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List of works by Vicente M Gómez-López

Adsorption of Direct Blue 78 Using Chitosan and Cyclodextrins as Adsorbents

scientific article published on 05 June 2019

Belgian and Spanish consumption data and consumer handling practices for fresh fruits and vegetables useful for further microbiological and chemical exposure assessment.

scientific article

Characterization of avocado (Persea americana mill.) varieties of low oil content

scientific article published on 01 July 1999

Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes

scientific article published on 01 November 2020

Cross-contamination of Escherichia coli O157:H7 is inhibited by electrolyzed water combined with salt under dynamic conditions of increasing organic matter.

scientific article

Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art

scientific article published on June 2008

Disinfection Capacity of High-Power Ultrasound Against E. coli O157:H7 in Process Water of the Fresh-Cut Industry

scholarly article by Vicente M Gómez-López et al published 6 June 2014 in Food and Bioprocess Technology

Effects of oxygen-depleted atmospheres on survival and growth of Listeria monocytogenes on fresh-cut Iceberg lettuce stored at mild abuse commercial temperatures

scientific article published on 18 December 2014

Egg By-Products as a Tool to Remove Direct Blue 78 Dye from Wastewater: Kinetic, Equilibrium Modeling, Thermodynamics and Desorption Properties

scientific article published on 11 March 2020

Evaluation of Pulsed Light to Inactivate <i>Brettanomyces bruxellensis</i> in White Wine and Assessment of Its Effects on Color and Aromatic Profile

scientific article published on 19 December 2020

Factors affecting the inactivation of micro-organisms by intense light pulses.

scientific article

Generation of trihalomethanes with chlorine-based sanitizers and impact on microbial, nutritional and sensory quality of baby spinach

scholarly article by Vicente M Gómez-López et al published November 2013 in Postharvest Biology and Technology

Intense light pulses decontamination of minimally processed vegetables and their shelf-life.

scientific article

Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid

scientific article

Minimum free chlorine residual level required for the inactivation of Escherichia coli O157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach

scholarly article by Vicente M Gómez-López et al published August 2014 in Food Control

Modeling the pulsed light inactivation of microorganisms naturally occurring on vegetable substrates

scientific article published on 07 April 2011

Modelling the Inactivation and Possible Regrowth of Salmonella enterica Treated with Chlorophyllin-Chitosan Complex and Visible Light

scientific article published on 01 March 2020

Operating conditions for the electrolytic disinfection of process wash water from the fresh-cut industry contaminated with E. coli o157:H7

scholarly article by Vicente M Gómez-López et al published January 2013 in Food Control

Postharvest handling conditions affect internalization of Salmonella in baby spinach during washing

scientific article

Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry

Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine.

scientific article published on 17 November 2007

Synthesis of New Cyclodextrin-Based Adsorbents to Remove Direct Red 83:1

scientific article published on 20 August 2020

Ultraviolet and Pulsed Light Processing of Fluid Foods

Water reconditioning by high power ultrasound combined with residual chemical sanitizers to inactivate foodborne pathogens associated with fresh-cut products

article published in 2015

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