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Publications by Akio Hikone
Use of Electrolyzed Water to Reduce Bacteria on Fresh-Cut Vegetables
Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
Related publications
The Use of Lactic Acid Bacteria to Control the Growth of Foodborne Pathogens on Fresh-Cut Fruits and Sprout Vegetables
The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-Life and Quality of Fresh Cut Vegetables (Lettuce and Carrot)
International Proceedings of Chemical, Biological and Environmental Engineering
Effects of Acidic Electrolyzed Water With Different Temperatures on Microbial Control and Quality of Fresh-Cut Banana Leaves During Storage
International Journal of GEOMATE
Building
Geotechnical Engineering
Soil Science
Engineering Geology
Construction
Environmental Engineering
Influence of Pre-Harvest Factors on Postharvest Quality of Fresh-Cut and Baby Leafy Vegetables
Agronomy
Agronomy
Crop Science
Neutral Electrolyzed Water (NEW), Chlorine Dioxide, Organic Acid Based Product, and Ultraviolet-C for Inactivation of Microbes in Fresh-Cut Vegetable Washing Waters
Journal of Food Processing and Preservation
Chemistry
Chemical Engineering
Food Science
Effectiveness of Slightly Acidic Electrolyzed Water on Bacteria Reduction: In Vitro and Spray Evaluation
PeerJ
Genetics
Molecular Biology
Biochemistry
Biological Sciences
Medicine
Agricultural
Neuroscience
Whey Permeate as a Bio-Preservative for Shelf Life Maintenance of Fresh-Cut Vegetables
Innovative Food Science and Emerging Technologies
Chemistry
Manufacturing Engineering
Food Science
Industrial
Alternative Disinfection Methods to Chlorine for Use in the Fresh-Cut Industry
Food Research International
Food Science
The Effect of Available Chlorine Concentration on the Disinfecting Potential of Acidic Electrolyzed Water for Shredded Vegetables.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
