Author: Pérez-Gago, María B.
- Effect of Postharvest 1-MCP Treatment on Shelf-Life of Fresh-Cut 'Rojo Brillante' Persimmons Dipped in Antioxidants
- Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings
- Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon
- Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging
- Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue
- Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging
Author: Ghidelli, Christian
- Effect of Postharvest 1-MCP Treatment on Shelf-Life of Fresh-Cut 'Rojo Brillante' Persimmons Dipped in Antioxidants
- Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings
- Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging
- Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue
- Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging
- Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes
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