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Exogenous citric acid, salicylic acid, and putrescine treatments preserve the postharvest quality and physicochemical properties of broccoli (Brassica oleracea L. var. italica) during cold storage
Food Science & Nutrition,
2024
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Effect of Excess Application of Nitrogenous Fertilizer on Postharvest Quality of Spinach during Storage
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2024
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Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar
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2023
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Active Thermoplastic Starch Film with Watermelon Rind Extract for Future Biodegradable Food Packaging
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External green light as a new tool to change colors and nutritional components of inner leaves of head cabbages
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2022
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Shelf-Life Extension of Spring Roll Wrappers using Acidification Combined with Sodium Benzoate Addition
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Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging for Browning of Fresh-Cut Eggplant
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2022
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Influência da radiação ultravioleta e aditivos na conservação de kiwis minimamente processados
Brazilian Journal of Food Technology,
2021
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Effect of organic acid and ultraviolet-C treatment on putrefactive
microorganisms and shelf-life of seasoned squid product
Korean Journal of Food Preservation,
2021
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Effect of bound water on the quality of dried Lentinus edodes during storage
Journal of the Science of Food and Agriculture,
2020
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Effect of bound water on the quality of dried
Lentinus edodes
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Journal of the Science of Food and Agriculture,
2020
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Fresh-Cut Fruits and Vegetables
2020
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Relationships among expression of six representative genes, bacterial multiplication, color changes of fresh cut cabbages during storage with focus on accumulated storage temperature
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2020
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Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns
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2020
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Antioxidant Chemical Treatment Affects Physiology and Quality of Minimally-processed Escarole
Horticulturae,
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Passive modified atmosphere affects the quality of minimally processed escarole
Journal of Food Processing and Preservation,
2018
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Physico-chemical attributes of no-till Brassica crops cultivated after various cover crops
Horticultura Brasileira,
2017
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Combined Post-harvest Treatments for Improving Quality and Extending Shelf-Life of Minimally Processed Broccoli Florets (Brassica oleracea var. italica)
Food and Bioprocess Technology,
2017
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Storage of fresh-cut swede and turnip: Effect of temperature, including sub-zero temperature, and packaging material on sensory attributes, sugars and glucosinolates
Postharvest Biology and Technology,
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Effects of chemical compounds and hot water on quality of fresh-cut white cabbage (Brassica oleraceavar.capitata)
Acta Horticulturae,
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QUALITY OF MINIMALLY PROCESSED ‘FUJI’ APPLE UNDER REFRIGERATED STORAGE AND TREATMENT WITH ADDITIVES
Revista Brasileira de Fruticultura,
2016
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Effect of pretreatments and packaging materials on the quality of minimally processed cauliflower (Brassica oleracea var. botrytis)
The Indian Journal of Agricultural Sciences,
2016
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Food Engineering Series,
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Contemporary Food Engineering,
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Quality assessment minimally processed immature jakfruit (Artocarpus heterophyllus, Lam.) as affected by pretreatments
Journal of Food Science and Technology,
2015
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Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation
Postharvest Biology and Technology,
2014
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Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing
International Journal of Food Science & Technology,
2014
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Uso de ácido ascórbico e cloreto de cálcio na qualidade de repolho minimamente processado
Horticultura Brasileira,
2014
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Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing
International Journal of Food Science & Technology,
2014
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The interaction of pulsed electric fields and texturizing ‐ antifreezing agents in quality retention of defrosted potato strips
International Journal of Food Science & Technology,
2013
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The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips
International Journal of Food Science & Technology,
2013
DOI:10.1111/ijfs.12089
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