Channels - Development of Antifungal Hydroxypropyl Methylcellulose-Lipid Edible Composite Films and Coatings to Control Postharvest Green and Blue Molds on Hybrid Mandarins 'Ortanique' :: Servicio de Descubrimiento de la UNA

Similar Items: Development of Antifungal Hydroxypropyl Methylcellulose-Lipid Edible Composite Films and Coatings to Control Postharvest Green and Blue Molds on Hybrid Mandarins 'Ortanique'

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Effect of Antifungal Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Penicillium Decay Development and Postharvest Quality of Cold-Stored "Ortanique" Mandarins
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Performance of hydroxypropyl methylcellulose (HPMC)-lipid edible coatings with antifungal food additives during cold storage of' Clemenules' mandarins
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Curative and Preventive Activity of Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings Containing Antifungal Food Additives to Control Citrus Postharvest Green and Blue Molds
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Addition of food preservatives to hydroxypropyl methylcellulose-lipid edible coatings to control postharvest penicillium molds of citrus fruit
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Effect of antifungal hydroxypropyl methylcellulose (HPMC)-lipid edible composite coatings on postharvest decay development and quality attributes of cold-stored 'Valencia' oranges
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Evaluating food additives as antifungal agents against Monilinia fructicola in vitro and in hydroxypropyl methylcellulose-lipid composite edible coatings for plums
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Effect of antifungal hydroxypropyl methylcellulose- beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit
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Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical and nutritional quality of 'Oronules' mandarins
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Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins
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Antifungal activity of food additives in vitro and as ingredients of hydroxypropyl methylcellulose-lipid edible coatings against Botrytis cinerea and Alternaria alternata on cherry tomato fruit
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Effect of Hydroxypropyl Methylcellulose–Lipid Edible Composite Coatings on Plum(cv.Autumn giant) Quality During Storage
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Edible coating and film materials: lipids and lipid emulsions
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Antifungal hydroxypropyl methylcellulose (HPMC)-lipid composite edible coatings and modified atmosphere packaging (MAP) to reduce postharvest decay and improve storability of ‘Mollar de Elche’ pomegranates
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Antifungal Hydroxypropyl Methylcellulose (HPMC)-Lipid Composite Edible Coatings and Modified Atmosphere Packaging (MAP) to Reduce Postharvest Decay and Improve Storability of ‘Mollar De Elche’ Pomegranates
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Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno)
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Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno)
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Antifungal Activity of Edible Films and Coatings for Packaging of Fresh Horticultural Produce
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Effect of Hydroxypropyl Methylcellulose-Beeswax Composite Edible Coatings Formulated with or without Antifungal Agents on Physicochemical Properties of Plums during Cold Storage
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Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges
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Curative activity against citrus postharvest green mold of composite hydroxypropyl methylcellulose-beeswax edible coatings with zeolites containing Ag-nanoparticles
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Hydroxypropyl methylcellulose-beeswax edible coatings formulated with antifungal food additives to reduce alternaria black spot and maintain postharvest quality of cold-stored cherry tomatoes
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Antifungal activity of GRAS salts against Lasiodiplodia theobromae in vitro and as ingredients of hydroxypropyl methylcellulose-lipid composite edible coatings to control Diplodia stem-end rot and maintain postharvest quality of citrus fruit
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Antifungal activity of natural extracts and essential oils against Monilinia fructicola in vitro and as ingredients of hydroxypropyl methylcellulose-based edible coatings for postharvest preservation of coldstored ‘Angeleno’ plums
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Hydroxypropyl Methylcellulose-Based Edible Coatings Formulated with Antifungal Food Additives to Reduce Alternaria Black Spot and Maintain Postharvest Quality of Cold-Stored ‘Rojo Brillante’ Persimmons

Author: Erkan, M. Aksoy, U.

Author: Valencia-Chamorro, Silvia A.