Quality Change of Apple Slices Coated withAloe veraGel during Storage

Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom

(2011) Mohebbat Mohebbi et al.   Food and Bioprocess Technology

Reduction of nectarine decay caused by Rhizopus stolonifer, Botrytis cinerea and Penicillium digitatum with Aloe vera gel alone or with the addition of thymol

(2011) Diana Navarro et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis

(2011) M.L. Amodio et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices

(2010) O.P. Chauhan et al.   FOOD CHEMISTRY

Integrated application of nitric oxide and modified atmosphere packaging to improve quality retention of button mushroom (Agaricus bisporus)

(2010) Tianjia Jiang et al.   FOOD CHEMISTRY

PostharvestAloe veragel-coating modulates fruit ripening and quality of ‘Arctic Snow’ nectarine kept in ambient and cold storage

(2009) Muhammad J. Ahmed et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY