Physicochemical and Sensory Characteristics of Arabic Gum-Coated Tomato (Solanum LycopersicumL.) Fruits during Storage

POLYPHENOLOXIDASE DEACTIVATION IN JUICE FROM “CAMPBELL EARLY” GRAPES BY HEATING UNDER VACUUM PRESSURE

(2011) KASHIF GHAFOOR et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Permeability of d-Limonene in Whey Protein Films

(2010) K.S. MILLER et al.   JOURNAL OF FOOD SCIENCE

Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit

(2010) Asgar Ali et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

EFFECT OF WAX APPLICATION ON THE QUALITY, LYCOPENE CONTENT AND CHILLING INJURY OF TOMATO FRUIT

(2009) SILVIA MEJÍA-TORRES et al.   JOURNAL OF FOOD QUALITY

Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality

(2008) Pedro Javier Zapata et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE