Combined effects of natural substances and modified atmosphere packaging on reducing enzymatic browning and postharvest decay of longan fruit

Nanoencapsulated Thymus capitatus essential oil as natural preservative

(2018) Mariem Ben Jemaa et al.   Innovative Food Science & Emerging Technologies

Potential application of essential oils as antimicrobial preservatives in cheese

(2018) Nasim Khorshidian et al.   Innovative Food Science & Emerging Technologies

Emerging Chitosan-Based Films for Food Packaging Applications

(2018) Hongxia Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality and biochemical changes of longan (Dimocarpus longan Lour cv. Daw) fruit under different controlled atmosphere conditions

(2017) Muhammad Rafiullah Khan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Different modes of inhibition for organic acids on polyphenoloxidase

(2016) Lei Zhou et al.   FOOD CHEMISTRY

Effects of film permeability on reducing pericarp browning, preventing postharvest decay and extending shelf life of modified atmosphere-retail packaged longan fruits

(2016) Muhammad Rafiullah Khan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of oxalic acid on quality attributes of artichokes stored at ambient temperature

(2014) José M. Ruíz-Jiménez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The essential oils thymol and carvacrol applied in the packing lines avoid lemon spoilage and maintain quality during storage

(2013) S. Castillo et al.   FOOD CONTROL

Antioxidant Activity of High Molecular Weight Chitosan and N,O-Quaternized Chitosans

(2013) Ajun Wan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of chitosan/nano-silica coating on the physicochemical characteristics of longan fruit under ambient temperature

(2013) Shengyou Shi et al.   JOURNAL OF FOOD ENGINEERING

Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf-life

(2010) Fuwang Wu et al.   FOOD RESEARCH INTERNATIONAL

Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)

(2010) Yage Xing et al.   Innovative Food Science & Emerging Technologies

Antioxidant properties of some different molecular weight chitosans

(2009) Hisao Tomida et al.   CARBOHYDRATE RESEARCH

The influence of molecular weight of quaternized chitosan on antifungal activity

(2007) Z GUO et al.   CARBOHYDRATE POLYMERS

Mechanisms of oxidative browning of wine

(2007) Hua Li et al.   FOOD CHEMISTRY