Results 301 to 310 of about 275,856 (318)

An opinion on the roles of phenylalanine ammonia-lyase in the browning of fresh-cut fruit and vegetables

Frontiers in Nutrition
Qiu-yan Cao, Xiao Yuan, Can Zhang, Xin Deng, Yuanyuan Jiang, Bin Wang   +5 more
semanticscholar   +1 more source

Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables

Innovative Food Science and Emerging Technologies, 2006
Ana Belén Martín-Diana, Daniel Rico, Jesus M Frías   +2 more
exaly  

The effects of various disinfectants againstListeria monocytogeneson fresh-cut vegetables

, 1996
S. Zhang, J. Farber
semanticscholar   +1 more source

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

International Journal of Food Science and Technology, 2009
Gemma Oms-Oliu, Robert Soliva-Fortuny, Olga Martin-Belloso   +2 more
exaly  

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
J Fernando Ayala-Zavala, Emilio Alvarez-Parrilla, G A Gonzalez-Aguilar   +2 more
exaly  

Retention of Quality and Nutritional Value of 13 Fresh‐Cut Vegetables Treated with Low‐Dose Radiation

Journal of Food Science, 2008
Xuetong Fan
exaly  

Preservative Treatments for Fresh-cut Fruits and Vegetables

2002
Diane Barrett, Elisabeth Garcia
openaire   +2 more sources

Designing Equilibrium Modified Atmosphere Packages for Fresh-cut Vegetables Subjected to Changes in Temperature

LWT - Food Science and Technology, 2000
Liesbeth Jacxsens, Frank Devlieghere, Johan Debevere   +2 more
exaly  

Recent Advances in Fresh-Cut Vegetables

Anwar Ali, Joanna Trafialek, Muhammad Faisal Manzoor   +2 more
openaire   +1 more source

Flavor and Aroma of Fresh-cut Fruits and Vegetables

2002
John Beaulieu, Elizabeth Baldwin
openaire   +2 more sources