The DOI matches its Crossref record; 134 of the 136 references it cites were found in a registry or an index.
Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities
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In the citing paper
“The main reasons of the market growth are a growing consumers' interest in ready to eat food (Artés, Gomez, Aguayo, Escalona, & Artés-Hernandez, 2009), and a growing demand of food with higher safety standards (James, Ngarmsak, & Rolle, 2010).”
From Emerging trends in European food, diets and food industry (2018) · cites this paper as Artés et al., 2009
Citations
Cites
Essential oils: Their antibacterial properties and potential applications in foods—A review
Burt, S. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.03.022 · Cited by 10,488
Department of Health and Human Services
C.Miller, D., & J.Salkind, N. (2002) · Sage eBooks · doi:10.4135/9781412984386.n104 · Cited by 1,033
Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables
Beuchat, L. R. (2002) · Microbes and Infection · doi:10.1016/s1286-4579(02)01555-1 · Cited by 933
Post Harvest Technology of Horticultural Crops
Kader, A. A. (1991) · Medical Entomology and Zoology · Cited by 907
Application of Ozone for Enhancing the Microbiological Safety and Quality of Foods: A Review
Kim, J.-G., Yousef, A. E., & Dave, S. (1999) · Journal of Food Protection · doi:10.4315/0362-028x-62.9.1071 · Cited by 896
Modified atmosphere packaging of fruits and vegetables
(2006) · Stewart Postharvest Review · doi:10.2212/spr.2006.5.2 · Cited by 792
Use of ozone in the food industry
Güzel‐Seydim, Z. B., Greene, A. K., & Seydim, A. C. (2004) · LWT · doi:10.1016/j.lwt.2003.10.014 · Cited by 689
Ozone in Water Treatment: Application and Engineering
Nagarkatti, M. G. (1991) · Journal of Environmental Quality · doi:10.2134/jeq1991.00472425002000040040x · Cited by 676
(2019) · Routledge eBooks · doi:10.1201/9780203744635 · Cited by 657
New approaches in improving the shelf life of minimally processed fruit and vegetables
Ahvenainen, R. T. (1996) · Trends in Food Science & Technology · doi:10.1016/0924-2244(96)10022-4 · Cited by 572
Flagged first, then by citations
2 of the 136 references couldn’t be matched to a known paper.
Research works printed but not linked: 12
- Achen, M., 2000. Efficacy of ozone in inactivating Escherichia coli O157:H7 in pure cell suspensions and on apples. M.S. Thesis. The Ohio State University, Columbus.
- Artés, 2004, Refrigeration for preserving the quality and enhancing the safety of plant foods, Bull. Int. Inst. Refrigeration, LXXXIV, 5
- Artés F., Conesa, A., López-Rubira, V., Artés-Hernández, F., 2006a. UV–C treatments for improving microbial quality in whole and minimally processed bell peppers. In: Ben-Yehoshua, S., D’Hallewin, G., Erkan, M., Rodov, V., Lagunas, M. (Eds.), The Use of UV as a Postharvest Treatment: Status and Prospects. Antalya Kros Ofset–akup Kublay. pp. 12–17.
- Day, B., 2001. Fresh prepared produce: GMP for high oxygen MAP and non-sulphite dipping. Guideline no. 31. Chipping Campden: Campden and chorleywood food research association group. pp. 1–76.
- Environmental Protection Agency (EPA), 1999. Guidance Manual: Alternative Disinfectants and Oxidants: Chlorine Dioxide. USA. pp. 4–36.
- Food and Drug Administration (FDA), 1997. Substances generally recognized as safe, proposed rule, Federal Register 62, pp. 18937–18964.
- Hoornstra, E., de Jong, G., Notermans, S., 2002. Preservation of vegetables by light. In: Society for Applied Microbiology (Ed.), Conference Frontiers in Microbial Fermentation and Preservation. January 9–11, Wageningen, The Netherlands. pp. 75–77.
- Ritenour, 1996, Hydrocooler water sanitation in the San Joaquin Valley stone fruit industry, Central Valley Postharvest Newsletter., 5, 15
- Sapers, 2003, Hydrogen peroxide as an alternative to chlorine for sanitizing fruits and vegetables, IFIS Pub. Food Sci. Central.
- Shirk, 2000, Las mediciones del ozono. Dräger Sicherheitstechnik GmbH, Dräger Hispania Mapfre Seguridad, 77, 17
- Sidorkin, 1989, Chamber for the suspension culture of plant cells, Fiziol. Biokhim. Kult. Rast., 20, 602
- Silveira, A., Aguayo, E., Leglise, A., Artés, F., 2007. Emerging sanitizers and clean room improved the microbial quality of fresh-cut ‘Galia’ melon. CIGR 3rd International Symposium. Food and Agricultural Products: Processing and Innovations. Naples, Italy, 24–26 September. CD ROM.
Cited by
Sorted by citations
Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety
Ramos, B., Miller, F. A., Brandão, T. R. S., Teixeira, P. C. M., & Silva, C. L. M. (2013) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2013.07.002 · Cited by 502
“However, studies revealed that 80 ppm of peroxyacetic acid inwashwater is not sufficient to obtain a substantial reduction in the microbial load of fresh-cut fruits and vegetables (Artés et al., 2009; Rico et al., 2007; Sapers, 2006).”
BackgroundRecent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables
Liang, M., Zhang, M., Bhandari, B., & Gao, Z. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.03.005 · Cited by 416
Postharvest treatments of fresh produce
Mahajan, P. V., Caleb, O. J., Singh, Z., Watkins, C. B., & Geyer, M. (2014) · Philosophical Transactions of the Royal Society A Mathematical Physical and Engineering Sciences · doi:10.1098/rsta.2013.0309 · Cited by 388
“H2O2 possesses a bactericidal, sporicidal and inhibitory ability, owing to its property as an oxidant and being able to generate other cytotoxic oxidizing species, such as hydroxyl radicals [20].”
BackgroundInfluentialCaleb, O. J., Mahajan, P. V., Al-Said, F. A.-J., & Opara, U. L. (2012) · Food and Bioprocess Technology · doi:10.1007/s11947-012-0932-4 · Cited by 374
“Martín-Belloso (2003) Advances in extending the microbiological, physico-chemical and sensory quality of fresh-cuts Fresh-cut fruitsb,c Lee and Khang (2004) Hurdle technologies and microbial safe of pickled fruit and vegetables Pickled fruit and vegetablesa–c Koopmans and Duizer (2004) Foodborne viruses Food productsa…”
BackgroundInfluentialAlternative disinfection methods to chlorine for use in the fresh-cut industry
Meireles, A., Giaouris, E. D., & Simões, M. V. (2016) · Food Research International · doi:10.1016/j.foodres.2016.01.021 · Cited by 357
“The UV-C (190-280 nm) light (Artés et al., 2009) is used as 696 antimicrobial as this induces DNA damages, leading to cell death (Birmpa et al., 2013).”
Background
Metadata
- Authors
- Artés, F., Gómez, P., Aguayo, E., Escalona, V., & Artés-Hernández, F.
- Affiliations
- Universidad Politécnica de Cartagena (ES)
- Corresponding author
- Artés, Francisco
- Venue
- Postharvest Biology and Technology
- Publisher
- Elsevier BV
- Published
- 2009-03
- Volume
- 51
- Issue
- 3
- Pages
- 287-296
- ISSN
- 0925-5214 (ISSN-L)
- OpenAlex
- W1983539705
- Cited by
- 393
- References
- 136
- Citations by year
- 2026: 7 · 2025: 8 · 2024: 22 · 2023: 11 · 2022: 20 · 2021: 14 · 2020: 25 · 2019: 32 · 2018: 34 · 2017: 40 · 2016: 28 · 2015: 33 · 2014: 30 · 2013: 26 · 2012: 28
- FWCI
- 25.47
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Postharvest Biology and Technology (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Keywords
- fresh-cut produce, sanitation, microbial spoilage, chlorine alternatives, ozone, UV-C radiation, intense light pulses, noble gases, disinfection, post-harvest losses, food safety, fruit and vegetable processing
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