Evaluation of L-Cysteine as Anti-Browning Agent in Fresh-Cut Lettuce Processing

Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue

(2013) Christian Ghidelli et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning-sensitiveLactuca sativavar.capitata(L.) andEruca sativa(Mill.) stored as fresh-cut produce

(2012) Marco Landi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of solution pH of cysteine-based pre-treatments to prevent browning of fresh-cut artichokes

(2012) A.B. Cabezas-Serrano et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis

(2011) M.L. Amodio et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Exposure to 1-methylcyclopropene (1-MCP) delays the effects of ethylene on fresh-cut broccoli raab (Brassica rapa L.)

(2010) Maria Cefola et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce

(2010) Ascensión Martínez-Sánchez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)

(2009) Arzu Altunkaya et al.   FOOD CHEMISTRY

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

Modified atmosphere packaging of fresh produce: Current status and future needs

(2009) Sandhya   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

(2007) A ALTUNKAYA et al.   FOOD CHEMISTRY

Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine

(2007) Vicente M. Gómez-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY