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Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation

Journal of food science, 2010-10, Vol.75 (8), p.R175-R181

2010

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Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria

Letters in applied microbiology, 2018-01, Vol.66 (1), p.25-31

2018

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Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh-Cut "Ataulfo" Mangoes (Mangifera Indica L.) as Affected by Low-Temperature Storage

Journal of food science, 2009-04, Vol.74 (3), p.S126-S134

2009

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High Relative Humidity In-Package of Fresh-Cut Fruits and Vegetables: Advantage or Disadvantage Considering Microbiological Problems and Antimicrobial Delivering Systems?

Journal of food science, 2008-05, Vol.73 (4), p.R41-R47

2008

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Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

Food chemistry, 2012-11, Vol.135 (1), p.105-111

2012

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Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers

Food science & technology, 2004-01, Vol.37 (8), p.817-826

2004

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Agro-industrial potential of exotic fruit byproducts as a source of food additives

Food research international, 2011-08, Vol.44 (7), p.1866-1874

2011

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Novel Postharvest Treatments of Fresh Produce

Pareek, Sunil

1, 2017

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Effect of ripeness stage of mango fruit (Mangifera indica L., cv. Ataulfo) on physiological parameters and antioxidant activity

Scientia horticulturae, 2012-02, Vol.135, p.7-13

2012

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An insight on antioxidant properties of the intracellular content of Lactobacillus casei CRL-431

Food science & technology, 2019-03, Vol.102, p.58-63

2019

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Potential of plantain peels flour (Musa paradisiaca L.) as a source of dietary fiber and antioxidant compound

CYTA: journal of food, 2016-01, Vol.14 (1), p.117-123

2016

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Improving postharvest quality of mango ‘Haden’ by UV-C treatment

Postharvest biology and technology, 2007-07, Vol.45 (1), p.108-116

2007

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Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products

Critical reviews in food science and nutrition, 2016-07, Vol.56 (10), p.1717-1727

2016

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Volatile production by ‘Golden Delicious’ apples is affected by preharvest application of aminoethoxyvinylglycine

Scientia horticulturae, 2011-09, Vol.130 (2), p.436-444

2011

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Synergistic mode of action of catechin, vanillic and protocatechuic acids to inhibit the adhesion of uropathogenic Escherichia coli on silicone surfaces

Journal of applied microbiology, 2020-02, Vol.128 (2), p.387-400

2020

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Avocado fruit and by-products as potential sources of bioactive compounds

Food research international, 2020-12, Vol.138 (Pt A), p.109774-109774, Article 109774

2020

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Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit

Postharvest biology and technology, 2000, Vol.18 (1), p.19-26

2000

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Dual effect of β-cyclodextrin (β-CD) on the inhibition of apple polyphenol oxidase by 4-hexylresorcinol (HR) and methyl jasmonate (MJ)

Food chemistry, 2007, Vol.101 (4), p.1346-1356

2007

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Methyl jasmonate treatments reduce chilling injury and activate the defense response of guava fruits

Biochemical and biophysical research communications, 2004-01, Vol.313 (3), p.694-701

2004

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Effects of middle-viscosity chitosan on Ramularia cercosporelloides

Crop protection, 2011, Vol.30 (1), p.88-90

2011

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Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system

Journal of functional foods, 2017-01, Vol.28, p.227-234

2017

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IDENTIFICATION OF PHENOLIC AND CAROTENOID COMPOUNDS IN CARICA PAPAYA L. 'MARADOL' USING LIQUID CHROMATOGRAPHY - MASS SPECTROMETRY

Acta horticulturae, 2010 (877), p.1197-1204

2010

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Antifungal protection and antioxidant enhancement of table grapes treated with emulsions, vapors, and coatings of cinnamon leaf oil

Postharvest biology and technology, 2013-12, Vol.86, p.321-328

2013

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Antibiofilm properties of copper (II) and iron (III) complexes with an EDTA-based phenylene macrocycle and its acyclic analogue against food and clinical related pathogens

Polyhedron, 2021-04, Vol.198, p.115076, Article 115076

2021

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STORAGE QUALITY OF BELL PEPPERS PRETREATED WITH HOT WATER AND POLYETHYLENE PACKAGING

Journal of food quality, 1999-07, Vol.22 (3), p.287-299

1999

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Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation

Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria

Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh-Cut "Ataulfo" Mangoes (Mangifera Indica L.) as Affected by Low-Temperature Storage

High Relative Humidity In-Package of Fresh-Cut Fruits and Vegetables: Advantage or Disadvantage Considering Microbiological Problems and Antimicrobial Delivering Systems?

Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers

Agro-industrial potential of exotic fruit byproducts as a source of food additives

Novel Postharvest Treatments of Fresh Produce

Effect of ripeness stage of mango fruit (Mangifera indica L., cv. Ataulfo) on physiological parameters and antioxidant activity

An insight on antioxidant properties of the intracellular content of Lactobacillus casei CRL-431

Potential of plantain peels flour (Musa paradisiaca L.) as a source of dietary fiber and antioxidant compound

Improving postharvest quality of mango ‘Haden’ by UV-C treatment

Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products

Volatile production by ‘Golden Delicious’ apples is affected by preharvest application of aminoethoxyvinylglycine

Synergistic mode of action of catechin, vanillic and protocatechuic acids to inhibit the adhesion of uropathogenic Escherichia coli on silicone surfaces

Avocado fruit and by-products as potential sources of bioactive compounds

Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit

Dual effect of β-cyclodextrin (β-CD) on the inhibition of apple polyphenol oxidase by 4-hexylresorcinol (HR) and methyl jasmonate (MJ)

Methyl jasmonate treatments reduce chilling injury and activate the defense response of guava fruits

Effects of middle-viscosity chitosan on Ramularia cercosporelloides

Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system

IDENTIFICATION OF PHENOLIC AND CAROTENOID COMPOUNDS IN CARICA PAPAYA L. 'MARADOL' USING LIQUID CHROMATOGRAPHY - MASS SPECTROMETRY

Antifungal protection and antioxidant enhancement of table grapes treated with emulsions, vapors, and coatings of cinnamon leaf oil

Antibiofilm properties of copper (II) and iron (III) complexes with an EDTA-based phenylene macrocycle and its acyclic analogue against food and clinical related pathogens

STORAGE QUALITY OF BELL PEPPERS PRETREATED WITH HOT WATER AND POLYETHYLENE PACKAGING

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