-128
45. Environmental factors, in vitro interactions, and niche overlap between Fusarium moniliforme, F. proliferatum, and F. graminearum, Aspergillus and Penicillium species from maize grain
46. Potential of a new strain of Bacillus subtilis CPA-8 to control the major postharvest diseases of fruit.
47. Evaluation of food additives and low-toxicity compounds as alternative chemicals for the control of Penicillium digitatum and Penicillium italicum on citrus fruit.
48. Environmental factors, <e1>in vitro</e1> interactions, and niche overlap between <e1>Fusarium moniliforme</e1>, <e1>F. proliferatum</e1>, and <e1>F. graminearum</e1>, <e1>Aspergillus</e1> and <e1>Penicillium</e1> species from maize grain (Sonia Marín and others)
49. Fumonisins B 1 and B 2 and toxigenic Fusarium strains in feeds from the Spanish market
50. A pyruvate decarboxylase gene from Aspergillus parasiticus
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.