Extraction and characterization of natural enzymes from bottle gourd (Lagenaria siceraria) and effect of enzyme inhibitors in extending the shelf life of bottle gourd cut pieces

Effects of chemical treatments on fresh-cut papaya

(2016) Silvana Albertini et al.   FOOD CHEMISTRY

UV-A light treatment for controlling enzymatic browning of fresh-cut fruits

(2016) Anna Lante et al.   Innovative Food Science & Emerging Technologies

Developments in osmotic dehydration technique for the preservation of fruits and vegetables

(2016) Ishfaq Ahmed et al.   Innovative Food Science & Emerging Technologies

Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons

(2015) Hun-Sik Chung et al.   FOOD CHEMISTRY

Correlations between subjective quality and physicochemical attributes of fresh fruits and vegetables

(2015) M. Cecilia do Nascimento Nunes   POSTHARVEST BIOLOGY AND TECHNOLOGY

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

(2014) Cibele Freitas de Oliveira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Monitoring of phytochemicals in fresh and fresh-cut vegetables: A comparison

(2013) María Isabel Alarcón-Flores et al.   FOOD CHEMISTRY

Antimicrobial Activities of Acetic Acid, Citric Acid and Lactic Acid againstShigellaSpecies

(2013) Ye-Won In et al.   JOURNAL OF FOOD SAFETY

Prebiotic activity of gourd family vegetable fibres using in vitro fermentation

(2013) K.M. Sreenivas et al.   Food Bioscience

Chemical pretreatments and partial dehydration of ash gourd (Benincasa hispida) pieces for preservation of its quality attributes

(2011) K.M. Sreenivas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Direct Purification of Pectinase from Mango (Mangifera Indica Cv. Chokanan) Peel Using a PEG/Salt-Based Aqueous Two Phase System

(2011) Amid Mehrnoush et al.   MOLECULES

Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro

(2008) Ana Allende et al.   FOOD CONTROL

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

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

The effect of calcium dips combined with mild heating of whole kiwifruit for fruit slices quality maintenance

(2007) Sara Beirão-da-Costa et al.   FOOD CHEMISTRY