Shelf life extension of bell pepper by application of chitosan nanoparticles containing Heracleum persicum fruit essential oil

Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava ( Psidium guajava L.)

(2018) M. Sneha Nair et al.   FOOD CHEMISTRY

Postharvest hexanal vapor treatment delays ripening and enhances shelf life of greenhouse grown sweet bell pepper ( Capsicum annum L.)

(2018) Amer Cheema et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Extension of the postharvest quality of bell pepper by applying nanostructured coatings of chitosan with Byrsonima crassifolia extract (L.) Kunth

(2018) Adrián González-Saucedo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Application of edible nanolaminate coatings with antimicrobial extract of Flourensia cernua to extend the shelf-life of tomato (Solanum lycopersicum L.) fruit

(2018) Esperanza de Jesús Salas-Méndez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

(2017) Jun Wang et al.   FOOD CHEMISTRY

Nanochitosan modified glass ionomer cement with enhanced mechanical properties and fluoride release

(2017) R. Senthil Kumar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chemical composition and antifungal activity of the essential oil of Zhumeria majdae , Heracleum persicum and Eucalyptus sp. against some important phytopathogenic fungi

(2017) M. Davari et al.   JOURNAL DE MYCOLOGIE MEDICALE

Gibberellic acid coating: A novel approach to expand the shelf-life in green chilli ( Capsicum annuum L.)

(2017) Jitendriya Panigrahi et al.   SCIENTIA HORTICULTURAE

Ozone-induced changes in the content of bioactive compounds and enzyme activity during storage of pepper fruits

(2016) Monika Sachadyn-Król et al.   FOOD CHEMISTRY

Evaluation of different factors affecting antimicrobial properties of chitosan

(2016) Mahmoud Hosseinnejad et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of chitosan nanoparticles loaded with summer savory (Satureja hortensis L.) essential oil for antimicrobial and antioxidant delivery applications

(2016) G. Cansu Feyzioglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Amelioration of postharvest chilling injury in sweet pepper by glycine betaine

(2016) Qing Wang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Bioactive Compounds and Fruit Quality of Green Sweet Pepper Grown under Different Colored Shade Netting during Postharvest Storage

(2015) Madonna N. Mashabela et al.   JOURNAL OF FOOD SCIENCE

Antimicrobial activity of chitosan enriched with lemongrass oil against anthracnose of bell pepper

(2015) Asgar Ali et al.   Food Packaging and Shelf Life

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

(2014) Ranjith Arimboor et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Meadowsweet Flower Extract-Pullulan Coatings on Rhizopus Rot Development and Postharvest Quality of Cold-Stored Red Peppers

(2014) Alicja Synowiec et al.   MOLECULES

Exploiting Propolis as an Antimicrobial Edible Coating to Control Post-harvest Anthracnose of Bell Pepper

(2014) Asgar Ali et al.   PACKAGING TECHNOLOGY AND SCIENCE

Effects of a composite chitosan–gelatin edible coating on postharvest quality and storability of red bell peppers

(2014) Elena Poverenov et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: Preparation, characterization and in vitro release study

(2013) Seyed Fakhreddin Hosseini et al.   CARBOHYDRATE POLYMERS

Ultrasound-Assisted Chitosan–Surfactant Nanostructure Assemblies: Towards Maintaining Postharvest Quality of Tomatoes

(2013) Maysoun A. Mustafa et al.   Food and Bioprocess Technology

Efficacy of Propolis and Cinnamon Oil Coating in Controlling Post-Harvest Anthracnose and Quality of Chilli (Capsicum annuum L.) during Cold Storage

(2013) Asgar Ali et al.   Food and Bioprocess Technology

Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment

(2013) Mengsha Gao et al.   FOOD CHEMISTRY

Eugenol-loaded chitosan nanoparticles: I. Thermal stability improvement of eugenol through encapsulation

(2012) Sarekha Woranuch et al.   CARBOHYDRATE POLYMERS

Chitosan controls postharvest anthracnose in bell pepper by activating defense-related enzymes

(2012) Madushani Edirisinghe et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Bioactive characteristics and antioxidant activities of nine peppers

(2012) Yongliang Zhuang et al.   Journal of Functional Foods

Preparation, characterization and in vitro release study of carvacrol-loaded chitosan nanoparticles

(2011) Lalita Keawchaoon et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca Sativa)

(2011) Arzu Altunkaya   FOOD CHEMISTRY

Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperatures

(2011) María J. Andrade Cuvi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The role of antioxidant defense systems at differential salt tolerance of Hordeum marinum Huds. (sea barleygrass) and Hordeum vulgare L. (cultivated barley)

(2010) Burcu Seckin et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Effect of allyl isothiocyanate on antioxidant enzyme activities, flavonoids and post-harvest fruit quality of blueberries (Vaccinium corymbosum L., cv. Duke)

(2010) Shiow Y. Wang et al.   FOOD CHEMISTRY

Composition and biological activities of essential oils from four Heracleum species

(2010) Omidreza Firuzi et al.   FOOD CHEMISTRY

Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.)

(2010) Yage Xing et al.   FOOD CHEMISTRY

Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing

(2010) Christiane Queiroz et al.   FOOD CHEMISTRY

Effects of postharvest treatments on fruit quality of sweet pepper at low temperature

(2010) Paula Cuadra-Crespo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Reactive oxygen species and antioxidant machinery in abiotic stress tolerance in crop plants

(2010) Sarvajeet Singh Gill et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears

(2009) Eleftherios Papoulias et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Anti-inflammatory and analgesic properties of Heracleum persicum essential oil and hydroalcoholic extract in animal models

(2009) Valiollah Hajhashemi et al.   JOURNAL OF ETHNOPHARMACOLOGY

Increasing Antioxidant Activity and Reducing Decay of Blueberries by Essential Oils

(2008) Chien Y. Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potential of the biopolymer chitosan with different molecular weights to control postharvest gray mold of tomato fruit

(2008) Mohamed E.I. Badawy et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Biological effects of essential oils – A review

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

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

(2007) Sónia M. Castro et al.   FOOD CHEMISTRY