ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

ชื่อสามัญ : สลัดโรเมน (romaine lettuce, cos lettuce)

ชื่อวิทยาศาสตร์ : Lactuca sativa var. longifolia, L. romana

ตระกูล : Asteraceae

พบทั้งสิ้น 93 เรื่อง

• 21.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.
• 22.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.
• 23.Microbial growth in fresh-cut lettuce can increase when wound-induced phenolic accumulation is suppressed
  Margarita Barros and Mikal E. Saltveit
  Abstracts Book, 6th International Postharvest symposium, 8-12 April 2009, Antalya, Turkey. 256 pages.
• 24.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.
• 25.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.
• 26.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.
• 27.Effect of nitric oxide on physiology of fresh cut lettuces and apples
  Penta Pristijono, Ron BH Wills and John B Golding
  Abstracts Book, 6th International Postharvest symposium, 8-12 April 2009, Antalya, Turkey. 256 pages.
• 28.Prediction of total microorganism and coliforms in two types of vegetable after washing sanitizers by using artificial neural networks
  S. Keeratipibul, A. Phewpan and C. Lursinsap
  Book of Abstracts, Southeast Asia Symposium Quality and Safety of Fresh and Fresh Cut Produce Greater Mekong Subregion Conference on Postharvest Quality Management in Chains, August 3-5, 2009, Radisson Hotel, Bangkok, Thailand.
• 29.Evaluation of quality attributes of fresh-cut lettuce stored at different temperatures
  S.D. Cho, G.H. Kim and D.M. Kim
  ISHS Acta Horticulturae 837:161-166. 2009.
• 30.The effects of disinfectant on the quality loss of fresh cut produce
  Shufang Zheng, Chengxu Sun, Wu Li and Lipu Gao
  ISHS Acta Horticulturae 856:255-260. 2010.
• 31.Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce
  Ascensión Martínez-Sánchez, Juan A. Tudela, Consuelo Luna, Ana Allende and María I. Gil
  Postharvest Biology and Technology, Volume 59, Issue 1, January 2011, Pages 34-42
• 32.Salinity of nutrient solution influences the shelf-life of fresh-cut lettuce grown in floating system
  Domenica Scuderi, Cristina Restuccia, Marco Chisari, Riccardo N. Barbagallo, Cinzia Caggia and Francesco Giuffrida
  Postharvest Biology and Technology, Volume 59, Issue 2, February 2011, Pages 132-137
• 33.Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation
  Francisco López-Gálvez, Ana Allende, Pilar Truchado, Ascensión Martínez-Sánchez, Juan A. Tudela, María V. Selma and María I. Gil
  Postharvest Biology and Technology, Volume 55, Issue 1, January 2010, Pages 53-60
• 34.Salinity effects on enzymatic browning and antioxidant capacity of fresh-cut baby Romaine lettuce (Lactuca sativa L. cv. Duende)
  Marco Chisari, Aldo Todaro, Riccardo N. Barbagallo and Giovanni Spagna
  Food Chemistry, Volume 119, Issue 4, 15 April 2010, Pages 1502-1506
• 35.Effects of different sanitizing treatments on biofilms and attachment of Escherichia coli and Listeria monocytogenes on green leaf lettuce
  H. Ölmez and S.D. Temur
  LWT - Food Science and Technology, Volume 43, Issue 6, July 2010, Pages 964-970
• 36.Prediction of coliforms and Escherichia coli on tomato fruits and lettuce leaves after sanitizing by using Artificial Neural Networks
  Suwimon Keeratipibul, Apiniharn Phewpan and Chidchanok Lursinsap
  LWT - Food Science and Technology, Volume 44, Issue 1, January 2011, Pages 130-138
• 37.ผลของกรดอินทรีย์และเกลือต่อการยับยั้งการเกิดปฏิกิริยาสีน้ำตาลที่เร่งด้วยเอนไซม์ในผักสลัดคอสอินทรีย์
  อุมาพร อาลัย แสงดาว นาคปาน ปราโมทย์ เอมมา และ สุนทรีย์ พรมดีมิต
  วารสารวิทยาศาสตร์เกษตร 42 : 1 (พิเศษ) : 189-192 (2554)
• 38.Evaluation of minimally processed salads commercialized in Portugal
  M.I. Santos, A. Cavaco, J. Gouveia, M.R. Novais, P.J. Nogueira, L. Pedroso and M.A.S.S. Ferreira
  Food Control, Volume 23, Issue 1, January 2012, Pages 275-281
• 39.Distribution of Salmonella typhimurium in romaine lettuce leaves
  Yulia Kroupitski, Riky Pinto, Eduard Belausov and Shlomo Sela
  Food Microbiology, Volume 28, Issue 5, August 2011, Pages 990-997
• 40.Effects of packaging type and storage temperature on the growth of foodborne pathogens on shredded ‘Romaine’ lettuce
  M. Oliveira, J. Usall, C. Solsona, I. Alegre, I. Viñas and M. Abadias
  Food Microbiology, Volume 27, Issue 3, May 2010, Pages 375-380