Publicaciones (51) Publicaciones de Francisco Lopez Galvez

2021

  1. Health risk assessment on a low-cost water desalination and sensor technology compact module - DESERT

    Acta Horticulturae

  2. Interactions between microbial food safety and environmental sustainability in the fresh produce supply chain

    Foods, Vol. 10, Núm. 7

  3. Modelling basil (Ocimum basilicum) visual quality as affected by storage temperature

    Acta Horticulturae

  4. Modelling visual quality losses of fresh-cut romaine lettuce

    Acta Horticulturae

  5. Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks

    Current Opinion in Food Science, Vol. 38, pp. 46-51

  6. Reusable plastic crates (RPCs) for fresh produce (case study on cauliflowers): Sustainable packaging but potential salmonella survival and risk of cross-contamination

    Foods, Vol. 10, Núm. 6

2020

  1. Critical points affecting the microbiological safety of bell peppers washed with peroxyacetic acid in a commercial packinghouse

    Food Microbiology, Vol. 88

  2. La importancia del agua en la industria de alimentos vegetales

    Arbor: ciencia, pensamiento y cultura, Vol. 196, Núm. 795

  3. Use of Chlorine Dioxide to Treat Recirculated Process Water in a Commercial Tomato Packinghouse: Microbiological and Chemical Risks

    Frontiers in Sustainable Food Systems, Vol. 4

2019

  1. Chemical risks associated with ready-to-eat vegetables: quantitative analysis to estimate formation and/or accumulation of disinfection byproducts during washing

    EFSA Journal, Vol. 17, Núm. S2

  2. Chlorination management in commercial fresh produce processing lines

    Food Control, Vol. 106

  3. Disinfection by-products generated by sodium hypochlorite and electrochemical disinfection in different process wash water and fresh-cut products and their reduction by activated carbon

    Food Control, Vol. 100, pp. 46-52

  4. Microbial and chemical characterization of commercial washing lines of fresh produce highlights the need for process water control

    Innovative Food Science and Emerging Technologies, Vol. 51, pp. 211-219

  5. Operational limits of sodium hypochlorite for different fresh produce wash water based on microbial inactivation and disinfection by-products (DBPs)

    Food Control, Vol. 104, pp. 300-307

  6. Suitability of centrifuge water for detecting the presence of Escherichia coli versus finished fresh-cut lettuce testing

    Food Microbiology, Vol. 84

  7. Suitability of chlorine dioxide as a tertiary treatment for municipal wastewater and use of reclaimed water for overhead irrigation of baby lettuce

    Food Control, Vol. 96, pp. 186-193

2018

  1. Agricultural reuse of municipal wastewater through an integral water reclamation management

    Journal of Environmental Management, Vol. 213, pp. 135-141

  2. Demonstration tests of irrigation water disinfection with chlorine dioxide in open field cultivation of baby spinach

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 8, pp. 2973-2980

  3. Disinfection by-products in baby lettuce irrigated with electrolysed water

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 8, pp. 2981-2988

  4. Electrochemical disinfection of process wash water for the fresh-cut industry

    Acta Horticulturae, Vol. 1209, pp. 371-377