ชื่อสามัญ : ผักกาดหอมห่อ (head lettuce, iceberg lettuce)
ชื่อวิทยาศาสตร์ : Lactuca sativa var.capitata
ตระกูล : Asteraceae
พบทั้งสิ้น 295 เรื่อง
- 21.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 - 22.Physiological basis of sensitivity to enzymatic browning in ‘lettuce’, ‘escarole’ and ‘rocket salad’ when stored as fresh-cut products
Elena Degl’Innocenti, Alberto Pardossi, Franco Tognoni and Lucia Guidi
Food Chemistry, Volume 104, Issue 1, 2007, Pages 209-215 - 23.Growth of Listeria monocytogenes on shredded, ready-to-eat iceberg lettuce
E. Carrasco, F. Pérez-Rodríguez, A. Valero, R.M. Garcı´a-Gimeno and G. Zurera
Food Control, Volume 19, Issue 5, May 2008, Pages 487-494 - 24.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 - 25.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 - 26.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 - 27.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 - 28.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 - 29.Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce
Sascha Baur, Ralph Klaiber, Hua Wei, Walter Peter Hammes and Reinhold Carle
Innovative Food Science & Emerging Technologies, Volume 6, Issue 2, June 2005, Pages 171-182 - 30.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 - 31.Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables
A.B. Martin-Dian, D. Rico, J. Frias, J. Mulcahy, G.T.M. Henehan and C. Barry-Ryan
Innovative Food Science & Emerging Technologies, Volume 7, Issues 1-2, June 2006, Pages 112-123 - 32.Antibacterial effect of Grapefruit Seed Extract on food-borne pathogens and its application in the preservation of minimally processed vegetables
Wentao Xu, Wei Qu, Kunlun Huang, Feng Guo, Jiajia Yang, Heng Zhao and YunBo Luo
Postharvest Biology and Technology, Volume 45, Issue 1, July 2007, Pages 126-133 - 33.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 - 34.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 - 35.Heating the ends of leaves cut during coring of whole heads of lettuce reduces subsequent phenolic accumulation and tissue browning
Mikal E. Saltveit and Liangchun Qin
Postharvest Biology and Technology, Volume 47, Issue 2, February 2008, Pages 255-259 - 36.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 - 37.Ultralow oxygen treatment for postharvest control of western flower thrips, Frankliniella occidentalis (Thysanoptera: Thripidae), on iceberg lettuce I. Effects of temperature, time, and oxygen level on insect mortality and lettuce quality
Yong-Biao Liu
Postharvest Biology and Technology, Volume 49, Issue 1, July 2008, Pages 129-134 - 38.Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables
Maribel Abadias, Josep Usall, Márcia Oliveira, Isabel Alegre and Inmaculada Viñas
International Journal of Food Microbiology, Volume 123, Issues 1-2, 31 March 2008, Pages 151-158 - 39.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 - 40.Impact of decontamination agents and a packaging delay on the respiration rate of fresh-cut produce
Isabelle Vandekinderen, Frank Devlieghere, Bruno De Meulenaer, Kim Veramme, Peter Ragaert and John Van Camp
Postharvest Biology and Technology, Volume 49, Issue 2, August 2008, Pages 277-282