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Effect of alternating magnetic field on the quality of fresh‐cut apples in cold storage

International journal of food science & technology, 2022-08, Vol.57 (8), p.5429-5438

2022

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Effects of pulsed light treatments and pectin edible coatings on the quality of fresh‐cut apples: a hurdle technology approach

Journal of the science of food and agriculture, 2017-01, Vol.97 (1), p.261-268

2017

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Pectin-cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh-cut peach

Flavour and fragrance journal, 2013-01, Vol.28 (1), p.39-45

2013

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Synthesis of Nanosized γ‐Cyclodextrin Metal‐Organic Frameworks as Carriers of Limonene for Fresh‐Cut Fruit Preservation Based on Polycaprolactone Nanofibers

Small (Weinheim an der Bergstrasse, Germany), 2024-07, Vol.20 (29), p.e2400399-n/a

2024

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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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Zein‐based anti‐browning cling wraps for fresh‐cut apple slices

International journal of food science & technology, 2020-03, Vol.55 (3), p.1238-1245

2020

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Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil

International journal of food science & technology, 2014-10, Vol.49 (10), p.2192-2203

2014

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use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review

International journal of food science & technology, 2009-05, Vol.44 (5), p.875-889

2009

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Alginate- and Gellan-Based Edible Films for Probiotic Coatings on Fresh-Cut Fruits

Journal of food science, 2007-05, Vol.72 (4), p.E190-E196

2007

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Mogućnosti i perspektive svježe narezanog voća i povrća na zagrebačkom tržištu

Glasnik zastite bilja, 2020-07, Vol.43 (4), p.76-85

2020

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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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Impact of Mixtures of Different Fresh‐Cut Fruits on Respiration and Ethylene Production Rates

Journal of food science, 2014-07, Vol.79 (7), p.E1366-E1371

2014

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Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging

Food control, 2021-08, Vol.126, p.108063, Article 108063

2021

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BIODEGRADABLE PACKAGING AND EDIBLE COATING FOR FRESH-CUT FRUITS AND VEGETABLES

Italian journal of food science, 2015-01, Vol.27 (1), p.1A-1A

2015

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Quality aspects of fresh‐cut ‘long‐storage tomato’ as affected by package, calcium chloride and storage time

International journal of food science & technology, 2018-03, Vol.53 (3), p.819-827

2018

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Modelling the respiration rates of pomegranate fruit and arils

Postharvest biology and technology, 2012-02, Vol.64 (1), p.49-54

2012

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Ultraviolet light and Ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods

International journal of food microbiology, 2013-10, Vol.167 (1), p.96-102

2013

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Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality

Trends in food science & technology, 2020-02, Vol.96, p.253-267

2020

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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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Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention

International journal of food science & technology, 2014-02, Vol.49 (2), p.634-640

2014

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Biosynthesis of Phenolic Compounds and Antioxidant Activity in Fresh-Cut Fruits and Vegetables

Frontiers in microbiology, 2022-05, Vol.13, p.906069-906069

2022

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Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh-cut 'Hami' melon fruit

International journal of food science & technology, 2013-09, Vol.48 (9), p.1775-1782

2013

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Fresh-cut orange preservation based on nano-zinc oxide combined with pressurized argon treatment

Food science & technology, 2021-01, Vol.135, p.110036, Article 110036

2021

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Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables

Food quality and preference, 2017-07, Vol.59, p.87-96

2017

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Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables – A review

Trends in food science & technology, 2015-11, Vol.46 (1), p.13-26

2015

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Effect of alternating magnetic field on the quality of fresh‐cut apples in cold storage

Effects of pulsed light treatments and pectin edible coatings on the quality of fresh‐cut apples: a hurdle technology approach

Pectin-cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh-cut peach

Synthesis of Nanosized γ‐Cyclodextrin Metal‐Organic Frameworks as Carriers of Limonene for Fresh‐Cut Fruit Preservation Based on Polycaprolactone Nanofibers

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

Zein‐based anti‐browning cling wraps for fresh‐cut apple slices

Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil

use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review

Alginate- and Gellan-Based Edible Films for Probiotic Coatings on Fresh-Cut Fruits

Mogućnosti i perspektive svježe narezanog voća i povrća na zagrebačkom tržištu

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

Impact of Mixtures of Different Fresh‐Cut Fruits on Respiration and Ethylene Production Rates

Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging

BIODEGRADABLE PACKAGING AND EDIBLE COATING FOR FRESH-CUT FRUITS AND VEGETABLES

Quality aspects of fresh‐cut ‘long‐storage tomato’ as affected by package, calcium chloride and storage time

Modelling the respiration rates of pomegranate fruit and arils

Ultraviolet light and Ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods

Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality

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

Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention

Biosynthesis of Phenolic Compounds and Antioxidant Activity in Fresh-Cut Fruits and Vegetables

Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh-cut 'Hami' melon fruit

Fresh-cut orange preservation based on nano-zinc oxide combined with pressurized argon treatment

Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables

Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables – A review

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