Results 201 to 210 of about 87,090 (215)

Growth of acid-adapted in orange juice and in minimally processed orange slices

Food Control, 2009
Cristina Restuccia, Cinzia L Randazzo, Cinzia Caggia   +2 more
exaly  

Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere

Food Control, 2014
Fausto Gardini, Pietro Rocculi, Rosalba Lanciotti   +2 more
exaly  

Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce

Food Microbiology, 2015
Fausto Gardini, Rosalba Lanciotti, Chiara Montanari   +2 more
exaly  

Modelling the shelf-life of minimally-processed fresh-cut apples packaged in a modified atmosphere using food quality parameters

Food Control, 2017
Branka Levaj, Ralf Greiner, Shahin Roohinejad   +2 more
exaly  

Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil

Food Control, 2011
Elaine C P De Martinis, Maria Aparecida de Oliveira   +1 more
exaly  

Consumer behavior in choice of minimally processed vegetables and implications for marketing strategies

Trends in Food Science and Technology, 2015
Federico Nassivera
exaly  

Evaluation of minimally processed salads commercialized in Portugal

Food Control, 2012
Afonso M. Cavaco, Laurentina Maria Rilhas Pedroso   +1 more
exaly  

Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review

Food Research International, 2018
Vellingiri Vadivel, Nithyanand P
exaly  

Enzymatic Browning Control in Minimally Processed Mushrooms

Journal of Food Science, 1994
Peter Cooke, Gerald M Sapers
exaly  

Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var. Italica)

Journal of the Science of Food and Agriculture, 2007
Alicia R Chaves, Pedro M Civello
exaly