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Lactic Acid and Ultraviolet‐C as Sanitizer for Preserving Quality of Minimally Processed Romaine Lettuce

Journal of food processing and preservation, 2014-06, Vol.38 (3), p.774-783

2014

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Simultaneous determination of flufenamic and meclofenamic acids in human urine samples by second-order multivariate parallel factor analysis (PARAFAC) calibration of micellar-enhanced excitation–emission fluorescence data

Analytica chimica acta, 2006-05, Vol.569 (1), p.250-259

2006

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UHPLC as a suitable methodology for the analysis of carotenoids in food matrix

European food research & technology, 2012-12, Vol.235 (6), p.1055-1061

2012

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Second-Order Calibration of Excitation—Emission Matrix Fluorescence Spectra for the Determination of N-Phenylanthranilic Acid Derivatives

Applied spectroscopy, 2006-03, Vol.60 (3), p.330-338

2006

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Fluorimetric determination of sulphaguanidine and sulphamethoxazole by host-guest complexation in beta-cyclodextrin and partial least squares calibration

Journal of fluorescence, 2007-05, Vol.17 (3), p.309-318

2007

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Second-Order Data Obtained by Time-Resolved Room Temperature Phosphorescence. A New Approach for PARAFAC Multicomponent Analysis

Journal of fluorescence, 2009-03, Vol.19 (2), p.345-352

2009

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Determination of sulphathiazole and sulphanilamide by photochemically induced fluorescence and first-derivative fluorescence

Journal of pharmaceutical and biomedical analysis, 2005-06, Vol.38 (2), p.349-354

2005

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Quantification of Danofloxacin and Difloxacin in Chicken Tissues in the Presence of Sarafloxacin As Interference

Journal of agricultural and food chemistry, 2009-09, Vol.57 (17), p.7627-7633

2009

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Influence of the industrial processing and the floral origin into the volatile constituents of honeybee-collected pollen

Food science and technology international, 2013-04, Vol.19 (2), p.167-176

2013

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A chemometric sensor for determining sulphaguanidine residues in honey samples

Talanta (Oxford), 2007-09, Vol.73 (2), p.304-313

2007

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Strategies for solving matrix effects in the analysis of sulfathiazole in honey samples using three-way photochemically induced fluorescence data

Talanta (Oxford), 2005-02, Vol.65 (3), p.806-813

2005

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Different peach cultivars and their suitability for minimal processing

Czech Journal of Food Sciences, 2014-01, Vol.32 (5), p.413-421

2014

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Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry

Czech Journal of Food Sciences, 2013-01, Vol.31 (1), p.49-54

2013

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Effect of modified atmosphere packaging in minimally fresh industrially processed Batavia lettuce

Acta horticulturae, 2018 (1209), p.135-142

2018

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Alternative sanitation techniques applied to minimally fresh industrially processed cherry and plum salad

Acta horticulturae, 2018 (1209), p.307-314

2018

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Lactic Acid and Ultraviolet-C as Sanitizer for Preserving Quality of Minimally Processed Romaine Lettuce: LACTIC ACID AND UV-C FOR FRESH-CUT LETTUCE PRESERVATION

Journal of food processing and preservation, 2014-06, Vol.38 (3), p.774-783

2014

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Second-Order Advantage Achieved by Unfolded-Partial Least-Squares/Residual Bilinearization Modeling of Excitation−Emission Fluorescence Data Presenting Inner Filter Effects

Analytical chemistry (Washington), 2006-12, Vol.78 (23), p.8051-8058

2006

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Trilinear least-squares and unfolded-PLS coupled to residual trilinearization: New chemometric tools for the analysis of four-way instrumental data

Chemometrics and intelligent laboratory systems, 2006-01, Vol.80 (1), p.77-86

2006

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Lactic Acid and Ultraviolet‐C as Sanitizer for Preserving Quality of Minimally Processed Romaine Lettuce

Simultaneous determination of flufenamic and meclofenamic acids in human urine samples by second-order multivariate parallel factor analysis (PARAFAC) calibration of micellar-enhanced excitation–emission fluorescence data

UHPLC as a suitable methodology for the analysis of carotenoids in food matrix

Second-Order Calibration of Excitation—Emission Matrix Fluorescence Spectra for the Determination of N-Phenylanthranilic Acid Derivatives

Fluorimetric determination of sulphaguanidine and sulphamethoxazole by host-guest complexation in beta-cyclodextrin and partial least squares calibration

Second-Order Data Obtained by Time-Resolved Room Temperature Phosphorescence. A New Approach for PARAFAC Multicomponent Analysis

Determination of sulphathiazole and sulphanilamide by photochemically induced fluorescence and first-derivative fluorescence

Quantification of Danofloxacin and Difloxacin in Chicken Tissues in the Presence of Sarafloxacin As Interference

Influence of the industrial processing and the floral origin into the volatile constituents of honeybee-collected pollen

A chemometric sensor for determining sulphaguanidine residues in honey samples

Strategies for solving matrix effects in the analysis of sulfathiazole in honey samples using three-way photochemically induced fluorescence data

Different peach cultivars and their suitability for minimal processing

Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry

Effect of modified atmosphere packaging in minimally fresh industrially processed Batavia lettuce

Alternative sanitation techniques applied to minimally fresh industrially processed cherry and plum salad

Lactic Acid and Ultraviolet-C as Sanitizer for Preserving Quality of Minimally Processed Romaine Lettuce: LACTIC ACID AND UV-C FOR FRESH-CUT LETTUCE PRESERVATION

Second-Order Advantage Achieved by Unfolded-Partial Least-Squares/Residual Bilinearization Modeling of Excitation−Emission Fluorescence Data Presenting Inner Filter Effects

Trilinear least-squares and unfolded-PLS coupled to residual trilinearization: New chemometric tools for the analysis of four-way instrumental data

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