Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations

Optimization of edible coating formulations for improving postharvest quality and shelf life of pear fruit using response surface methodology

(2016) A. S. Nandane et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review

(2013) R. K. Dhall   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Optimization of Carboxymethyl Cellulose and Calcium Chloride Dip-Coating on Mushroom Slices Prior to Hot Air Drying Using Response Surface Methodology

(2013) Somayeh Taghian Dinani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan

(2013) Neeta B. Gol et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Characterisation of zein-oleic acid films and applications in fruit coating

(2011) Juliana A. Scramin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Extension of shelf life of pear fruits using different packaging materials

(2011) A. Nath et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno)

(2011) María Llanos Navarro-Tarazaga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage

(2010) Ran Zhou 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

Carboxymethyl Cellulose Coating and Low-Dose Gamma Irradiation Improves Storage Quality and Shelf Life of Pear (Pyrus Communis L., Cv. Bartlett/William)

(2010) Peerzada R. Hussain et al.   JOURNAL OF FOOD SCIENCE

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

(2008) Hamed Mirhosseini et al.   FOOD HYDROCOLLOIDS

Effect of oleic acid–beeswax mixtures on mechanical, optical and water barrier properties of soy protein isolate based films

(2008) F. María Monedero et al.   JOURNAL OF FOOD ENGINEERING

Effect of chitosan coating in preventing deterioration and preserving the quality of fresh-cut papaya ‘Maradol’

(2008) Gustavo A González-Aguilar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE