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There are 38901 results for: content related to: Onion and a Mixture of Vegetables, Salads, and Herbs Affect Bone Resorption in the Rat by a Mechanism Independent of Their Base Excess

  1. Oxidative stability of fish oil-enriched mayonnaise-based salads

    European Journal of Lipid Science and Technology

    Volume 112, Issue 4, April 2010, Pages: 476–487, Ann-Dorit Moltke Sørensen, Nina Skall Nielsen and Charlotte Jacobsen

    Version of Record online : 21 APR 2010, DOI: 10.1002/ejlt.200900180

  2. Nutritional Properties of Ready-to-Eat Pasta Salads: Effect of Processing and Storage Conditions

    Journal of Food Processing and Preservation

    Gonzalo Delgado-Pando, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 26 SEP 2016, DOI: 10.1111/jfpp.13124

  3. The Effect of Potassium Sorbate and pH on the Growth of Listeria Monocytogenes in Ham Salad

    Journal of Food Processing and Preservation

    Volume 38, Issue 4, August 2014, Pages: 1511–1516, Cheng-An Hwang and Lihan Huang

    Version of Record online : 25 JUN 2013, DOI: 10.1111/jfpp.12110

  4. Weighing in on Fast Food Consumption: The Effects of Meal and Calorie Disclosures on Consumer Fast Food Evaluations

    Journal of Consumer Affairs

    Volume 44, Issue 3, Fall 2010, Pages: 431–462, ANDREA HEINTZ TANGARI, SCOT BURTON, ELIZABETH HOWLETT, YOON-NA CHO and ANASTASIA THYROFF

    Version of Record online : 8 SEP 2010, DOI: 10.1111/j.1745-6606.2010.01177.x

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    Risk Assessment and Management of Listeria Monocytogenes in Ready-to-Eat Lettuce Salads

    Comprehensive Reviews in Food Science and Food Safety

    Volume 9, Issue 5, September 2010, Pages: 498–512, Elena Carrasco, Fernando Pérez-Rodríguez, Antonio Valero, Rosa M. García-Gimeno and Gonzalo Zurera

    Version of Record online : 26 AUG 2010, DOI: 10.1111/j.1541-4337.2010.00123.x

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    Prepared salads and public health

    Journal of Applied Microbiology

    Volume 105, Issue 6, December 2008, Pages: 1729–1743, C.L. Little and I.A. Gillespie

    Version of Record online : 4 APR 2008, DOI: 10.1111/j.1365-2672.2008.03801.x

  7. Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads

    Journal of Food Science

    Volume 73, Issue 7, September 2008, Pages: M331–M338, N. Belletti, R. Lanciotti, F. Patrignani and F. Gardini

    Version of Record online : 8 AUG 2008, DOI: 10.1111/j.1750-3841.2008.00866.x

  8. Survival of acid-adapted or non-adapted Salmonella Enteritidis, Listeria monocytogenes and Escherichia coli O157:H7, in traditional Greek salads

    International Journal of Food Science & Technology

    Volume 44, Issue 2, February 2009, Pages: 279–287, Chrysoula C. Tassou, Fotis J. Samaras, John S. Arkoudelos and Constantinos G. Mallidis

    Version of Record online : 22 OCT 2008, DOI: 10.1111/j.1365-2621.2007.01684.x

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    Cross-contamination in the kitchen: effect of hygiene measures

    Journal of Applied Microbiology

    Volume 105, Issue 2, August 2008, Pages: 615–624, A.E.I. De Jong, L. Verhoeff-Bakkenes, M.J. Nauta and R. De Jonge

    Version of Record online : 12 MAR 2008, DOI: 10.1111/j.1365-2672.2008.03778.x

  10. Evaluation of hygiene practices and microbiological status of ready-to-eat vegetable salads in Spanish school canteens

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 11, 30 August 2012, Pages: 2332–2340, Magdevis Y Rodríguez-Caturla, Antonio Valero, Elena Carrasco, Guiomar D Posada, Rosa M García-Gimeno and Gonzalo Zurera

    Version of Record online : 14 MAR 2012, DOI: 10.1002/jsfa.5634

  11. Food Safety in the Domestic Environment: The Effect of Consumer Risk Information on Human Disease Risks

    Risk Analysis

    Volume 28, Issue 1, February 2008, Pages: 179–192, Maarten J. Nauta, Arnout R. H. Fischer, Esther D. Van Asselt, Aarieke E. I. De Jong, Lynn J. Frewer and Rob De Jonge

    Version of Record online : 25 FEB 2008, DOI: 10.1111/j.1539-6924.2008.01012.x

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    Consumer's Reactions to Natural, Atypically Colored Foods: An Investigation Using Blue Potatoes

    Journal of Sensory Studies

    Volume 31, Issue 1, February 2016, Pages: 78–89, Maija Paakki, Mari Sandell and Anu Hopia

    Version of Record online : 21 DEC 2015, DOI: 10.1111/joss.12193

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    Frequency of indicator bacteria, Salmonella and diarrhoeagenic Escherichia coli pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants

    Letters in Applied Microbiology

    Volume 56, Issue 6, June 2013, Pages: 414–420, H. Bautista-De León, C.A. Gómez-Aldapa, E. Rangel-Vargas, E. Vázquez-Barrios and J. Castro-Rosas

    Version of Record online : 22 MAR 2013, DOI: 10.1111/lam.12063

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    Microbial Risks Associated with Cabbage, Carrots, Celery, Onions, and Deli Salads Made with These Produce Items

    Comprehensive Reviews in Food Science and Food Safety

    Volume 9, Issue 6, November 2010, Pages: 602–619, Marilyn C. Erickson

    Version of Record online : 22 OCT 2010, DOI: 10.1111/j.1541-4337.2010.00129.x

  15. Fruits and vegetables are incorporated into home cuisine in different ways that are relevant to promoting increased consumption

    Maternal & Child Nutrition

    Mary E. Penny, Krysty S. Meza, Hilary M. Creed-Kanashiro, R. Margot Marin and Jason Donovan

    Version of Record online : 10 AUG 2016, DOI: 10.1111/mcn.12356

  16. Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr)

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 8, June 2011, Pages: 1373–1380, Lara Manzocco, Martina Foschia, Nicola Tomasi, Michela Maifreni, Luisa Dalla Costa, Marilena Marino, Giovanni Cortella and Stefano Cesco

    Version of Record online : 18 FEB 2011, DOI: 10.1002/jsfa.4313

  17. Effect of Storage Temperature and Duration on the Behavior of Escherichia coli O157:H7 on Packaged Fresh-Cut Salad Containing Romaine and Iceberg Lettuce

    Journal of Food Science

    Volume 75, Issue 7, September 2010, Pages: M390–M397, Yaguang Luo, Qiang He and James L. McEvoy

    Version of Record online : 3 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01722.x

  18. ‘Nature’ is Not Guilty: Foodborne Illness and the Industrial Bagged Salad

    Sociologia Ruralis

    Volume 51, Issue 2, April 2011, Pages: 158–174, Diana Stuart

    Version of Record online : 18 NOV 2010, DOI: 10.1111/j.1467-9523.2010.00528.x

  19. Use of chitosan, honey and pineapple juice as filling liquids for increasing the microbiological shelf life of a fruit-based salad

    International Journal of Food Science & Technology

    Volume 45, Issue 5, May 2010, Pages: 1033–1041, Daniela D’Amato, Milena Sinigaglia and Maria Rosaria Corbo

    Version of Record online : 12 APR 2010, DOI: 10.1111/j.1365-2621.2010.02233.x

  20. Use of Images in Shelf Life Assessment of Fruit Salad

    Journal of Food Science

    Volume 77, Issue 7, July 2012, Pages: S258–S262, Lara Manzocco, Alberto Rumignani and Corrado Lagazio

    Version of Record online : 3 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02704.x