Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

Influence of gum arabic coating enriched with calcium chloride on physiological, biochemical and quality responses of mango (Mangifera indica L.) fruit stored under low temperature stress

(2016) Ghulam Khaliq et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of Coatings of Silver Nanoparticles and Gum Arabic on Physicochemical and Microbial Properties of Green Bell Pepper (Capsicum annuum)

(2015) S. Hedayati et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Aloe vera gel coating on antioxidant capacity, antioxidant enzyme activities and decay in raspberry fruit

(2015) Hamid Hassanpour   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of gum arabic coating combined with calcium chloride on physico-chemical and qualitative properties of mango (Mangifera indica L.) fruit during low temperature storage

(2015) Ghulam Khaliq et al.   SCIENTIA HORTICULTURAE

Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits

(2015) Yage Xing et al.   Biomed Research International

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

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

Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (Prunus avium) Quality during Storage

(2014) Nesrine Mahfoudhi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Control of bacteria growth on ready-to-eat beef loaves by antimicrobial plastic packaging incorporated with garlic oil

(2013) Suet-Yen Sung et al.   FOOD CONTROL

Changes in Antioxidant Content, Rehydration Ratio and Browning Index during Storage of Edible Surface Coated and Dehydrated Tomato Slices

(2013) Yousif A. I. Eltoum et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced byAloe veraand Gum Tragacanth Coatings during Storage at Different Temperatures

(2012) Mohebbat Mohebbi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physicochemical and Sensory Characteristics of Arabic Gum-Coated Tomato (Solanum LycopersicumL.) Fruits during Storage

(2012) Fahad Y. Al-Juhaimi   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The control of postharvest blue and green molds of citrus in relation with essential oil–wax formulations, adherence and viscosity

(2012) Kouadio Hugues Sosthène Kouassi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

EXTENDING THE SHELF LIFE OF FRESH-CUT LOTUS ROOT WITH ANTIBROWNING AGENTS, CINNAMON OIL FUMIGATION AND MODERATE VACUUM PACKAGING

(2011) YAGE XING et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Postharvest application of gum arabic and essential oils for controlling anthracnose and quality of banana and papaya during cold storage

(2011) Mehdi Maqbool et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Enhanced Production of a Plant Monoterpene by Overexpression of the 3-Hydroxy-3-Methylglutaryl Coenzyme A Reductase Catalytic Domain in Saccharomyces cerevisiae

(2010) J. Rico et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

(2010) Yage Xing et al.   FOOD CHEMISTRY

Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage

(2010) Asgar Ali et al.   FOOD CHEMISTRY

Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit

(2010) Asgar Ali et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Integrated application of 1-methylcyclopropene and modified atmosphere packaging to improve quality retention of litchi cultivars during storage

(2009) Karen De Reuck et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Changes in fatty acid composition and electrolyte leakage of ‘Hayward’ kiwifruit during storage at different temperatures

(2008) Maria Dulce C. Antunes et al.   FOOD CHEMISTRY

Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions

(2008) Rui Wang et al.   Innovative Food Science & Emerging Technologies

New Cinnamon-Based Active Paper Packaging againstRhizopusstoloniferFood Spoilage

(2008) A. Rodríguez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Edible Coatings Influence Fruit Ripening, Quality, and Aroma Biosynthesis in Mango Fruit

(2008) Khuyen T. H. Dang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pre‐ or post‐harvest applications of putrescine and low temperature storage affect fruit ripening and quality of ‘Angelino’ plum

(2008) Ahmad S Khan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE