Influence of CMC- and guar gum-based silver nanoparticle coatings combined with low temperature on major aroma volatile components and the sensory quality of kinnow (Citrus reticulata)

Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach

(2015) Hadar Arnon et al.   FOOD CHEMISTRY

Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle Coatings

(2015) Syed Shah et al.   MOLECULES

Efficacy of different chemicals on shelf life extension of parsley stored at two temperatures

(2013) Georgia Ouzounidou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in sensory quality and aroma volatile composition during prolonged storage of ‘Wonderful’ pomegranate fruit

(2013) Lina Mayuoni-Kirshinbaum et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Mandarin flavor and aroma volatile composition are strongly influenced by holding temperature

(2013) David Obenland et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Characteristic volatile components of Japanese sour citrus fruits: Yuzu, Sudachi and Kabosu

(2012) Kenichi Tomiyama et al.   FLAVOUR AND FRAGRANCE JOURNAL

Matrix effects on the antimicrobial capacity of silver based nanocomposite absorbing materials

(2012) Elsa Lloret et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck)

(2011) Serkan Selli et al.   INDUSTRIAL CROPS AND PRODUCTS

Identification of aroma-active compounds in fresh and stored ‘Mor’ mandarins

(2011) Zipora Tietel et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins

(2011) Adriana Contreras-Oliva et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice

(2010) Aryou Emamifar et al.   Innovative Food Science & Emerging Technologies

Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition

(2010) David Obenland et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP

(2007) Jianshen An et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Commercial packing and storage of navel oranges alters aroma volatiles and reduces flavor quality

(2007) David Obenland et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY