Effects of Gaseous O3 and Modified Atmosphere Packaging on the Quality and Shelf-Life of Partially Dehydrated Ready-to-Eat Pepper Strips

Biochemical and quality parameters changes of green sweet bell peppers as affected by different postharvest treatments

(2016) Sakaldaş Mustafa et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Combinations of selected physical and chemical hurdles to inactivate Escherichia coli O157:H7 in apple and orange juices

(2015) Alonzo A. Gabriel   FOOD CONTROL

Influence of Modified Atmosphere Packaging on ‘Star Ruby’ Grapefruit Phytochemicals

(2015) Priyanka R. Chaudhary et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy

(2014) Caterina Dinnella et al.   FOOD RESEARCH INTERNATIONAL

Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage

(2013) Asgar Ali et al.   FOOD CHEMISTRY

An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars

(2013) Cristina Restuccia et al.   Innovative Food Science & Emerging Technologies

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

Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley

(2013) Hakan Karaca et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Application of Ozone for the Postharvest Treatment of Fruits and Vegetables

(2012) S. Horvitz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of ozone and chlorine postharvest treatments on quality of fresh-cut red bell peppers

(2012) Sandra Horvitz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of a new fresh-like product from ‘Lamuyo’ red bell peppers using hurdle technology

(2012) Sandra Horvitz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modified atmosphere packaging storage of green bell peppers: Quality criteria

(2010) H. Manolopoulou et al.   BIOSYSTEMS ENGINEERING

Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. ‘Sai Nam Pung’ during storage

(2010) K. Whangchai et al.   CROP PROTECTION

Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits

(2010) Mohammad Alothman et al.   Innovative Food Science & Emerging Technologies

Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks

(2010) O.P. Chauhan et al.   JOURNAL OF FOOD ENGINEERING

Effect of Short-Term Ozone Treatments on Tomato (Solanum lycopersicumL.) Fruit Quality and Cell Wall Degradation

(2009) Luis Rodoni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe

(2008) María Victoria Selma et al.   FOOD MICROBIOLOGY

Kinetics of Freshly Squeezed Orange Juice Quality Changes during Ozone Processing

(2008) Brijesh K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of low-level atmospheric ozone-enrichment on black spot and anthracnose rot of tomato fruit

(2007) Nikos Tzortzakis et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY