Application of aqueous ozone for treating pre-cut green peppers (Capsicum annuum L.)

Use of ozone for food processing

Dee M. Graham · Food technology · 1997 · 316 citations

Agriculture, Food Science, Food Engineering +10

Microbiological Study of Ready-to-Eat Salad Vegetables from Retail Establishments Uncovers a National Outbreak of Salmonellosis

S.K. Sagoo, C.L. Little, L. R. Ward et al. · Journal of Food Protection · 2003 · 220 citations

Agriculture, Food Science, Microbiology +17

The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces

Y. Han, Debra M. Sherman, R.H. Linton et al. · Food Microbiology · 2000 · 191 citations

Agriculture, Food Science, Microbiology +16

Reduction of Listeria monocytogenes on Green Peppers (Capsicum annuum L.) by Gaseous and Aqueous Chlorine Dioxide and Water Washing and Its Growth at 7°C

Y. Han, R.H. Linton, S. Suzanne Nielsen et al. · Journal of Food Protection · 2001 · 190 citations

Agriculture, Food Science, Microbiology +17

Use of Ozone to Improve the Safety of Fresh Fruits and Vegetables

Liangji Xu · Food technology · 1999 · 138 citations

Agriculture, Environmental Sciences, Food Science +15