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Effect of phytosanitary irradiation on the postharvest quality of Seedless Kishu mandarins (Citrus kinokuni mukakukishu)

Food chemistry, 2017-09, Vol.230, p.712-720

2017

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Effect of the moisture content of forced hot air on the postharvest quality and bioactive compounds of mango fruit (Mangifera indica L. cv. Manila)

Journal of the science of food and agriculture, 2014-04, Vol.94 (6), p.1078-1083

2014

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Improving the nutraceutical value of mango during ripening by postharvest irradiation with blue LEDs via enhancing of antioxidant enzyme activities

International journal of food science & technology, 2022-04, Vol.57 (4), p.2498-2509

2022

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Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados

Food chemistry, 2021-08, Vol.354, p.129571-129571, Article 129571

2021

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Antagonistic effect of volatile and non-volatile compounds from Streptomyces strains on cultures of several phytopathogenic fungi

Emirates journal of food and agriculture, 2020-12, Vol.32 (12), p.879-889

2020

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Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace

Food science & technology, 2017-12, Vol.86, p.465-472

2017

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Phytosanitary irradiation effects on fresh produce quality – A review

Postharvest biology and technology, 2024-05, Vol.211, p.112855, Article 112855

2024

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Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits

Food chemistry, 2022-07, Vol.383, p.132451-132451, Article 132451

2022

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The effect of interfacial interactions on the rheology of water in oil emulsions oleogelled by candelilla wax and saturated triacylglycerols

Food science & technology, 2021-07, Vol.146, p.111405, Article 111405

2021

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Effect of cultivar on the content of selected phytochemicals in avocado peels

Food research international, 2021-02, Vol.140, p.110024-110024, Article 110024

2021

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Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine

Foods, 2023-04, Vol.12 (8), p.1566

2023

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Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening

Food chemistry, 2013-05, Vol.138 (1), p.372-381

2013

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Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

Food chemistry, 2014-03, Vol.146, p.188-196

2014

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Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

Journal of agricultural and food chemistry, 2013-10, Vol.61 (41), p.9938-9949

2013

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Physical properties of organogels and water in oil emulsions structured by mixtures of candelilla wax and monoglycerides

Food research international, 2013-12, Vol.54 (2), p.1360-1368

2013

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Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers

CYTA: journal of food, 2019-01, Vol.17 (1), p.207-213

2019

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Changes in external and internal color during postharvest ripening of ‘Manila’ and ‘Ataulfo’ mango fruit and relationship with carotenoid content determined by liquid chromatography–APcI +-time-of-flight mass spectrometry

Postharvest biology and technology, 2008-11, Vol.50 (2), p.145-152

2008

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Effect of the Interaction of Heat-Processing Style and Fat Type on the Micellarization of Lipid-Soluble Pigments from Green and Red Pungent Peppers (Capsicum annuum)

Journal of agricultural and food chemistry, 2013-04, Vol.61 (15), p.3642-3653

2013

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Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

Ciência e tecnologia de alimentos, 2015-12, Vol.35 (4), p.734-741

2015

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Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review

Food research international, 2017-09, Vol.99 (Pt 2), p.917-927

2017

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Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

Food hydrocolloids, 2016-10, Vol.60, p.580-588

2016

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Comparative study on the phytochemical and nutrient composition of ripe fruit of Hass and Hass type avocado cultivars

Journal of food composition and analysis, 2021-04, Vol.97, p.103796, Article 103796

2021

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Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix

Food research international, 2021-01, Vol.139, p.109960-109960, Article 109960

2021

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Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

Food chemistry, 2010-04, Vol.119 (4), p.1619-1625

2010

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Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers

Food research international, 2013-03, Vol.50 (2), p.519-525

2013

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Effect of phytosanitary irradiation on the postharvest quality of Seedless Kishu mandarins (Citrus kinokuni mukakukishu)

Effect of the moisture content of forced hot air on the postharvest quality and bioactive compounds of mango fruit (Mangifera indica L. cv. Manila)

Improving the nutraceutical value of mango during ripening by postharvest irradiation with blue LEDs via enhancing of antioxidant enzyme activities

Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados

Antagonistic effect of volatile and non-volatile compounds from Streptomyces strains on cultures of several phytopathogenic fungi

Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace

Phytosanitary irradiation effects on fresh produce quality – A review

Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits

The effect of interfacial interactions on the rheology of water in oil emulsions oleogelled by candelilla wax and saturated triacylglycerols

Effect of cultivar on the content of selected phytochemicals in avocado peels

Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine

Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

Physical properties of organogels and water in oil emulsions structured by mixtures of candelilla wax and monoglycerides

Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers

Changes in external and internal color during postharvest ripening of ‘Manila’ and ‘Ataulfo’ mango fruit and relationship with carotenoid content determined by liquid chromatography–APcI +-time-of-flight mass spectrometry

Effect of the Interaction of Heat-Processing Style and Fat Type on the Micellarization of Lipid-Soluble Pigments from Green and Red Pungent Peppers (Capsicum annuum)

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review

Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

Comparative study on the phytochemical and nutrient composition of ripe fruit of Hass and Hass type avocado cultivars

Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers

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