Similar Items: Addition of food preservatives to hydroxypropyl methylcellulose-lipid edible coatings to control postharvest penicillium molds of citrus fruit
- Curative and Preventive Activity of Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings Containing Antifungal Food Additives to Control Citrus Postharvest Green and Blue Molds
- Effect of Antifungal Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Penicillium Decay Development and Postharvest Quality of Cold-Stored "Ortanique" Mandarins
- Development of Antifungal Hydroxypropyl Methylcellulose-Lipid Edible Composite Films and Coatings to Control Postharvest Green and Blue Molds on Hybrid Mandarins 'Ortanique'
- Performance of hydroxypropyl methylcellulose (HPMC)-lipid edible coatings with antifungal food additives during cold storage of' Clemenules' mandarins
- Effect of antifungal hydroxypropyl methylcellulose (HPMC)-lipid edible composite coatings on postharvest decay development and quality attributes of cold-stored 'Valencia' oranges
- Evaluating food additives as antifungal agents against Monilinia fructicola in vitro and in hydroxypropyl methylcellulose-lipid composite edible coatings for plums
Author: Valencia-Chamorro, Silvia A.
- Addition of food preservatives to hydroxypropyl methylcellulose-lipid edible coatings to control postharvest penicillium molds of citrus fruit
- Development of Antifungal Hydroxypropyl Methylcellulose-Lipid Edible Composite Films and Coatings to Control Postharvest Green and Blue Molds on Hybrid Mandarins 'Ortanique'
- Performance of hydroxypropyl methylcellulose (HPMC)-lipid edible coatings with antifungal food additives during cold storage of' Clemenules' mandarins
- Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review
- Effect of antifungal hydroxypropyl methylcellulose (HPMC)-lipid edible composite coatings on postharvest decay development and quality attributes of cold-stored 'Valencia' oranges
- Effect of Antifungal Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Penicillium Decay Development and Postharvest Quality of Cold-Stored "Ortanique" Mandarins
Author: Pérez-Gago, María B.
- In vitro inhibition of fungi causing postharvest green and blue mold of citrus fruits by agricultural by-products extract
- Micro and mesoporous materials with essential oils as sustainable biocide materials
- Reducing brown rot and maintaining plum quality during cold storage with composite edible coatings containing avocado seed extract
- Innovative sustainable technologies to extend the shelf life of perishable Mediterranean fresh fruit, vegetables and aromatic plants and to reduce waste: the experience of Prima Stopmedwaste Project
- In vitro inhibition of fungi causing postharvest gray and blue molds on fresh horticultural produce by agricultural by-product extracts
- Antifungal activity of natural extracts and essential oils against Monilinia fructicola in vitro and as ingredients of pectin-based edible coatings for postharvest preservation of cold-stored nectarines