Hypobaric Packaging Prolongs the Shelf Life of Refrigerated Black Truffles (Tuber melanosporum)

Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study

(2019) Maryam Vahdatzadeh et al.   FOOD MICROBIOLOGY

Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile

(2017) Sara Savini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

High resolution mass approach to characterize refrigerated black truffles stored under different storage atmospheres

(2017) Edoardo Longo et al.   FOOD RESEARCH INTERNATIONAL

What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach

(2017) Eva Campo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exposure to volatiles of essential oils alone or under hypobaric treatment to control postharvest gray mold of table grapes

(2017) Andrea Servili et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Recent advances in pressure modification-based preservation technologies applied to fresh fruits and vegetables

(2016) Linlin Li et al.   FOOD REVIEWS INTERNATIONAL

Preharvest treatments with chitosan and other alternatives to conventional fungicides to control postharvest decay of strawberry

(2015) Erica Feliziani et al.   CARBOHYDRATE POLYMERS

Volatile organic compounds from a Tuber melanosporum fermentation system

(2012) Yuan-Yuan Li et al.   FOOD CHEMISTRY

QSRR Study of GC Retention Indices of Volatile Compounds Emitted from Mosla chinensis Maxim by Multiple Linear Regression

(2011) Hui Cao et al.   CHINESE JOURNAL OF CHEMISTRY

Analysis of Volatile Compounds in Radix Bupleuri Injection by GC–MS–MS

(2011) Suhong Liu et al.   CHROMATOGRAPHIA

Selection of a decontamination treatment for fresh Tuber aestivum and Tuber melanosporum truffles packaged in modified atmospheres

(2010) Carmen Susana Rivera et al.   FOOD CONTROL

Shelf-Life Extension of Fresh Tuber aestivum and Tuber melanosporum Truffles by Modified Atmosphere Packaging with Microperforated Films

(2010) Carmen Susana Rivera et al.   JOURNAL OF FOOD SCIENCE

Influence of high carbon dioxide and low oxygen on the postharvest physiology of fresh truffles

(2010) Shadi Elias Hajjar et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Composition of Peats Used in the Preparation of Malt for Scotch Whisky ProductionInfluence of Geographical Source and Extraction Depth

(2009) Barry M. Harrison et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY