Phytochemical and microbiological changes of honey pomelo (Citrus grandis L.) slices stored under super atmospheric oxygen, low-oxygen and passive modified atmospheres

Regulatory Mechanisms of Textural Changes in Ripening Fruits

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Combined action of pure oxygen pretreatment and chitosan coating incorporated with rosemary extracts on the quality of fresh-cut pears

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Microbial, Physical, Chemical and Sensory Qualities of Minimally Processed and Modified Atmosphere Packaged “Ready To Eat” Orange Segments

(2010) Emel Karacay et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review

(2009) Mª Alejandra Rojas-Graü et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres

(2009) Isabel Odriozola-Serrano et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

INFLUENCE OF TEMPERATURE ON SHELF LIFE OF BUTTERHEAD LETTUCE LEAVES UNDER PASSIVE MODIFIED ATMOSPHERE PACKAGING

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Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments

(2008) Isabel Odriozola-Serrano et al.   FOOD CHEMISTRY

Antioxidant Content of Fresh-Cut Pears Stored in High-O2Active Packages Compared with Conventional Low-O2Active and Passive Modified Atmosphere Packaging

(2008) Gemma Oms-Oliu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres

(2007) G. Oms-Oliu et al.   FOOD CHEMISTRY

Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes

(2007) Isabel Odriozola-Serrano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY