Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh-Cut Apples

Antioxidant/prooxidant activity of a polyphenolic grape seed extract

(2009) Veronica Sanda Chedea et al.   FOOD CHEMISTRY

Evaluation of fresh-cut apple slices enriched with probiotic bacteria

(2009) Christian Rößle et al.   Innovative Food Science & Emerging Technologies

Three-Year Comparison of the Polyphenol Contents and Antioxidant Capacities in Organically and Conventionally Produced Apples (Malus domestica Bork. Cultivar `Golden Delicious')

(2009) Berenike A. Stracke et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Storage on the Content of Polyphenols of Minimally Processed Skin-On Apple Wedges from Ten Cultivars and Two Growing Seasons

(2009) Christian Rössle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inulin-enriched dairy desserts: Physicochemical and sensory aspects

(2009) L. González-Tomás et al.   JOURNAL OF DAIRY SCIENCE

Edible coatings to incorporate active ingredients to fresh-cut fruits: a review

(2009) María Alejandra Rojas-Graü et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Browning characteristics of fresh-cut ‘Tsugaru’ apples as affected by pre-slicing storage atmospheres

(2008) Hun-Sik Chung et al.   FOOD CHEMISTRY

Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon

(2008) G. Oms-Oliu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical measurements in ‘Mondial Gala®’ apples stored at different atmospheres: Influence on consumer acceptability

(2008) G. Echeverría et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears

(2008) G. Oms-Oliu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples

(2007) Maria A. Rojas-Graü et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

(2007) Haíssa R. Cardarelli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY