Keyword Connections

fresh-cut

Journals

1

1 Food chemistry

Research Groups

0

No Research Group Connected

Bibliographies

17

1 Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nuciferaGaertn.) root slices.

2 efeito do cloreto de cálcio na qualidade de melancias minimamente processadas effect of calcium chloride on the quality of minimally processed watermelon

3 Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid

4 Differences in 1-methylcyclopropene sorption dynamics in fresh-cut apple, avocado and tomato fruits

5 Different Postharvest Responses of Fresh-Cut Sweet Peppers Related to Quality and Antioxidant and Phenylalanine Ammonia Lyase Activities during Exposure to Light-Emitting Diode Treatments.

6 Antibacterial activity of the noni fruit extract against Listeria monocytogenes and its applicability as a natural sanitizer for the washing of fresh-cut produce

7 Omics approaches on fresh-cut lettuce reveal global molecular responses to sodium hypochlorite and peracetic acid treatment.

8 Melatonin treatment affects the glucoraphanin-sulforaphane system in postharvest fresh-cut broccoli (Brassica oleracea L.)

9 Effect of a bacteriophage cocktail in combination with modified atmosphere packaging in controlling Listeria monocytogenes on fresh-cut spinach

10 using sensory evaluation to determine the highest acceptable concentration of mango seed extract as antibacterial and antioxidant agent in fresh-cut mango

11 active packaging for fresh-cut broccoli using 1-methylcyclopropene in biodegradable sachet/<br> embalagem ativa para brócolis minimamente processado utilizando 1-metilciclopropeno em sachê biodegradável

12 effect of saffron petal extract on retention quality of fresh-cut watermelon cubes

13 uso de misturas químicas para a manutenção da firmeza de banana 'prata' minimamente processada use of chemical mixtures for firmness maintenance of fresh-cut 'silver' banana

14 uva, uvb and uvc light enhances the biosynthesis of phenolic antioxidants in fresh-cut carrot through a synergistic effect with wounding

15 comparação entre cultivares de carambola para produção de produtos minimamente processados comparison among cultivars of star fruits for production of fresh-cut

16 pengaruh cacl2 dan edible film terhadap penghambatan chilling injury buah nangka kupas [effect of cacl2 and edible film on chilling injury inhibition of fresh-cut jackfruits]

17 qualidade de produto minimamente processado à base de abóbora, cenoura, chuchu e mandioquinha-salsa maintenance of the quality of fresh-cut products made up of pumpkin, carrot, chayote, and arracacha (peruvian carrot)