Citations (58)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (2)
Vicente M. Gómez-López, Gianpiero Pataro, Brijesh Tiwari, Mario Gozzi, María Ángela A. Meireles, Shaojin Wang, Buenaventura Guamis, Zhongli Pan, Hosahalli Ramaswamy, Sudhir Sastry, Florent Kuntz, Patrick J. Cullen, Sriram K. Vidyarthi, Bo Ling, Joan Miquel Quevedo, Alain Strasser, Giuseppe Vignali, Priscilla C. Veggi, Ramon Gervilla, Heidi Maria Kotilainen, Massimiliano Pelacci, Juliane Viganó & Antonio Morata. (2022) Guidelines on reporting treatment conditions for emerging technologies in food processing. Critical Reviews in Food Science and Nutrition 62:21, pages 5925-5949.
Read now
Read now
Valentina Coroneo, Valentina Carraro, Barbara Marras, Alessandro Marrucci, Sara Succa, Barbara Meloni, Antonella Pinna, Alberto Angioni, Adriana Sanna & Marco Schintu. (2017) Presence of Trihalomethanes in ready-to-eat vegetables disinfected with chlorine. Food Additives & Contaminants: Part A 34:12, pages 2111-2117.
Read now
Read now
Articles from other publishers (56)
Gökhan Gurur Gökmen, Nikheel Bhojraj Rathod, Paulina Guzik, Piotr Kulawik, Tamer Akan, Duygu Kışla & Fatih Ozogul. (2024) Current approaches in water-assisted systems for foodborne microbial inactivation: A review. Trends in Food Science & Technology 143, pages 104284.
Crossref
Crossref
Thomas De Bock, Liesbeth Jacxsens, Femke Maes, Svenya Van Meerhaeghe, Marina Reygaerts & Mieke Uyttendaele. (2023) Microbiological profiling and knowledge of food preservation technology to support guidance on a neutropenic diet for immunocompromised patients. Frontiers in Microbiology 14.
Crossref
Crossref
Andreas Fellner, Christoph Hamminger, Michael Fefer, Jun Liu & Kristjan Plaetzer. (2023) Towards Microbial Food Safety of Sprouts: Decontamination of Seeds. Photonics 10:3, pages 239.
Crossref
Crossref
Maria Isabel S. Santos, Cátia Marques, Joana Mota, Laurentina Pedroso & Ana Lima. (2022) Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables—A Review. Microorganisms 10:4, pages 760.
Crossref
Crossref
Vicente M. Gómez-López, Eric Jubinville, María Isabel Rodríguez-López, Mathilde Trudel-Ferland, Simon Bouchard & Julie Jean. (2021) Inactivation of Foodborne Viruses by UV Light: A Review. Foods 10:12, pages 3141.
Crossref
Crossref
Ajit Kumar Singh, Dakuri Ramakanth, Avinash Kumar, Youn Suk Lee & Kirtiraj K. Gaikwad. (2021) Active packaging technologies for clean label food products: a review. Journal of Food Measurement and Characterization 15:5, pages 4314-4324.
Crossref
Crossref
Antonio J. Pérez-López, María I. Rodríguez-López, Francisco Burló, Ángel A. Carbonell-Barrachina, José A. Gabaldón & Vicente M. Gómez-López. (2020) Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile. Foods 9:12, pages 1903.
Crossref
Crossref
Sergio Picazo-Vela & Luis Ricardo Hernández. 2020. Technology, Science and Culture - A Global Vision, Volume II. Technology, Science and Culture - A Global Vision, Volume II.
Angela R. Romero Bernal, Eunice V. Contigiani, Héctor H.L. González, Stella M. Alzamora, Paula L. Gómez & Silvia Raffellini. (2019) Botrytis cinerea response to pulsed light: Cultivability, physiological state, ultrastructure and growth ability on strawberry fruit. International Journal of Food Microbiology 309, pages 108311.
Crossref
Crossref
Laura Rood, Anthony Koutoulis, John P. Bowman, David Evan Evans, Roger A. Stanley & Mandeep Kaur. (2018) Control of microbes on barley grains using peroxyacetic acid and electrolysed water as antimicrobial agents. Food Microbiology 76, pages 103-109.
Crossref
Crossref
David F. Bridges, Bhargavi Rane & Vivian C.H. Wu. (2018) The effectiveness of closed-circulation gaseous chlorine dioxide or ozone treatment against bacterial pathogens on produce. Food Control 91, pages 261-267.
Crossref
Crossref
Paul T. Asare, Anna Greppi, Martina Stettler, Clarissa Schwab, Marc J. A. Stevens & Christophe Lacroix. (2018) Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri. Frontiers in Microbiology 9.
Crossref
Crossref
Carol Saade, Bassam A. Annous, Anthony J. Gualtieri, Karen M. Schaich, LinShu Liu & Kit L. Yam. (2018) System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part II: Solution casting approach. Innovative Food Science & Emerging Technologies 47, pages 110-119.
Crossref
Crossref
Cristina Alicea, Bassam A. Annous, Daiza P. Mendez, Angela Burke & Lynette E. Orellana. (2018) Evaluation of Hot Water, Gaseous Chlorine Dioxide, and Chlorine Treatments in Combination with an Edible Coating for Enhancing Safety, Quality, and Shelf Life of Fresh-Cut Cantaloupes. Journal of Food Protection 81:4, pages 534-541.
Crossref
Crossref
A. López-Gómez, S. Soto-Jover & M. Ros-Chumillas. (2018) New technology for enhancement of the food safety of minimally processed fruits and vegetables. Acta Horticulturae:1194, pages 545-552.
Crossref
Crossref
Shabir Ahmad Mir, Manzoor Ahmad Shah, Mohammad Maqbool Mir, B.N. Dar, Ralf Greiner & Shahin Roohinejad. (2018) Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens. Food Control 85, pages 235-244.
Crossref
Crossref
Marcel Fiebrandt, Bastian Hillebrand, Jan-Wilm Lackmann, Marina Raguse, Ralf Moeller, Peter Awakowicz & Katharina Stapelmann. (2018)
Inactivation of
B. subtilis
spores by low pressure plasma—influence of optical filters and photon/particle fluxes on the inactivation efficiency
. Journal of Physics D: Applied Physics 51:4, pages 045401.
Crossref
Crossref
David F. Bridges & Vivian C.H. Wu. 2018. Postharvest Disinfection of Fruits and Vegetables. Postharvest Disinfection of Fruits and Vegetables
243
252
.
Efstathios E. Giaouris & Manuel V. Simões. 2018. Foodborne Diseases. Foodborne Diseases
309
377
.
Carol Saade, Bassam A. Annous, Anthony J. Gualtieri, Karen M. Schaich, Linshu Liu & Kit L. Yam. (2017) System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part I: Extrusion approach. Innovative Food Science & Emerging Technologies 43, pages 102-111.
Crossref
Crossref
Y.A. Purwanto & R.B. Nugraha. (2017)
Effect of low temperature storage on the postharvest quality of minimally processed shallot (
Allium ascalonicum
L.)
. Acta Horticulturae:1152, pages 137-142.
Crossref
Crossref
Marina Raguse, Marcel Fiebrandt, Benjamin Denis, Katharina Stapelmann, Patrick Eichenberger, Adam Driks, Peter Eaton, Peter Awakowicz & Ralf Moeller. (2016)
Understanding of the importance of the spore coat structure and pigmentation in the
Bacillus subtilis
spore resistance to low-pressure plasma sterilization
. Journal of Physics D: Applied Physics 49:28, pages 285401.
Crossref
Crossref
Gülçin Özcan & Nükhet Nilüfer Demirel Zorba. (2015)
Combined effect of ultrasound and essential oils to reduce
Listeria monocytogenes
on fresh produce
. Food Science and Technology International 22:4, pages 353-362.
Crossref
Crossref
Marina Raguse, Marcel Fiebrandt, Katharina Stapelmann, Kazimierz Madela, Michael Laue, Jan-Wilm Lackmann, Joanne E. Thwaite, Peter Setlow, Peter Awakowicz & Ralf Moeller. (2016) Improvement of Biological Indicators by Uniformly Distributing Bacillus subtilis Spores in Monolayers To Evaluate Enhanced Spore Decontamination Technologies. Applied and Environmental Microbiology 82:7, pages 2031-2038.
Crossref
Crossref
Loris Pinto, Antonio Ippolito & Federico Baruzzi. (2015) Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water. Food Microbiology 50, pages 102-108.
Crossref
Crossref
Paula L. Gómez, Marcela L. Schenk, Daniela M. Salvatori & Stella M. Alzamora. (2015) Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics. Food and Bioprocess Technology 8:9, pages 1890-1903.
Crossref
Crossref
Maria I. Gil, Vicente M. Gómez-López, Yen-Con Hung & Ana Allende. (2015) Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry. Food and Bioprocess Technology 8:6, pages 1336-1348.
Crossref
Crossref
Ocen Modesto Olanya, Bassam A. Annous & Janysha Taylor. (2015)
Effects of
Pseudomonas chlororaphis
and gaseous chlorine dioxide on the survival of
Salmonella enterica
on tomatoes
. International Journal of Food Science & Technology 50:5, pages 1102-1108.
Crossref
Crossref
Analia B. Garcia Loredo, Sandra N. Guerrero & Stella M. Alzamora. (2015) Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone. Innovative Food Science & Emerging Technologies 29, pages 271-279.
Crossref
Crossref
M.I.S. Santos, S.R. Martins, L. Pedroso, I. Sousa & M.A.S.S. Ferreira. (2015) Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce. Food Control 50, pages 477-481.
Crossref
Crossref
Vicente M. Gómez-López, Ann-Sophie Lannoo, Maria I. Gil & Ana Allende. (2014) Minimum free chlorine residual level required for the inactivation of Escherichia coli O157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach. Food Control 42, pages 132-138.
Crossref
Crossref
Guiomar D. Posada-Izquierdo, Fernando Pérez-Rodríguez, Francisco López-Gálvez, Ana Allende, María I. Gil & Gonzalo Zurera. (2014) Modeling growth of Escherichia coli O157:H7 in fresh-cut lettuce treated with neutral electrolyzed water and under modified atmosphere packaging. International Journal of Food Microbiology 177, pages 1-8.
Crossref
Crossref
Inge Van Der Linden, Bart Cottyn, Mieke Uyttendaele, Geertrui Vlaemynck, Martine Maes & Marc Heyndrickx. (2014) Evaluation of an Attachment Assay on Lettuce Leaves with Temperature- and Starvation-Stressed Escherichia coli O157:H7 MB3885. Journal of Food Protection 77:4, pages 549-557.
Crossref
Crossref
Vicente M. Gómez-López, Alicia Marín, María S. Medina-Martínez, María I. Gil & Ana Allende. (2013) Generation of trihalomethanes with chlorine-based sanitizers and impact on microbial, nutritional and sensory quality of baby spinach. Postharvest Biology and Technology 85, pages 210-217.
Crossref
Crossref
Sam Van Haute, Mieke Uyttendaele & Imca Sampers. (2013) Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps. International Journal of Food Microbiology 167:2, pages 161-169.
Crossref
Crossref
V. Trinetta, R.H. Linton & M.T. Morgan. (2013) The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes (Lycopersicon esculentum), cantaloupes (Cucumis melo ssp. melo var. cantaloupensis) and strawberries (Fragaria×ananassa). Food Microbiology 34:2, pages 296-302.
Crossref
Crossref
Xiaowei Su & Doris H. D'Souza. (2013) Grape seed extract for foodborne virus reduction on produce. Food Microbiology 34:1, pages 1-6.
Crossref
Crossref
Vicente M. Gómez‐lópez. 2012. Decontamination of Fresh and Minimally Processed Produce. Decontamination of Fresh and Minimally Processed Produce
165
175
.
Muhammad Imran Al‐Haq & Vicente M. Gómez‐López. 2012. Decontamination of Fresh and Minimally Processed Produce. Decontamination of Fresh and Minimally Processed Produce
135
164
.
Vicente M. Gómez‐lópez. 2012. Decontamination of Fresh and Minimally Processed Produce. Decontamination of Fresh and Minimally Processed Produce
365
378
.
María S. Medina‐Martínez & María Angélica Santana. 2012. Decontamination of Fresh and Minimally Processed Produce. Decontamination of Fresh and Minimally Processed Produce
333
344
.
Vicente M. Gómez‐López. 2012. Progress in Food Preservation. Progress in Food Preservation
1
21
.
V. Trinetta, M. Morgan & R. Linton. 2012. Microbial Decontamination in the Food Industry. Microbial Decontamination in the Food Industry
533
562
.
Sanja Ilic, Andrijana Rajić, Constance J. Britton, Elizabeth Grasso, Wendy Wilkins, Sarah Totton, Barbara Wilhelm, Lisa Waddell & Jeffrey T. LeJeune. (2012) A scoping study characterizing prevalence, risk factor and intervention research, published between 1990 and 2010, for microbial hazards in leafy green vegetables. Food Control 23:1, pages 7-19.
Crossref
Crossref
Vicente M. Gómez‐López. 2011. Handbook of Food Safety Engineering. Handbook of Food Safety Engineering
643
668
.
Adriana Izquier & Vicente M. Gómez-López. (2011) Modeling the pulsed light inactivation of microorganisms naturally occurring on vegetable substrates. Food Microbiology 28:6, pages 1170-1174.
Crossref
Crossref
Paula Luisina GómezJorge Welti-ChanesStella Maris Alzamora. (2011) Hurdle Technology in Fruit Processing. Annual Review of Food Science and Technology 2:1, pages 447-465.
Crossref
Crossref
Maribel Abadias, Isabel Alegre, Josep Usall, Rosario Torres & Inmaculada Viñas. (2011) Evaluation of alternative sanitizers to chlorine disinfection for reducing foodborne pathogens in fresh-cut apple. Postharvest Biology and Technology 59:3, pages 289-297.
Crossref
Crossref
Hyun-Hee Lee, Seok-In Hong & Dongman Kim. (2011) Microbiological and visual quality of fresh-cut cabbage as affected by packaging treatments. Food Science and Biotechnology 20:1, pages 229-235.
Crossref
Crossref
Vittorio Caponigro, Maddalena Ventura, Ida Chiancone, Letizia Amato, Eugenio Parente & Filippo Piro. (2010) Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer. Food Microbiology 27:8, pages 1071-1077.
Crossref
Crossref
V. Trinetta, M.T. Morgan & R.H. Linton. (2010) Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes. Food Microbiology 27:8, pages 1009-1015.
Crossref
Crossref
Robert Soliva-FortunyElizabeth Baldwin & Jinhe Bai. 2010. Advances in Fresh-Cut Fruits and Vegetables Processing. Advances in Fresh-Cut Fruits and Vegetables Processing
87
113
.
Robert Soliva-FortunyGemma Oms-Oliu & Robert Soliva-Fortuny. 2010. Advances in Fresh-Cut Fruits and Vegetables Processing. Advances in Fresh-Cut Fruits and Vegetables Processing
377
386
.
Andreja Rajkovic, Nada Smigic, Mieke Uyttendaele, Helga Medic, Lieven de Zutter & Frank Devlieghere. (2009) Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments. Food Microbiology 26:8, pages 889-895.
Crossref
Crossref
M.A. Murcia, A.M. Jiménez-Monreal, L. García-Diz, M. Carmona, L. Maggi & M. Martínez-Tomé. (2009) Antioxidant activity of minimally processed (in modified atmospheres), dehydrated and ready-to-eat vegetables. Food and Chemical Toxicology 47:8, pages 2103-2110.
Crossref
Crossref
Vicente M. Gómez-López, Andreja Rajkovic, Peter Ragaert, Nada Smigic & Frank Devlieghere. (2009) Chlorine dioxide for minimally processed produce preservation: a review. Trends in Food Science & Technology 20:1, pages 17-26.
Crossref
Crossref