Reducing atmosphere packaging as a novel alternative technique for extending shelf life of fresh cheese

Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries

(2020) Duried Alwazeer   FOOD RESEARCH INTERNATIONAL

Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods

(2019) Duried Alwazeer et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Postharvest quality changes in fresh-cut watercress stored under conventional and inert gas-enriched modified atmosphere packaging

(2016) José Pinela et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Extending the shelf life of fresh ewe’s cheese by modified atmosphere packaging

(2012) ALESSANDRA DEL CARO et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of modified atmosphere packaging on quality factors and shelf-life of mould surface-ripened cheese: Part II varying storage temperature

(2010) Rocio Rodriguez-Aguilera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

(2009) Ozlem KIZILIRMAK ESMER et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Shelf life of Turkish whey cheese (Lor) under modified atmosphere packaging

(2009) HASAN TEMİZ et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

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

(2009) Sandhya   LWT-FOOD SCIENCE AND TECHNOLOGY