The Effects of Tocopherol Nanocapsules/Xanthan Gum Coatings on the Preservation of Fresh-Cut Apples: Evaluation of Phenol Metabolism

Fresh-cut Red Delicious apples coating using tocopherol/mucilage nanoemulsion: Effect of coating on polyphenol oxidase and pectin methylesterase activities

(2014) Maria L. Zambrano-Zaragoza et al.   FOOD RESEARCH INTERNATIONAL

Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation

(2014) Rosario Goyeneche et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

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

Use of solid lipid nanoparticles (SLNs) in edible coatings to increase guava (Psidium guajava L.) shelf-life

(2013) M.L. Zambrano-Zaragoza et al.   FOOD RESEARCH INTERNATIONAL

The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut “Red Delicious” apples

(2013) M.L. Zambrano-Zaragoza et al.   Innovative Food Science & Emerging Technologies

Xanthan Gum as a Carrier of Preservative Agents and Calcium Chloride Applied on Fresh-Cut Apple

(2013) Irene Rodrigues Freitas et al.   JOURNAL OF FOOD SAFETY

Quality Change of Apple Slices Coated withAloe veraGel during Storage

(2013) Hye-Yeon Song et al.   JOURNAL OF FOOD SCIENCE

Terminology for biorelated polymers and applications (IUPAC Recommendations 2012)

(2012) Michel Vert et al.   PURE AND APPLIED CHEMISTRY

A Comprehensive Review of Apples and Apple Components and Their Relationship to Human Health

(2012) Dianne A. Hyson   Advances in Nutrition

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

(2011) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physicochemical changes in fresh-cut wax apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) during storage

(2011) Suriyan Supapvanich et al.   FOOD CHEMISTRY

Edible films and coatings: Structures, active functions and trends in their use

(2011) Víctor Falguera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Extending shelf-life of Fresh-cut ‘Fuji’ apples with chitosan-coatings

(2010) Haiping Qi et al.   Innovative Food Science & Emerging Technologies

Optimization of nanocapsules preparation by the emulsion–diffusion method for food applications

(2010) M.L. Zambrano-Zaragoza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modelling the respiration rate of guava (Psidium guajava L.) fruit using enzyme kinetics, chemical kinetics and artificial neural network

(2009) Zhi-Wei Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Polymer-based nanocapsules for drug delivery

(2009) C.E. Mora-Huertas et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

The response of phenylalanine ammonia-lyase, polyphenol oxidase and phenols to cold stress in the olive tree (Olea europaeaL. cv. Picual)

(2009) Francisca Ortega-García et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties

(2008) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

KINETICS AND THERMAL ACTIVATION/INACTIVATION OF STARKING APPLE POLYPHENOL OXIDASE

(2008) ÇIĞDEM SOYSAL   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Minimal Processing Conditions on Respiration Rate of Carrots

(2008) T. Iqbal et al.   JOURNAL OF FOOD SCIENCE