Influence of Cultivar, Anti-Browning Solutions, Packaging Gasses, and Advanced Technology on Browning in Fresh-Cut Apples During Storage

Microwave-Assisted Extraction (MAE) of Dalmatian Sage Leaves for the Optimal Yield of Polyphenols: HPLC-DAD Identification and Quantification

(2016) Predrag Putnik et al.   Food Analytical Methods

Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice

(2016) Danijela Bursać Kovačević et al.   FOOD CHEMISTRY

Optimizing Acidity and Extraction Time for Polyphenolic Recovery and Antioxidant Capacity in Grape Pomace Skin Extracts with Response Surface Methodology Approach

(2016) Predrag Putnik et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of Respiration on Predictive Microbial Growth ofAerobic Mesophilic BacteriaandEnterobacteriaceaein Fresh-Cut Apples Packaged Under Modified Atmosphere

(2016) Predrag Putnik et al.   JOURNAL OF FOOD SAFETY

Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

(2015) Danijela Bursać Kovačević et al.   FOOD CHEMISTRY

Influence of climate, varieties and production process on tocopherols, plastochromanol-8 and pigments in flaxseed oil

(2015) Marko Obranović et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Modelling the effect of time and temperature on respiration rate of selected fresh-cut produce

(2013) R.B. Waghmare et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Combined effect of chemical treatment and/or modified atmosphere packaging (MAP) on quality of fresh-cut papaya

(2013) R.B. Waghmare et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

(2012) Francisco J. Barba et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

(2012) Oluwafemi J. Caleb et al.   Food and Bioprocess Technology

INFLUENCE OF CULTIVAR AND PROCESS CONDITIONS ON CRISPNESS OF OSMO-AIR-DRIED APPLE CHIPS

(2011) SERENA GOBBI et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid

(2010) Ji-Hyun Jang et al.   FOOD CHEMISTRY

Ascorbic Acid Is the Only Bioactive That Is Better Preserved by High Hydrostatic Pressure than by Thermal Treatment of a Vegetable Beverage

(2010) Francisco J. Barba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The genome of the domesticated apple (Malus × domestica Borkh.)

(2010) Riccardo Velasco et al.   NATURE GENETICS

Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices

(2010) Encarna Aguayo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY