Gerald M. Sapers

Browning of foods: control by sulfites, antioxidants, and other means

Gerald M. Sapers · Food technology · 1993 · 291 citations

Agriculture, Biochemistry, Food Science +12

Measurement of Enzymatic Browning at Cut Surfaces and in Juice of Raw Apple and Pear Fruits

Gerald M. Sapers, F.W. Douglas · Journal of Food Science · 1987 · 214 citations

Agriculture, Food Science, Plant Sciences +17

Fate of <i>Escherichia coli</i> O157:H7 on Fresh-Cut Apple Tissue and Its Potential for Transmission by Fruit Flies

Wojciech J. Janisiewicz, William S. Conway, Matthew W. Brown et al. · Applied and Environmental Microbiology · 1999 · 203 citations · Full text

Agriculture, Infectious Diseases, Microbiology +14

Contamination of Intact Apples after Immersion in an Aqueous Environment Containing Escherichia coli O157:H7

Robert L. Buchanan, Sharon G. Edelson, Robert L. Miller et al. · Journal of Food Protection · 1999 · 202 citations · Full text

Agriculture, Food Science, Microbiology +14

Hydrogen peroxide disinfection of minimally processed fruits and vegetables

Gerald M. Sapers, Gilbert F. Simmons · Food technology · 1998 · 197 citations

Agriculture, Food Science, Horticultural Sciences +11