Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Wei-Yea Hsu"'
Publikováno v:
Horticulturae, Vol 7, Iss 6, p 122 (2021)
The consumption of fresh produce and use of fresh herbs as flavoring agents in range of culinary preparation has increased in recent years due to consumer demand for a healthier lifestyle. Consumer preference for farmers’ markets and locally owned
Externí odkaz:
https://doaj.org/article/e2534ad07a83456a89ca402669f551a9
Autor:
Eliane Teixeira Mársico, Roberta de Oliveira Resende Ribeiro, Wei-Yea Hsu, Julia Siqueira Simoes, Changmou Xu, Amarat Simonne, Maurice R. Marshall, Yavuz Yagiz, Carlos Adam Conte-Junior
Publikováno v:
Journal of Food Processing and Preservation. 43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a346fc53c3c7168ba7b3c3ee0730028
https://doi.org/10.1111/jfpp.13976
https://doi.org/10.1111/jfpp.13976
Publikováno v:
Horticulturae, Vol 7, Iss 122, p 122 (2021)
Horticulturae
Volume 7
Issue 6
Horticulturae
Volume 7
Issue 6
The consumption of fresh produce and use of fresh herbs as flavoring agents in range of culinary preparation has increased in recent years due to consumer demand for a healthier lifestyle. Consumer preference for farmers’ markets and locally owned
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3d874f009d10f3168b68a2cd4b8c1fd
https://doi.org/10.3390/horticulturae7060122
https://doi.org/10.3390/horticulturae7060122
Publikováno v:
Food Science and Biotechnology. 19:873-880
Using the agar disc diffusion method, the potential antimicrobial activity of edible galangal [Alpinia galanga (Linn.) Swartz.] flower against Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Shigella, and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b5632fd27bd29e3f2613e8064796708
https://doi.org/10.1007/s10068-010-0124-9
https://doi.org/10.1007/s10068-010-0124-9
Publikováno v:
Journal of Food Science. 75:M222-M230
UNLABELLED The effects of low-dose irradiation (0.25 to 2 kGy) and postirradiation storage (at 4 degrees C) on microbial and visual quality, color values (L*, a*, b*, chroma, and hue [ degrees ]), and chlorophyll content (Chl a, Chl b, and total Chl)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86444bcf94758508859d447de3f99d46
https://doi.org/10.1111/j.1750-3841.2010.01568.x
https://doi.org/10.1111/j.1750-3841.2010.01568.x
Publikováno v:
Journal of Food Protection. 69:1997-2001
The fates of seeded Escherichia coli O157:H7 and Salmonella on selected fresh culinary herbs were evaluated at a refrigerated temperature (4 degrees C). Fresh herbs, including cilantro, oregano, basil, chive, parsley, and rosemary, were inoculated wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fffb3c0af4736f75c8a987199153c252
https://doi.org/10.4315/0362-028x-69.8.1997
https://doi.org/10.4315/0362-028x-69.8.1997
Publikováno v:
Journal of agricultural and food chemistry. 62(28)
Polyphenols are predominantly secondary metabolites in muscadine grapes, playing an important role in the species' strong resistance to pests and diseases. This study examined the above property by evaluating the antioxidant, antibacterial, and antib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db7255fcfc371ae67035764b387722a7
https://pubmed.ncbi.nlm.nih.gov/24865879
https://pubmed.ncbi.nlm.nih.gov/24865879
Autor:
Wei-Yea Hsu, Michael L. Bradley, Jerzy Lukasik, Troy M. Scott, Mark L. Tamplin, Samuel R. Farrah
Publikováno v:
Journal of Food Protection. 64:292-297
This study compared the effect of different physical and chemical treatments of strawberries and tomatoes to determine their ability to recover seeded viral and bacterial pathogens from produce surfaces. Solutions of salts, amino acids, complex media
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eab7bcb6c978c733a305f6998c4e1b85
https://doi.org/10.4315/0362-028x-64.3.292
https://doi.org/10.4315/0362-028x-64.3.292
Autor:
Wei-Yea Hsu, Mabel Dea, Samuel R. Farrah, Jerry A. Bartz, Jerzy Lukasik, Michael L. Bradley, Andrew Koo, Troy M. Scott
Publikováno v:
Journal of food protection. 66(2)
The efficacy levels of different physical and chemical washing treatments in the reduction of viral and bacterial pathogens from inoculated strawberries were evaluated. Escherichia coli O157:H7, Salmonella Montevideo, poliovirus 1, and the bacterioph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa6daf565739b9f4bb8e68b2ff5a22de
https://pubmed.ncbi.nlm.nih.gov/12597475
https://pubmed.ncbi.nlm.nih.gov/12597475
Rapid detection of Vibrio vulnificus can be enhanced by optimizing the components of enrichment broth. PNC (5% peptone, 1% NaCl, and 0.08% cellobiose [pH 8.0]) enhanced the growth of V. vulnificus compared to alkaline peptone broth. PNCC (PNC with 1.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48fe6ab46c6cfd11847291cde638d1c9
https://europepmc.org/articles/PMC106448/
https://europepmc.org/articles/PMC106448/
