Gary T. Henehan

Methods to evaluate fish freshness in research and industry

G. Ólafsdóttir, E. Martinsdóttir, Jörg Oehlenschläger et al. · Trends in Food Science & Technology · 1997 · 663 citations

Fishery Assessment, Engineering, Aquaculture +6

Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots

Daniel Rico, Ana Belén Martín‐Diana, Jesús M. Frías et al. · Journal of Food Engineering · 2006 · 104 citations

Food Chemistry, Heat-shock Treatments, Calcium Lactate +8

Effect of ozone and calcium lactate treatments on browning and texture properties of fresh‐cut lettuce

Daniel Rico, Ana Belén Martín‐Diana, Jesús M. Frías et al. · Journal of the Science of Food and Agriculture · 2006 · 100 citations · Full text

Engineering, Food Analysis, Agricultural Economics +20

The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listeria spp. and food spoilage microorganisms

Patricia Nobmann, Aoife Smith, Julie Dunne et al. · International Journal of Food Microbiology · 2008 · 94 citations

Structure Activity Relationship, Foodborne Pathogens, Listeria Spp +7

Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage

Ana Belén Martín‐Diana, Daniel Rico, Jesús M. Frías et al. · Journal of Food Engineering · 2005 · 73 citations

Food Chemistry, Health Sciences, Calcium Lactate +6