Fresh vegetables
Role of food safety in procedures adopted for the purchase of minimally processed and fresh vegetables by foodservices
8
Natural approaches to control Listeria monocytogenes in fresh vegetables
209
Handling of fresh vegetables : knowledge, hygienic behavior of vendors, public health in Maputo markets, Mozambique
17
Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables
7
Characteristics of the Leuconostoc mesenteroides subsp. mesenteroides strains from fresh vegetables
9
Purchase policies to fresh fruit and vegetables in supermarkets in Campo Grande, Brazil
5
CONSUMER BEHAVIOR ON THE FRUITS AND VEGETABLES MARKET
6
Chlorophyll fluorescence image analysis for non-destructive monitoring of physiological changes in fresh and fresh-cut prouce
10
Validation of methodology for the simultaneous determination of synthetic antioxidants in vegetables oils, margarine and vegetables hydrogenated fats by HPLC/UV.
6
Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)
8
UV-C Radiation on Fresh Cut Vegetables Quality
9
Nutritional Evaluation of Non-Conventional Vegetables in Brazil
13
Safety of frozen vegetables: a case study on carrots
5
Evaluation of fresh milk as a novel excipient
33
‘BRS Cainguá’, a blackberry fresh-market cultivar
3
THERMAL CALCULATION FOR THE PRODUCTION OF VEGETABLES GREENHOUSE
4
Fresh bipolar osteochondral allograft of the ankle
7
Fresh groundwater resources in a large sand replenishment
18
Heavy metals in vegetables and potential risk for human health
7
Structural Changes During Air Drying of Fruits and Vegetables
6