Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life

Hydrogen-rich water can reduce the formation of biogenic amines in butter

(2022) Menekşe Bulut et al.   FOOD CHEMISTRY

The effects of hydrogen incorporation in modified atmosphere packaging on the formation of biogenic amines in cold stored rainbow trout and horse mackerel

(2022) Yasemin Çelebi Sezer et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa)

(2021) Hui Wang et al.   FOOD HYDROCOLLOIDS

Combating Oxidative Stress and Inflammation in COVID-19 by Molecular Hydrogen Therapy: Mechanisms and Perspectives

(2021) Duried Alwazeer et al.   Oxidative Medicine and Cellular Longevity

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

(2020) Duried Alwazeer et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2020) Duried Alwazeer   FOOD RESEARCH INTERNATIONAL

Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning

(2020) Ze Yun et al.   FOOD CHEMISTRY

Shelf Life of Food Products: From Open Labeling to Real-Time Measurements

(2018) Maria G. Corradini   Annual Review of Food Science and Technology

Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers

(2013) S. Van Boxstael et al.   FOOD CONTROL

Fruit Quality, Antioxidant Contents and Activity, and Antiproliferative Activity of Strawberry Fruit Stored in Elevated CO2Atmospheres

(2008) Y. Shin et al.   JOURNAL OF FOOD SCIENCE

The effect of modified atmosphere packaging on the quality of Honeoye and Korona strawberries

(2007) T NIELSEN et al.   FOOD CHEMISTRY