Concepedia

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, María I. Gil

Postharvest Biology and Technology · 2009 · 162 citations · 31 references

DOI

Concepts

References

31

Standard methods: For the examination of water and waste water

Analytical Biochemistry · 1990 · 72.5K citations · Full text

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Comparison of disinfection byproduct formation from chlorine and alternative disinfectants

Guanghui Hua, David A. Reckhow · Water Research · 2007 · 728 citations

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Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact

Hülya Ölmez, Ursula Kretzschmar · LWT · 2008 · 592 citations

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Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole

Rafaël Llorach, Ascensión Martínez‐Sánchez, Francisco A. Tómas‐Barberán et al. · Food Chemistry · 2007 · 521 citations

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Effect of Postharvest Storage and Processing on the Antioxidant Constituents (Flavonoids and Vitamin C) of Fresh-Cut Spinach

María I. Gil, Federico Ferreres, Francisco A. Tómas‐Barberán · Journal of Agricultural and Food Chemistry · 1999 · 399 citations

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