Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

(2020) Vittorio Farina et al.   JOURNAL OF FOOD QUALITY

Preservation of mango fruit with guar-based edible coatings enriched with Spirulina platensis and Aloe vera extract during storage at ambient temperature

(2020) Fariba Ebrahimi et al.   SCIENTIA HORTICULTURAE

Use of Aloe Vera Gel-Based Edible Coating with Natural Anti-Browning and Anti-Oxidant Additives to Improve Post-Harvest Quality of Fresh-Cut ‘Fuji’ Apple

(2020) Vittorio Farina et al.   Agronomy-Basel

Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit

(2020) R. Cozzolino et al.   FOOD CHEMISTRY

Value chain and sustainability analysis of fresh-cut vegetable: A case study at SSS Co.

(2020) Fransisca Susanti Wiryawan et al.   JOURNAL OF CLEANER PRODUCTION

Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

(2020) Giuseppe Sortino et al.   Agriculture-Basel

Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

(2018) Antonio Alfonzo et al.   FOOD MICROBIOLOGY

Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement

(2016) Hajer Aloui et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antilisterial effect of citrus essential oils and their performance in edible film formulations

(2016) Walter Randazzo et al.   FOOD CONTROL

Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples

(2016) Mahmoud Koushesh Saba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of edible film containing essential oils in hydroxypropyl methylcellulose and its effect on quality attributes of ‘Formosa’ plum (Prunus salicina L.)

(2016) Woo Suk Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices

(2016) A. Allegra et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Recent advances in regenerated cellulose materials

(2016) Sen Wang et al.   PROGRESS IN POLYMER SCIENCE

Physicochemical properties enhancement of Chinese kiwi fruit (Actinidia chinensis Planch) via chitosan coating enriched with salicylic acid treatment

(2016) Zhiyi Huang et al.   Journal of Food Measurement and Characterization

Bio-based composite edible films containing Origanum vulgare L. essential oil

(2015) Seyed Fakhreddin Hosseini et al.   INDUSTRIAL CROPS AND PRODUCTS

Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices

(2015) S. Benítez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Seasonal variations of antimicrobial activity and chemical composition of essential oils extracted from threeCitrus limonL. Burm. cultivars

(2014) L. Settanni et al.   NATURAL PRODUCT RESEARCH

Postharvest shelf-life extension of green chillies (Capsicum annuum L.) using shellac-based edible surface coatings

(2014) K. Chitravathi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of Rosemary Oil and HPMC Concentrations on Film Structure and Properties

(2013) Nadia Perone et al.   Food and Bioprocess Technology

Effects of nisin-incorporated films on the microbiological and physicochemical quality of minimally processed mangoes

(2013) Ana Andréa Teixeira Barbosa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit

(2013) S. Benítez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry

(2012) A. Perdones et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration

(2011) Sergio Benavides et al.   JOURNAL OF FOOD ENGINEERING

Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices

(2010) O.P. Chauhan et al.   FOOD CHEMISTRY

Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes

(2010) Laura Sánchez-González et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Hydroxypropyl methylcellulose (HPMC) formulated films: Relevance to adhesion and friction surface properties

(2009) Ahmad Fahs et al.   CARBOHYDRATE POLYMERS

PostharvestAloe veragel-coating modulates fruit ripening and quality of ‘Arctic Snow’ nectarine kept in ambient and cold storage

(2009) Muhammad J. Ahmed et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fatty Acid Effect on Hydroxypropyl Methylcellulose−Beeswax Edible Film Properties and Postharvest Quality of Coated ‘Ortanique’ Mandarins

(2008) María Ll. Navarro-Tarazaga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Edible Coatings Influence Fruit Ripening, Quality, and Aroma Biosynthesis in Mango Fruit

(2008) Khuyen T. H. Dang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biological effects of essential oils – A review

(2007) F. Bakkali et al.   FOOD AND CHEMICAL TOXICOLOGY

Postharvest quality of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) associated with packaging and storage conditions

(2007) Connie L. Fisk et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY