Quality of minimally processed carrots as affected by warm water washing and chlorination

Pathogenic Microorganisms Associated with Fresh Produce

Larry R. Beuchat · Journal of Food Protection · 1996 · 1.3K citations

Agriculture, Food Science, Microbiology +14

The microbiological safety of minimally processed vegetables

Gillian A. Francis, Christopher Thomas, D. O’Beirne · International Journal of Food Science & Technology · 1999 · 484 citations

Agriculture, Food Science, Microbiology +17

Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

Cesarettin Alasalvar, John Grigor, Donglin Zhang et al. · Journal of Agricultural and Food Chemistry · 2001 · 481 citations

Agriculture, Biochemistry, Food Science +17

Factors affecting the efficacy of washing procedures used in the production of prepared salads

M.R. Adams, A.D. Hartley, L.J. Cox · Food Microbiology · 1989 · 309 citations

Veterinary Medicine, Food Science, Food Hygiene +9

Effect of Processing Conditions on the Microflora of Fresh-Cut Vegetables

Neelima Garg, John J. Churey, D. F. Splittstoesser · Journal of Food Protection · 1990 · 307 citations

Agriculture, Food Science, Microbiology +10