Latest papers

Accelerated metolachlor degradation in soil by zerovalent iron and compost amendments.

Monitoring programme on nitrates in vegetables and vegetable-based baby foods marketed in the Region of Valencia, Spain: levels and estimated daily intake.

Anti-leukaemic effects of two extract types of Lactuca sativa correlate with the activation of Chk2, induction of p21, downregulation of cyclin D1 and acetylation of alpha-tubulin.

Isolation and phytotoxicity of terpenes from Tectona grandis.

How to: make a perfect salad.

Estimation of norovirus infection risks to consumers of wastewater-irrigated food crops eaten raw.

Behavior of Escherichia coli O157:H7 on damaged leaves of spinach, lettuce, cilantro, and parsley stored at abusive temperatures.

Antifeedant and cytotoxic activity of longipinane derivatives.

Outbreaks of gastroenteritis linked to lettuce, Denmark, January 2010.

Bioactivity of aviprin and aviprin-3''-O-glucoside, two linear furanocoumarins from Apiaceae.

Membrane filtration of municipal wastewater effluents for implementing agricultural reuse in southern Italy.

Metal uptake in a peri-urban Lactuca sativa cultivated area.

Phosphomannose isomerase gene for selection in lettuce (Lactuca sativa L.) transformation.

A comparison of Olpidium isolates from a range of host plants using internal transcribed spacer sequence analysis and host range studies.

A new laboratory cultivation of Paramecium bursaria using non-pathogenic bacteria strains.

Transfer of Escherichia coli O157:H7 from soil, water, and manure contaminated with low numbers of the pathogen to lettuce plants.

Inactivation of Escherichia coli O157:H7 on the intact and damaged portions of lettuce and spinach leaves by using allyl isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase.

Lack of internalization of Escherichia coli O157:H7 in lettuce (Lactuca sativa L.) after leaf surface and soil inoculation.

Concentration method for the detection of enteric viruses from large volumes of foods.

Reduction of Escherichia coli O157:H7 on produce by use of electrolyzed water under simulated food service operation conditions.