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A Melatonin Treatment Delays Postharvest Senescence, Maintains Quality, Reduces Chilling Injury, and Regulates Antioxidant Metabolism in Mango Fruit

Journal of food quality, 2022-01, Vol.2022, p.1-18

2022

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Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products

Journal of food quality, 2023-07, Vol.2023, p.1-10

2023

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Optimization of Edible Coating Formulation Using Response Surface Methodology for Delaying the Ripening and Preserving Tomato (Solanum lycopersicum) Fruits

Journal of food quality, 2023-06, Vol.2023, p.1-11

2023

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Chlorine Dioxide Treatment Modulates Ripening-Related Genes and Antioxidant System to Improve the Storability of Tomato

Journal of food quality, 2022-12, Vol.2022, p.1-12

2022

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Biocontrol of Penicillium digitatum on Postharvest Citrus Fruits by Pseudomonas fluorescens

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-10

2018

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Impact of Different Drying Methods on the Acerola-Ceriguela Mixed Pulp: Physicochemical Characteristics, Bioactive Compounds, and Sensory Attributes

Journal of food quality, 2022-07, Vol.2022, p.1-8

2022

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Preparation and Characterization of Antioxidant Peptides from Carrot Seed Protein

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-9

2018

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Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-8

2018

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Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

Journal of food quality, 2021-11, Vol.2021, p.1-9

2021

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Phytochemical and Antioxidant Dynamics of the Soursop Fruit (Annona muricata L.) in response to Colletotrichum spp.

Journal of food quality, 2020-09, Vol.2020 (2020), p.1-12

2020

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The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-11

2018

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Influence of Storage Conditions on the Stability of Vitamin D3 and Kinetic Study of the Vitamin Degradation in Fortified Canola Oil during the Storage

Journal of food quality, 2021-01, Vol.2021, p.1-9

2021

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Classification of Different Blueberry Cultivars by Analysis of Physical Factors, Chemical and Nutritional Ingredients, and Antioxidant Capacities

Journal of food quality, 2020-09, Vol.2020 (2020), p.1-9

2020

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Flavonoid Productivity Optimized for Green and Red Forms of Perilla frutescens via Environmental Control Technologies in Plant Factory

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-9

2018

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Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity of Cerasus humilis (Bge.) Sok. Genotypes

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-13

2018

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Effects of Farmers’ Facial Expression on Consumers’ Responses in Print Advertising of Local Food: The Moderating Role of Emotional Intelligence

Journal of food quality, 2020, Vol.2020 (2020), p.1-11

2020

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Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-12

2017

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High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-9

2018

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Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-7

2018

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L-Citrulline: A Non-Essential Amino Acid with Important Roles in Human Health

Applied sciences, 2021-04, Vol.11 (7), p.3293

2021

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Bioactive compounds from flesh and by-product of fresh-cut watermelon cultivars

Journal of the science of food and agriculture, 2011-03, Vol.91 (5), p.805-812

2011

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Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices

Postharvest biology and technology, 2010-07, Vol.57 (1), p.52-60

2010

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UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach

Postharvest biology and technology, 2010-06, Vol.56 (3), p.223-231

2010

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Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Food and bioprocess technology, 2018-03, Vol.11 (3), p.561-571

2018

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Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

Foods, 2022-11, Vol.11 (22), p.3619

2022

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A Melatonin Treatment Delays Postharvest Senescence, Maintains Quality, Reduces Chilling Injury, and Regulates Antioxidant Metabolism in Mango Fruit

Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products

Optimization of Edible Coating Formulation Using Response Surface Methodology for Delaying the Ripening and Preserving Tomato (Solanum lycopersicum) Fruits

Chlorine Dioxide Treatment Modulates Ripening-Related Genes and Antioxidant System to Improve the Storability of Tomato

Biocontrol of Penicillium digitatum on Postharvest Citrus Fruits by Pseudomonas fluorescens

Impact of Different Drying Methods on the Acerola-Ceriguela Mixed Pulp: Physicochemical Characteristics, Bioactive Compounds, and Sensory Attributes

Preparation and Characterization of Antioxidant Peptides from Carrot Seed Protein

Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

Phytochemical and Antioxidant Dynamics of the Soursop Fruit (Annona muricata L.) in response to Colletotrichum spp.

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Influence of Storage Conditions on the Stability of Vitamin D3 and Kinetic Study of the Vitamin Degradation in Fortified Canola Oil during the Storage

Classification of Different Blueberry Cultivars by Analysis of Physical Factors, Chemical and Nutritional Ingredients, and Antioxidant Capacities

Flavonoid Productivity Optimized for Green and Red Forms of Perilla frutescens via Environmental Control Technologies in Plant Factory

Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity of Cerasus humilis (Bge.) Sok. Genotypes

Effects of Farmers’ Facial Expression on Consumers’ Responses in Print Advertising of Local Food: The Moderating Role of Emotional Intelligence

Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

L-Citrulline: A Non-Essential Amino Acid with Important Roles in Human Health

Bioactive compounds from flesh and by-product of fresh-cut watermelon cultivars

Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices

UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

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