Influence of hot water treatments on postharvest physicochemical characteristics of Hayward and Jintao kiwifruit slices

Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality

(2015) Encarna Aguayo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Low dose gamma irradiation does not affect the quality, proximate or nutritional profile of ‘Brigitta’ blueberry and ‘Maravilla’ raspberry fruit

(2014) John B. Golding et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Heat Treatment at 38 °C and 75–80 % Relative Humidity Ameliorates Storability of Cactus Pear Fruit (Opuntia ficus-indica cv “Gialla”)

(2013) Salvatore D’Aquino et al.   Food and Bioprocess Technology

Approaches to analysis and modeling texture in fresh and processed foods – A review

(2013) Lan Chen et al.   JOURNAL OF FOOD ENGINEERING

Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat

(2012) M. Siddiq et al.   FOOD CHEMISTRY

Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon

(2011) Ana Cecilia Silveira et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Reduction of Postharvest Decay of Peach and Nectarine Caused by Monilinia laxa Using Hot Water Dipping

(2010) Tomislav Jemric et al.   Food and Bioprocess Technology

Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging

(2008) Cengiz Caner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Genotype and Harvest Time Influence the Phytochemical Quality of Fino Lemon Juice (Citrus limon(L.) Burm. F.) for Industrial Use

(2008) Elena González-Molina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of heat treatments on gene expression and enzyme activities associated to cell wall degradation in strawberry fruit

(2008) Gustavo A. Martínez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The effect of calcium dips combined with mild heating of whole kiwifruit for fruit slices quality maintenance

(2007) Sara Beirão-da-Costa et al.   FOOD CHEMISTRY

Effect of hot water treatments on chilling injury and heat damage in ‘satsuma’ mandarins: Antioxidant enzymes and vacuolar ATPase, and pyrophosphatase

(2007) Mahmood Ghasemnezhad et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The effect of heat treatment on quality retention of fresh-cut peach

(2007) Athanasios Koukounaras et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY