Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatasL.) to prevent enzymatic browning

Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes

(2013) S. C. Sgroppo et al.   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate

(2011) Marcela Chiumarelli et al.   Innovative Food Science & Emerging Technologies

Effect of Cassava Starch Coating on Quality and Shelf Life of Fresh-Cut Pineapple (Ananas Comosus L. Merril cv “Pérola”)

(2011) Vânia S. Bierhals et al.   JOURNAL OF FOOD SCIENCE

Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes

(2010) Antonella De Leonardis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid

(2010) Ji-Hyun Jang et al.   FOOD CHEMISTRY

Selected Quality Characteristics of Fresh-Cut Sweet Potatoes Coated with Chitosan during 17-Day Refrigerated Storage

(2008) P. Waimaleongora-Ek et al.   JOURNAL OF FOOD SCIENCE

Quantification of phenolic acids and antioxidant activity in sweetpotato genotypes

(2008) Malkeet S. Padda et al.   SCIENTIA HORTICULTURAE

Profiling the chlorogenic acids of sweet potato (Ipomoea batatas) from China

(2007) Wang Zheng et al.   FOOD CHEMISTRY

Effect of low temperature storage on phenolic composition and antioxidant activity of sweetpotatoes

(2007) M.S. Padda et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY