Improving Storability of Fresh Strawberries with Controlled Release Chlorine Dioxide in Perforated Clamshell Packaging

Contribution of cell wall modifying enzymes on the texture of fleshy fruits: The example of apple

(2013) Estelle Bonnin et al.   JOURNAL OF THE SERBIAN CHEMICAL SOCIETY

Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions

(2013) Elena Velickova et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Moisture loss is the major cause of firmness change during postharvest storage of blueberry

(2013) A.C. Paniagua et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Optimization of HS SPME Fast GC-MS for High-Throughput Analysis of Strawberry Aroma

(2012) T. Vandendriessche et al.   Food Analytical Methods

Characterisation and functionality of fructo-oligosaccharides affecting water status of strawberry fruit (Fragraria vesca cv. Mara de Bois) during postharvest storage

(2012) María Blanch et al.   FOOD CHEMISTRY

Effect of a combined treatment of rice bran protein film packaging with aqueous chlorine dioxide washing and ultraviolet-C irradiation on the postharvest quality of ‘Goha’ strawberries

(2012) Yoon-Ji Shin et al.   JOURNAL OF FOOD ENGINEERING

Effectiveness of postharvest treatment with chitosan and other resistance inducers in the control of storage decay of strawberry

(2012) Gianfranco Romanazzi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage

(2012) Daniel Valero et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The language of calcium in postharvest life of fruits, vegetables and flowers

(2012) Morteza Soleimani Aghdam et al.   SCIENTIA HORTICULTURAE

Differences in volatile ester composition between Fragaria×ananassa and F. vesca and implications for strawberry aroma patterns

(2012) Jing Dong et al.   SCIENTIA HORTICULTURAE

Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard

(2011) Alejandro Tomás-Callejas et al.   FOOD CONTROL

Chilling and heating may regulate C6 volatile aroma production by different mechanisms in tomato (Solanum lycopersicum) fruit

(2011) Jinhe Bai et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes

(2010) V. Trinetta et al.   FOOD MICROBIOLOGY

Effect of Nano-Packing on Preservation Quality of Fresh Strawberry (Fragaria ananassa Duch. cv Fengxiang) during Storage at 4 °C

(2010) F.M. Yang et al.   JOURNAL OF FOOD SCIENCE

Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

(2009) Francisco Artés et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas

(2008) B.S.M. Mahmoud et al.   FOOD MICROBIOLOGY

Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine

(2007) Vicente M. Gómez-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of a mathematical model for simulating gas and water vapor exchanges in modified atmosphere packaging with macroscopic perforations

(2007) Nutakorn Techavises et al.   JOURNAL OF FOOD ENGINEERING