Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas

Pyrethroid residue determination in organic and conventional vegetables using liquid-solid extraction coupled with magnetic solid phase extraction based on polystyrene-coated magnetic nanoparticles

(2017) Xi Yu et al.   FOOD CHEMISTRY

Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)

(2017) Hui Liu et al.   FOOD CHEMISTRY

Effects of potential organic compatible sanitisers on organic and conventional fresh-cut lettuce ( Lactuca sativa Var. Crispa L)

(2017) Jufang Zhang et al.   FOOD CONTROL

Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons

(2017) Lin Zhao et al.   FOOD CONTROL

Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli ( Brassica oleracea )

(2017) Qin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes

(2016) Lifen Zhang et al.   Food and Bioprocess Technology

Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca)

(2016) Jiaqi Mao et al.   Food and Bioprocess Technology

Enhancement of Quality and Stability of Dried Papaya by Pectin-Based Coatings as Air-Drying Pretreatment

(2015) Diego Canizares et al.   Food and Bioprocess Technology

Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants

(2015) Meng Li et al.   FOOD CHEMISTRY

Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

(2015) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

In vitro study of the interaction between pectinase and chelate-soluble pectin in postharvest apricot fruits

(2013) Yamin Chen et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya

(2013) Patchimaporn Udomkun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants

(2012) A. Derossi et al.   Food and Bioprocess Technology

Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion

(2012) Arpassorn Sirijariyawat et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase

(2011) Ignacio Chávez-Sánchez et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear

(2011) L. Perez-Cabrera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI

(2010) Laura E. Gayosso-García Sancho et al.   FOOD RESEARCH INTERNATIONAL

Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening

(2009) Ying Xin et al.   FOOD CHEMISTRY

Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits

(2009) Hui Liu et al.   FOOD RESEARCH INTERNATIONAL

Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution

(2009) Ilse Fraeye et al.   Innovative Food Science & Emerging Technologies

Physicochemical Properties, Firmness, and Nanostructures of Sodium Carbonate-Soluble Pectin of 2 Chinese Cherry Cultivars at 2 Ripening Stages

(2008) Lifen Zhang et al.   JOURNAL OF FOOD SCIENCE

The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness

(2008) Fusheng Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in external and internal color during postharvest ripening of ‘Manila’ and ‘Ataulfo’ mango fruit and relationship with carotenoid content determined by liquid chromatography–APcI+-time-of-flight mass spectrometry

(2008) José de Jesús Ornelas-Paz et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

(2008) Peter M.A. Toivonen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Comparative studies on nanostructures of three kinds of pectins in two peach cultivars using atomic force microscopy

(2008) Hongshun Yang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Firming of fruit tissues by vacuum-infusion of pectin methylesterase: Visualisation of enzyme action

(2007) Anne Guillemin et al.   FOOD CHEMISTRY